Train your team on the specifics of delivery

A team trained in traditional cuisine is not automatically efficient for delivery. The constraints are different: no customer contact, tight timing, specific packaging.

Timing is the number one skill. In a restaurant, a dish can wait 2 minutes under a heat lamp. In delivery, every minute counts because the delivery driver waits and the next customer waits too.

Create a dedicated “delivery station” position: this person receives the tickets, verifies the completeness of each order (articles, accompaniments, sauces, cutlery), packages and returns to the delivery driver. This position reduces errors by 60%.

Package training: each type of dish has its protocol. Liquids in double, fries last to keep them crispy, sauces always separate.

A 5-minute briefing before each service is essential. Remind staff about out-of-stock items, current promotions, and daily objectives (prep time, zero errors).

Taste the prepared dishes with your team. Order your own restaurant and eat together what’s coming. This creates immediate awareness of areas for improvement.