WHY DOES EVERYONE NEED “BEST DISHES FOR DELIVERY” RATING?
Since the beginning of global lockdowns our daily habits on how we cook and eat have been reimagined. The overnight food delivery industry has transformed from serving occasional cravings for pizza, teriyaki chicken or set of California to almost a daily routine for millions of people. Many of us have never used a delivery service before and I believe that a kind of systematic overview with the Dos and Donts for food delivery would not harm and help to order right stuff and to learn from others’ mistakes.
To create a comprehensive picture, I’m planning to review my food orders regularly from different places; being agnostic to delivery service providers and try to work out the formula of getting good food at an optimal delivery fee with the least possible harm to the environment.
Each order will get the rating by the following criteria:
DISH SUITABILITY for delivery
This assessment criteria will cover my experience, and consequently, my point of view if a dish in general is suitable for delivery, meaning the taste, texture, and serving is close enough to the one on premises.
The first sub-criteria is “taste” (or to what extent it changed comparing it to a situation when a dish is served at a restaurant straight from the kitchen) Spoiler here — I already don’t recommend to order any kind of tempura if the delivery time is expected to be longer than 30 minutes unless you are a secret fan of soggy shrimps.
The second sub-criteria is “if it is ok to eat a dish straight from the delivery pack”. A pizza carton box is the best example of no-fuss eating from the box. While my recent attempt to rearrange Peking duck serving elements from 5 different containers turned into a big disappointment.
RESTAURANT / HAWKER CENTRE / SUPERMARKET — place where delivery was ordered from
“Chef work” review is about a particular recipe and cooking manner at the place.
“Sustainability” is about if restaurant management is mindful from what materials the delivery bags, containers and cutleries are made of
COURIER SERVICES
The food delivery industry enables an ecosystem when we are ordering & eating, where restaurants are cooking and couriers are working very hard on the last mile delivery. Courier jobs have thrived globally in the last 18 months because the demand have been growing. This keeps the couriers very busy, but for us — users, is it better to order directly from the restaurant or use order aggregators? What are the reasonable expectations about the speed of delivery and if something is wrong how to give feedback?
“Speed” — how fast the food is delivered is the essential deliverable for couriers. I would like to underline better for dish delivery within 30 mins is critical and if there are options for which time of delivery is not that important.
”Delivery cost” — if you crave a bubble tea for $5 and the cost of delivery is $4 do you really want this tea? Or if you order an artisan sandwich from a gastro place but you have to schedule delivery for the next day and pay $10 is it still worth it?
So please you stay with me for coming weeks and please come up with suggestions what you want me to try. The first dish to start the journey will be Ramen noodles, stay tuned.
