How does Cuisine To Go work?
We are a multi-restaurant delivery service serving most of Chester County. You place your order either online or by phone 610-363-6606.
A delivery
driver is dispatched to the restaurant and places your
meal in a insulated thermal carrier and delivers it
directly to you at your home, office or hotel room.
What are your delivery hours?
Lunch Delivery:
Monday-Friday
11:30-1:30
Dinner Delivery: Monday-Thursday 5:00-8:00
Friday Saturday 5:00-9:00
Sunday's 5:00-8:00
Is there a delivery fee?
Restaurant delivery fees are $4.99.Only pay $3.99 if you order on-line. Fees may increase
if you live outside the delivery area of 5 miles from the restaurant. All orders subject to a 3% processing fee for operational costs.
Is there a minimum food amount to place an order?
Yes. Lunch and Dinner have a $15
minimum.Catering orders are a $50 minimum and must be
placed in advance.
Can I order from two different restaurants?
Yes, however there will be an
additional delivery fee and a $15.00 food minimum per
restaurant. Please allow extra delivery time if ordering
from two or more restaurants.
How much should I tip my driver?
A 15%-20% gratuity is customary. We
suggest tipping your driver just like you would a server
in a restaurant. Our drivers are independent contractors
who use their own vehicle and gas. For orders over
$50.00, you will be subject to an automatic 15%
gratuity.
How long does it take for delivery?
Typically, Most food is delivered
between 45-60 minutes. Times do fluctuate based on
volume, weather and time of day.
How do I enter my coupon code?
-
On the Home Page
or any Menu Page, click on the Enter Coupon bar.
-
For most coupons
to be deducted from your order, a $15.00 food minimum
is required.
Can I cancel my order?
Because we electronically transmit
your order to the restaurant, orders cannot be canceled
once they are placed.
What forms of payment do you accept?
We accept Visa, Master
Card, Discover, American Express and cash on our secure
website. Mobile waiters carry less than $20 change.
