Food safety guidelines are put in place to keep customers safe and prevent the risk of a foodborne illness outbreak. Any operation that serves food should establish protocols that meet the legal requirements for safe food handling. In this guide, we'll outline the most important aspects of food safety to help you build an effective program for your business and pass your next health inspection. Click below to learn about important food safety programs: Personal Hygiene Proper Food Handling Cleaning and Sanitizing Pest Control Purchase from Approved Suppliers Food Safety Training Food Safety Guidelines for Restaurants We’ll cover the most important aspects of a successful food safety program so you can prevent a foodborne illness outbreak and keep your guests safe. 1. Personal Hygiene Poor hygiene is one of the most common causes of foodborne illness, but an outbreak can be prevented by establishing policies and following up with your staff regularly. Keep the following factors in mind when you create a hygiene program: Handwashing Washing hands takes mere minutes, and it’s a crucial step in preventing the spread of germs that cause foodborne illness. A foodservice handler who forgets to wash their hands one time could potentially contaminate food. That’s why it’s important to install handwashing sinks in proper locations and keep them stocked with plenty of hand soap and paper towels. Train your staff on the correct way to wash their hands and post reminders at each hand sink. Hygiene Practices Personal cleanliness plays a major role in food safety. Soiled uniforms, aprons, and even uncovered hair can become a source of contamination. A good hygiene policy should cover the following practices: Hair Restraints - Food handlers should wear clean hats or hair restraints (including beard restraints) Clean Work Uniforms - All uniforms and aprons should be laundered. Soiled uniforms and aprons should be stored away from food prep areas. Jewelry - Jewelry should be removed before handling food because it can harbor germs or accidentally fall into food. A plain wedding band is acceptable. Eating and Drinking - Employees should never eat or drink near food and food prep areas. Beverages should be placed in a cup secured with a lid and straw. Staff members should handle the beverage carefully and keep it away from food, utensils, and equipment. Staff Illnesses Any time an employee becomes ill, it poses a safety risk for your guests and staff. Take the proper precautions with any sickness, but be on the lookout for certain pathogens that are notorious for spreading foodborne illness in foodservice environments. Employees should notify a manager if they have contracted an illness from the following pathogens: Norovirus - very contagious and often spread through hand-to-food contact Shigella spp. - often spread by unwashed hands or contaminated water Nontyphoidal Salmonella - commonly linked to poultry, eggs, meat, and dairy E. coli - commonly linked to undercooked ground beef Hepatitis A - handwashing is the best defense because this pathogen is not destroyed by cooking Salmonella Typhi - commonly linked to ready-to-eat food Handwashing and cooking foods to the correct internal temperature are two of the best defenses against these pathogens. Staff members experiencing vomiting, diarrhea, or jaundice should be excluded from working in your operation until they receive a written release from a doctor. Disposable Glove Use Wearing single-use gloves is an effective precaution but only when done properly. Hands must be washed before putting on gloves, and gloves should be changed at the appropriate times. Post reminders for your staff so they know when to change single-use gloves: After handling raw meat Before touching ready-to-eat food When gloves become dirty or torn Before starting a new task After 4 hours of continuous use Back to Top 2. Proper Food Handling Proper food handling starts when you receive a food shipment and continues until the food is served to your guests. Every step along the way requires strict controls and continuous monitoring. Foods that require special handling are called TCS foods (time-temperature control for safety). These foods provide a more hospitable environment for pathogens to grow, especially at certain temperatures. Throughout all the steps below, TCS food should be kept out of the temperature danger zone, the range from 41 to 135 degrees Fahrenheit. Receiving and Handling Train your kitchen staff to be food-safe at all times throughout receiving, prepping, and cooking. Receiving - Inspect your food shipments carefully and check temperatures. All TCS foods should be received at the right temperature and stored immediately. Frozen foods should be frozen solid on arrival. Ice crystals and water stains on the packaging are signs that the food may have thawed during transport. Reject any foods that do not meet temperature requirements or appear to have been time-temperature abused. Cross Contamination - Germs can be spread by hands, but also by contaminated foods, tools, and equipment. When raw foods like uncooked chicken come into contact with prep surfaces, pathogens can be left behind to contaminate other foods. Prevent cross-contamination by keeping foods separated, using color-coded kitchen tools, and cleaning and sanitizing equipment after use. Cooking Food