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Hot take: my delivery times went from 38 minutes to 22 after I changed one thing
For the first 4 months I was running my ghost kitchen out of a spot on Whittier Blvd and getting killed with 1 and 2 star reviews about cold food. I finally switched my packaging from those cheap styrofoam clamshells to 3 layer foil lined bags with a vent hole, and my average delivery time dropped from 38 minutes to 22 because I wasn't remaking orders people complained about. My on time rate went from 71% to 96% in like 3 weeks just from that one change. Is anybody else here using vented bags, or am I late to this?
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grace41921d ago
Laughing at the idea that you thought styrofoam was gonna cut it for delivery in LA traffic, but hey, better late than never right? Honestly those cheap clamshells are the reason half the ghost kitchens on Whittier are drowning in one star reviews and blaming the drivers. Switching to vented foil bags is the move because steam is the real killer, it turns crispy stuff into mush and makes people think the food sat around for an hour when it was really like 15 minutes. The jump from 71% to 96% on time says it all, you stopped remaking cold orders so your kitchen actually got faster. I bet your food cost went down too since you're not eating the cost of all those refunds and redos. Welcome to the club, you're not late, you just finally stopped fighting physics.
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