When you’re delivering pizza, sometimes it feels like your income is stagnant. But you can do something about that by either increasing tips, increasing efficiency, or reducing expenses. This post will show you five simple tips you can use to increase your pizza delivery tips. Start using them on your next shift and see results immediately.

1. Call the customer before you leave the store. On the phone, confirm their order and give them an ETA. If you’re not sure exactly of the location of their house, you can find this out here. Customers appreciate this because they know when you’ll arrive and that their order will be correct. This will also save you time as you won’t have to scan addresses.

2. Establish a good rapport with the customer. Use their names, comment about their house, car, whatever. If they want to talk let them talk, be a good listener. If they don’t want to chat, get down to business. If they have kids, joke around with the kids, ask them about their favorite kinds of pizza. Pet the dog (and assure the customer you wash your hands).

3. Keep coin change in your car. Most customers don’t even ask for coins back, and the ones that do usually don’t want to wait for you do ‘dig it out’ of your car.

4. Give back change in one dollar bills. Ones are so much easier to part with, and when you get a lot of them, they seem to have less value…so it’s easy to part with them. If you do have any fives, keep these hidden on the inside of your bank. A huge mistake to avoid is when the change is $5.45 is giving the customer back only a $5. You’ve put the customer in the awkward situation of either giving you a $5 tip or no tip at all (well, $0.45).

5. For credit card receipts, use a highlighter to indicate all fields: tip, total, and signature. Ask the customer to ‘fill out the form’ rather than just sign it. Many customers don’t realize they can add a tip to their credit card order, but using a highlighter makes this pretty obvious.

The concept of fast food offers the food industry a more competitive edge. With food being served at a very fast pace, the output can be optimized and maximized at the same time. Though the operating hours of different eateries may vary, eateries would be most pack during lunch and dinner hours.

An eatery running on a traditional concept would lose out to fast food outlets in terms of output and capacity. Cutting down the time diners have to wait at a restaurant would maximize on the profit, with the assumption that the restaurant is at full-house capacity during these peak hours.

Most restaurants running on the traditional concept, where food is prepared only upon an order, are shifting towards the fast food concept little by little. So to speak, the food on top of a restaurant’s menu would be prepared in advance even before the order is place, in order to hasten the overall process.

The most notable shift we can see is Starbucks. Traditionally, Starbucks would only prepare your drinks on the spot upon order. However, during peak hours, especially during breakfast, most of the more common drinks will be prior prepared in bulk.

Though a restaurant may not be classified as a fast food restaurant, the concept is slowly adopted at a wide scale to remain competitive.