Delivery Operations Guide & Recipe E-Booklet

Against difficulty, we rise. We are one with the industry in

pushing forward, to get back up and to help foodservice
operators keep doing what you love to do. 

As diners now look for healthy meals and indulgent favorites

– we share with you some dish ideas that have easy to source
ingredients, easy to prepare even with limited operations,
and a sure hit with your diners. 
 Food Delivery
Checklist

WHAT’S ON THE MENU?

Myths vs Facts in
Food Delivery

GrabFood’s 5 Tips
for promoting
Food Delivery
Business

Balbacua

Black Rice Prawn

Sinigang Paella

Tofu Mushroom
Cauli Sisig
 5 WAYS TO CHECK IF YOU’RE
READY FOR FOOD DELIVERY
1. Are you able to make a healthy profit?
After the food delivery companies’ commission fees and
other costs, Daily Affairs earns an average of 5-20%. For
example, for a $10 meal, the cafe earns about $2. To
make a tidy profit, you’ll need to boost sales volume.
“Most delivery partners also allow operators to markup food
delivery menu prices,” says Chef Qihao. “Besides commissions,
the markup also caters for additional costs including food
packaging, disposable cutlery, napkins, and more.”

2. Which delivery services should you partner with?

Chef Qihao advises food operators to partner with several
delivery partners instead of just one.
“Once you sign up with a delivery partner, it may take up to
three months for your eatery to be vetted and appear on
their platform. Instead of putting all your eggs in one basket,
spread it around and partner with more than one delivery
service.”

3. Are your dishes suitable for food delivery?

Not every dish travels well. Chef Qihao tries to avoid
delivering food items such as pasta or steaks. Instead,
he recommends pushing braised or stewed items.
“Packaging also contributes to the quality of the delivered
product. For example, Daily Affairs uses air-tight bento
containers. That way, each portion of the dish is kept
separate to prevent them from getting messy or soggy.”

4. Can your kitchen take on a larger volume of

orders and run efficiently?
This way, every dish on the menu is specifically created to be
cooked in under 10 minutes. Chef Qihao pre-prepares items
such as braised meats, mashed potatoes and salads ahead
of time.
“Similar to dine-in, food delivery orders can be unpredictable
and erratic. When an order is placed, the delivery rider will
usually arrive within 10-15 minutes,” says Chef Qihao. “The
best way to take on large orders is to create dishes that have
only 2-3 steps and can be cooked in 10 minutes.”

“Most delivery partners 5. How can you market your food delivery option?

also allow operators to According to Chef Qihao, one strategy is to offer customers
free delivery by absorbing a percentage of the waived fees

markup food delivery along with the delivery partner. By doing so, you will be
given priority visibility on the platform.

menu prices.” Aside from posting updates and new promotions on the
cafe’s Facebook page, Chef Qihao also distributes
Chef Qihao, 10-year hotel F&B veteran and flyers to nearby residences.
founder of Daily Affairs “Do make sure that you limit it to within the delivery
vicinity of your eatery,” he advises.
 MYTHS VS. FACTS OF FOOD DELIVERY
As food delivery services expand across Southeast Asia, food operators have rushed to profit from
this booming market. If you’re planning to add food delivery as part of your service offerings, here
are some of the most common myths to watch.

MYTHS VS. FACTS

1. While sales volumes may rise,

delivery partners take commissions
1. Food delivery spells for handling logistics, delivery, and
more sales and profits customer service, cutting into your
for your operations. profit margin.

2. You need to be 2. Most delivery channels use simple

tech-savvy to operate interfaces. It’s more important to have
online food delivery an operationally-savvy team that can
channels. handle multiple and varying orders.

3. Handling food
delivery requests is easy. 3. Food delivery demands can
It is just like fulfilling vary significantly, which makes
additional orders. it tough to prepare and sustain.

4. Food is perishable which 4. There are tips and tricks, as

results in limited menu well as different ingredients that
options for delivery. can travel better than others.
GRABFOOD SHARES 5 TIPS FOR PROMOTING
YOUR FOOD DELIVERY BUSINESS

1. Select a menu that delivers well 2. Use appetising photos

There’s nothing worse than waiting 30 minutes for wilted
lettuce, soggy fried chicken or cold rice.
Avoid customer disappointment by offering dishes that
travel well, like these easy-to-transport Salted Egg Custard
Buns.
Grab customers’ attention with well-lit food photography
using simple backgrounds that highlight your dishes.
Edit professionally, but make sure the photos are still
true to what the customer will be getting.

3. Use the right packaging
First impressions count, so it is crucial that your food
comes in high-quality packaging that is leakproof, easy
to open and maintains good food presentation during
delivery. And don’t forget to display your logo on the
packaging or include serviettes printed with your logo
to promote your brand!
4. Offer promotions with your delivery partners
Collaborate with your food delivery partners to boost
your exposure. Offer free delivery, bundled discounts
through GrabFood, or launch a new menu item to test
the response! This has led to numerous success cases
and uplift in revenue for many restaurants.

