If you partner with a third-party delivery service and regularly receive complaints about poor quality or late deliveries, it is important to change your delivery model. You will be ahead of the curve as more operators figure out how to own the delivery experience end-to-end.
One of the main complaints chefs and restaurant owners have about third-party delivery is that they lose control over a crucial part of the process, the delivery. The restaurant packages something and someone gets it at home. The restaurant doesn't get to see how their customer is receiving it if it was handled with care, the time it took to reach the customer, the holding temperature, etc. There's a total loss of control once the order is handed off to the delivery driver.
Restaurants are not selling food in packages, they are selling experiences. You have to think about this when you are creating your restaurant. The word 'delivery' needs to be eliminated because it makes people think of food that is not very good. You're trying to give people an experience that is similar to what they would get if they ate at your restaurant, so you need to do as much as you can to minimize external factors that are literally, out of your hands.
When it comes to restaurant delivery, there are really two things that matter: the quality of the food and the guest experience. On the food front, it's important to make sure that delivery orders are prepared fresh and that they still taste great by the time they reach the customer. That means packaging them properly and using Insulated bags for hot items. As for the guest experience, restaurants need to focus on creating a branded delivery experience that reflects well on their brand. That means using eye-pleasing quality packaging designed to hold each specific item. By focusing on these two things, restaurants can ensure that the delivery service is a success.
The Packaging of Food
How food is packaged is critical for a number of reasons. First and foremost, it affects the quality of the food itself. Proper packaging can help preserve the freshness and texture of food and prevent spoiling and contamination. In addition, packaging plays a role in how appealing the food looks and smells. We often eat with our eyes first, and so attractive packaging can go a long way in making a product more appealing to customers. Finally, proper packaging is important for meeting customer expectations. Customers often judge the quality of a product based on its packaging, and so it is essential that businesses get it right in order to create a positive impression. In summary, the packaging is critical for food quality and customer expectation, and businesses need to get it right.
Many restaurateurs are feeling the squeeze as inflation and supply chain issues continue to drive up food costs. Proteins, in particular, have been hard hit, with prices rising at twice the rate of other items on restaurant menus. This puts pressure on already thin margins and makes it difficult to offer customers a good value. Streamlining the menu and cross-utilizing ingredients are two strategies that can help to cut food costs and capture a bit more profit. By reducing the number of items on the menu, restaurants can reduce purchasing, storage, and labor costs. And by using ingredients in multiple dishes, restaurants can make better use of their inventory and reduce waste. In a challenging economic environment, these strategies can help restaurants to stay afloat and provide customers with good value.
The most successful restaurant operators don't focus on just one area, such as take-out or delivery. Instead, they maintain a multi-channel approach in order to maximize income. This could include a dining room, an outdoor patio, a ghost kitchen, an Instagram pop-up shop, take-out, delivery, and even package delivery through a service like Goldbelly. While it's important to have as many revenue sources as possible, it's good for operators to avoid anything that could cause unnecessary stress or aggravation. By adopting a multi-channel approach and avoiding potential problem areas, restaurant operators can set themselves up for success.
As an operator, it is important to be aware of all the possible revenue streams available to you. Only then can you make the decision of what is "worth it" for your concept. With a solid understanding of guests' expectations in the current environment, you can focus on execution with confidence. There are many factors to consider when choosing which revenue stream to pursue. However, by taking the time to understand all your options, you can be sure to make the best decision for your business.