Everybody is already aware that offering a delivery service is greatly beneficial for a restaurant for a multitude of reasons. Although restaurant owners already know of this fact, there are many restaurants which have still decided not to offer a delivery service to their customers, either because they simply didn’t see a point in it, or the benefits just didn’t overpower the cost they would have to bear in order to be having a delivery mechanism in the first place. Recently, with the global pandemic changing up the restaurant landscapes globally, it has definitely left an impact on the restaurant industry in a number of different ways, some very apparent and some not so surface level. One such change being the impact on the way people choose to eat: delivery orders experienced a spike like no other while eat-in orders suffered a fall due to the various lockdowns, social distancing guidelines, and a general fear of public places in people terrified of falling prey to the virus. This, in turn, obviously changed the impact that offering a delivery mechanism has on the sales of a restaurant. Today, the decision of offering versus not offering delivery to your customers is more than just a choice that restaurant owners have to make, it could be the thin line between success and failure, a total game-changer. This of course requires restaurants to adapt to the times or they simply won’t be able to keep up with their competitors and the industry, sooner or later being succumbing to an environment that changed too fast for them. But don’t sweat, we’re here to help by informing you of 6 reasons why offering a delivery service is essential for a restaurant in today’s times:
The Covid-19 pandemic has impacted the world in arguably an infinite number of ways, making a change in not only our day-to-day lives but on the way the world works as a whole. It also majorly impacted businesses all over the world, but did you know that the hospitality sector has been deemed as the most affected industry by the pandemic? Being completely people-oriented, the various effects of the pandemic no doubt left their mark on restaurants all over the world. The lockdowns prevented people from visiting restaurants for eat-in, which resulted in a humungous loss of sales, but even after the lockdown part of the pandemic is over, people are still apprehensive about the idea of sitting at a restaurant and would rather avoid it if possible. Moreover, with the new social distancing guidelines that have been placed, restaurants have had to cut their seating by almost half in order to ensure that proper spacing is maintained between tables. This loss of seating has obviously also resulted in a further loss of sales, rendering half the potential sale possible through eat-in diners redundant due to the seating area being closed off. Offering a delivery option allows restaurants to reach the customers unable to eat-in at the restaurant, and increases the potential for sales by allowing more orders to go through without the weight of seat availability being attached to it. Whether people are unable to eat-in due to seating availability, health endangerment, disability, or even laziness for that matter, allowing them to order the food to their homes enables restaurants to open up a new line of sales and reach more customers than they could before, increasing the chances of sale drastically! Specially with Coronavirus in the picture, enabling them to minimize the impact that the loss of sales due to lack of eat-in customers will have on their business due to the pandemic. Moreover, a whole new group of customers can be reached that simply wouldn’t have been possible without a delivery mechanism. Customers that live further away and are unable to travel to the area the restaurant is located in frequently are likely to order food from the restaurant, as the only thing restricting them from making a larger number of sales earlier was simply the distance barrier! It also allows orders to go through which may not have been expected otherwise, as if somebody is not around the area or not specifically planning to visit the restaurant, there can be no eat-in sale. But customers browsing the internet for delivery options may chance upon your restaurant and decide to give it a try, this accessibility to people allows them to randomly try out the restaurant and increases the number of sales which the restaurant is bound to receive. Also, at times when eat-in is expected to be full (for example: seasonal holidays like Christmas) it increases the number of people that the restaurant can cater to by allowing them to serve people ordering from home too. Similarly, harsh weather conditions or general accessibility issues which prevent people from visiting the restaurant also tend to reduce sales, but offering delivery can help minimise that loss to a certain extent.
