The Persistent Rise Of Restaurant Takeout And Delivery


Pizza no longer dominates the delivery and takeout business. Consumers are increasingly ordering their favorite foods to be delivered or to-go, rather than dining in-store. And, in fact, restaurant delivery traffic outside of pizza has risen 33 percent since 2012. This presents a unique opportunity for foodservice and restaurant operators to shift their strategies and operating processes to take advantage of the delivery and takeout trends, rather than have their dine-in numbers and market share cannibalized by competitors who are focused on these services.

According to recent surveys, 51% of Americans use delivery services to purchase meals from casual dining restaurant and 26% order takeout or delivery at least once a week. These behaviors show little sign of slowing: digital ordering and delivery have been growing 300% faster than dine-in traffic since 2014. Third party delivery services, like DoorDash, Caviar and Grubhub are becoming major marketplace competitors, providing speed, ease of use, convenience and customized offerings based on customers’ previous orders. Furthermore, larger players such as uberEats, Amazon Prime and Google, are now entering this space and beginning to pilot their own food delivery programs.

Confidence in the future and growth trajectory of this space is strong. More than half a billion was invested in the food delivery sector in 2014 – almost 13 times the amount in 2013 – with more than a billion dollars invested in 2015. As for restaurants, partnering with third party delivery services is a seductive alternative, with research showing an increase in restaurant sales volume from 10% to 20%.

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New Co-Working Start Up Is Partnering With Restaurants


New coworking start-up Spacious launched earlier this month by using DBGB Kitchen and Bar as a meeting and office space. They are now also adding L’Equipe in East Village and Public in Soho to their public work space portfolio. According to founder Preston Pesek, they plan to announce partnerships with restaurants in Williamsburg, Chelsea, Tribeca, Upper West Side, and even San Francisco and Los Angeles soon, but Pesek says they’re not targeting just any restaurant. It must be beautiful, and even though they won’t be serving food immediately, the menu must be delicious, he says. A good restaurant, he says, works perfectly as a good meeting space.

Besides being dinner-only restaurants, the restaurants involved with Spacious also need to be near public transit, be well-designed, and be big. DBGB has about 180 seats, and L’Apicio offers about 190. All of the eventual participants will have a minimum of 60 to 100 seats. Spacious members pay $95 per month to work in the spaces during the day, and restaurants are part of a profit-sharing partnership with the start-up.

Eventually, Spacious users will be able to order limited small plates at some of the restaurants through an app on their phone and pick it up themselves so as to avoid table service. “Most of the kitchens open early for prep work anyway, and it would be a way to showcase what they’re working on”, Pesek added.

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