A delivery round to doner or kebab shops may combine different products and tight drop-off areas. Product class, packaging and the consignee's written acceptance conditions are the starting point for route planning.
Use prior rounds to note stops, parking, walking distance, lid openings and handover waits. On a trial round, place the logger as product instructions specify; use an appropriate method if product temperature must be measured.
At the end of the round, record which product was delivered when and any delay. Use these facts to review stop order and compartments after a complaint or deviation; do not assume a fixed route duration.
