Delivery is the fastest growing business line for restaurants

Aecoc and Thinknovate, the spin-off of elBullifoundation, presented the project ‘El Sapiens del Food Delivery’ at Alimentariaa survey conducted according to the Sapiens methodology promoted by Ferran Adrià and which analyzes for the first time the entire universe of the channel and provides tools so that catering companies understand it and can enter it without putting their profitability at risk.

Aecoc’s Head of Retail Knowledge, Pablo de la Rica, pointed out that the growth forecast for deliveries for the next five years is 47%, making it the sales channel with the highest projection in the industry. “Delivery meets consumer convenience requirements and is an obvious growth area for restaurants, which have adopted it massively due to the pandemic and must now find ways to make it profitable.”

In fact, the Aecoc Data Shows That Economics Is Foodservice Retailers’ Top Delivery Concern. Currently, 85% of restaurant managers believe that the sector is currently not sustainable. Despite this, during the pandemic, catering companies that have delivery or takeaway services in Spain have increased from 10% to 30%. “Delivery has become an essential service for many restaurants and a demand from consumers, as evidenced by the fact that 67% of the population already order meals from home and many see it as an alternative option to home cooking,” explained of Rica.

To answer the question of how to make delivery economically sustainable, ‘El Sapiens del Food Delivery’ will come out with ‘La Calculadora del Food Delivery’, a tool allowing restaurants to enter their own parameters and calculate how to make the delivery service profitable, according to your business model.

In the simulations presented at the press conference, the research indicates that the break-even point for delivery for a typical restaurant in Spain -35 covers, with two services per day and an average ticket of 25 euros in the room and 16 in delivery – amounts to approximately 20% of total orders. As soon as home delivery exceeds 20%, the restaurant’s profitability per order falls below 10%.

Ferran Adrià: “‘El Sapiens del Food Delivery’ is a useful tool for restaurants to understand what delivery is and decide whether or not to open the service and how to do it”

The data changes if you opt for other formulas to offer food at home. The profitability per service of the same restaurant, with also 20% of orders in delivery, rises to almost 15% if these orders are managed via its own channel, instead of going through an aggregator.

“Delivery is already a consolidated service, and restaurants betting on it need to see which model is best suited to their business, from joint preparation of in-room and at-home orders to a commitment to 100% virtual brands,” he added. considered rich.

“The Sapiens of Food Delivery”

In his speech, the founder of elBullifoundation, Ferran Adrià, highlighted the value of ‘El Sapiens del Food Delivery’ as “a useful tool for restaurants to understand what delivery is and decide whether or not to open the service and how to do it”. Adrià also pointed out that after the boom experienced during the pandemic, delivery will evolve according to the profitability it offers to the different restaurant formats.. “Today, there are only 1% of fine dining restaurants that maintain food delivery services, because for them adapting to delivery and profitability are very critical. ‘El Sapiens del Food Delivery’ will enable every entrepreneur to make decisions based on knowledge.” ‘El Sapiens del Food Delivery’ will be part of Bullipedia, the gastronomy research project promoted by elBullifoundation.

For the preparation of ‘El Sapiens del Food Delivery’ we had the collaboration of La Unión, an international company of reference in the commercialization of fruit and vegetables. In this sense, and in the words of its Managing Director, Jesús Barranco, “La Unión bets on research and innovation as fundamental pillars in the development of new strategies that help transform the delivery channel into a safe bet for restaurants in a changing context where it is necessary to meet the needs of the consumer in an efficient and profitable way”.

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