Cases - Business

Due to more demanding schedules at work and home, an increasing number of Americans are ordering carry-out from casual restaurants instead of eating inside. Restaurateurs who execut

According to USFDA, a combination product is one composed of any combination of a drug and device; biological product and device; drug and biological product

e carry-out properly will stand out from the competition.

Americans are in a hurry. From balancing deadlines in the office with raising a family at home, men and women alike have s

; or drug, device, and biological product and fixed dose combination would include two or more combinations of drug.

Examples of combination products may in

chedules that are more frenzied than ever. With less time for relaxation and a declining interest in cooking homemade meals, a rapidly increasing number of Americans are using the c

lude drug-coated devices, drugs packaged with delivery devices in medical kits, and drugs and devices packaged separately but intended to be used together.

arry-out option rather than eating dinner inside a restaurant.

Consumers are demanding this convenience, and many restaurants are responding. However, a high percentage of these re

here is enormous increase in the number of combination products entering the market in the recent years. Combination products have proven advantages but fixe

taurants have implemented service measures specifically designed to create an ideal carry-out experience for their customers.

Customers want convenience, and it is easier for many

d dose combinations are still in the process of convincing regulatory authority on their advantages over the single ingredient formulations.

Combination pro

people to phone in a carry-out order at a casual restaurant. We don't want fast food and pizza all the time – there are days when we are craving dinner from a place like Chili's or

ucts have become life saving products for the pharmaceutical companies who doesn’t have many innovative molecules in their product pipeline and have been inc

Outback - but at the same time we often don't have the time or don't feel like going inside to eat.

Recognizing the revenue stream potential, many restaurants have refurbished thei

easingly used in the product life cycle management. Even the companies having product patents are trying to extend their product life cycle through the combi

restaurants to accommodate carry-out business. Yet the customer service for carry out in casual restaurants is typically less polished than in-house.

Carry-out should be an experi

nation products and maximize the revenues. But the companies involved in this practice are overlooking that they are burdening the patients both economically

ence for guests just as eating in-house is. Casual restaurants that offer carry-out are competing with quick-service restaurants and pizza delivery chains. Customers have a growing

and physically. They need to rightly judge the benefits of the combination products and they have to even look at the risks involved when combining the produ

number of choices, so casual restaurant operators need to incorporate techniques that give their guests a favorable experience – one that will make them want to return.

Staffing an

ts. Some of the combination products were well accepted by physicians while others suffered. Companies involved in development of combination products are fi

training are the essential ingredients to effective carry-out service, Schier says. This starts with having employees whose sole role is serving carry-out guests.

It's important t

ding difficulty in defining their combination products and facing various challenges from selecting a combination to marketing it.

Following aspects would a

hat the phone is appropriately staffed during peak hours by employees who are trained on proper etiquette, menu knowledge and how to clearly communicate with customers. It's better

dd to the challenges in developing combination products:

Which markets to tap where the combination products can do fairly well?
Which combination prod

to have staff members whose job is to service carry-out guests than have a bartender trying to answer the phone on a busy Friday night in addition to serving the bar guests and runn

cts are meaningful and rational?
Which therapeutic categories to select?
Which Combinations can address unmet needs of the patients?
Do combin

ing the service bar.

Hosts are the employees most often assigned to carry-out since servers focus on in-house guests since they depend on tips. Yet, in many restaurants, hosts are

tions increase the patient compliance?
What would be the developing cost?
How to tackle the risks encountered during combination product developmen

ot given menu training.

Obviously, it's not a good idea to have employees without in-depth menu knowledge answering the phones. Your carry-out team members should be prepared to an

t?

As combination products don't fit into the traditional categories of drugs, medical devices, or biological products, the USFDA is in the process of devel

swer questions, especially when guests don't have a menu in front of them.

A side entrance for carry-out with its own POS terminal and an employee behind the counter is the ideal s

ping new procedures for reviewing their safety, efficacy and quality.

Professional from academic institutions, pharmaceutical industries, health care indust

et up. Restaurants that still require guests to navigate their way to the bar for carry-out pickup make the experience inconvenient. It is also important to include utensils, napkin

y and representatives from various regulatory agencies are working out to design the regulatory requirements for manufacture and sale of combination products

, condiments and a carry-out menu with the order, which adds to the convenience factor.

Twenty years ago, nobody would have imagined that the drive-thru would represent more than 6

.

As there is an increasing trend of the combination products companies manufacturing such products should be able to tackle the problems involved in the de

0 percent of a fast-food restaurant's business. Today, the carry-out element is gradually composing a higher percentage of a casual restaurant's sales. Carry-out may only be a fract

elopment. They need to be wiser in analyzing the market trends and the regulatory requirements.

Companies that provide selfless information through particip

ion of a restaurant's business today, but it will continue to grow if it is executed properly. And this is one more way that a restaurant operator can stand out from the competition

tion in industry events and feedback to regulatory authorities would be able to face the challenges and will be successful in developing combination products

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