In this episode of Take-Away with Sam Oches, Sam talks with Anita Adams, CEO of California-based Black Bear Diner, a 150-unit franchise that is adapting to more off-premises service while also protecting its core offering: a warm, friendly experience inside the four walls. 

In this conversation, you’ll find out why: 

• Off-premises service is sticky for those full-service brands that hadn’t previously invested much in it
• Full-service brands should strive to convert new, off-premises guests into dine-in guests
• The off-premises revolution is about giving customers more control over their experiences
• If you weathered the pandemic and emerged on solid footing, it’s time to go on the offensive

Have feedback or ideas for Take-Away? Email Sam at [email protected]. 

Visit www.nrn.com for more information, and register for CREATE: The Future of Foodservice at www.informaconnect.com/create.