Size a delivery kitchen for peak orders and plan dedicated areas for prep, cooking, packing and rider handover.
Find the busiest workstation
Review peak orders for each dish and group the dishes that use the same fryer or grill. Time a trial batch to find where orders queue before specifying a larger appliance.
Give packing and pickup a dedicated area
Plan a surface for checking and packing orders, a place for orders awaiting pickup and storage for packaging. Keep the dirty-dish route clear of the packing station.
Measure the site before placing an order
Draw equipment footprints and access routes on your plan. Share utility and ventilation locations and delivery access, then check the proposed models against the available space.
Download equipment checklist (CSV)