HOSPITALITIES 'How to move online' suggestions during COVID19 contactless lockdown

As New Zealand gets ready to enter level 3 of the COVID 19 lockdown. Residents are rejoicing the ability to pick up their favourite fast-food to satisfy nearly 5 weeks of cravings. Meanwhile, restauranteurs that aren't in the ‘fast-food’ genre are clambering to adapt to this new contactless environment and looking for ways to restart their businesses. For a large number this is still not viable at ‘Level 3’, but for those that are looking to open Tuesday 28th (or thereabouts), here are some ideas to help you out.

Hospitality Magazine Australia posted an article in early October 2019 regarding online delivery services, titled ‘A Guide To Maximising Online Order Profits’ by James Eling. James, from Australia, put together an excellent 8 point guide of how to utilise delivery systems while maximising profit, that we can use ourselves here in New Zealand. This article highlights several things that many small business owners overlook, with the main issue being the fees of delivery companies such as UberEats, Deliveroo, Menulog, FoodNinja etc. The eighth and final point 'Focus on your dine-in experience', we will have to wait for. See James's article below:
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‘Since the 1950s, restaurants have been providing pick-up and delivery services for customers wanting to experience great restaurant food in the comfort of their own home. But over the past 10 years, large multinational companies have entered the Australian market, looking to place themselves between restaurants and the customer.

The move has placed significant pressure on margins, and some restaurants have closed after accepting high numbers of orders through these companies because they have been shipping meals at a loss.’ Read More ….

Another article this week that is relevant to this topic is from the team at Silverchef. Their article 'Smart Ways to Turn Your Restaurant Menu into a Delivery Menu' outlines several do's and don'ts to reintroduce your menu to the delivery/takeaway world.

'We talked to chef 'James Forman' - Freelance Consultant at On Point Hospitality, about what he advises clients who want to develop a takeaway and delivery menu. Here are his suggestions:

First and foremost, I advise businesses to reduce and refine their full menu offer. The latest research on consumer behaviour tells us that too much choice leads potential customers to stop and take notice but it also discourages and often prevents a decision being made (this is one of the foundations of Aldis strategy of not offering more than three, often two choices in most product ranges).' Read More...