Design a menu specifically adapted for delivery.

A menu designed for a dine-in setting doesn’t necessarily work for delivery. Some dishes don’t travel well, losing their texture or temperature. Adapting your menu is essential.

Dishes that travel well: burgers (if well packaged), bowls, sauced dishes (curry, ragout), wraps, pizzas, pastas. Their texture and flavor remain stable during 20-30 minutes of transport.

Dishes that travel poorly: fried foods (which soften), green salads (which wilt), ice cream (which melts), and dishes with crispy elements (which absorb moisture). If you offer them, separate the elements.

The ultimate test: prepare each dish from your menu, package it, leave it at room temperature for 25 minutes, and then taste it. If the quality is acceptable, it passes. Otherwise, adapt or remove it.

Common modifications: replacing regular fries with thick fries (they maintain their crispness better), offering the sauce on the side, using compartmentalized containers to separate hot and cold food.

Think about reheating: add a note “Reheat in microwave for 1 minute for optimal experience” to the affected dishes. It’s a detail that improves customer satisfaction.