How To Be Best Served: Plating Like A Chef At Home - Best Served Custom[er]

<p>In this final episode of Best Served Custom[er] Vol1: Ease of Ordering we discuss the good and bad of receiving carry out/delivery food. Is there an opportunity to have customers finishing dishes at home to ensure the best experience? No more “cold” and “soggy” as the one. We challenge restaurants to increase their intent to deliver hospitality with to-go food. Best Served Custom[er] gives us an opportunity to hear about the experiences and expectations directly from customers from the community in a casual roundtable discussion format.</p>