SMART ON COST

MANAGING THE FOOD COST

Managing the costs involved in delivery operations is even more crucial than in typical on-premise operation.

CUT DOWN PREP TIME TO REDUCE LABOUR COST

Look at what products are better when prepped onsite and what is best bought in ready to cook. Surecrisp
fries are quick to cook (between 2 min 30 & 3 min 15).

MAKE YOUR INGREDIENTS WORK HARDER

Utilise components from your main menu, to create
a new menu category of topped fries, for example a
much-loved chilli con carne. This will help reduce your
ingredient list and keep the kitchen operation simple.

OUTSOURCE YOUR BASE ITEMS

The skill here is to source great pre-made items from
specialist suppliers and then add your own simple
in-house touches to make it ownable to you e.g. sauces,
garnishes, different ways of cooking it etc.

FOCUS YOUR MENU

Focusing your menu for delivery and using dishes that travel is really important. Here are some tips:

DELIVERY QUALITY

To boost your profit you have to focus on consistency of food delivered. Therefore it is the key to keep your customers loyal! Soggy fries are the most complained about dish on review platforms. It’s worth to invest in a quality supplies. McCain SureCrisp™ Fries are proven to stay crispy for 20 minutes in a closed delivery bag.

REDUCE YOUR MENU

Focus on blockbuster, high-margin and easy-prep dishes. Comfort food works well for delivery so ensure you have a good section of comfort classics. To meet demand of your customers make sure to have an option with innovative twists and/or a healthier choice.

BE THE EXPERT AT WHAT YOU DO

This will gain trust and brand loyalty. This aligns with the need for a focused, simple, reduced menu right now. Start with a small menu and then build over time to keep customer interest.