In order to maintain an efficient delivery mechanism, it is expected for restaurants to set up an online ordering system alongside their regular direct ordering calls. Whether they choose to partner up with online delivery aggregator platforms, choose to have an ordering system on their own website, or simply both, they’re creating an online brand identity for their restaurant. This acts like cheap, natural, and effortless marketing for the restaurant for various reasons. Tying up with delivery aggregator platforms enables the restaurant to get exposure to a whole new set of customers as each platform is likely to have their own consumer bases which will all be using the app and exploring it for new restaurants. By presenting the restaurant to this new consumer base the restaurant is increasing their reach and number of potential customers, hence likely leading to an increase in sales. Once people begin to actively recognize the restaurant through online platforms, they’re bound to try out eating at the restaurant sooner or later as they’ve subconsciously become aware of the restaurant’s existence and they remain curious to actually try out the restaurant until one day they finally decide to do so. This enhanced online visibility will undoubtedly make the restaurant more well known, hence increasing brand awareness and contributing to the future growth of the business. Moreover, it’s technically a very cheap and effortless way to achieve those goals as the main purpose of this online presence is actually enabling deliveries, and no direct and additional marketing investment is being made. Another great advantage of this online ordering system is the ability to influence the customer’s buying decisions that comes with it. When a user is ordering online, they are often overwhelmed with a plethora of options and variety. Presenting consumers with appetizing promotional offers and deals that look too good to let go right in front of their screen and leaving them with the decision to avail it actually tends to work better than verbal persuasion as since the options are all laid out in front of them already and they’re being offered attractive promotions they’re able to add more items to their cart with ease and can actually be easily persuaded, again leading to increased sales due to bulkier orders as several psychological studies confirm.
Having an online ordering mechanism allows restaurants to collect consumer data without the otherwise costly and lengthy process of physically or verbally trying to gather insight on the consumers’ views. Using questionnaires is one of the most common ways to collect data. When done physically at a restaurant, not only is it time consuming and expensive to produce in the long run, it can also annoy the customers by hindering with their dining experience. After the data has been collected, it also takes a lot of time, effort, and resources in order to review, collate and analyze all the data that has been collected. This is no doubt also an added expense. Moreover, the possibility of error due to human intervention when entering data into a sheet or a calculation error or a mistype or a wrongful analysis are all possibilities. Similarly, with verbal feedback it is hard to keep track of all feedback received and is rarely ever stored or recorded as accurate data which can be used to make comparisons in the future. This data collection is done not just for consumer feedback but also to notice, track, and draw conclusions from the sale of certain items and consumer buying patterns. By identifying which items sell more and which don’t, restaurants can estimate what they must produce and stock in bulk and what items are relatively less needed, this saves a lot of money and promotes more efficient use of resources. By identifying consumer buying patterns a trend can be noticed which can help restaurants identify the exact taste of their customers and alter their service to fit their needs exactly. And of course, the general feedback provided straight from the customer will always be a direct source which they an refer to in order to improve. By having a delivery system online, all of this can be tracked accurately and directly, eliminating the possibility of human error and saving a lot of time, money, and resources. This data can then easily be used to create graphs and charts and spot patterns which are sure to lead the restaurant to success. Online forms for feedback can also be incentivized with promotional offers.
The job of a restaurant is to provide their customers with a satisfactory dining experience. Contrary to popular belief, this doesn’t mean that restaurants can only accomplish this through eat-in dining. The quality of the delivery service offered by the restaurant is as much of a dining experience as eating-in at the restaurant is. In fact, when used wisely, a good delivery service can in fact become a great USP (Unique Selling Point) for a restaurant, the biggest example being Domino’s: they offer fast delivery at hours of the night when most other restaurants have already shut down. This enables them to increase their sales as people are drawn towards delivering from there because it is simply so easy. Food delivery is all about convenience after all. By ensuring that: the food is delivered on time, is hot when it reaches the customer, delivery is offered even at late hours of the night, is packaged in an appealing manner, the delivery driver is capable and good with customers, packaging is safe from leaking and tampering, and various promotions or discounts are offered, restaurants can really use all of these tactics to build a reputation for their delivery service and use it to their advantage. Once people have managed to associate the restaurant with all of these great delivery qualities, any time they are in need of a trustworthy delivery service it is likely that they will think of the restaurant, eventually creating a strong brand image and good reputation that is likely to take the restaurant far. Moreover, if the packaging used by the restaurant is personalized and branded to the restaurant, it can act as a marketing tactic by indirectly advertising the brand on the boxes or bags used to deliver the food!
Let’s face it – eat-in dining requires so much more of a hassle than delivery does. From setting up a table, taking an order, preparing it in a limited time frame, serving the customers, and then cleaning up after them, it is a huge and time-consuming process that caters to only a specific lot of people at a time. This is of course after we take into consideration the general upkeep of the restaurant and the ambience that has already been invested into. Since seating is limited and each customer requires this whole serving process to be executed for them, it overall takes way more time to cater to eat-in diners than it does to delivery order customers. Time is money. In the time that the restaurant manages to serve a particular number of people in a restaurant, almost double the number of people can be served through deliveries, leading to greater revenue in a shorter span of time. And if both are done simultaneously, there’s nothing like it! Offering delivery allows the restaurant to cater to so many more people than they could before, leading to a sure shot increase in the potential for sales in a hassle-free manner. Moreover, the additional costs of servicing the customer at eat-in are significantly reduced, and employees don’t have to be extremely overworked. Also, it allows for longer operational hours as delivery can still carry on after eat-in is shut down, further helping the sales boost. Since the ordering process is often automated, the possibility of manual error is significantly reduced too.
And lastly, but most importantly, everyone is growing, changing, and moving with the tide. Whether you have been persuaded by these points to realize the truth about the changes currently happening in the restaurant industry as we speak or not, actual facts and data shows that most of your competitors already have. Take a look at the statistics: with a 24% decline in eat-in, a 44% rise in collection, and a 32% rise in delivery, dine-in eating is a prospect at the brink of collapse. It’s estimated that 2 out of 3 meals in the UK are ordered for home delivery and at least 4 out of 5 families regularly order food from a local restaurant. With these changes blatantly laid out in front of them, most restaurants have begun to take a closer look at their delivery mechanisms. Simply put, if restaurants today don’t manage to keep up with their competitors and allow themselves to be left behind, they are basically setting themselves up for failure. Just offering delivery is simply not enough anymore in 2020, it is about having a delivery mechanism efficient enough to actually benefit the restaurant while continuing to convenience the customer at the same time. So, one of the most obvious but important reasons to ensure you have a good delivery mechanism is simply the fact that you need to keep up with your customers and the changing landscapes of the restaurant industry so that you allow your business to adapt and grow over time!
After looking at all of these reasons, I’m sure you’re now convinced that if you don’t already have one, a delivery mechanism is absolutely the need of the hour for your restaurant. However, even if you do currently have a delivery mechanism, have you thought about how efficient it truly is? To what extent is investing in this delivery mechanism actually helping your business? Is the cost borne worth the result? If you begin to ask yourself these questions, you may actually begin to think about whether you are doing your restaurant justice or simply wasting away your money into an inefficient and unfruitful thing.
There are so many things that can be amiss – an absent in-house delivery driver, the lack of efficient delivery riders, and the loss of revenues owing to heavy third-party aggregator commissions. When you really come to think about it, restaurants are yet to be introduced to a delivery mechanism working completely in their favor, rather than leeching off of the pain spot of many restaurants, their delivery system.
Saylalala Restaurant App is a game changer for the food business industry. Keeping in mind economic convenience, operational ease, and commercial agendas, we have created a fully efficient and sustainable food delivery mechanism.
Saylalala provides you with a platform to fulfil your food deliveries using our fleet of delivery drivers on a pay-as-you-go basis. With Saylalala your business can easily assign a driver to your delivery order at the click of a button, as and when an order is received. You can track the delivery until it is been delivered to your customer on a real-time basis! Shake hands with our fleet of delivery drivers, which we fondly refer to as “De’Bees”, who will take care of all your delivery needs 24/7 and within a span of just 30 minutes.
You can learn more by visiting www.saylalala.com, where you can also find all necessary links to download the Saylalala Restaurant or Saylalala Driver application (or both if you please!) and any other helpful information on the brand of Saylalala and what it stands for.