CHAPTER 10
What functions, processes and tasks are necessary to carry out food delivery? How is it similar and, equally, how are its operations different from that of a restaurant business that doesn’t carry out this function? Who performs the different tasks? What is the professional culture of food delivery? What consequences and what result does this operation have? These are some of the questions that we pose in this chapter from a systemic perspective, building a map of the Planning, Organisation and Operational System (SPOF) of a food delivery business. The functioning of a restaurant business that operates with a dining room service can be clearly differentiated from culinary businesses focused primarily on delivery and take away.