Correctly - Cooking foods to the correct internal temperatures is an important safeguard against the spread of pathogens. Some pathogens are spread by unwashed hands, and some may already be present in foods like eggs and beef. To destroy these germs, foods need to be cooked to a safe minimum temperature and tested with a clean, reliable thermometer. Holding and Storage Foods should be kept at safe temperatures throughout holding and storage. Food Holding - Food holding is the practice of cooking foods ahead of time and holding them at a certain temperature. A soup that is made in the morning and stored in a soup warmer is being "hot-held". If the temperature of the soup falls in the danger zone, pathogens can grow to harmful levels. Any foods that are hot-held or cold-held must be kept at safe temperatures and monitored periodically to make sure they do not enter the temperature danger zone. Proper Cooling - Foods can also enter the temperature danger zone when they are not cooled correctly. If hot dishes are prepared ahead of time and placed into cold storage to be reheated later, they must be cooled using a two-step process. Food must be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Then cooled from 70 degrees Fahrenheit to 41 degrees Fahrenheit within 4 hours. This prevents the foods from lingering too long in the temperature danger zone. Food Storage - The method you use to store foods affects food safety. Always think first in, first out (FIFO) when putting foods away in storage. Push newer foods to the back of the shelf, and keep the older foods in the front so they get used first. TCS foods should be placed on cold storage shelves in a certain order to prevent liquids from dripping on the foods below and causing a contamination issue. The correct storage order from top-to-bottom is ready-to-eat foods, seafood, whole cuts of beef and pork, ground meat and fish, and whole or ground poultry. Back to Top 3. Cleaning and Sanitizing It's a common misconception that cleaning and sanitizing are the same thing. They are two different methods, but both are crucial steps to maintaining a food-safe kitchen. Cleaning removes dirt and debris from a surface while sanitizing reduces pathogens on a surface. How to Clean and Sanitize Food Contact Surfaces Surfaces that don't come into contact with food only need to be cleaned and rinsed. But food-contact surfaces like prep tables, tools, and equipment must be cleaned and sanitized. Follow these steps to clean and sanitize correctly: Wipe the surface to remove any crumbs or food particles Wash the surface with an approved food-safe cleaning solution Rinse the surface with clean water Sanitize the surface with an approved sanitizing solution mix to the right concentration Let the surface air dry To keep food-contact surfaces free of pathogens, cleaning and sanitizing must be performed at the appropriate times. Train your staff to sanitize surfaces when they complete a task or start prepping a different food. They should also stop and sanitize if they are interrupted in their task and after using the same surface for 4 continuous hours. Cleaning and Sanitizing Equipment Kitchen equipment is more challenging to clean and sanitize than a smooth surface like a prep table because there are moving parts. For the best sanitizing method, refer to the manual for each specific type of equipment. Follow our guidelines below for general equipment sanitizing: Make sure the equipment is powered off and unplugged Disassemble any removable parts Wash all parts by hand or run through the dishwasher Clean any food debris from equipment surfaces Wash the equipment with an approved cleaner, rinse, then sanitize Let parts and equipment air dry before reassembling Dishwashing Guidelines What other items in your restaurant come into contact with food? You'll need to establish a dishwashing program for all the cookware, utensils, and tableware you use daily. Flatware, dinnerware, and glassware can be run through a dishwasher, but larger items like cooking pots and pans must be cleaned and sanitized manually in a three-compartment sink. High Temp Dishwashers - These dishwashers use hot water to clean and sanitize dishes. To be effective at destroying germs, the water in the dishwasher must reach a temperature of 180 degrees Fahrenheit in the final rinse. Chemical Dishwashers - Unlike a high-temp machine, a chemical dishwasher relies on chemical sanitizers to eliminate pathogens. Three-Compartment Sinks - It's possible to clean and sanitize manually in a three-compartment sink, but only if the steps are performed correctly. Refer to our three-compartment sink guide to learn the best way to use this method. Back to Top 4. Pest Control No one wants to think about pests invading their restaurant. Unfortunately, ongoing prevention is required to keep your business pest-free. Unwanted critters can damage your facility, but the biggest threat from pests is their potential to spread diseases and foodborne illness. To create a successful pest control program for your restaurant, there are three components to keep in mind: deny access, deny food and shelter, and work with a licensed pest control professional. Learn how to enforce these pest control tips below: Deny Access Denying access to pests means preventing them from gaining entry to your building in the first place. Check