Delivery orders
An order marked delivery carries an address and a rider. Delivery tracks what is out and who is carrying it.
Assigning a rider
Assign the rider when the order leaves, not when it is placed. The time between the two is kitchen time, and recording it as delivery time makes your delivery performance look worse than it is.
Keeping guests informed
Guests can follow an order with the tracking link rather than calling to ask where it is. That one link removes most of the phone calls a busy delivery service takes during service.
Why individual logins matter
Riders should be recorded individually. Deliveries attributed to a shared account cannot tell you who is fast, who is slow, and who is consistently going to the same area — which is the information that lets you plan routes rather than guess.
Cash on delivery
Where riders collect cash, reconcile what they took against what was ordered at the end of the shift, the same way you count a drawer. Leaving it until the week ends makes a shortfall impossible to place.
Checking performance
Sales reports can be read by order type, so delivery can be compared against dine-in on both volume and margin. Delivery usually carries a different cost structure, and treating the two as one number hides whether it is worth running.
The service chapter of the RestaurantOS manual covers delivery alongside the floor and the kitchen.