5 issues with delivering takeaway food and how to solve them
Food delivery and takeaway is continuing to be one of the main drivers of change within the foodservice market since the pandemic with Just Eat revealing that their orders were up by 51% in the 3 months leading to October 2021* compared to the previous year.
With this in mind, many operators that have not jumped on board delivery before may now start to consider how they can implement a delivery and takeaway service and how they overcome some of the key issues they may come across. We’ve listed below 5 of the main concerns with delivering a takeaway service and some tips on how to overcome them.
Problem 1: Keeping your chips crispy
First thing to do is to make sure you are constantly keeping your oil clean. Also allow your fryer to recover, make sure you let it come back up to temperature before putting your food into the fryer (this is especially important for breaded and battered food).
Make sure you choose the best chips for delivery. For example the Gourmet Selection chip range have an innovative coating that allows the product to specifically stay crisp and hotter for longer.
Problem 2: Stopping leakages
Always make sure that one of your last checks before sending out for delivery is that the product container is secure and the lid is properly secured.
The Hot Deli Deluxe range and PP Deli Pots are the most secure for delivery as the lids clip on tightly and the packaging sides are sturdy.
Ensure your food is packaged and arranged correctly in the delivery bag – heavy on the bottom, hot and cold food separated.
Problem 3: Stopping sauces from drying up over the transportation
Do test runs for delivering your menu before launch and adjust your ingredient ratios to suit delivery. For example with pasta sauces you will probably need in increase the amount of sauce in the dish to avoid it drying out by the time the food is delivered.
Sticky or thicker sauces or sauces that coat things (for example sticky wings/ribs ect) keep food hotter and serves better at delivery as the heat is held in by the sauce.
Any changes to your food prep specifically for delivery, ensure this is communicated and written down in prep notes for each dish for the chefs and staff that are preparing the food.
Ensure packaging is suitable for microwaves or the oven (depending on the food you are serving) to allow customers to reheat their food slightly on delivery if they wish.
Problem 4: Preventing overcooking during delivery
Adjust your cooking times to ensure food that is sensitive to overcooking doesn’t continue cooking whilst being delivered.
Consider what you put on your delivery menu, certain dishes on your menu may not be suited to delivery. Condense your takeout menu to dishes that will hold their quality when delivered.
Slow-cooked and pulled meats work well for delivery but anything that the customer has to ask for a specific cook, for example steaks should probably be taken off the menu for delivery.
Problem 5: Ensuring you can cope with delivery and your main restaurant business in busy periods
Plan and prepare in advance for an efficient service inside your restaurant and for your delivery. Ensure all your prep is done ahead of time and you do not have too many last minute cooking tasks.
Condense your menu to make it manageable for delivery.
Embrace technology. Do your research on the best delivery service for your business and utilise technology to help you along the way. Have you seen KBOX? If you have underutilised kitchen space but are not sure you have the right menu for takeaway, KBOX can help you, all through the power of technology.
*The Independent, October 2021