How delivery is shaping food service in 2018
Date: 30-01-2018 published by Alexandra Wilson
Today’s on-demand consumer culture has led to the rapid growth of home delivery services in the food realm and according to several news outlets this could be a huge driving force in the food service industry this year.
As Deliveroo continues to expand globally alongside competitors like UberEats the market for potential customers is no longer as small as it used to be. With third party food delivery businesses, customers ordering takeout are now casting their nets much wider, and their expectation for a delivery service is now higher than ever.
Now this is a very positive proposition and certainly one for businesses of all sizes to consider. Traditionally, if a group of people wanted to order food to be delivered, they’d mull over the same go-to options; a local Chinese, an Indian, Pizza, or kebab. However, the consumer is now considering anything and everything. A platter of cheese and meats from that awesome deli on the high street, dishes from the Lebanese restaurant across town, or even that fancy restaurant that just got a Michelin star. And that last one is by no means a stretch. As food businesses continue to look at ways to diversify, and in many cases turn a decent profit, delivery is going to become integral. As the market grows for on-demand, delivered meals, the number of covers you do a night can go up, without the need for front of house service. And what’s more, the delivery end can be outsourced to the aforementioned providers.
These trend predictions come at a time when JustEat has announced a 47% growth in revenue, and Deliveroo estimated to be worth a staggering
£1.5billion to the economy by 2019. What’s changing the landscape of food businesses here, is not only the ease in which consumers can order their food, but the frequency. Lunchtime in a city is increasingly less ‘grab a sandwich from Pret,’ and more ‘what exciting stuff can I have brought to my desk for under a tenner?’
Competition between restaurants operating their own deliveries and using third party services could be fierce, but what independent businesses lack, is the slick smooth mobile phone apps, intuitive websites and the millions of users already registered.
So what does this mean for restaurants? Well it means that you might not need physical bums on seats to stay above water, even if your dining room is empty, you could begin to grow a healthy trade in a takeout market you never believed would be possible. Some restaurants chains such as Franco Manca and MeatLiquor have already begin to operate from delivery-only sites in London that have no seats or tables, just a long line of delivery cyclists working for everyone from Deliveroo, JustEat, Supper and UberEats. Another upshot to all this, your kitchen might not need to be in an expensive premises on the high street to work. As long as you have the delivery aspect covered, you could operate just as successfully from an industrial estate, as a pedestrianised shopping precinct.
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