Delivery or service at the table?

Let's start with the question that many restaurateurs have been asking themselves for the past few months: to return to table service only or to continue with home deliveries as well? A question that they continue to ask themselves and that often results in instinctive answers influenced by unclear information.

Let us try to put things in order.

During the lockdown, with admirable initiative, many restaurateurs tried their hand at 'mystery' food delivery.

A solution that offered us all a service and gave business continuity to the company and its staff.

We tried home delivery by ordering by phone, on WhatsApp, by text message or by filling in forms on handcrafted websites. Given the historical moment, everything was accepted and we were happy to receive a somewhat improvised service.

From the restaurateurs' point of view, how was the experience?

In the kitchens, staff accustomed to handling orders from the dining room had to contend with orders received from many channels. The unorganised flow of requests put the entire staff at a disadvantage. Other problems were created by menus not designed for consumption at home.

Like us customers, the cooks and riders accepted the situation and did their best to provide adequate service.

And then there are the managers who had to look for suitable containers for food delivery, find staff and means of transport, manage schedules, delivery slots and payment methods.

Then the lockdown ended, customers returned to the premises, and many restaurateurs abandoned food delivery, missing a great opportunity.

Other managers have delegated order picking and delivery management to large players in the industry, realising later that service costs erode margins.

The first experiences of many restaurateurs with food delivery would suggest a business limited to a lucky few, we assure you that the reality is quite different.

Food delivery is a constantly growing business that every restaurant entrepreneur should consider in order to expand his or her opportunities.

We are sure of this because in the group the Nice kitchen, of which we are part, there is Merryday a dark kitchen specialising in food delivery. With Merryday we have been operating in this sector for years and we started when few offered the service.

We can say that the experience we gained at Merryday led us to create LinearBi, the start-up specialising in the creation of complete systems for the autonomous management of food delivery.
Technologies that we ourselves use every day to deliver dishes and buffets to hundreds of customers.

The LinearBi offer is designed for all entrepreneurs who wish to seize the opportunity offered by food delivery while maintaining autonomy and identity.

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Le 3 soluzioni sviluppate risolvono le difficoltà che gli imprenditori del "fuori casa" devono affrontare per organizzare un food delivery efficiente ed economicamente soddisfacente:

The 3 solutions developed solve the difficulties faced by out-of-home managers in organising efficient and cost-effective food delivery: