Selling food off the premises.
WHAT CHANGES
Food must survive transit The customer experience happens elsewhere Platforms take a share Volume can arrive unpredictably
WHAT TO ESTABLISH
Which dishes travel well.
WHY
Items that arrive poorly damage your reputation more than not offering them.
WHAT TRAVELS BADLY
Anything that goes soggy Anything requiring immediate serving Anything that separates
WHAT TO DO ABOUT PACKAGING
Test it, with real journey times.
WHAT PACKAGING MUST DO
Retain temperature Prevent spillage Keep components separate where needed Survive handling
WHAT TO ESTABLISH ABOUT PLATFORMS
The commission Who handles delivery How disputes and refunds work When you are paid
WHY COMMISSION MATTERS SO MUCH
It can consume the entire margin on standard pricing.
WHAT TO CALCULATE
Margin per dish after commission.
WHAT TO DO IF IT IS NEGATIVE
Price differently for the platform, or do not use it.
WHAT TO CONSIDER
Direct ordering, through your own channels.
WHAT THAT REQUIRES
Customers knowing about it, and a way to order and pay.
WHY IT MATTERS
It is the difference between margin and volume without profit.
WHAT TO ESTABLISH ABOUT YOUR OWN DELIVERY
Riders, their cost, and their reliability.
WHAT TO MEASURE
Order accuracy Delivery time Complaints by cause
