İçli köfte, mantı or a handmade product has found buyers on social media; orders arrive from other cities. Forum threads keep circling one question, and it is never the recipe: how do we ship this? The routine is built from four decisions.
First decision: one regime
Keeping frozen, chilled and ambient products on the same list means running three separate operations. Start with one regime; for home production that is usually frozen shipping, because frozen goods withstand the journey's temperatures the longest.
Second decision: the dispatch day
A courier's delivery time is an estimate, not a commitment, and a parcel caught by the weekend waits at the branch. The dispatch day is chosen so that even the latest-delivery scenario lands on a weekday; how individual carriers handle cold parcels, and what a delay costs the product, are covered in separate articles.
Third decision: the box and the cold source
An insulated box, fully frozen ice packs or plates, and a tightly packed interior do the job; the detailed packing technique lives step by step in the article on preparing cold goods for the courier. One warning is enough here: a half-frozen pack means thawed goods on arrival.
Fourth decision: a test before selling
Before the first sale, prepare a full box, keep it closed for the target journey time and open it: is the product still in the required state? Run the test with summer heat in mind; a routine that passes in winter may fail in July. This trial is the cheap version of the complaint your first customer would otherwise file.
Four lines for the order page
- On which days orders are handed to the courier
- Whether the product leaves frozen or chilled
- What the buyer should do first on delivery
- Whether the box and the cold source are returnable
These four lines set the expectation up front and close most complaints before they arise. Nothing unwritten counts as promised; everything written must be kept.
