Batch cooking adapted for delivery: save time without sacrificing quality.

Batch cooking (batch preparation) is a concept in home cooking that perfectly adapts to delivery. Preparing some elements in advance reduces service time without compromising quality.

“Batchables” – sauces, marinades, soup bases, rice, roasted vegetables, pre-cooked pasta (al dente for final touch). These elements keep for 2-3 days in the refrigerator.

Non-batchable elements: fried foods, grilled meats, green salads, and dishes that lose their texture after cooling. These elements must be prepared to order.

Batch cooking schedule: On Monday mornings, prepare sauces and marinades for the week. On Wednesdays, prepare vegetables and side dishes. This rhythm maintains freshness and distributes the workload.

Labeling is mandatory: each batch must include the preparation date, the expiration date, and the contents. This is a regulatory requirement and a good practice for inventory management.

The average time saved is 3 to 5 minutes per order. On 50 orders per day, this amounts to 2.5 to 4 hours saved. This freed-up time can be invested in quality control or training.