Delivery extends the time between preparation and consumption. This additional delay imposes specific hygiene precautions that many restaurateurs neglect.
The cold chain is critical. Cold dishes must remain below 4 degrees and hot dishes above 63 degrees. Between these temperatures, bacteria multiply exponentially.
Use insulated bags for cold dishes (salads, sushi, desserts). The cost is approximately 0.50 EUR per bag but prevents food poisoning and associated complaints.
Allergens must be clearly indicated on each dish. On platforms, systematically complete the allergen fields. An omission may have serious legal consequences.
Seal each container with a security sticker. This ensures the customer that the dish was not opened during transport and protects you in case of a claim.
Train your team on the specifics of delivery: preparation timing (not too early, not too late), packaging order (cold first, hot last), verification of the order before closing the bag.
Document your procedures with a checklist displayed in the kitchen. In case of a sanitary inspection, this documentation proves your diligence and protects you.
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