all food deliveries carefully for potential hitchhikers and reject shipments with any signs of pest activity. Inspect your building to find any openings where pests can enter. Seal off cracks, install door sweeps, and keep windows and vents screened off. Use air curtains above doorways with outdoor access to deter airborne pests from entering. Deny Food and Shelter Remove the temptation that attracts pests to your building. Take out garbage periodically throughout the day, keep trash containers clean, and make sure dumpsters are closed securely. Any spills, crumbs, and food debris should be cleaned up immediately. It's crucial to clean beneath equipment and never leave food attractants out overnight when pests are more active. This includes the dining room and front-of-house! Always clean out crumb-catchers and sweep beneath booths and tables. Work with a Licensed Pest Control Professional If you've tried denying pests entry, food, and shelter but somehow they have found a way in, it's time to call a professional. Don't wait! As soon as you see any signs of a pest infestation, no matter how small, find a licensed pest control technician immediately. Do not attempt to set traps or put out poison yourself. A pest control professional will know exactly what to look for and how to handle each pest in the safest, most effective way. 5. Purchase from Approved Suppliers You can do everything right and follow all the food safety guidelines available, but if the source of your food isn't reputable, you have a big problem on your hands. This is especially true for ready-to-eat foods like produce that don't get the benefit of high-heat cooking to destroy pathogens. Lettuce can become contaminated by agricultural run-off and absorb tainted water into the leaves. This type of contamination can't be removed by washing because the germs are inside the produce. This is why outbreaks from contaminated romaine lettuce have frequently made the headlines. The only way to prevent this type of occurrence is to buy produce (and all other foods) from an approved supplier. So what exactly is an approved supplier, and how do you find one? Here are some tips: Never buy from roadside vendors, farmer's markets, or local farmers unless they are approved commercial suppliers. Choose a commercial supplier that meets the requirements of local, state, and federal laws. A reputable supplier should be able to provide inspection reports that cover all practices from receiving to staff training. Be especially picky when choosing suppliers of TCS foods. Even with a supplier you trust, you should still inspect every shipment carefully and reject anything suspicious. Back to Top 6. Training and Monitoring Once you've outlined a food safety program, you'll need to establish standard operating procedures to support your goals. Strict monitoring is required and your staff will need continuous training to uphold the SOPs you've created. Standard Operating Procedures First of all, what is an SOP? A standard operating procedure (SOP) is a fancy term for a written rule or guideline. Putting a procedure in writing is a way to hold your staff accountable for following the policies of your food safety program. SOPs also provide instructions that your team can follow even when a manager isn't present, which helps make your kitchen more efficient. When writing SOPs, keep the following things in mind: Who will perform the task What supplies are needed to perform the task Where will the task be performed When should the task be performed How will the task be performed Training Once you have established all SOPs in writing, you can begin to train your staff. Your efforts will be more successful if you think of training as an ongoing necessity, not a one-time obligation. New team members need to go through a training program when they are hired, and veteran employees always benefit from a refresher course. As you create a training module, utilize different methods like training videos, written instructions, demos, and role-playing exercises. Place visual aids like posters throughout your kitchen as helpful reminders. Monitoring The only way to be sure that your SOPs are being followed is to establish monitoring practices and quality control. Temperature checking is one of the most important examples of a monitoring procedure. Keep a written record that shows the date and time of the temp check, the temperature of the food, and the initials of the employee performing the check. The team member should also indicate if any corrective actions were needed. Monitoring can also be as simple as watching your team members or appointing someone else to observe that SOPs are being followed. If you see a team member fail to wash their hands at the appropriate time, it's an opportunity to re-train that employee. Sometimes corrective actions may need to be taken if food safety is at risk. Make sure that you consistently monitor your food safety program to ensure its success. There is a lot to cover with food safety, and one of the best ways to keep your team members educated is to require food handlers certification for all back-of-house employees. At least one certified team member should be on staff at all times. Follow our guidelines for general food safety, but refer to the requirements of your local regulatory authority to ensure compliance.

