A delivery menu is not a copy of your dine-in menu. Delivery imposes specific constraints: transport time, packaging, temperature, and handling. Your menu must be designed for these realities.
Limit the number of dishes. A menu of 15 to 25 references is optimal. Too many choices paralyze the customer and complicate your operations. Restaurants with short menus have a higher conversion rate and fewer errors in the kitchen.
Structure your menu into logical and limited categories. Customers browse your menu in 30 seconds. If the structure is not clear, they move on to the next restaurant. Use simple categories: Appetizers, Main Courses, Desserts, Drinks, Menus.
Each dish must pass the “delivery test.” Ask yourself three questions: Does this dish travel well? Can it be prepared in less than 15 minutes? Is the profit margin sufficient after commission and packaging? If any answer is no, do not put it on the delivery menu.
Suggest customization options for each dish. Customers love to personalize their order: sauce choice, cheese addition, gluten-free option. Each option is an opportunity to increase the average ticket and customer satisfaction.
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