Mumbai: Despair causes rebooting from the shipping side of the food business, said Gauri Devidayal, co-founder of group food groups, which run ‘tables’ in South Mumbai.
The section was ignored from business until last year when Covid struck, the restaurant owner has resigned to the food technology aggregator.
“We realize that only because food is an integral part of the business, attention needs to be given to the shipment too,” he said at an event in the Indian food delivery service market.
Food material, which now has its own shipping system in place, not the only thing that has its realization.
His colleagues also sharpened the focus on the food delivery model directly in the middle of the conflict with the aggregator of food technology top discounts, high commissions and customer data masking.
Swiggy and Zomato aggregators control more than 90% of online food delivery markets and charge a 25-35% commission from the value of the order, leaving the restaurant with a thin margin.
Restaurant operators are not happy with this income distribution formula and increased conflicts during the pandemic, which pulls over the Dine-In window, forcing the owner to depend on the aggregator of food technology to survive.
But for brands with one outlet, there are challenges – they are less scale, skills, and funds to develop alternative shipping systems.
At the event, Thomas Fenn, one of the founders of Mahabelly ‘Mahabelly’ based in Delhi, suggested that each restaurant must communicate with customers the benefits they will get directly placed.
Plus, they must take advantage of the messaging platform such as WhatsApp to increase business because customers do not need to download additional applications, he said.
Strategies for developing in-house delivery skills seem to pay off several brands.
Ice-Cream Delhi ‘Cold Love’, which is used to receive 80% of orders from the food technology aggregator, now only receive 20% of them after starting to receive orders directly by telephone and their brand accounts on Instagram and WhatsApp.
Indian food service delivery market (not including takeaways) is estimated to be more than doubled to $ 13 billion (RS 93,600 Crore) by Fiscal 2023 of $ 5.2 billion (RS 37,440 Crore) in Fiscal 2020, assisted by the preparation time of eating reduced Quickly live, increasing the need for instant food and penetration of a deeper smartphone in this country, said Samir Kuckreja, founder of Tasanaya Hospitality and fellow industry reports.
Amazon has also entered this market.
Some restaurant owners take into account that kitchen clouds are only partially solving industrial problems.
They contain operational costs such as property rental and can help sharpen the focus on direct delivery.
Just like Fintech Leapfrogged before building a bank, the cloud kitchen has jumpedfrogged, said Jaydeep Barman, one of the founders of rebel food (formerly Faasos), which stretched more than 350 cloud kitchens globally.
“Many people call our cloud kitchen, but we are a restaurant company.
The only thing is we run our kitchen on the internet.” Players also propose that restaurant owners can design different menus for food technology aggregators, while focusing on direct delivery of special dishes / Special.
General items such as burgers, croissants and fries can be included with third-party platforms, while orders for Shank Australia and Mexican bean tacos can be handled directly.
Some brands of fine dining have also offered DIY dining equipment to recreate quality food restaurants at home.
Apart from the complaints of the high commission, the restaurant has complained about being forced by Zomato and Swiggy to offer discounts on their platforms.
Such business practices, said the body of the NRA food service industry, has been injured.
The problem is waiting before the Indian CCI anti-competition regulator.
Meanwhile, Pandemi Takeaway is clear: shipping is no longer side dishes in the restaurant business.
Restaurant cooks itself to reduce costs
