Questions to ask before integrating a food delivery service to your restaurant

Have you observed the change in needs of your customers and margins? As restaurant proprietors, it is important to benefit from the trends changing the industry to grow profits by altering characteristics so as to seize 100 percent of the industry.

Over half a billion dollars from venture capital last year was put into food delivery startups; a tripling of amount seen in the preceding year.

However, before offering to customers your restaurant delivery service, you should remember that with added delivery components comes added complexity and the added complexity means larger important decisions that have to be made. To simplify the process and help you decide the correct business strategy. Compiled below is a questionnaire checklist.


What is the unsurpassed method to get my food to my consumers? 

This depends on consumers and what is required from you as a food supplier. It is better to ask your customers what substitute would be better for them and check if it is right for your company. Popular options are:

  • Back and forth distribution, which is great for firms that prefer to dispatch a worker as soon as a delivery order comes in as there isn’t a large demand for delivery. Instances of this are Chinese or pizza delivery businesses.
  • Routes are suited to lifestyle restaurants with sticky clients that require daily/weekly delivery
  • Location Pickups are great for companies that need to deliver mass food quantities to a precise crowd, such as supermarkets, schools or gyms.
  • On-demand providers of delivery, perfect for restaurants that get low delivery orders and don’t need a devoted delivery driver available at all times


Should a 3rd party delivery firm be used? 

The restaurant business is rapidly changing whilst restaurant owners aren’t doing anything about it. The majority of solutions come from marketing and technology companies such as PostMates, Amazon, GrubHub, Eat24, DeliveryDudes, Uber etc.

These firms peddle themselves as marketers for your restaurants, however, the clients aren’t yours which makes them direct competitors with numerous restaurants. Clients are charged a delivery charge which is negotiated as a portion of the cost of food dependent on the volume. Why do restaurants give margins to third parties?

The answer is dependent on your food company delivery demand, in addition to the time put into the delivery plan.


What software of the system is needed to begin delivering?

Numerous POS restaurant systems add delivery selections to their offerings, so delivery, online ordering, and customer data can be traced through the system. Note that these systems adjust to options you select as the better delivery system.


Do you hire drivers as hourly employees or hire them as independents?

It is a question best put to an attorney. Consult your state for labor laws. It depends on the exact supervision and control you require as a part of delivering and hiring process:

Should you prefer to train delivery staff, make them wear uniform, with the company brand on cars and have them permanently available at the restaurant, which would make them employees in the eyes of the Dept. of Labour