A weekly menu gives customers a clear expectation and helps the kitchen plan purchases. The goal is a menu you can prepare consistently at your promised quantity, not a long list of dishes that changes during dispatch.
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Tiffin Service & Daily Delivery: DAM App Full Tutorial
Watch DAM’s tiffin and daily-delivery tutorial to understand the app workflow alongside this guide. For planning topics such as pricing, menus and marketing, use the article’s examples; the video demonstrates the app rather than every business process.
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Begin with meal demand
List expected lunches and dinners by day. Adjust for accepted leave, delivery holidays and confirmed extra meals. Keep estimated enquiries separate from paid or confirmed orders so you do not buy ingredients for meals that were never ordered.
Use an order cutoff that fits your preparation routine and communicate it before customers subscribe. When a late addition is possible, confirm it explicitly rather than assuming the kitchen saw a message.
Build a repeatable menu record
For each day, record the meal components, portion basis, planned meal count and preparation notes. Use actual kitchen experience to estimate ingredient quantities and usable yield. Keep ingredient substitutions visible to customers when they change what was promised.
Do not describe a meal as suitable for a medical condition or free from an allergen unless you can substantiate the claim and reliably deliver it. Customer preferences and safety requirements are different things.
Compare forecast with actual supply
Suppose Monday's fictional plan is 35 lunches. Three customers cancel before cutoff and two request an extra lunch, leaving 34 expected meals. If only 33 are supplied, identify the remaining exception rather than carrying the planned 34 into billing unchanged.
Review leftovers and unplanned purchases weekly. If a dish repeatedly leaves more waste, change the portion, forecast or menu based on the cause. Avoid cutting portions without telling customers.
Keep menu and billing connected
A menu change does not automatically justify a price change. Agree rates and extras in advance, and record the effective date. Use DAM for meal products, recurring charges and customer accounts; maintain kitchen preparation details separately where no dedicated feature is confirmed.
Related: delivery register, pricing and lunch and dinner plans.
Download DAM to organise customer billing alongside your weekly kitchen plan.