Hire Data Analyst for Food Delivery
Senior, direct, no layers
A data analyst for food delivery: Your own records turned into a short report tied to a real decision.
A senior data analyst for food delivery
A delivery kitchen's numbers arrive from too many places at once: ordering platforms, a phone, a counter till, and a courier app, each with its own version of the same night. A dish can look like a bestseller on one platform and barely break even once commission, packaging and a replacement order are counted, and nobody can tell whether a slow Tuesday is a demand problem or a courier problem until those records are joined by dish, hour and zone.
The work therefore begins with the order, not the chart. Orders from every channel are matched, duplicates from a platform retry or a phone reorder are removed, and each order is tagged with what it actually cost: food cost, packaging, platform commission, courier cost and any refund or remake. Only then does a ranking of dishes mean anything, because only then is it a ranking of money kept rather than money taken.
From that joined order list, the useful questions answer themselves in plain form: which dishes to keep, which to reprice or drop, which zones cost more to serve than they return, and what prep staffing the peak hours genuinely need. Book a free discovery call and we will check whether your order records can support those answers before scoping anything.
What this engagement covers in food delivery
- Dish margin after all costs — Each dish is costed with food, packaging, platform commission, courier cost and refunds, so the menu ranking reflects money kept, not just orders placed.
- Channel and platform comparison — The same dish is compared across platforms, phone and counter, exposing where commission or discounting quietly eats the margin.
- Hour and zone demand view — Orders are split by hour and delivery zone, showing the true peak, the dead hours, and the zones where delivery cost outruns the order value.
- Refund and remake tracking — Refunds, remakes and missing-item credits are tied back to dish, hour and courier, so a quality problem is not mistaken for a demand problem.
- Prep and courier staffing curve — Order volumes by hour and day set a staffing curve for prep and couriers, replacing rotas built on guesswork with rotas built on the kitchen's own nights.
- Menu action list — Keep, reprice, shrink or drop recommendations per dish, each tied to the numbers behind it, so the next menu change is a decision rather than a hunch.
Built for how food delivery actually runs
Most kitchens already run the systems this work needs: the ordering platforms, a point-of-sale or till, and whatever courier arrangement is in place, plus spreadsheets for stock and rotas. The engagement connects to those exports rather than replacing them, and where a platform export is awkward, a defined manual export step with a named owner beats a promised integration that never arrives.
Because the data is hourly, timing discipline matters. Peak-hour records are checked against the kitchen's own memory of the night: a spike that nobody remembers is treated as a data fault until proven otherwise, and a quiet hour that the kitchen remembers as frantic is investigated rather than averaged away. Definitions for a completed order, a refund and a remake are agreed in writing, since platforms count those three things differently.
From kickoff to delivery in food delivery
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Pull every channel into one order list
Platform, phone and counter orders are combined, duplicates removed, and each order tagged with dish, hour, zone and channel.
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Attach the true cost to each order
Food, packaging, commission, courier and refund costs are added per order, so margin is measured after everything the kitchen actually pays.
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Read the menu and the map separately
Dish rankings and zone rankings are examined on their own, because a profitable dish in an unprofitable zone is a different problem from a weak dish everywhere.
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Agree the menu and rota changes
The report ends with concrete menu and staffing actions, plus the cleaned order file so the kitchen can repeat the view next month.
Why hire Omer
- Money kept, not money taken: Rankings use margin after commission, packaging, courier and refunds, which is the only ranking a kitchen can spend.
- Checked against the night you remember: Spikes and quiet hours are compared with what the kitchen actually experienced before they are reported as fact.
- Zones priced on evidence: A zone is judged on its own delivery cost and order value, not on the average across the whole delivery area.
- No new system to learn: The work runs on platform and till exports the kitchen already produces, and the cleaned file comes back as a spreadsheet.
- Actions per dish, not a dashboard: Each dish gets a keep, reprice or drop recommendation with its numbers, so the menu meeting has something to decide.
Questions, answered
Our orders come from three platforms plus phone. Can they be combined?
Why do your dish margins differ from our till reports?
Can you tell us which delivery zones to drop?
Do we need to change our ordering platforms?
What do you need from us to start?
Ready to get started?
The best way to explore working together is a quick conversation. Reach out through your preferred channel and let us discuss your project.
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