Skewers and BBQ: how to set up delivery
Skewers (espetinho) are low cost, high margin, and sell by volume at night and on weekends. See how to set up your churrasquinho delivery and sell more without jamming the grill.
The skewer (espetinho/churrasquinho) is one of the most profitable delivery businesses: low production cost, accessible price, and volume selling — mainly at night and on weekends. But it has two challenges: arriving hot and handling the grill at peak. Here's how to set up your skewer delivery.
Why skewers make money
- Good margin: low cost per skewer, high perceived value.
- Volume: the customer orders several, not one.
- Shareable: an order for the crew, a big ticket.
Structure the menu by volume
- Varied skewers (beef, chicken, sausage, cheese, chicken hearts, vegetarian).
- Combos by quantity ("10 skewers + a side + a drink").
- Sides: garlic bread, farofa, vinaigrette, cassava.
- Add-ons and drinks to close the order.
Selling by combo/quantity is what raises the skewer ticket.
Arriving hot is half the battle
A cold skewer disappoints. Use packaging that keeps the heat, separate the sides, and keep a delivery radius that preserves the temperature. Sync the grill with the courier's departure.
Handle the peak
Friday and Saturday night, the orders all arrive at once. The grill has a limit, so:
- Use pre-ordering and schedule the production.
- Let the WhatsApp AI handle the crunch.
- Use a scheduled pause when the grill fills up, with an estimated return time.
How Quickap helps
In Quickap you build the churrasquinho menu (skewers, combos by quantity, sides) in minutes, take orders by link and QR Code, serve with AI on WhatsApp at the night peak, control availability, and charge by Pix and card via Mercado Pago — with no per-order fee. You can start for free.
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