LESSON 1
Process
Define order sources, zones, responsibilities and stages from acceptance to handover. Configure operational statuses and couriers in your delivery system or POS.
LESSON 2
Economics
Add packaging, commission, delivery and other variable costs to ingredients. For a kitchen without a dining room, assess orders and production capacity, not seats.
LESSON 3
Testing demand
Start with a limited menu and area. Assess contribution, cancellations and completion time. Expand after validating the process, not simply when enquiry numbers grow.
Practical exercise
An order is ₴500 and all variable costs are ₴320. What remains?
Check the answer
₴180 contribution margin. This is not net profit.