Optimize your packaging for delivery: a practical guide

Packaging is the final link in your quality chain before the customer. An excellent dish in a bad container arrives cold, crushed, or spilled – and generates a negative review.

Invest in airtight containers for saucy dishes. Clamshell lids are more reliable than lids simply placed on top. The excess cost of €0.05 to €0.10 per container is widely offset by the reduction in complaints.

Separate the elements: sauce on the side, salad on the side, fries on the side. This requires more containers but preserves the texture of each element. A burger with soft fries generates more complaints than a burger with crispy fries served separately.

Aluminum foil is your best ally for maintaining heat. Wrap hot dishes in aluminum foil before placing them in the container. The temperature remains acceptable for 20 minutes longer.

Test your packaging yourself: order your own restaurant via the platform and evaluate the condition of the dish upon arrival. Do this test once a month to identify problems.

Kraft paper bags with reinforced bottoms are more professional and durable than plastic bags. Add a closure sticker with your logo for branding and security.