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Delivery Setup

ForkLine offers delivery through Nash, a courier network. You don't hire drivers or run your own fleet — a courier is dispatched automatically when an order is ready.

How it works

  1. A customer enters their address at checkout.
  2. ForkLine quotes a delivery fee based on distance and courier availability, shown before they pay.
  3. They order and pay, delivery fee included.
  4. Your kitchen makes it exactly like a pickup order.
  5. When you mark it Ready, a courier is dispatched.
  6. The courier collects and delivers; the order moves through Dasher assigned → Dasher at pickup → Picked up → Delivered.

Your kitchen's job is unchanged — make the food, mark it ready.

Turning it on

  1. Go to Settings → Delivery.
  2. Turn on Enable delivery.
  3. Set a minimum order for delivery.
  4. Save.

Confirm your restaurant address under Settings → Restaurant is exact — it's the pickup point couriers navigate to. A wrong address means a courier at the wrong door with your food.

Minimum order

Below your minimum, delivery isn't offered and the customer can still choose pickup.

Set it high enough that delivery is worth the kitchen's time. A single coffee delivered is rarely worth making.

What delivery costs

The customer pays the delivery fee, quoted at checkout based on distance and courier availability. ForkLine doesn't mark it up.

The fee is part of the order total, so it's processed like the rest — see Processing Fees Explained.

Tracking

Delivery orders show courier progress in Managing Orders, and the customer gets tracking on their order status page. You don't need to relay updates.

Practical advice

Mark ready when it's actually ready. Marking early means a courier waiting in your doorway; marking late means food cooling. Dispatch is triggered by that status.

Package for travel. Food that's perfect at your pass and ruined after fifteen minutes in a bag will be blamed on you, not the courier. Test your packaging on a real delivery.

Watch your delivery radius. Distant deliveries cost more and arrive worse. If far-away orders generate complaints, raise the minimum.

Consider whether delivery suits your food at all. Some dishes travel badly. It's reasonable to offer delivery on part of your menu and mark the rest pickup-only via item availability.

Where to go next

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