Reducing Risk in Delivery
For restaurants today, it’s not a matter of if I deliver, it’s how I deliver. Yet regardless of how an operator chooses to execute their delivery logistics, procedures must be implemented to reduce the risks associated with food delivery.
By: Derek Sherman
For restaurants today, it’s not a matter of do I deliver, it’s how I deliver. Yet regardless of how an operator chooses to execute their delivery logistics, procedures must be implemented to reduce the risks associated with food delivery.
Delivery Risks: What Can Go Wrong
- A delivery driver can cause bodily injury or property damage to a third-party
- A delivery driver can be injured
- A guest can get sick from the delivered food
To mitigate these risks, operators must first identify how they will be delivering food to their guests. Three standard options for last mile logistics are:
- In-House Delivery, where restaurants hire their own drivers and potentially own company vehicles.
- Out-Sourced Delivery, where restaurants contract with a third-party to provide last-mile logistics.
Co-operative Delivery, where restaurants can form a delivery co-operative, together with other local restaurants to create a shared delivery service.
Read more at: https://www.figure8.delivery/now-serving/reducing-risk-in-delivery
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About NYCHG
Established in 2009, The New York City Hospitality Group ("NYCHG") is a New York City-centric organization dedicated to serving the restaurant and hospitality industry. NYCHG is comprised of the best in class professionals that act as a resource to each other and the hospitality community.