Routing, zoning, timing, GPS tracking and order batching — how to actually speed up delivery without burning out couriers.
What makes up delivery time
- Order confirmation: 0–60 sec (usually automatic).
- Kitchen prep: 8–15 min (depends on the menu).
- Handoff to courier: 0–3 min (if the courier is on site) or 5–10 min (if they’re on their way).
- Drive to the customer: 12–25 min (depends on the zone).
- Finding the address and handing over: 1–4 min.
Where time usually gets lost
1. The courier waits 8–10 minutes for nothing because the order isn’t ready on time. Fix: a kitchen readiness schedule with a 90-second buffer.
2. The courier drives a single order to a distant zone. Fix: batching — 2–3 orders per trip.
3. The courier spends 5+ minutes looking for the address. Fix: the guest drops a pin on the map instead of typing the address.
4. The guest doesn’t open the door or answer. Fix: a “Your courier is at the door” SMS 30 seconds before arrival.
GPS tracking is a must-have
Guests should see the courier on a map. That cuts “where’s my order?” calls by 70% and raises NPS by 8–12 points.
For call center operators, tracking is a working tool: they see the courier is stuck in traffic, warn the guest ahead of time, and the guest stays calm.
Batching is the biggest lever
If couriers take 1 order per trip at peak, you’re burning margin. Batching 2–3 orders per trip saves 25–40% on delivery.
Batching rule: no more than 1.2 km between the two addresses and no more than 8 minutes between order times. These parameters are configured in the system for your city.
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