Italian food tastes best when it arrives piping hot from the kitchen to a guest’s table. But, it’s hard to ignore the growth of consumer delivery requests and delivery options over the past few years.
Data from Statista shows that revenue from the online food delivery segment grew to more than $19.4 billion in 2019 and is projected to increase annually by 5.9 percent. Additional Statista research reports 73 million current users of restaurant-to-consumer delivery and 50 million users of platform-to-consumer delivery, with new users of platform-to-consumer delivery outpacing the former each year.
The increase in delivery is most noticeable with third-party delivery app signage appearing on restaurant doors across America and chain restaurants now testing delivery in small markets in preparation for system-wide delivery expansion.
So, what does this mean for an operator who is on the fence about delivery? The following tips and tricks can answer many questions as well as guide a new or seasoned operator toward delivery success.
If you don’t have in-house delivery already, and aren’t prepared to hire drivers and purchase insurance, a third-party service could be the fastest way to get started, keeping in mind that these services do have fees associated with them. The days of people calling a restaurant to place an order are fading away, according to Zeniou. “Everyone uses their phone apps to order,” he says. “They always go through a third-party.” Zeniou also says it’s very difficult to have your own delivery people in a large city like New York. “There’s no place to park and the insurance is very high,” he says.
Nancy Amato, owner of Fresh Mozzarella Pizzeria in Sarasota, Florida, says her pizzeria used to have its own delivery drivers until recently. “We decided to start using third-party delivery because we opened a new location and the third-party provider helps promote their partners,” she says. “They also have nice, professional, licensed drivers. We were finding it hard to hire drivers with the same level of service when we did delivery in-house.”