Own restaurant delivery service vs. third-party provider
Posted: Tue Jan 07, 2025 5:58 am
Delivery services have become an indispensable part of the restaurant industry, at least since the Corona pandemic . Studies show that the delivery business has increased significantly in recent years and is expected to continue to grow. But for restaurants, the question is which path is the right one? Put the delivery service in the hands of the big players and trust in their viability, but also live with the consequences of the high commission payments? Or perhaps expend the energy to set up your own delivery service and benefit from it yourself in the long term? We want to get to the bottom of these questions.
Contents
Requirements jordan phone data for opening a catering delivery service
When is it worth starting a delivery service?
9 Steps to Make Your Own Delivery Service Successful
Own restaurant delivery service vs. third-party provider
Working with a delivery service has some advantages , but also significant disadvantages :
Advantages Disadvantages
Good visibility among potential guests High Commission & Fees
No own marketing necessary Adjustments take a long time
High volume of orders Provider manages the shop
Low effort Customer rarely becomes a regular
Provider targets regular guests
Provider decides who is found
The big advantage of delivery services is the popularity and the promise that guests who would never have found you otherwise will order. As a restaurant, you therefore quickly feel obliged to place your own offer on these platforms, as they can virtually guarantee high demand and many take-away orders . More and more restaurateurs are jumping on the delivery service bandwagon so that they don't have to wait idly for guests, but instead are commissioned by the delivery service. The "carefree package" sounds tempting: restaurateurs don't have to worry about customer acquisition, billing, or delivery. But this service comes at a high price : many delivery service customers don't care where the food comes from - the main thing is that it is delivered quickly, is warm, and tastes good. Delivery services take care of their own customer loyalty, and restaurants become interchangeable producers of dishes for anonymous customers. Many restaurateurs view this development with both a smile and a tear in their eye: On the one hand, cooperation with delivery services promises more guests and sales, but the commissions demanded of up to 30 percent are so high that ultimately little is left over and, from a purely financial point of view, cooperation is not worthwhile.
Contents
Requirements jordan phone data for opening a catering delivery service
When is it worth starting a delivery service?
9 Steps to Make Your Own Delivery Service Successful
Own restaurant delivery service vs. third-party provider
Working with a delivery service has some advantages , but also significant disadvantages :
Advantages Disadvantages
Good visibility among potential guests High Commission & Fees
No own marketing necessary Adjustments take a long time
High volume of orders Provider manages the shop
Low effort Customer rarely becomes a regular
Provider targets regular guests
Provider decides who is found
The big advantage of delivery services is the popularity and the promise that guests who would never have found you otherwise will order. As a restaurant, you therefore quickly feel obliged to place your own offer on these platforms, as they can virtually guarantee high demand and many take-away orders . More and more restaurateurs are jumping on the delivery service bandwagon so that they don't have to wait idly for guests, but instead are commissioned by the delivery service. The "carefree package" sounds tempting: restaurateurs don't have to worry about customer acquisition, billing, or delivery. But this service comes at a high price : many delivery service customers don't care where the food comes from - the main thing is that it is delivered quickly, is warm, and tastes good. Delivery services take care of their own customer loyalty, and restaurants become interchangeable producers of dishes for anonymous customers. Many restaurateurs view this development with both a smile and a tear in their eye: On the one hand, cooperation with delivery services promises more guests and sales, but the commissions demanded of up to 30 percent are so high that ultimately little is left over and, from a purely financial point of view, cooperation is not worthwhile.