Knowledge
Starting a delivery business: the checklist
Building a delivery business is not rocket science, but there is a sensible order to it. Anyone who skips or swaps the steps loses time or makes expensive mistakes. This checklist shows what matters.
The short answer: a delivery business needs a registered place of business, a properly completed platform listing with correct labelling, suitable packaging, well-rehearsed kitchen workflows and ongoing maintenance of photos and ratings after launch. Anyone who works through these points in this order avoids the most common early mistakes.
The steps at a glance
- 01
Clarify trade and authority questions: is the existing premises already registered for the additional brand or offering, or does it need a conversation with the trade office and food safety authority? For a second brand from an existing kitchen, a new registration is usually not needed; when in doubt, the competent authority gives free information.
- 02
Define the concept and menu to fit the existing kitchen equipment, instead of buying new gear just to enable one dish.
- 03
Create the platform listing: name, category, photos, description and above all the mandatory information on allergens, additives and the responsible food business operator — complete before the brand goes live.
- 04
Get packaging that fits the concept: leak-proof, transport-stable and, ideally, designed so that unboxing feels like the brand rather than neutral.
- 05
Define kitchen workflows: who prepares what, in what order, and how is preparation time realistically kept during peak periods?
- 06
Create good-quality photos: orders are driven by the picture, not the description. Bad or missing photos cost more orders than any other lever on this list.
- 07
After launch: actively monitor ratings and respond promptly, especially critical ones. Adjust the menu and photos after the first few weeks based on actual demand.
Realistically, preparation takes a few days if the concept and menu are already settled, and considerably longer if both still need to be developed.
Typical mistakes at launch
Adding labelling afterwards
Anyone who launches the brand and plans to add allergens or additives later risks complaints and a bad first impression with guests.
Too many dishes at once
A long menu at launch overwhelms kitchen and team alike. A compact selection that reliably delivers consistent quality convinces more than a large menu with fluctuating quality.
Photos taken on a phone under kitchen lighting
Image quality directly determines click rate and orders. A short, well-lit photo shoot usually pays for itself quickly.
Ignoring ratings
Unanswered criticism affects future guests more than the criticism itself. A factual, brief reply is usually enough.
Treating packaging as an afterthought
Leaking or cold food leads to the worst ratings — regardless of how good the food originally was.
What can be taken over and what can't
Not every point on this list has to be developed yourself. Concept, menu, recipes, photos and labelling texts can also be taken over from outside, for example with a ready-made brand concept. What the business always contributes itself is the kitchen, the preparation and the day-to-day handling of orders and ratings.
How quickly a ready-made concept could launch in your kitchen is something we clarify in conversation.
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- A personal reply from our team.
- We check right away whether your area is still available.
Do I need a new trade registration for a delivery business?
If an existing business is extended with an additional brand or offering, usually not. The competent trade office provides binding information.
How long does it take to start a delivery business?
With a ready-made concept and menu, a few days are realistic. If concept and menu still need to be developed, it takes correspondingly longer.
What is the most common early mistake?
Missing or incomplete labelling, along with poor product photos, are among the most common and most expensive mistakes at launch.
How important are ratings after launch?
Very important. New brands build much of their ranking through early ratings — reacting actively and promptly to criticism pays off.
Can I take over a concept and menu from a provider?
Yes, that is a common route. Concept, menu, recipes and marketing then come from outside, while kitchen and preparation stay with the business.