Designing a Dual Kitchen
(for Dine-In and Delivery)
Space
Rework the configuration of equipment and prep spaces to create space for delivery operations.
Consolidation
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Identify a convenient location for refrigerated delivery related items such as sauces, desserts, and drinks.
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Install a warmer for hot holding or purchase catering cambros to keep hot food hot while waiting to be picked up.
Dispatch (Tech)
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Set up delivery dispatch near the point-of-sale or near pickup shelves to allow for ease of use and quick response.
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Install wall mounted tablet covers to free up space on your prep tables.
Dispatch (Drivers)
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Identify a location near the entrance for holding orders that are ready to be picked up.
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Create a designated location for drivers to park their vehicles when picking up orders.
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Invest in highly visible and clear signage to direct drivers to designated parking and pick-up spaces.
Operations
Make small operational changes during busy delivery dayparts.
Food Prep
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When possible, use pre-assembled and stackable containers.
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Design a delivery menu with items that have a quick finish to minimize work at the dispatch station.
Inventory Management
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Plan for the unexpected with tight inventory control. Track volume week-over-week. ( And keep an eye out for upcoming events and weather that may significantly influence order volume!)
Strategic Scheduling
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Designate a team member who will manage delivery dispatch and handoff orders to drivers.
Traffic
Consider a new flow of traffic in and out of your space that facilitates efficiency and prevent accidents.

Guests & Drivers
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Separate online ordering pickup from high traffic dine-in areas by creating a dedicated waiting area.
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Utilize pickup windows, pickup tables, and shelves at the door to make the dispatch process quick and efficient.
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If space permits, consider offering curbside pickup options for guests.
Back of House
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Ensure employees involved in order fulfillment have all materials needed at their station to reduce kitchen traffic.
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Ensure the order expeditor has easy access to delivery packout and dispatch areas.
Front of House
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Assign specific employees exclusive responsibility of entering the kitchen to run food – minimizing traffic at a potential bottleneck.