El technological development, autonomous driving and mobility as a service provide an opportunity for Horeca Sector, as the exposed Cyril Filott, Global Strategist Consumer Foods Rabobank. He MAAS, Mobility as a service, was the concept outlined by him in #AECOCHORECA and it reflects the changes that are coming and challenges for this sector.
Filott explained that new forms of mobility will have a direct effect on our consumption patterns. Among other, he ‘host 2 coast’, order food that we consume to reach our destination. Likewise, the niche that opens with autonomous vehicles, Given the the first that will make people within them, as one of the most common activities, will eat.
He also noted that the #darkkitchen are increasingly the future of delivery, Restaurants distributed only home, do not give face service, a It is growing trend worldwide, as it does Asia McDonald’s which is implementing these logistics centers for delivery only.
In an interview with our newspaper, Filott left a message to companies of Food Service: "They should invest in digital". In your opinion, Food Service companies that no new mobility concepts fit "will disappear They shall come a mobile competitors that will cause a disruption ".
PREGUNTA.-What would be three key impacts that the development of mobility in the Horeca Sector?
RESPUESTA.-It is not easy to answer this question. I think the most important point is to date. The examples I used in my presentation, among others, the people at airports, they can use apps with them their food at the gate rather than sort it and go find somewhere. So instead of going somewhere and having stress, you can simply choose this or that, and the order will come to the person.
P.- What challenges you will have to undertake regarding the concepts of mobility and customization?
R.- He message for Food Service companies is that they must invest in digital. Must ensure selecting the right product for it to be personalized. It is no longer about what is more massive now do for the customer "do for me".
Q. ¿Entonces customization will be key to innovation and development of Food Service companies?
R.- Yes, exactly.
Q. ¿Entonces these challenges, these changes, how time displays?
R.- This is a big question in relation to time. We are talking about food customizing, Nutrition, in 20, 30 years. But what's interesting are the steps taken to achieve this investment at this time, making it semipersonalizada, to order anything you would like to eat. One example is what you are doing McDonald's with screens where you can customize the burger. That's a intermediate step to get there.
P.-¿Otro example would be coffee, which they were delivered to the office as one likes?
There are challenging logistics, which can have high costs. However, like the idea of being brought to your office coffee, especially when people can not go to transport terminals. What I mean is that most people take the bus, train, the subway to go to the office and go for coffee, but they can not continue doing that in the future because there will be companies that take you door to door, to your office, and this is very nice.
P.- Do Food Service companies that new mobility concepts can not adapt die?
R.- They disappear is the answer. They shall come a mobile competitors that will cause a disruption one way or another.
P.- Can you explain the role of Rabobank in relation to the sector and these new challenges?
R.- At Rabobank we do is the Paper connector between food service companies and startups. We manage platform name FoodBytes (www.foodbytesworld.com) in which startups can persuade companies with their ideas. We are having that connection between startups we seek and we consider excellent and food service companies ideals.
The other thing we do is through our Tada called accelerator where startups and food service companies come together and the latter can also bring people to start a collaboration. We provide money, but we are a platform to link these chain partners.