Is your delivery menu a mirror image of your dine-in menu? Chances are it shouldn’t be. That’s the verdict of a recent Restaurant Business report about how to maximize the benefits of offering off-premise food options. You need to consider how well your food and beverages travel, how many pages of options people are likely to tolerate scrolling through on their phones, and how efficiently your kitchen can manage the preparation of various items during peak periods. To make your restaurant more guest-friendly when it comes to delivery, as well as more profitable for you at a time when delivery often squeezes restaurant margins, consider how you can scale down your menu. The Restaurant Business report cited an example of one restaurant that placed its entire menu online, requiring viewers to click through six screens, and another that winnowed its menu down to six items on one page. (The latter restaurant generated an average of 10 times more sales than the first.) It also pays to know your highest-margin items and find ways to feature them more prominently on your menu and boost their appeal. Customers might view beverages, for example, as items that are easy to skip in favor of alternatives available at home or elsewhere. But if you create specialty or seasonal beverages served in containers that travel well and come in sizes that can serve a family or group, you can make them a more compelling sell. Finally, ease the pressure on your kitchen at peak times. Operators are experimenting with a range of options to do that, from reserving front- and back-of-house space for delivery orders, focusing the delivery menu on foods that require less effort and time to prepare, and taking delivery out of the restaurant altogether and using ghost or commissary kitchens to prepare and farm out orders.