Nov 6, 2019
While these may seem like logistical challenges with margin pressures, you can’t ignore their growth! It’s time to get in the game or risk getting left behind. How much of an opportunity is it? Take a look at some facts:
Delivery sales jumped by 44% in 2018 over 2017
The term was “mobile friendly” and now it’s “mobile FIRST”
Diners aged 16 – 34 are the heaviest users of technology and account for 54% of mobile orders
63% of online ordering is categorized as Quick Service with 34% now flowing through Full Service restaurants
At least once a month, 27% of Canadians ordered delivery direct from a restaurant
Delivery sales at Full Service restaurants increased to nearly $2 billion in 2018, growing by almost 54%
Sources: Restaurants Canada, Foodservice Facts 2019, American Express Canada, Ipsos Foodservice Monitor
Get in the Game
Gay Lea has many products and menu item suggestions that fit this mode of delivery perfectly! You can expand your business significantly if you manage the offering and package it up right. Test it out for yourself and keep in mind you need to allow 30 minutes for most deliveries. Work with your packaging provider as well. There are many great containers out there that will ensure your food still looks and tastes great when it arrives.
Nov 6, 2019
Ready or not, it’s time to get in the Holiday spirit! We have some excellent suggestions to get you geared up for this bustling restaurant season. From décor to easy adapt menu items and even charitable suggestions, we have the tricks of the trade in an actionable format for you! Get Dec
Nov 6, 2019
While these may seem like logistical challenges with margin pressures, you can’t ignore their growth! It’s time to get in the game or risk getting left behind. How much of an opportunity is it? Take a look at some facts: Delivery sales jumped by 44% in 2018 over 2017 The term was “
Nov 6, 2019
Just as consumers have pushed for customization in foodservice, choosing everything from bowl formats to burritos to the ingredients that go into each of those, consumers are now looking to custom diets that fit their individual lifestyle. And just to drive home how vital food is to overall health
Apr 3, 2019
In an effort to minimize the environmental and economical damage of food waste, more and more restaurants are coming up with creative ways to give life to scraps and foods on the brink of spoiling. The nose-to-tail movement, using every part of an animal or the vegetable version, stem-to-root are
