Is Delivery the Way Out for Restaurants?
Eva Ballarin, Consultora en investigación y análisis de tendencias, innovación y estrategia. Directora del Congreso Hospitality 4.0 para Hospitality Innovation Planet. Fundadora y directora de Horeca Speakers
Archivo Excelencias
The COVID-19 pandemic is working as an accelerator of change in restoration as we have known it up to now. In this context, many restaurants are considering moving their business model towards delivery. However, before deciding whether or not the delivery is for your restaurant, you should evaluate the operational part, the transport, the logistics of the food and the economic impact on the price.
The key to finding and detecting opportunities is to analyse the moment of consumption that your customers have with respect to your product or service. In this way, you will also be able to detect opportunities related to new products or services that cover new needs and demands.
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