When people think about restaurant delivery, they picture the meal going out to a customer. But spend a day in an Accra kitchen and you see the other half: the supplier run for the ingredient that just ran out, the packaging pickup, the catering order that has to reach an event across town on time. That flow never stops, and it is where most kitchens quietly lose hours. Here is how the well-run ones handle it.
The supply run is the hidden cost
The classic mistake is sending a kitchen staff member out to grab supplies. You lose them for an hour or more, in traffic, during service. The restaurants that have figured this out book a rider instead: collect from the supplier, bring it to the kitchen, staff stays on the line. For the items you reorder constantly, a scheduled pickup means the run happens on a fixed window without anyone having to think about it.
Catering and large one-off drops
Catering is where timing is everything. A single large order to an office or event needs to arrive together, intact, and on schedule. Booking a dedicated rider for that drop, separate from your normal service, means the catering order is not competing with walk-in demand for attention. You can track it the whole way and confirm it landed.
When your own riders are maxed out
Plenty of restaurants have a rider or two of their own. The problem is peak hours, when orders pile up faster than your riders can clear them. That is exactly when an on-demand courier earns its place: overflow capacity you only pay for when you use it. No extra salaries, no idle bikes on a slow afternoon.
To be clear about what this is
Mckot is not a food-ordering marketplace. It is the logistics layer your restaurant uses when your own delivery does not cover something: the supply run, the catering drop, the customer who is just outside your usual range. Think of it as extra hands on a motorbike whenever the kitchen needs them.
Setting it up
Start with one run. Book a supply pickup or a catering drop on the site, in the app, or over WhatsApp, and see how it fits your service. Once you spot the pattern, move the repeat runs onto a schedule. The full picture is on the restaurants page, and if your volume grows, a company account pulls every run into one monthly statement.
