Checklist

Delivery & Takeout Profitability Checklist (packaging, portioning, dispatch)

Interactive checklist and cost capture form to quickly assess and improve takeout/delivery margins by optimizing packaging, portions, dispatch rules, and partner/channel choices. Save entries, assign actions, and track follow-up.

Interactive Tool

Delivery & Takeout Profitability Checklist

Use this checklist to turn high-level topics into concrete measurements and prioritized actions. Fill the numeric fields where possible, capture quick notes, and check the action items your team will take. Save the checklist so the location can track improvements over time.

Why this matters: small per-order costs (packaging, commissions, inefficient dispatch) compound quickly. This form helps you spot loss drivers, protect food quality, and choose profitable channels.

Name or identifier of the restaurant/location
YYYY-MM-DD or 'Today'
Average ticket for takeout/delivery orders (currency)
If you charge a fee, enter the average amount. Leave blank if not charged.
Overall average percent taken by delivery platforms (e.g., 25 for 25%).
Include bags, boxes, inserts, condiments, labels (currency).
How well current packaging preserves temperature & texture for typical delivery times.
Primary containers and accessories used for delivery/takeout.
If you selected Other, describe the item and its cost/benefit.
E.g., slightly larger portions to account for transit or single-serve packaging.
Describe any adjustments, how portion sizes are controlled, and if waste or inconsistency is observed.
Check the items you routinely include on delivery labels/receipts.
Does the location have a policy to reduce packaging waste, recyclable choices, or customer opt-outs?
Summarize the policy, vendor options, or gaps to address.
Rules that combine orders/delivery runs to reduce partner fees or driver trips.
Describe current rules or practical opportunities (time windows, minimum order size, grouped items).
Guidelines for in-house drivers or expectations communicated to delivery partners.
How drivers are paid for delivery work at this location.
List delivery channels (e.g., Platform A, Platform B, In-house) and note net margin per order after commission, packaging, and estimated extra labor (example: Platform A: -$0.90; In-house: +$2.10).
Select issues that frequently reduce quality or increase costs.
Select practical changes to improve margins and quality.
List 1-3 highest-priority actions, who is responsible, and a target completion date.
When will you re-check results? Use YYYY-MM-DD.
Any other context, vendor names, or constraints.
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