5. Deliver promptly and punctually

Your customers themselves will put in a good word for you if they are satisfied with your food and service. With an
organised kitchen, you’ll be able to hand the freshest food to delivery drivers on time, so customers will want to order
from you again.
 TOFU MUSHROOM
CAULI SISIG
To dial up your usual tofu sisig, adding new vegetables to your
recipe adds more texture and nutritional value to your dish.
In this version, we added oyster mushrooms and cauliflower
which both absorb the familiar sisig flavors exceptionally well.
In creating your own version for your menu - be inspired by
our version, and use new (and unexpected?) vegetables too!
INGREDIENTS
240g Potato Starch
240g All Purpose Flour 60ml Knorr Liquid Seasoning
45g Knorr Rostip 30g Margarin
4g Black Pepper 60g White Onions, chopped
500g Tofu Firm 15g Green/Red Chilies
500ml Vegetable Oil Fried Tofu
300g Oyster Mushroom Fried Mushroom
500g Cauliflower Fried Cauliflower
60g Eggplant, grilled and peeled Eggplant Soy Dressing
240g Lady’s Choice Real Mayonnaise 60g Cherry Tomatoes, pan fried

PROCEDURE
1. Breading
For mushroom and Cauliflower:
In a bowl mix starch, flour, 15g Rostip, 1g Black
Pepper until well incorporated. Set aside.
2. Tofu Preparation
In a bowl season tofu with 15g
Knorr Rostip and 1g Black Pepper
Deep fry until golden brown. Set aside.
3. Mushroom Preparation
Using the breading, dredge the mushroom and
tap excess. Deep fry in the same frying oil used
in tofu until golden brown. Set aside.
4. Cauliflower Preparation
Using the breading, dredge the blanched
cauliflower and tap excess. Deep fry in the
same frying oil used in tofu until golden brown.
Set aside.
5. Eggplant Soy dressing
In a bowl, combine all Eggplant, Lady’s Choice Real
Mayonnaise, 30mL of Knorr Liquid Seasoning, 1g
black pepper until well incorporated.
For Assembly:
• In a wok, heat margarine. Add onions and
chilies until soften.
• Add in tofu, mushroom, and cauliflower.
Saute for 3 minutes. Season with 30mL of
Knorr Liquid Seasoning and turn off heat.
• Fold in eggplant soy dressing and mix until
well combined.
• Transfer to a sizzling plate and garnish with
cherry tomatoes, leeks and spring onions.
• Serve calamansi on the side.
 BALBACUA
Before it was found in cities like Cebu and Cagayan de Oro, Balbacua
was first a dish that originated from Spain. “Balbacua” comes from
the Spanish word “Barbacoa” which means “to cook meat slowly on
an open fire.” It’s beef face/feet stew that is often made with bay
leaf, white onions, black peppercorn and a mix of different spices. Its
slow-to-cook nature ensures that the beef soaks up the flavors and
tenderizes to perfection. Living up to its distinct name, this complex
dish will surely give your diners a unique experience to remember.
INGREDIENTS
1500g Beef Face/Skin, cleaned boiled 200g Onions – Red, chopped
for 5 minutes. (Discard liquid), 5g Smoked sweet paprika
cut in large cubes or strips 30ml Knorr Liquid Seasoning
1500g Beef Feet, cleaned boiled for 40g Tomato paste
5 minutes. (Discard liquid), 1500ml Reserved beef stock
cut in large cubes or strips 50g Lemon grass, pounded and
3000ml Water tied to a knot: 3pcs
60g Knorr Beef Broth 2g Black pepper, crushed
40g White Onions 1g Bay leaf
1g (2pcs) Bay Leaf 390 Pork and beans, canned
2g Black Peppercorn 2pcs Green Chillies, whole
60g Anato Oil 100g Black beans, washed
30g Garlic, chopped 50g Onion leeks, chopped
25g Ginger, chopped 5g Knorr Rostip

PROCEDURE
Step 1 Place everything in a pressure cooker for about 40 min.
Strain once tender. Reserve the stock. Set aside.
Step 2 In a separate pot, heat anato oil and saute garlic, ginger,
red onions. Add strained beef.
Step 3 Saute then add paprika, Knorr Liquid Seasoning, tomato paste.
Step 4 Add the rest of the ingredients, mix well and bring to a boil.
Simmer for another 30-40min or until meats are tender.
 BLACK RICE PRAWN
SINIGANG PAELLA
The black rice, healthy vegetables, and meaty prawn are all
brought together by the rich and sour sinigang stock. Whether
it be a Spanish twist on the classic sinigang, or a Filipino twist
on the Spanish paella, this dish will surely give your diners a
rare feeling of familiarity and excitement.
INGREDIENTS
60ml Corn Oil 120g Gabi, cut into small dice
120g Onion, sliced 30g Green Chili Finger
120g Tomatoes, chopped 120g Okra, sliced on a bias
500g Black rice, pre-soaked 120g Eggplant, cut into small dice
60g Knorr Sinigang Mix, combined 120g String beans, cut into 2 inches
with the water and shrimp powder. 45g Kangkong, picked
Dissolved. 1500g Prawns
10g Shrimp Powder

PROCEDURE
Step 1 Heat the oil in a pan or paellera or cazuela. 
Add the onions and tomatoes, saute.
Step 2 Stir in the black rice and pour 1500 mL of the Knorr Sinigang Mix
(water, Knorr Sinigang Mix, and Knorr Shrimp Powder). 
Step 3 Add the gabi and cover to cook for 15 minutes. Half way through
the cooking process, add the rest of the ingredients and cover to finish.
Step 4 Transfer to serving bowls. Serve the excess broth on the side.
Need more inspiration? Go to www.ufs.com