Here's a scenario that no restaurateur ever wants to experience: a negative review where a delivery customer complains about the subpar quality of a meal. Not only is that customer unlikely to order again, but their comments could deter other prospective customers and damage a reputation. Research shows that to have a successful delivery operation, customer satisfaction is paramount.
When partnering with third-party delivery platforms, you may worry that keeping your dishes hot for customers is out of your control — but there's actually a lot you can do to keep the food's temperature and quality high during delivery.
How to keep food hot before delivery
Keeping food hot for delivery starts on your premises, both in the kitchen and in the designated pickup area where orders are stored for delivery drivers. Fortunately, there are numerous appliances and apparatuses you can use to optimize prep and storage.
Install specialty equipment
Since maintaining the right level of heat for foods is a priority for many restaurants, there is a whole range of equipment designed for this express purpose. Here are some examples:
Warming ovens are distinct from regular ovens: their temperature never rises high enough to risk burning or drying food.
Warming drawers can be added to a kitchen or pickup area to fulfill the same function as warming ovens, while using less space.
Warming trays are electrified serving platters, and most models have an adjustable dial that controls the surface temperature.
Chafing dishes are often used by caterers, and are covered dishes with heat transfer from an external fuel source.
Heat lamps are high-temperature lighting fixtures placed over metal shelves or countertops to keep dishes from cooling.
Repurpose the equipment you already have
Space is often limited in restaurant kitchens, and new equipment can be expensive. If you're not in a position to add warming appliances, there are still ways to repurpose the tools you most likely already have.
Commercial rice cookers are excellent for keeping rice-based dishes in peak condition until they're ready to be picked up.
Slow cookers come with airtight lids and easy-to-control heating elements, and can keep food warm for a long time.
Baking trays with lids trap heat effectively, and can be left in the oven either at a low temperature or on a warming setting.
Metal lids or foil covers are plentiful in many restaurant kitchens, and can cover dishes so that their own heat is reflected back and retained.
Operations adjustments to consider
Heat can be lost as food is transferred from the preparation area to takeout containers, and then to wherever it rests while awaiting delivery. Streamlining your kitchen layout to reduce food's travel time within your restaurant can make a significant difference in maintaining a proper temperature, and so can placing equipment such as warming trays and warming drawers directly in the designated pickup area, if space allows.
"Delivery is such a big part of our business that we're modifying the way that we build our stores. So when the driver arrives, the food is out fresh and hot and they can take it straight to the consumer as quickly as possible."
You can also reduce the amount of time food waits for pickup by proactively monitoring how busy your restaurant is, and managing expectations accordingly. With a platform like DoorDash, you can control the estimated prep time that's shared with delivery drivers, change your status to "Busy" if the prep time needs to be extended, and monitor the driver's status so you finish cooking the order right as they arrive.
How to keep food hot during transport
Beyond setting proper prep and cook times, there are also ways you can control for quality even as the food is being transported to customers. Here are three ways you can help drivers keep food hot when working with a platform like DoorDash:
The quality of your packaging makes a major difference — both in terms of your containers, and how food is packaged. Don't place hot items near cold ones, and invest in durable, recyclable containers that preserve food temperature for as long as possible.
Design an efficient flow from back-of-house to front-of-house to minimize the time that delivery drivers have to wait at your restaurant. Designate an area for them that's directly connected to the holding space for delivery orders, and clearly demarcate with signage.
Delivery drivers should use insulated bags and other portable warming equipment, and pack up orders before they leave your restaurant. If Dashers aren't meeting these food quality standards, you alert DoorDash by rating or even blocking them in the Merchant Portal or Order Manager App.
Besides insulated bags, there are other best practices you can encourage drivers to follow in order to keep food warm during transport. If possible, they should divide food between multiple bags so that dishes aren't ruined by excess moisture. Heat packs can be placed on top of warm foods, and ice packs can be placed beneath cold ones, to help keep temperatures in an ideal range. Delivery drivers can even have portable food warmers in their car, which are powered electrically and plug into the car with an adapter.
DoorDash empowers efficiency
Focusing on how to keep food hot doesn't have to be a struggle. With DoorDash, you have the ability to customize delivery protocols for your restaurant to a high standard. By providing feedback in the Merchant Portal and rating Dashers, you can curate a fleet of trusted drivers, and then improve your delivery business further by building a strong rapport and relationship with them. The Merchant Portal also lets you monitor other key operational metrics, such as Dasher wait time, order accuracy, and customer ratings, so you can continue to optimize your delivery processes.
From improving kitchen practices to working collaboratively with delivery drivers, you can take steps to ensure your food stays hot and lives up to your customers' expectations.
Learn more about how DoorDash can help with enhancing delivery quality, including tips for keeping french fries crispy during delivery.
