The Demand for Delivery

With e-commerce penetration permanently elevated as a direct result of the COVID-19 pandemic, more consumers than ever before are ordering products for home delivery. As consumers are becoming more familiar with these services, expectations surrounding delivery are changing rapidly.

New players are entering the delivery scene in New Zealand. U.S food-delivery service DoorDash was rumoured to be launching as early as last month. There has been no official word yet, however the brand is actively recruiting staff on LinkedIn.

According to the posts on LinkedIn, DoorDash aims to offer restaurants and food suppliers a channel significantly cheaper than existing food-delivery services, such as UberEats, Menulog and local company Delivereasy. 

Meanwhile, technology platforms like Yummi allow companies and venues to set up their own food delivery service in their area - acting as a technology company, rather than a delivery business.

Consumers are becoming more discerning with their choices, which means that hospitality businesses are now required to look at the entire delivery journey from packaging to transport vehicles. In a survey of 7,000 global consumers by restaurant software company Deliverect, respondents revealed that food delivery options perceived as being eco-friendly are important to their ordering decision. Some 43 percent of diners said they would pay more for takeaway food that was sustainable.

The pandemic prompted the digital delivery revolution, and this trend is here to stay. What this means is that online ordering, delivery, and curbside pickup must be factored into all parts of the restaurant business.

Having a presence on multiple online ordering apps is a given, as well as direct ordering on a restaurant’s own website. Restaurant leaders must prioritise planning for a digital menu with food quality and delivery taken into consideration.