In a scenario where the popularity of app-based orders is growing exponentially, consumers expect a high standard of quality. Despite fierce competition in the sector, companies need to adapt quickly to ensure rigorous quality control, from food preparation to delivery to the customer, ensuring consumer satisfaction and loyalty.
A study by Inteligência em Pesquisa e Consultoria (Ipec) reveals that 72% of consumers prefer to receive food without single-use plastic. O quality control for delivery ensures a service that meets customer expectations at every stage.
Thus, efficient quality management makes the delivery system faster and does not diminish the quality of the food sold.
What is quality control
In the delivery sector, quality control refers to a set of practices that help maintain food standards, from production to delivery to the customer
In this sense, the objective is to guarantee customer satisfaction regarding the characteristics of the final product, such as appearance and texture. An efficient quality management system is essential for any restaurant, including those that work with delivery.
Quality control is applied to ensure customer trust in the products and optimize the logistics of operations. In general, a positive customer experience is directly related to these factors.
Usefulness and importance of quality control
When ordering a dish for delivery, the customer expects the same quality they would have in a traditional restaurant. Although seeking practicality, the consumer does not give up on tasty food that meets their expectations.
In practice, quality control can include measures such as avoiding the use of single-use plastics in the packaging process. Standards can be set to make production more sustainable at all stages
Delivery quality is also essential. Many complaints are related to delays and the way food is arranged inside the packaging. With an efficient process, it is possible to combine speed with the preservation of the appearance and flavor of the dishes.
How to apply quality control for delivery
During the production of food intended for delivery, several steps can be adopted to ensure efficiency and quality in the products that reach the public.
Until the moment of delivery, it is essential to take measures to ensure the integrity of the snacks and adjust production according to operations in the restaurant.
Menu adjustment: restaurant menus should consider factors such as the durability and appearance of the snacks. In quality control for delivery, it is essential to maintain product quality during transport to avoid complaints and ensure customer trust.
Therefore, a dish that can withstand transport without suffering damage is ideal for a delivery restaurant.
Appropriate packaging: to ensure adequate transport, companies need to invest in sturdy packaging that keeps food intact. Temperature is also an important factor, both for cold and hot products.
The packaging is the first impression the consumer has when receiving a delivery product. If it arrives damaged, this can harm long-term customer loyalty.
Food assembly: quality control for delivery promotes actions that ensure the assembly of food maintains a high standard. Thus, factors such as appearance, texture, and flavor are preserved throughout the production process.
If a customer is satisfied with a snack, they expect to receive a product with the same characteristics in future orders.
Proper hygiene: for any establishment that produces food for the public, hygiene must follow strict quality standards. This covers everything from preparation to the transport of products, in order to guarantee their safety.
Cases of poor hygiene, such as customers finding insects in their snacks, often appear in the media. In addition to driving away consumers, this can cause a bad impression in the market.
Delivery system: when assembling the food, choosing the appropriate packaging, and ensuring correct hygiene, the delivery system is prepared to take the product to the customer without damage.
A reliable team of delivery personnel and a strategic location, easily accessible for the professionals, are factors that make the transport more suitable and efficient.
These measures can raise the quality standard of food in a restaurant and provide the best possible experience for the customer.
