Takeaway, pizza & delivery
What is finished can be seen — not just ticked off.
A lot gets documented here: most tasks are hygiene tasks, and a considerable share ask for a photo. That is not over-regulation — it is the answer to the fact that management cannot be in several places at once during service.
Picture, time and person on the entry — the same process in every branch.
The picture is part of the completion
The state is recorded where it happens: the fridge after restocking, the terrace once set up, the shelf of packaging, the cleaned driver till. Photo proof is not the exception here but the norm.
The task wording asks for the target state explicitly: "restock according to the reference image", "set up in full as shown". The picture is not decoration but the description of what should be standing there at the end.
Some businesses go the opposite way and attach a reference image to the task. Together the two give you the template and the result in the same entry.
The clock sets the beat, not the shift
A delivery business runs from midday into the night and has no clean shift boundary. So the tasks hang off times of day rather than shifts — temperatures in the morning, preparation for opening, stock checks in the afternoon, cleaning and close-down staggered across the late evening.
In every other branch it is the other way round — there the shift decides when something happens. Here the clock is the only reliable structure, because a different person is in the shop every hour.
Packaging is a production step
In delivery, half the product goes out of the door. Accordingly, pizza boxes, delivery platform bags, thermal boxes and to-go containers have tasks of their own — including preparing sauces and dips in precisely measured portions.
Then there are the systems around it: reusables inventory, ordering in the merchandise system, digitising delivery notes. gastrotodo does not replace those systems — it makes sure the steps inside them reliably happen.
The driver is the only one with predictable waiting time
"Driver" is an area of its own here — and the tasks in it are not driving tasks: clean the thermal boxes and store them on the shelf, fold and stock pizza boxes, look after the driver screen and the driver till. Some businesses add the outdoor area and the menus.
Between two runs there is idle time that can be planned — no other position in the business works like that. That is exactly what this list is for.
„Et rigtig godt værktøj til ren registrering med en kontrolfunktion. Opgaver kan vises på forskellige intervaller, og opdaterede oversigter kommer direkte i appen og på e-mail — som operations management har du alt i syne.“
Melina, Operations manager · Pottsalat Mainz
What delivery businesses ask first
Do our drivers have to use the app?
Only if they have tasks. In the businesses that run "driver" as an area, the driver sees nothing but their own short list — thermal boxes, cartons, driver till. For everything else a shared tablet in the shop is enough.
How do photos from several branches come together?
Every completion belongs to a branch and the photo hangs off it. In the reporting you see per location what is done and what is missing — without anyone forwarding pictures by messenger.
We book goods and waste in our merchandise system. Double work?
No. The booking itself becomes a task — "save the order in the system", "digitise delivery notes". The value lies in the step not being forgotten, not in replacing the specialist system.
We are a takeaway with three people. Isn't this too much?
The range in this branch is wide — from a handful of tasks to several hundred. A single-site takeaway usually documents only what it has to prove anyway: temperatures, frying oil, cleaning.
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