Not all dishes are suitable for delivery. Some get soggy quickly, others lose their flavor or become a food safety risk. In this article you'll learn which criteria to check to determine which dishes don't belong on your delivery menu.
Why some dishes aren't suitable for delivery
Delivery means your dish is on the road for 30-60 minutes before it's eaten. That puts different demands on it than serving in your restaurant. Some dishes don't survive this journey without losing quality or creating safety risks.
Food safety: the most important factor
Certain dishes become dangerous if they stay at the wrong temperature too long. The rule: hot dishes must stay above 60°C, cold ones below 7°C.
⚠️ Watch out:
Dishes with raw fish, soft-boiled eggs, or mayonnaise are extra risky for delivery. They can cause bacterial growth if they end up in the 'danger zone' of 7-60°C.
Dishes that often fail during delivery
- Fries and fried items: Get soggy from steam in the packaging
- Sushi with raw fish: Food safety risk after 30+ minutes
- Salad with dressing: Gets soggy, dressing makes everything wet
- Soufflés and mousses: Collapse during transport
- Dishes with lots of sauce: Leaks out, makes other ingredients wet
- Crispy items: Lose their texture from moisture
💡 Example:
A restaurant served caesar salad for delivery:
- In restaurant: crispy croutons, fresh lettuce
- After 45 minutes delivery: soggy croutons, watery lettuce
- Complaints rose by 60%
Solution: Deliver dressing separately, croutons in separate packaging
Check temperature and shelf life
For each dish, check how long it keeps its quality at room temperature. Use these rules of thumb:
- Maximum 2 hours: Dishes with meat, fish, dairy
- Maximum 1 hour: Dishes with raw ingredients
- Maximum 4 hours: Fully cooked dishes without dairy
💡 Example:
Test your carbonara:
- Prepare the dish as usual
- Package it like you would for delivery
- Let it sit for 45 minutes at room temperature
- Taste: how's the texture? The flavor? The temperature?
If it's not tasty anymore, remove it from your delivery menu
Assess texture and presentation
Some dishes are safe but lose their appeal. Check these points:
- Crispy stays crispy: No steam making everything soggy
- Sauces stay in place: No leaking in the packaging
- Colors stay nice: No brown avocado or gray shrimp
- Shape stays intact: No dishes that collapse
The practical test
The best way to check if a dish is suitable for delivery:
💡 Example test protocol:
For each dish you're considering:
- Prepare the dish as usual
- Package it in your delivery packaging
- Place it in a warm room (25°C) for 1 hour
- Open the packaging and assess honestly
- Would you want to eat this yourself for full price?
If not? Then it doesn't belong on your delivery menu
Think of alternatives
Some dishes you can adapt for delivery without scrapping them entirely:
- Sauces separate: Customer pours over the dish themselves
- Crispy elements separate: Croutons, nuts, chips in separate containers
- Different cooking method: Steamed vegetables instead of fried
- More stable ingredients: Different cheese that doesn't separate
⚠️ Watch out:
Never compromise on food safety to make a dish suitable for delivery. Better a smaller menu than sick customers.
Digital record of your decisions
Keep track of which dishes you've tested and why you do or don't find them suitable for delivery. This helps with training staff and developing new dishes.
In an app like KitchenNmbrs you can make notes per recipe about delivery suitability, so this information doesn't get lost when you change your menu.
How do you determine if a dish is suitable for delivery? (step by step)
Check food safety
Determine if the dish stays safe after 30-60 minutes at varying temperatures. Dishes with raw ingredients, dairy, or meat are extra risky.
Test shelf life practically
Prepare the dish, package it like you would for delivery, and let it sit for 1 hour at room temperature. Then honestly assess the taste, texture, and presentation.
Find alternatives or remove the dish
If the dish isn't suitable, think of adaptations (sauces separate, different cooking method) or remove it from your delivery menu. Document your decision for future use.
✨ Pro tip
Take photos of your dishes right after preparation and after your 1-hour test period. The visual difference helps you objectively assess whether customers will be satisfied.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How long can a dish be on the road for delivery?
For most dishes, 45-60 minutes is the maximum. Dishes with raw ingredients or dairy can become risky after just 30 minutes. Always test practically how your dish survives this.
Can I make fries suitable for delivery?
Regular fries always get soggy from steam in the packaging. Alternatives: special delivery packaging with ventilation, or oven trays customers can reheat themselves. But the quality will always be less than fresh.
What temperature should hot dishes have for delivery?
Hot dishes must stay above 60°C to be food safe. In practice this is difficult with normal delivery. Use thermal packaging or insulated boxes for risky dishes.
Do I need to test all dishes before putting them on my delivery menu?
Yes, test each dish practically under delivery conditions. What's perfect in your restaurant can be disappointing after 45 minutes of transport. Better a smaller, reliable delivery menu than complaints.
How do I prevent sauces from leaking during transport?
Use separate containers for sauces or packaging with compartments. Never put sauce directly on crispy items. Some sauces you can make thicker so they leak less.
Are there dishes that actually get better during transport?
Yes, some stews and curries become more flavorful as the flavors have more time to blend. Also dishes eaten at room temperature, like gazpacho, are ideal for delivery.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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