The top priority in a commercial kitchen is understanding and enforcing food safety temperatures. Neglecting them can put customers at serious risk of contracting foodborne illnesses. To ensure food safety, foodservice operators and handlers must understand the temperature danger zone and its impacts. We'll explain the danger zone temperature range, which foods are most at risk, and how to prevent food from lingering at hazardous temperatures. Shop All Kitchen Thermometers Click below to learn about the temperature danger zone: Why Is the Danger Zone Important? How Long Food Can Stay in the Danger Zone How to Hold Cold Food How to Hold Hot Food Danger Zone FAQs <iframe scrolling="no" width="392" height="226" src="/v/?num=14915&width=600&height=500&embed=1" frameborder="0"></iframe> What Is the Danger Zone for Food? The danger zone refers to the temperature range that accelerates bacteria growth in food. According to ServSafe recommendations (an authority on foodservice training material), food temperatures between 41 and 135 degrees Fahrenheit represent this danger zone (5 and 57 degrees Celsius). Bacteria thrive and multiply most rapidly between temperatures of 70 and 125 degrees Fahrenheit. The longer food sits in the temperature danger zone, the greater the risk that bacteria will grow. Why Is the Temperature Danger Zone Important? When foods are allowed to enter the temperature danger zone, bacteria may grow to unhealthy levels and cause the food to spoil. Dangerous bacteria growth like this may occur without any visible signs that the food is unsafe for consumption. Foods may smell and appear normal but could contain harmful amounts of bacteria that will cause foodborne illness. This is what makes the temp danger zone extremely important. As a food service professional, it’s your responsibility to keep foods out of the danger zone by using approved methods to chill, heat, and store foods. What Is Time Temperature Abuse? Time temperature abuse is the act of allowing foods to stay in the temperature danger zone of 41 to 135 degrees Fahrenheit. Along with cross-contamination, time temperature abuse is a common source of foodborne illness, making it a major health code violation. Foods may become time-temperature abused in three ways: Foods are not held or stored at food safe temperatures Food is not cooked or reheated to the temperature required to eliminate possible pathogens Hot food is not cooled properly before being placed in cold storage What Are TCS Foods? TCS stands for time/temperature control safety. Foods that require strict time and temperature control are considered TCS foods. Pathogens love TCS foods because they present an ideal environment for germs to grow and spread. Preventing TCS foods from entering the danger zone and becoming time-temperature abused is a critical food safety practice. These are the high-risk TCS foods that should be closely monitored at all times: Milk and dairy products Meat and poultry Fish, shellfish, and crustaceans Shell eggs Baked potatoes Cooked rice, beans, and vegetables Tofu, soy protein, or other plant-based meat alternatives Sprouts and sprout seeds Cut tomatoes, melons, and leafy greens Untreated garlic and oil mixtures How Long Can Food Stay in the Temperature Danger Zone? ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4-hour limit, foods are considered spoiled and must be thrown away. Within the 4-hour time limit, foods can be consumed, reheated, or chilled to bring them back to food safe temperatures. Checking temps every 2 hours allows for a greater window to perform any necessary corrective actions. How to Keep Food Out of the Danger Zone Kitchen thermometers are the key to keeping foods out of the temp danger zone. By monitoring and recording food temperatures regularly, you can prevent foods from becoming time-temperature abused. This is imperative while prepping, cooking, and holding food on your buffet line or salad bar. Follow these important tips to ensure you’re making the best use of your kitchen thermometers to keep food safe for consumption. Always use the right type of thermometer for the job. Never rely on the temperature display of your equipment alone. Place a thermometer inside your refrigerator or freezer as an additional safety measure. Keep written records of all temperature checks that include the temp, the time, and the name of the operator. Clean and calibrate thermometers often. As part of your HACCP training, be sure that your staff members know how to perform these temperature logging procedures to keep your menu items out of the danger zone. Use our downloadable Food Holding Temperature Log! Download our Food Holding Temperature Log PDF Back to Top Food Holding Temperature Once your food is cooked to the proper internal temperature or chilled to 40 degrees Fahrenheit or below, it’s important to maintain these safe temperatures before serving. There are several instances in which foodservice professionals need to hold food for extended periods. These instances could include holding food in salad bars and buffet lines or transporting food to off-site locations and catering events. When transporting food, it is recommended you use a food pan carrier or insulated catering