The Future Impact of Pickup And Delivery, Dining Strategies And Customer Expectations

The pandemic has forever changed customer expectations of the foodservice industry, especially when it comes to pickup and delivery. Customers want to order food from anywhere, and they expect appropriate food delivery solutions at every establishment they order from.

People use food delivery because of convenience, but convenience comes from both food delivery and food ordering. This means restaurants should deliver quality food promptly, but also that their ordering service should be streamlined, secure, and easy to use.

Dining Strategies and Tips for Food Delivery Businesses

The game has changed in the foodservice industry. Food delivery solutions need to accommodate the change in customer behavior and ensure profitability for restaurants. How do restaurants handle delivery? They have a lot to consider now that customers expect to order food from anywhere. Here are some tips for restaurants to keep up and get ahead.

Be aware of caps

Many cities and jurisdictions instituted fee caps during the early pandemic to prevent restaurants from price-gouging customers. Some of those caps have lifted and some have remained, so the market is adjusting. A pickup and delivery service means knowing what the landscape looks like in a restaurant’s location — and being aware of what the competition is doing. Ghost kitchens remain profitable, providing delivery-only service from low-rent properties. A ghost kitchen can brand various concepts, have easy ordering options, promote, and deliver for a much lower cost than a traditional restaurant that also provides dine-in service.

Rearrange workflows to accommodate pickup and delivery

More pickup and delivery orders sometimes mean the work areas in a commercial kitchen need to be rearranged for maximum production value. Streamline the process. Designate specific areas in the kitchen for each stage of the prep process, including packing and labeling for delivery orders. Also, take time to reevaluate the flow of traffic in the kitchen. Having workstations in places where staff isn’t interfering with each other can help with safety and accuracy. There should be an area where the backside of pickup cabinets reside, so staff doesn’t have to leave the work area to get the food to customers. Also, consider adding equipment that uses automation. By increasing speed without requiring additional labor, automated equipment helps with output and getting meals out the door quicker.

Analyze how much of the business is pickup and delivery versus dine-in service

Business changed during the early pandemic, and pickup and delivery is changing again now that customers are out and about. They want to order food from anywhere, but they don’t want to give up the convenience that pickup and delivery provides. As things change once more, foodservice business owners should pay attention to how much of their business comes from dine-in versus delivery, then shift to accommodate.

A financial analysis should also consider whether the restaurant is or should be featured on popular apps like Uber Eats, GrubHub, and DoorDash. These platforms help get business, but they can also be expensive. A restaurant offering pickup and delivery as well as third-party delivery options should have clear spaces for customers and drivers to pick up different types of orders.

Take your pickup and delivery service to the next level with help from Middleby solutions.

References:

Forbes