Weekends typically represent 40 to 60% of weekly business in delivery. Friday evenings and Saturday evenings are the most intense periods. Poorly prepared kitchens can quickly descend into chaos.
Preparation begins on Thursday. Evaluate your stock levels, order anything that’s missing with a delivery Friday morning. Do as much preparation as possible on Friday afternoon: prepared sauces, chopped ingredients, pre-cooked bases.
Boost your team on the weekend. Even an extra 3-4 hours on Saturday night can make a big difference. The additional labor cost is more than compensated by the increased order volume you can manage.
Simplify your menu over the weekend if necessary. Disable the most complex dishes to prepare and keep the most popular and fastest ones. It’s better to sell 10 well-executed dishes than 25 botched ones.
Debrief every Monday morning. How many orders? What is the average preparation time? How many delays? What errors? This weekly experience feedback is the key to continuous improvement.
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