bag to ensure your hot or cold foods remain safe for consumption. Cold Holding Temperature The cold food holding temperature for TCS foods must be 40 degrees Fahrenheit or below. Here are some tips to properly hold cold foods so they don't fall into the danger zone: Ensure your cold-holding equipment, like cold food tables and cold crocks, keeps foods at 40 degrees Fahrenheit and below. Any cold food held without refrigeration is safe for up to 6 hours, starting from the time it was removed from refrigeration at 40 degrees Fahrenheit and below. Check the temperature of cold foods every 2 hours and discard any cold food that reaches a temperature of 70 degrees Fahrenheit or higher. How Cold Does a Salad Bar or Refrigerator Have to Be to Keep Food Safe? Salad bars and refrigerators need to maintain temperatures at 40 degrees Fahrenheit and below to prevent the growth of dangerous bacteria. This is especially important as you house vulnerable TCS foods including cheese, yogurts, meats, salad dressings, and egg products. Hot Holding Temperature The appropriate holding temperature for hot food is 135 degrees Fahrenheit or above. Here are some tips to keep hot foods out of the danger zone: Never use hot holding equipment to reheat food. Foods should be heated to safe temperatures prior to holding. Hot holding equipment, like steam tables and holding cabinets, is designed to maintain current temps, not bring food up to temp. When possible, keep food covered to help maintain temperatures and keep contaminants out. Stir frequently to distribute heat throughout the food. Use the appropriate thermometer to monitor food temperatures often. Discard hot food that has been sitting below 135 degrees Fahrenheit for more than 4 hours. Never mix freshly prepared food with foods already being held for service to prevent cross-contamination. How Often Should I Check the Temperature of Hot or Cold Holding Food? It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this allows enough time to take corrective action if food has fallen into the danger zone. By staying on top of your food’s internal temperatures, you can prevent the spread of dangerous bacteria and eliminate food waste by simply re-heating or re-chilling the affected foods before bacteria has time to spread. Danger Zone FAQs Here are some of the most common questions about the danger zone that you may encounter in your kitchen: Proper Cooling of Foods If you're preparing food ahead of time and placing it into cold storage for holding, it has to be properly cooled first. Once your menu item has reached its proper internal temperature, it is essential to quickly bring the temperature down through the danger zone. Cool your food to 70 degrees Fahrenheit within 2 hours and then further down to 41 degrees Fahrenheit within 4 hours. Though it seems like the simplest option, placing hot food directly into your refrigerator or freezer is never recommended because it endangers the food around it by raising the ambient temperature in your fridge or freezer. This creates the possibility of other foods in your refrigerator or freezer entering the temperature danger zone and developing bacteria without you even knowing. Instead, follow these tips for quickly cooling your hot foods. Use a commercial blast chiller to cool foods quickly and minimize the time food spends in the danger zone. Store foods in shallow containers to allow the temperature to distribute more evenly. Consider using a cooling paddle to reduce the temperature of hot liquids including soups, stews, and sauces. Create an ice bath by filling a pot, container, or sink basin with ice. Containers of hot foods can be placed in the ice bath to quickly cool food to 40 degrees Fahrenheit or below. How to Thaw Food One of the most common examples of time temperature abuse in a kitchen is defrosting food incorrectly. It can be tempting to leave food out on the counter to thaw or run it under hot water, but these put your foods at risk of entering the danger zone. Use the following methods to defrost food safely: Move the frozen food to the refrigerator 10-24 hours before cooking. Place the frozen food under cold running water in a clean prep sink. Use the defrost setting on a microwave. Cook from frozen, regularly checking internal temperatures. Safe Cooking Temperatures Along with concerns for the danger zone, you'll also want to make sure your foods have reached safe internal temperatures for at least 15 seconds before they can be served. Below is a temperature guide for some of the most common ingredients. Cook to 165 degrees Fahrenheit: Poultry, stuffing, any dish that contains a cooked TCS food Cook to 155 degrees Fahrenheit: Ground meat, flavor-injected meats, eggs from the shell Cook to 145 degrees Fahrenheit: Seafood, steaks and chops, game meat, roast meats Cook to 135 degrees Fahrenheit: Fruits, vegetables, grains, legumes Back to Top It's every food service operator's top priority to keep the food they're serving safe for consumption. Following these important tips and getting your staff food handling certified will ensure that they have the knowledge to keep food out of the danger zone, take corrective action, and protect customers from foodborne illnesses.

