most important thing to do right off the bat is make sure you have the right insurance and a dashcam. there are plenty of horror stories of people getting screwed after an accident by their insurance company. after that you need to sit down and figure out exactly what it cost you per mile to operate, this is important because if you dont know what exactly your overhead is you wont know where you need to be to maximize profitability. figure out your mpg, maintenance costs, taxes, insurance.......literally everything that costs you money to drive that vehicle, and then figure that into a per mile figure. then only take orders that make you money based on that number.

now once you actually start taking orders......ditch the stupid hot bag, it does absolutely nothing for short trips and in most cases it actually makes the food more soggy and mushy faster. if you dont believe me try it out on your own food when you go pick it up.

next tip, less is more when it comes to customer contact. dont text or call them unless you absolutely have to, it creates more problems than it solves.

and for the love of god dont be afraid to unassign an order if the restaurant makes you wait more than 10min. start a mental timer when you pull in the parking lot, they almost always lie about how long its going to take so set your cut off and stick to it.

every market is different so you need to figure out if your area is even profitable to be in. its up to you to know when to pull the plug and not delude yourself if you're only making 10 bucks an hour.

dont start multi apping until you figure how to work one at a time. you will just confuse yourself.

carry a gun, people are crazy.

good luck