DELIVERY EXPANSION

Challenge.

With delivery becoming an increasingly vital revenue stream, a casual dining restaurant sought to grow its delivery business while improving operational efficiency and customer experience.

What we did.

Operational Focus: We tracked and improved the following KPIs:

  • Prep Time

  • Rider Wait Time

  • Busy Mode Usage

  • Missing Items Rate

We used this information to produce weekly reporting and site-level coaching, alongside Team incentives to drive consistent improvements across all metrics.

Marketing & Menu Optimisation: we increased menu conversion rate by 5% through:

  • Strategic ad spend targeting peak delivery times and local audiences

  • Enhanced menu item descriptions with keyword-rich, craveable copy

  • Improved SEO for delivery platform listings

Outcome.

In just 16 weeks, the programme delivered:

30% Increase in Delivery Sales

Significant uplift in weekly delivery revenue, driven by faster service times, better menu performance, and increased platform visibility.

15% Reduction in Prep Time

Faster kitchen execution led to quicker dispatch times, improving both customer satisfaction and order throughput during peak periods.

20% Reduction in Rider Wait Time

Better operational coordination meant riders spent less time waiting at restaurants, improving delivery platform ratings and partner relationships.

40% Decrease in Missing Item Incidents

Enhanced packing processes and accountability reduced mistakes, improving customer reviews and reducing refund costs.

5% Increase in Menu Conversion Rate

More effective marketing, optimised menu listings, and targeted promotions boosted the percentage of customers placing an order after viewing the menu.

Improved Customer Satisfaction Scores

Higher delivery reliability, faster service, and improved order accuracy led to a noticeable rise in customer ratings and positive feedback on delivery platforms.

MORE OF OUR WORK.

  • LABOUR CONTROL

    We achieved £100,000 in cost savings for a leading global QSR brand through innovative strategies and streamlined processes.

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  • Cost Controls & Profit Maximisation

    We helped integrate recipes into EPOS, identified bleeding, and provided action plan that drove COGS from 34% to 26%.

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  • Health & Food Safety

    We provided training, coaching, and auditing services to a casual dining establishment, elevating their FSA rating(2 to 5).

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