In the foodservice industry, businesses are constantly seeking innovative ways to meet customer demands and stay ahead of the competition. One of the most significant trends that have emerged in recent years is the rise of third-party delivery services. These services have revolutionized the way restaurants and other food establishments operate, providing them with a convenient and efficient way to improve delivery service and reach a broader customer base. Below, we will explore the specific advantages and challenges of using third-party delivery services: Use these links to learn more about different aspects of using a third-party delivery service: What Is a Third-Party Delivery Service? Benefits of Third-Party Delivery Services How to Partner with a Third-Party Delivery Service Cons of Third-Party Delivery Services What Is a Third-Party Delivery Service? Third-party delivery services act as intermediaries between restaurants and customers, facilitating the delivery of food orders. These services partner with a network of local restaurants and employ their own fleet of delivery drivers to pick up orders and deliver them to customers' doorsteps. By leveraging technology and logistics expertise, third-party delivery services have transformed the food delivery landscape, making it easier than ever for businesses to offer delivery services without the need for additional infrastructure or resources. Benefits of Third-Party Delivery Services In today's fast-paced world, convenience is key. Customers are constantly looking for ways to make their lives easier, and one way businesses can meet this demand is by offering third-party delivery services. But what exactly are the benefits of utilizing these services? Let's take a closer look. 1. Gain New Customers By partnering with a third-party delivery service, you open your business up to a whole new customer base. These services often have their own loyal following of customers who rely on them for their delivery needs. By tapping into this network, you can attract new customers who may have never discovered your business otherwise. 2. Cater To Customer Needs Offering delivery services through a third party allows you to cater to the needs of your customers, especially those who prefer the convenience of having their orders delivered right to their doorstep. This is particularly important for businesses in the food industry, where customers often prefer to enjoy their meals in the comfort of their own homes. 3. Cut Down on Costs Implementing your own in-house delivery system can be costly. You need to invest in vehicles, hire and train drivers, and manage the logistics of delivery routes. By outsourcing this task to a third party, you can save on these expenses. The third-party delivery service handles all the operational aspects and expenses, allowing you to focus on running your business. 4. Decreased Labor Managing a delivery team can be time-consuming and require additional staff. By utilizing a third-party delivery service, you eliminate the need for hiring and managing your own delivery personnel. This can free up your time and resources to focus on other important aspects of your business, such as improving your products or services. 5. Increased Revenue Offering delivery services can significantly boost your revenue. With the convenience of third-party delivery, customers are more likely to order from your business, especially during busy periods or when they are unable to visit your physical location. This increased customer demand can lead to higher sales and overall business growth. How to Partner with a Third-Party Delivery Service If you're a restaurant owner or operator looking to expand your reach and increase your sales, partnering with a third-party delivery service can be a game-changer. These services have revolutionized the way customers order food, making it more convenient and accessible than ever before. But how do you go about partnering with a third-party delivery service? Here are a few key steps to get you started: Research and Choose the Right Service - Take the time to compare the different services available in your area, considering factors such as their customer base, delivery fees, and commission rates. Look for a service that aligns with your target audience and offers competitive pricing. Contact the Service - Once you've identified the third-party delivery service you want to partner with, reach out to them and express your interest. Provide them with the