Delivery cuisine is not restaurant cuisine. The flows are different, as are the constraints. Here are the essential adaptations.
Dedicated preparation zone: if possible, designate a specific area for delivery orders. This avoids confusion with room orders.
Packaging station: a post with all containers, bags, cutlery, and napkins at your fingertips. Every second spent here multiplies across hundreds of orders.
Screen or tablet visible: place the tablets from the platforms at eye level in the kitchen, not in a corner. The chef needs to see the orders arriving.
Packaging inventory: always plan for a two-week packaging inventory buffer. A packaging stockout = unfulfilled orders.
Preparation sheet: for each delivery dish, create a sheet that includes packaging specifics (sauce on the side, toast separate, etc.).
Delivery zone: a clean and accessible area where delivery drivers can pick up orders without entering the kitchen.
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