Delivery windows and goods-in arrangements vary across restaurants, hotels and cafés. Build the round from time windows confirmed by each customer rather than assuming one general morning slot.
Keep planned and actual arrival, waiting, unloading time, access obstacles and lid openings as separate fields on the driver form. Separate product groups into compartments to match customer specifications; log any transfer time too.
Review delays and waiting causes on a route map each week. Trial a revised sequence and measure the same fields again; do not promise delivery-time savings without route data.
