One, I would survey my customers and
make sure there’s a demand for it. Asked our loyal customers, hey if we make
delivery available would you take advantage of it?
I would take a look at my food and does it travel well? Should I offer all my
food or just some not make sense? You want to look at pricing some people want
to put higher pricing in for third parties, but that could aggravate your
customers that are used to paying one price in store and one price to have
delivery. And and customers are getting much more savvy in the delivery world.
Early on they would say yeah I’m willing to pay for the ability to get my food
delivered, but not so much now. And that leaves you to delivery
fees. What’s the sweet spot? And you tend to find it’s that four to five dollar
range. But I’ll tell you what, if you are willing to run a special on it you will
see your orders jump. It sounds kind of strange, but you also in at least in our
situation we wanted to evaluate urban versus suburban. Urban was much easier
for us to deliver because we could do it on foot. Versus suburban you got to get
in a car you got to drive and you want to consider how much time does each
order take that way. So that determines how many orders each person can take in
an hour which will drive your profitability. Driver management, you’re
gonna have to manage these people that are that are doing the delivery for you
if you’re gonna do it internally. How many do you need? What’s the right number
you don’t want customers waiting because you don’t have enough drivers available. And again technology, what technology makes sense? What’s out there? There are
programs that will help you manage drivers to
help you manage the order process. And then the last thing, but probably the
most important thing is what’s the flow look like in the restaurant?
How are you
going to put the orders together? How are you going to stage it? And how does the
person delivering figure out which order goes to which customer?