To start delivery without a platform, you need 5 things: an easy ordering channel, a menu designed for transport, clear delivery zones, your own drivers or a stable delivery partnership, and a daily process for accepting, preparing and handing over orders. You do not need to set everything up perfectly from day one. You need to set it up clearly.
The big difference when you do not rely on a marketplace is that customers need to find you directly. So you are not just organising delivery, you are organising the customer journey too: from Instagram, Google or your bag through to the order and the next purchase. Below, you will find practical steps to get started without chaos.
1. Choose your own ordering channel
First, decide where orders will come in from. If you rely only on the phone, you will have mistakes, delays and busy staff during peak hours. If you want real delivery without a platform, add a stable online channel with a link and QR code.
In practice, you need:
- an ordering link for your Instagram bio, Google profile and website,
- a QR code for bags, flyers, your window and tables,
- a menu with the right prices, photos, options and extras,
- a clear choice for delivery or collection from the shop.
If you use a system like Wiiz Eat, orders come to your own restaurant, not through a marketplace. The customer pays you directly, by cash or card on your own POS at the door, and you have your own link and QR code to promote wherever you want.
2. Build a menu that can handle delivery
A delivery menu is not always the same as your dine-in menu. Some dishes travel well, while others arrive soft, spilled or cold. Start with a smaller menu and choose dishes that keep their quality after 15-30 minutes in transit.
Do a practical check:
- Which dishes deteriorate quickly?
- Which ones need separate packaging for sauces or sides?
- Which ones have a good cost and fast production?
- Which ones can you prepare consistently during peak hours?
Add clear descriptions. If a burger has an option for extra cheese, bacon or chips, do not leave it for a phone clarification. The same applies to allergens, vegetarian labels and options without specific ingredients. The fewer questions the customer has, the fewer mistakes you will have in the kitchen.
3. Set zones, charges and times
Delivery breaks down when you promise more than you can deliver. Before you open orders, plan the areas you will serve. Do not start with the whole city. Start with areas you can cover quickly and consistently.
For each zone, decide:
- whether you will offer delivery or collection only,
- what the delivery charge is,
- whether there is a free delivery threshold,
- what the minimum order is,
- what the average preparation and delivery time is.
Hypothetical example: if your shop is in the centre, you can set a first zone of 0-2 km with fast delivery and a second zone of 2-4 km only during hours when you have an available driver. It is better to say “we do not serve this area today” than to deliver late and disappoint the customer.
4. Organise your drivers before you start
If you have your own drivers, you need rules from day one. Who takes which order? How are they told it is ready? How do they find the address? How does the customer know who is coming? These need to be a process, not a verbal arrangement in the middle of a rush.
Create a simple system:
- one spot in the shop where ready bags are placed,
- an order receipt check before the driver leaves,
- a standard way to assign routes,
- instructions for cash on delivery and card payments,
- a communication rule if the customer does not answer.
If you want to organise this better, also see the guide App for your drivers. An app for your own drivers helps them see the order details when they take it on and open the address in Google Maps.
5. Set up a clear flow inside the shop
Delivery is not only distribution. It is workflow. If the order comes in but the kitchen does not see it in time, you will have a delay. If the kitchen prepares it but the driver is not informed, it will get cold. If it leaves without a check, items will be missing.
Add simple steps:
- Acceptance: someone sees the order and accepts or rejects it if it cannot be completed.
- Preparation: the kitchen knows exactly what to make and with which options.
- Check: before the bag is closed, products, drinks, sauces and cutlery are checked.
- Handover: the driver collects it, the status is updated and they leave.
During peak hours, assign one person to be responsible for orders. It does not need to be the owner, but there must be one person who “holds the board” and does not let orders get lost.
6. Promote delivery from your own touchpoints
Without a platform, you do not wait for the customer to discover you by chance. You show them clearly where to order. The best start is to use what you already have: dine-in customers, collections, social media, your Google profile, bags and window.
Do the following:
- put the ordering link in your Instagram bio,
- post a story 2-3 times a week with specific dishes,
- add a QR code to the delivery bag,
- put a small sticker in the window: “order directly from here”,
- train staff to tell customers they can order directly next time.
Do not communicate a generic “we do delivery”. Say something specific: “Order today’s menu for collection”, “Delivery until 22:30”, “Scan the QR and order without a phone call”. Clarity brings orders.
7. Track problems and improve every week
In the first weeks, you will see in practice what works. Do not change everything every day, but keep notes. Which orders are late? Which products come back with complaints? Which areas put pressure on timing? Which hours do you need a second driver?
Every week, do a short review with the team:
- 3 orders that went very well,
- 3 orders that were late or had a mistake,
- dishes that should be temporarily removed from delivery,
- changes to packaging or extras,
- areas that should be restricted or opened up.
If a dish has sold out, hide it from the online menu immediately instead of taking orders you will later cancel. If an hour is overloaded, pause orders temporarily or increase the preparation time. Good delivery is not about always saying “yes”. It is about delivering properly on what you accept.
8. Start small, but with a professional image
You do not need a huge launch. You need a clean start. Open first during limited hours, with a small menu and a few areas. Test the flow with real orders and fix the points that slow you down.
A practical 7-day plan could be:
- Day 1: choose delivery dishes and packaging.
- Day 2: set zones, charges and minimum order.
- Day 3: set up the online menu, photos and options.
- Day 4: train the kitchen and drivers on the flow.
- Day 5: run test orders with customers you know.
- Day 6: add the link and QR code to every touchpoint.
- Day 7: officially open and monitor closely.
Delivery without a platform takes discipline, but it gives you a direct relationship with the customer. If you set it up step by step, it can become a stable sales channel without losing control of the experience.