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The company specializing in home delivery of quality food in Europe, lands in our country with an eye on the recurring consumption of customers who consume away from home.
The company, Deliveroo, was born in London just 2 years ago, and its international expansion is already a reality, the result of which is the recent opening of its business units in Spain.
Currently serving in United Kingdom, France, Germany, Australia, Hong Kong, Singapore and Dubai and since this month of December in Spain, partnering with high-quality restaurants, to offer customers a great variety of food with nutritional guarantee and nutritional balance.
In the words of its CEO in Spain, Diana Morato, perfectly describes your business vision for the moment in the city of Madrid and Barceloto:
Our goal is to offer consumers a new way to enjoy quality food from the best restaurants in their city without having to travel
Restaurants that compete in the Deliveroo service provider profile generally do not perform Home delivery and the target customer they are looking for is not only in homes but also in work centers and offices.
How to eat with Deliveroo
Communication with customers is carried out online, either through the Deliveroo website or through the mobile applications that it has designed for IOs and Android on their respective platforms.
Once the offer presented has been selected, they set us a response time forecast, in which our order will arrive at the address that we indicate within that established period, as long as the establishment is capable of preparing it, and in turn the distributors will deliver it without no contingency.
Su technological and logistics platform They are the great asset to be able to connect producers with consumers, and above all to provide value and user experience, to those who use this new way of eating, without visiting the restaurant room.
There are already many home food platforms, where customers and restaurants coexist providing menus and preparations to be acquired and sent by these new business channeling entities. This success of home food, lies above all in the comfort when choosing an offer, avoiding travel and, above all, minimizing the cost of consumption in the premises by increasing the average ticket with the drink or dessert.
In turn is a new source of income for restaurants, who see how their demand increases without investment of structure in the room, not so much in the kitchen if they want to meet the service expectations that customers will demand.