Restaurant Operations
Delivery Menu Design for Chinese Restaurants
A delivery menu should not include every dine-in dish. It should include dishes that can survive time, packaging, steam, and platform ordering.
Delivery fit
| Dish type | Delivery suitability |
|---|---|
| Fried rice | Usually strong if packed well. |
| Lo mein and chow fun | Often workable, but texture may soften. |
| Crispy fried items | Risky unless vented and sauced separately. |
| Soup noodles | Better when broth and noodles are packed separately. |
| Hot pot | Usually poor as conventional delivery unless sold as kits. |
| Whole fish or delicate seafood | Often poor unless the restaurant controls timing and packaging. |
| Dim sum | Variable, with steamed items often declining quickly. |
Platform language
- Use names that remain clear without staff explanation.
- Put sauce-on-side options where they prevent quality loss.
- Label spicy and allergen signals clearly.
- Do not bury rice, utensils, or drink options.
- Use item photos only when they are accurate.