necessary information about your restaurant, including your location, menu, and any specific requirements you may have. Sign Up - Signing up for a third-party delivery service typically involves completing an online application and providing the required documentation, such as your business license and menu. Some services may also require a site visit to ensure your restaurant meets its standards. Train Your Staff - Partnering with a third-party delivery service will require some adjustments to your operations, so it's important to train your staff accordingly. Make sure your team understands how the service works, including how to receive and process orders, how to package food for delivery, and how to handle any customer inquiries or issues that may arise. Promote Your Partnership - Update your website and social media profiles to let customers know they can now order from your restaurant through the delivery service. Consider offering exclusive promotions or discounts for orders placed through the platform to incentivize customers to choose your restaurant. Cons of Third-Party Delivery Services While third-party delivery services offer convenience and accessibility, it's crucial for businesses to weigh the pros and cons before fully embracing these platforms. These services offer a hassle-free solution for getting food, groceries, and even retail items delivered right to your doorstep. However, while the convenience factor may be enticing, it's important to consider the potential drawbacks of relying on third-party delivery services. We’ve outlined some of the most common issues your business may have when relying on a third-party delivery service: Commission Fees - Third-party delivery services typically charge restaurants a commission fee for each order, which can eat into their profit margins. Some services may also require restaurants to pay for marketing and advertising, further adding to their expenses. Lack of Control - When using a third-party delivery service, restaurants rely on the service to handle customer inquiries, complaints, and delivery logistics. This lack of control can lead to potential miscommunication or mishandling of orders, which can harm the restaurant's reputation. Inconsistent Quality - Since third-party delivery services rely on independent contractors or drivers to handle deliveries, there is a risk of inconsistent quality. This can result in late deliveries, damaged food, or incorrect orders, leading to dissatisfied customers. Inconsistent Quality - Since third-party delivery services rely on independent contractors or drivers to handle deliveries, there is a risk of inconsistent quality. This can result in late deliveries, damaged food, or incorrect orders, leading to dissatisfied customers. Dependency on Technology - Third-party delivery services heavily rely on technology, including mobile apps and online platforms. If the platform experiences downtime or technical issues, restaurants may face delays in receiving orders or lose out on potential sales. Despite potential drawbacks, partnering with a third-party delivery service allows your business to tap into a large customer base without the need for additional marketing efforts. With their established platforms and user-friendly apps, these services make it easy for customers to discover and order from your business. Offering delivery is no longer a luxury - it's a necessity. By embracing third-party delivery services, you can stay competitive in the ever-evolving food service industry and attract new customers who value convenience and flexibility.

What is No Contact Delivery?

How to Set Up Contactless Delivery and Takeout

1. Create a Separate No-Contact Menu

2. Train Your Chefs on No-Touch Cooking Procedures

3. Choose the Right Takeout Containers

4. Establish Touchless Payment

5. Train Your Delivery and Takeout Staff

6. Market Your Contactless Delivery Services

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What is No Contact Delivery?

How to Set Up Contactless Delivery and Takeout

1. Create a Separate No-Contact Menu

2. Train Your Chefs on No-Touch Cooking Procedures

3. Choose the Right Takeout Containers

4. Establish Touchless Payment

5. Train Your Delivery and Takeout Staff

6. Market Your Contactless Delivery Services

Related Resources

Food Safety Guidelines

The Danger Zone: Following Food Safety Temperatures

5 Benefits of Hiring a Third-Party Food Delivery Service

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