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Revolution home delivery tests the adaptability of restaurants

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Revolution home delivery food is having a much deeper impact than one might guess at first instance.

to get started, begins to decrease the number of people accessing catering establishments. More and more people want to eat comfortably in the privacy of your home, conveniently receiving dishes that have commissioned an application online at the door of his home.

At Mighty Queen’s Barbacue rather it were not so. Their food is much tastier when you have not rested for a quarter of a wrapper now not entirely appropriate. It does not help grind to which they are subjected prepared foods when they have to cross a busy city. As much dedication and care put dispatchers, urban streets are not free of projections, potholes and emergency braking.

"But if someone wants to stay home and enjoy a good barbecue, we want to meet ', confesses to some frustration Micha Magid, owner of the New York chain restaurants.

It's not the only one. With the advent of services like justeat and UberEats, among many others, the restaurants take away they are suffering. In the case of traditional establishments turnover increases with this new emerging market.

Some other local city, As the Pinky’s Space, a restaurant that fuses American Southern food with French haute cuisine standing, see as the income received by the reserves for sharing home now account for 75% of the total.

This is an extreme case, but restaurants that cater to the new demands of customers They see their benefits increase, middle, between 10 and a 20% in recent years, just those that correspond to the revolution of home delivery.

But this adaptation comes at a price. New restaurants are to reserve a space where preparing food for transport and subsequent delivery in the direction indicated by the client.

The great metropolis of the west coast boasts some exorbitant prices per square meter, which often they cause discontent among the entrepreneurial population, and even more among restorers, the additional initial investment can be prohibitive. New York has no exclusivity in this regard, It is a problem that afflicts most major world cities.

Sacrificing the space for the tables does not appear to be a viable solution, since there is the consensus among industry professionals the physical location is essential during the first stage of the business life of the establishment. This rule excepts written, Of course, local franchisees, whose reputation precedes them.

The truth is that, nowadays, There is no better advertising a truly exceptional food. Unfortunately it is well known that, even when you are talking about the best of banquets, the organoleptic characteristics of the culinary creations decay rapidly when they are not served by the very fact.

In an attempt not to spoil the laborious process of cooking where chefs put all their efforts, some establishments have begun experimenting with new ingredients and to modify their cards to offer only food capable of supporting the race which involves home delivery.

A) Yes, muffins made with whole wheat imposed, often with embedded nuts in the mass, they absorb less moisture and remain crisp longer even when in contact with a juice oozing hamburger.

It also acts on the presentation. No frills with sauces, chances are that a few corners sufficient to spoil any presentation liquid. Some custom packaging apart convey the love diners kitchen staff deposited in the preparation of the dishes. a preparation, said passage is, it also changes to provide better service and keep food on the way in the best possible condition. The braised meat or marked better endure the battle of a metropolitan circuit at full speed.

The scenario that is contemplated with some horror in restoration is only a particular case of a widespread phenomenon in which customers demand convenience. "Comfort is among the main reasons why consumers visit restaurants, and home delivery represents an even higher level of comfort "conveyed in a press release Warren Solocheck, vicepresidente de The NPD Group, a company dedicated to market research in the US. THE. no doubt in confirming the suspicion of many restaurateurs: in this emerging market of home delivery of quality menus, integrating Reservation systems digital, software management and intelligent route planning, along with the latest developments in mobility will be as important as collaboration with external companies as Grubःub o Deliveroo.

Why waste of the cake if you can manage the matter to the full?

In addition to the stress of the paradigm shift in the form of consumption which had habituated the catering industry, must be added the paper, sometimes overbearing, playing some participants in the new ecosystem show. Every time the cry is greater with which the catering sector complains of bleeding rates with the reserve management services and distribution plaguing establishments.

These complaints are not neglected. Lamentations founded professionals have brought forth a whole new generation of services that aim to endanger the oligopoly from JustEat and some other digital giant. Postmates, for example, trying to break offering a flat rate and fixed, Unlike percentage, allows consumers end up not paying the price of gold plate luxury, or that the restorer is forced to absorb some of them to keep the price at an affordable range.

Other similar services specialize in working during the dates and times most densely meals in transit. This is the case of by Dash. Different companies try to cover different niches.

This emerging market is still very young and changes, very dynamic and unpredictable now, They tend to stabilize according to the law of supply and demand work its magic.

Meanwhile restaurant owners have to be vigilant about the latest trends in catering homespun, tasting meetings between friends made at home and other fashions, passing or not, who they find shelter in this false exodus experienced by the world of restoration.

Revolution home delivery tests the adaptability of restaurants
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Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.

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