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The 5 key factors for a successful restaurant delivery service food delivery

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One of the mainstays of the user experience in the field of restoration is comfort. For a long time this comfort has been understood as a warm and friendly treatment in room service and camaraderie, a quick takeover of the commands and a presentation of the dishes equally swift.

However, nowadays, this is no longer enough. For much of modern clientele of restaurants, not to leave the comfort of your home and get a good hot meal is the true meaning of comfort.

That is why proliferate delivery services like food delivery Uber Eats O Just Eat, both with a large number of Spaniards registered in their apps.

And while, some restaurants are becoming increasingly empty. The turnover associated with takeaways It is growing, and there are numerous cases where it exceeds the 50% of the total. In fact, in the case of pizzerias, This volume represents values ​​near 100%.

Bearing in mind what the current dynamics of restoration and what the future prospects are (the market for home food delivery will continue upward with a higher rate than 10% during the next five years at least, and no sign that it will change in the medium term), it makes sense that restaurants that have not yet been adapted to the new times are willing to hire a home delivery service.

The question is not whether or not to, the question is how. When the local owner finally decided to take the plunge, the following five factors must be taken into account for the initiative to succeed and that such a desired volume of additional business as takeaways arrive in effect.

1.- Define a space for the preparation of items to bring

Although at first it may not seem, sending food delivery has costs apart from purely derived from hiring staff or external services. One that is often not detected until the last moment are those associated with the space utilization.

If the home is not large enough to accommodate a table preparation and packaging, and a collection point for dispatchers, are only two alternatives: or steal space to other sections of the establishment (for example tables) or move premises to a property with more space. In both cases a negative impact on the economics of the business.

Do not count on this space resulting in poor preparation or packaging of requests takeaway, negatively impacting user experience, which in turn can cost as loss of customers or degradation of the brand in the network.

2.- Have the necessary technology

Does the POS terminal the ability to integrate with platforms from which orders are placed? If not, Can you find other methods of communication such as printers or screens to communicate what the food orders are preparing? In this case, Is the wi-fi connection comes to the kitchen?

There are many small things we can be overlooked when addressing first the distribution of food delivery, especially when we talk about complex technologies that not all restaurateurs are familiar.

3.- Designate a person responsible for carrying orders

It is necessary that the person in charge of the cast know in detail their work.

The different tasks must be properly attributed so that efficiency is not affected locally. According scale operations relating to orders takeaway, the pressure on staff may increase causing bewilderment or confusion exists about what their duties when preparing the order.

according to Olo, an emerging company which manages digital orders, from 30 orders a day worth to have a specialist deals. The findings contained in a report signed by the company called Want to Scale Delivery? where in addition it is noted that the responsibilities of the worker would:

  • Receive orders
  • Place food
  • Prepare carrying bags
  • Check the order before delivery to the dealer
  • Fill containers of salsa
  • Fold transport boxes
  • Clean up the workspace dedicated to the items for distribution
  • Cater to the dealer

4.- Escoger el empaquetado correcto

Nadie quiere recibir su comida fría, esparramada o empapada por los vahos condensados. Elegir el empaquetado correcto tiene un impacto enorme en el modo en el que el cliente percibe la calidad de la comida, y a su vez, en su experiencia como comensal.

Los envases recomendados son de fondo plano, robustos, aislados y ventilados. Puntos extra para los envasados transparentes que permitan evaluar el estado de la comida en todo momento, ya sea por el encargado de pedidos del restaurantes, por el repartidor, o por el cliente.

Invertir en materiales blandos o poco resistentes significa que durante el transporte, que muchas veces es más ajetreado de lo que se desearía, los envases se puedan rasgar, deformar o mover con suma facilidad, con el consecuente y esperado daño sobre los alimentos.

5.- Mimar a los repartidores, son los nuevos camareros de exterior

Como bautizó nuestro director Diego Coquillat en el año 2017 en su artículo “Camareros de exterior, la revolución del servicio de la (no) sala”, los repartidores son los camareros de exterior del restaurante y el trato a de ser igual que los de interior o habituales.

Sin estos camareros o repartidores todo este tinglado se iría al traste. Su trabajo es determinante para que los pedidos concluyan exitosamente.

Cuando el volumen de negocio debido a la comida para llevar es muy alto, puede convenir disponer de estantes codificados donde depositar la comida, de forma que el repartidor sepa cuál es el pedido que tiene que llevar de inmediato. Otra posibilidad es disponer de un orden predeterminado (cronológico, alfabético, numérico, etcétera).

Los repartidores deben tener confianza con el empleado asignado a los pedidos takeaway. Así si surgen problemas se dispone de un ambiente perfecto para que se alcancen soluciones.

Por supuesto, dar incentivos a los mejores repartidores es un comportamiento no solo deseable, sino también fructífero.

En 2020 el 11% de las ventas efectuadas en los restaurantes se referirán a pedidos para llevar, con una oportunidad valorada en 32 000 millones de dólares y con los consejos aquí recopilados, ya no hay excusa para que nuestros restaurantes no dispongan de un servicio de reparto de comida a domicilio de éxito.

5/5 - (3 votes)

Sobre el autor

Artículo realizado por el equipo de redacción de DiegoCoquillat.com. Cuenta con profesionales tanto en el terreno de la hostelería, gastronomía y turismo, como en de las nuevas tecnologías e innovación.

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