I'll give you a few interesting, in my opinion, solutions that you can use when doing business in your delivery or as a base for their own Lifehachs.
Online cash register. The longer I knew the details of the online cash register, the more questions I had, so I decided to rent a cash register at the largest bank. Payment terminals there give free of charge, but charge a fee for payment by card.
The cost of the cash desk itself is 2100 rubles per month. At the same time, the bank registers it with the OFD and tax authorities for you. All formalities take about two weeks (it took me 10 days).
Menu. The optimal number of offered positions is 8-10. At the same time, the combinations of stuffing in them can be almost the same, differing in one or two ingredients. Initially, we had 4 positions, but based on the orders of customers, later I entered into the menu those pizzas that asked more often than others. In the first few months after opening, you shouldn't enter any unique combinations of pizzas ingredients. This can scare away customers who are used to a certain taste. We had 3 positions with amazing combinations of products, but in conversations with customers we realized that they are not ready to try something new (although those who have tried these pizzas are now recommended to all friends).
Pizza designer on the site. We wanted to make a pizza designer on the site, but refused it in favor of a faster checkout. It's not that it's a bad feature, it just didn't fit our workflow. It can be done. try it out later as a certain chip of the place when everybody finds out about you.
Dough mixes. Ohhhh, how many different mixtures and technologies have we tried during this time: beer, mineral water, cognac, boiled water, ice water, tea, cuttlefish ink, and various types of salt (Himalayan, Altai, iodised) and sugar (cane, black, raffinade). And how many different kinds of flour!... Now I can say with certainty that there is nothing better than a traditional batch of classical recipes. Mix the dough, immediately divide it into portions and put it in the fridge for at least a day, or better - in two. During this time, the dough will have time to approach and will be good stretch out and bake.
For lovers of details and nuances: pizza 25 cm, we take 320 g of dough, 30 cm - 380 g, 40 cm, 600 g.
Borders. If you roll out the dough with a rolling pin, the edges will be thin and crispy. If you carefully "pass" the dough with a margin of 1 cm from the edge, and then stretch it with your hands to the right size, the edges will be lush and soft. And also before by baking the skirts, you can smear them with a whipped egg and butter, then they'll come out more blusher and prettier.
Price and discounts. For good sales we have worked prices by 20 - 30% below those that are offered by competitors. Too low (-50%) or too high (+10-20%) in our the case did not contribute to the profit. We also didn't have a "happy hour" working for us and daytime offers (say, two pizzas for 600 to 700 rubles).
Tomato sauce. We buy Mutti pizza sauce - we thought it was delicious enough. Sold in banks of 4 liters in any large hypermarkets.
Banks are enough for a few days. This sauce, by the way, is used by many pizzerias, so you don't have to cook yours.
Cheese. We use mozzarella and suluguni, in a ratio of 80/20. The second cheese is just adds a little taste, and all the characteristics are very similar to the first. More. one tip - keep track of discounts. Very often in hypermarkets in the morning sell out cheese - for example, 1 kg of mozzarella for 350 rubles at its usual price in 600. The product is not expired, the product is hermetically sealed, just sold out the remains or the slice.
Spices. We sprinkle pizza with fresh basil and oregano. Although, frankly speaking, before any client tells me if he likes it or not. So I don't think the taste of pizza will change much if you don't put down the herbs.
Grammings. It took me about two weeks to get the chefs to stop doing things by eye and weigh the dough and ingredients while cooking the pizza. This saves product costs and standardizes the finished products.
Storage of products. In the first few months of the promotion of pizza delivery you will have a small daily consumption of products. At first, we only made 5 to 8 pizzas a day. This made it possible to understand which products can be stored for a couple of days and which ones for a little longer. In general, it played a role: it became easier to calculate the consumption of products, that wouldn't have worked in the weeks ahead.
Pizza quality. Our principle is simple: "Do not give the pizza to the client if you are not ready to take the same pizza to your home.
Exclusive? Do I need to make any unique flavors with special fillings? NO! No one will appreciate it. More precisely, there will be a few people who will order the original pizza out of pure curiosity, but no one will steadily buy it will be. These pizzas are better made on a pre-order basis - your place gets a chance to stand out, and the food won't go to waste.