Service
Delivery Order Packing Checklist
- Who checks
- Order packer, shift manager or delivery lead
- When
- Packing station before the shift; spot-check 3–5 orders during every peak
- Time
- ~15 min · 26 items
| Location | Date and time | Inspector | Signature |
With delivery, the guest never sees your dining room or your servers: the whole experience is the bag they open at home. A missing sauce, spilled soup, cold mains next to melted ice cream or an opened bag lead to refunds and low ratings in the app — even when the kitchen cooked everything right.
Check the first section before delivery opens. Run the remaining items on live orders at peak time: pick 3–5 orders of different types and check them before the bag is sealed. A photo of the packed order helps resolve disputed complaints about missing items.
Packing station before the shift
-
1
The delivery packing station is clean and separate from the dine-in pass The packer has a dedicated spot; dine-in and delivery orders don’t share the same shelf.☐ Yes☐ No
-
2
All packaging types are stocked for the whole shift Soup, salad and hot food containers, cup lids, drink carriers, bags in different sizes — enough for the peak.☐ Yes☐ No
-
3
Cutlery, napkin and portion sauce kits are prepared Kits packed in advance in sealed bags, portion sauces sorted by type.☐ Yes☐ No
-
4
The label printer works and tamper-evident seals are in stock Print a test label: text is legible, adhesive holds on the bag.☐ Yes☐ No
Order accuracy
-
5
Every item on the ticket is in the order The packer checks off each item on the ticket or screen instead of packing from memory.☐ Yes☐ No
-
6
The customer’s order notes have been followed Read the notes: “no onion,” “extra spicy,” “sauce on the side” — check it was done.☐ Yes☐ No
-
7
Cutlery and napkins match the number of guests If the customer opted out of cutlery in the app, none is added. If they gave a number of guests, there are that many kits.☐ Yes☐ No
-
8
Sauces included with dishes or ordered separately are packed Check against the ticket and brand rules: e.g. sauce that comes standard with fries or sushi rolls without being ordered.☐ Yes☐ No
-
9
The packed order is photographed before the bag is sealed The photo shows every item and the order number label. Photos are kept per policy for complaint review.☐ Yes☐ No
Packaging
-
10
Hot and cold items are packed in separate bags Salads, desserts and cold drinks are not next to hot food. Bags or labels show which one is hot.☐ Yes☐ No
-
11
Soups and sauces are in leak-proof containers with tightly closed lids Turn the closed container upside down over a sink: nothing leaks. Per standard, the lid is also secured with a sticker or wrap.☐ Yes☐ No
-
12
Drinks are lidded and placed in a carrier Lid snapped on all the way around, straw wrapped, cup doesn’t tip in the bag.☐ Yes☐ No
-
13
Fried and crispy items are packed in vented containers Fries, nuggets and tempura aren’t sealed airtight in a container where steam makes them soggy.☐ Yes☐ No
-
14
Salad dressing is packed separately if the standard requires it Salad isn’t dressed in advance; dressing is in a separate closed portion cup.☐ Yes☐ No
-
15
Heavy containers go on the bottom, light and fragile ones on top Desserts and burgers aren’t crushed by a box of hot food. The bag sits level and doesn’t tear when lifted.☐ Yes☐ No
Labeling and tamper protection
-
16
The bag is closed with a tamper-evident seal The bag can’t be opened without breaking the seal. Bags aren’t just tied or stapled without a seal.☐ Yes☐ No
-
17
The bag shows the order number and number of bags For a two-bag order — “1/2” and “2/2” so the courier doesn’t forget the second bag.☐ Yes☐ No
-
18
Orders flagged for allergies are marked and checked by the person in charge If the order has an allergy note, the bag and container are marked and the dish ingredients are verified by the manager or head cook.☐ Yes☐ No
-
19
Packed bags are not left on the floor Bags wait for the courier on the pickup shelf or in a heated cabinet, not on the floor by the door.☐ Yes☐ No
Timing
-
20
The order is packed by the courier’s estimated arrival time Compare the ready time in the system with the courier’s arrival: the courier doesn’t wait for packing and the order doesn’t sit too long.☐ Yes☐ No
-
21
Time the order waited on the pickup shelf, min Record for the order being checked: from sealing the bag to handing it to the courier.
-
22
The customer or delivery platform is notified of delays If a dish is delayed in the kitchen, the ready time is updated in the system rather than assuming “the courier will wait.”☐ Yes☐ No
Courier handoff and feedback
-
23
The order number is checked against the courier’s app before handoff Staff read out or check the number on the courier’s screen instead of handing “your order” to whoever shows up first.☐ Yes☐ No
-
24
The courier’s insulated bag is clean inside If the bag is visibly dirty, has crumbs or smells, it is recorded and reported to the platform or delivery service.☐ Yes☐ No
-
25
Couriers don’t enter food prep areas Handoff happens at the pickup counter or shelf; couriers don’t walk into the kitchen or behind the bar.☐ Yes☐ No
-
26
Delivery complaints from the past week have been reviewed Open reviews and claims in the platform dashboard: each one has a cause (missing item, spill, timing) and an action.☐ Yes☐ No
This template is a starting point. Check the limits and wording against your local regulations, your company standards and the equipment manufacturers' instructions.
jeCheck · https://jecheck.io/en/templates/delivery-order-packing
Common violations
- Packing from memory without checking off the ticket. At peak this is the main source of missing items: a forgotten drink or sauce — and for the customer, a reason for a low rating and a refund request.
- Hot and cold in one bag: the salad wilts, ice cream melts and hot food cools faster. Separate bags cost next to nothing compared with a refunded order.
- Soup without a secured lid. One spill ruins the whole bag, the courier’s bag and the next order they’re carrying.
- Bags without a tamper seal. If something goes missing, there’s no way to tell whether it happened in the kitchen or on the road, and the dispute with the platform doesn’t go your way.
- Only the packer sees the allergy note. If it never reached the cook, the guest gets a dish with the allergen, and the consequences can be serious.
Frequently asked questions
It helps in disputes about missing items, especially with delivery platforms. If there’s no time for every order, photograph large orders and regulars’ orders, and spot-check the rest.
In locations with a significant delivery share, assign a packer at least for peak hours. When the expo cook packs bags between dine-in orders, both suffer.
Don’t send an order that has clearly lost quality: remake the dish and log the courier delay in the platform. The customer will see the result either way and rate the restaurant, not the delivery service.
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