In the last three years, the delivery service has increased its weight in the market and the forecasts seem to indicate that it will be established more strongly. In this case, the Insights delivery Horeca in Spain report, presented by Delectatech, shows that in December 2021, 30.2% of establishments included delivery or take away in their services, while before March 2020 it arrived only up to 11%.
Currently, delivery is a tool used by the majority of the population. The presentation of the moments of consumption inside and outside the home by the Association of Manufacturers and Distributors (AECOC) states that 72% of consumers order food home at a specific restaurant or through a platform. In fact, 24% order takeout once a week. The main reasons for ordering delivery are: the discovery of the comfort of home, today, the pleasure of being at home is valued and the alternative to having to cook, after a long day at work. “The culture of ordering food continues to grow and it is not something that is going to change in the near future ”, confirms Francisco Gea.
In this sense, the technologies applied to the hospitality sector They provide a large number of benefits, among which is the reduction in the loss of 95% of orders if an integrator is incorporated into the delivery service, according to data from Last.app. Precisely, the use of software, which groups all orders in a single device and a single printer, increases efficiency. Francisco Gea, Marketing Director of Last.appstates that “In this way, restaurants facilitate the management of their delivery channel, ensuring that all orders that come in arrive in order and any loss or confusion is avoided”.
Slow delivery: a new way of delivering orders
The world of delivery evolves with the ambitions of society. It is because of that the slow delivery has more and more presence. The aim of this trend was to advocate traditional food, good nutrition and a calm pace of life. In addition, the study Multiple health and environmental impacts of foods, carried out by the University of Oxford and the University of Minnesota points out that the most beneficial foods for the human body are those that have the least impact on the environment.
The slow delivery It is based on the schedule of orders. In other words, the customer requests that the order be brought to them two hours later, so that the workers have time and can organize themselves. Specifically, both sustainability and costs are taken into account. In this case, sustainability is a growing concern among online customers, according to the Veepee-IESE Study on the future of e-commerce in Spain.
The digitization of the gastronomic sector will help to improve its quality and its operation. Specifically, delivery has strengthened its presence in this area. These are the most important advantages of delivery, according to Last.app.
- Increase and strengthen the presence of your brand. The delivery allows the clientele not to be reduced only to those people who attend the physical location, but can also do it from home. In this way you can reach a greater number of people and your brand presence is strengthened by being present in a greater number of sites.
- More orders, more customers, higher profitability. Opening a new channel not only gives you visibility but also increases revenue as long as it is planned in a good way. Your reach multiplies, your orders increase and with good management the profitability of your restaurant will benefit, even being able to plan an expansion.
- Cost reduction. Customers consume at home, so you bill more without the need to increase expenses in the physical location.
- Control of operations. Apart from having orders on the same platform, Francisco Gea reports that the Last.app platform allows “restaurants to manage their catalog, prices, promotions, store closings, openings, removing products, and more from the same place in one a simple way, facilitating the management of each platform”.
