Delivery Functioning
If you briefly describe the scheme of the delivery service, you can select several steps:
- - Preparing for opening;
- - Opening and receiving orders;
- - Preparation for closing;
- - Closing and preparation for the next day.
Each of these steps has its own details to look out for.
Preparing for the opening
In small and medium sized institutions, staff (administrator and chefs) usually come an hour or two before opening. The administrator prepares his or her equipment to start accepting orders, checks whether there are pre-orders and whether additional work with the staff is required.
The cook needs more time to prepare for the working day. For example, in our pizzeria every day before work the cook is obliged:
- - Wet cleaning of work surfaces;
- - Prepare to cut food for the day;
- - Check the availability of packaging and assemble it if necessary; - Carry out the rejection of products;
- - Check the marking of the products and make a new one for cutting;
- - Prepare containers and knead the dough;
- - Switch on the oven for heating.
A courier comes to the beginning of the working day. Sometimes we ask the couriers to come in advance to take the flyers to nearby houses or passages.
Opening and receiving orders
Orders are received by phone, messenger and website. When receiving a call or notification, the administrator should contact the client and confirm the order: to clarify the position; to offer additional food and consumables (toppings, sauces and drinks); to record or check the address of delivery (street, house, entrance, apartment, floor, intercom); to ask about the method of payment; to inform about the approximate time of delivery to the client.
It is better for the administrator to be able to confirm the order for the chef already during the conversation with the client, because the time countdown starts from the moment of the end of the conversation.
The cook has very little time for pizza preparation, baking and packaging.
The administrator must give the address to the courier at this time and build a route (or the courier can set up the route himself via the navigator in the phone or car). After the boxes have been placed in the thermo bag, the courier is sent for delivery, and the operator can let the customer know that his order is on its way.
The main task of the owner is to create conditions for maximum efficiency of the workflow. Here are the possible optimization options:
- - Absence of downtime for employees: the operator can prepare advertising materials for publication in social networks or make a newsletter to current customers, cooks keep it clean, and couriers distribute promotional materials on the street.
- - While taking an order, the operator can offer additional items to the menu, and the chef begins to prepare the order before the end of the conversation with the client.
- - The courier should know the delivery address before handing over the thermo bags.
- - It is necessary to make sure that the products are available, so that there is no shortage of them as a result.
All this requires time for debugging and adjustment. Do not be afraid to experiment and look for other ways to optimize the process.
Preparing to close
We spend about two hours (one hour before and one hour after closing) preparing the institution for the next working day and summarizing the current day. This stage consists of several items:
- - Cleaning of workplaces and premises;
- - Cleaning and washing of equipment, tools and containers; - Checking products and planning procurement;
- - Preparation of the test for the following days;
- - The report on work with clients for the current day; - Check of advertising announcements;
- - Cleaning and removal of garbage.
Closing
Final chord after the final end of the working day:
- - Garbage removal;
- - Switching off electrical appliances from the mains; - Checking windows and gutters;
- - Switching on the security alarm system.
Again, all these actions are suitable for small and medium sized establishments. Subsequently, as your business grows and new outlets open, you will have to change some elements of the working mechanism in favor of greater efficiency.