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In an establishment, the Chef is able to control many aspects of the customer experience; from suppliers to cooking and serving. However, now with food delivery becoming more commonplace, there are new challenges to ensuring a customer receives the quality of food intended.

Here are 3 factors that have an impact on how well your dishes travel.

Consistency & Texture

Problem:
Saucy pastas are one of the more difficult dishes, as sauces may clump or separate. The pasta may continue to cook when packed in an insulated box, or absorb the sauce during delivery, resulting in the dish being dry.

Solution:
Pack the sauce and pasta separately, and let the customer mix them before eating. You can also create the sauce using ingredients like Knorr Professional Base Sauces and Knorr Professional Tomato Pronto, or add them to scratch-made sauces to make them more stable.

 

Temperature & Visuals

Problem:
Due to temperature changes during transport, the consistency of certain dishes may change, making them less appealing or ruin the dish. For example, a medium rare steak can be done, but it’ll continue cooking in the box. Or with pasta, the sauce may even dry during delivery.

Solution:
Adjust your dishes and use better suited products for your delivery menu. Knorr Professional ingredients contain modified starches that can maintain consistency and texture of your sauce. Such as Knorr Professional Base Sauces can be used in your pasta sauce as it maintains a consistent béchamel taste and texture.

Packaging

Problem:
Try using leak-proof packaging to ensure that the dishes get to their destination without popping open and spilling. Alternatively, have the packaging wrapped and sealed to minimise leakage and the resulting mess.

Solution:
Apart from ensuring the quality of your dishes, you also need to address challenges faced during the actual transportation. For example, liquid-based dishes can spill and ruin the dining experience if they’re not packed properly in tightly sealed containers.

 

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