The spread of the coronavirus has affected almost every industry and sector out there. While the virus threatens to cut into the earnings of every possible consumer-facing company if people are forced to stay indoors for longer, there still is an opportunity for companies with food delivery services built into their business model to modify their business line and become an asset for consumers.
Read on to know more.
With the rising fear of catching the infection from the deadly virus, customers are now increasingly wary about the safety of the food delivery services. Some of the most common concerns are regarding the hygiene conditions while making the food and the health of the delivery partner.
However, there can be various ways that the delivery service companies can change their business models to be successful during the pandemic situation. Some of these are discussed below-
1. No-contact Food Delivery to Curb the Transmission
Battling the devastating effects of COVID-19 and nation-wide lockdowns, most of the restaurants have transformed into delivery outlets. Since the pandemic is highly contagious, the only way to curb the transmission is to prevent contact with the external world. Hence, delivery professionals across the industry need to follow contactless delivery options.
Best New York Food Delivery Services and other delivery services across the US are already following a complete no-contact delivery to make sure that their customers do not come in direct contact with the delivery partner.
One way to do this is to instruct delivery professionals to place your order at a safe place in front of your homes. This way, you can make sure that no contact is made between you and delivery professionals,’ and the chain of transmission is effectively broken.
2. Temperature Tracker
A lot of food delivery services across America, such as Los Angeles Food Delivery Services and Oakland food delivery services are using a temperature tracker on their app to make the customers aware of the body temperature of all the stakeholders involved in the process right from the cook to the delivery boy.
Further, food delivery services need to make sure that all the delivery staff who are ill or who have been quarantined are offered two weeks of paid sick leave.
3. Awarding Safety Badges
One of the excellent ways to run a food delivery business during these tough times is to roll out safety badges for restaurants or food partners, complying with the highest standards of hygiene.
The badges need to be awarded to restaurants or platforms following best practices and features such as masks, temperature control, safe packaging, and frequent sanitation of the premises.
Further, there will be a need for much greater transparency in the overall food supply chain, primarily driven by various food safety concerns around infections related to the use of raw food items.
Operators will have to accelerate the investment in this area as the current pandemic situation has only amplified both consumers’ and operators’ desire for greater transparency.
4. Personal Hygiene For Delivery Staff
More and more food delivery service providers are emphasizing effective hand hygiene measures such as regularly washing hands, especially after blowing your nose, coughing, or sneezing. This needs to be made a standard practice for delivery staff with following instructions-
- Always wash hands with either soap and water or using an alcohol-based hand sanitizer and strictly avoid working with exposed or unwrapped food.
- Follow general food safety measures before preparing or eating food such as washing hands and using gloves.
- Avoid touching your nose, eyes, and mouth, and make sure to use gloves to avoid direct hand contact with ready-to-eat foods.
- Always cover your cough or sneeze using tissue and ensure to throw the used tissue in the trash and thoroughly wash hands after
- Ensure increased use of sanitizers, wipes, and hand washing.
- Sanitization of the cooking area regularly needs to be prioritized.
5. Think Creatively
These are unprecedented times, and you need creative measures to survive the upheaval. One of the ways food delivery services can creatively change their business model is by selling ingredients, recipes, and merchandise online instead of just offering food.
Allow your customers to be a thought partner by providing them with unique recipes for some of your most popular or signature dishes, sides, or cocktails. Further, you can also offer them the assorted ingredients needed to whip up the dish along with branded merchandise to be used with the recipe.
6. Offer Vouchers and Sell Gift Cards
Yet another way to revamp your business model and seek the support of your loyal patrons is by encouraging them to buy gift cards or vouchers they can use in the future. You could either sell these gift cards online or email it to them along with a personalized thank you note.
7. Improved Take-out/Delivery Packaging
To successfully transition to the new post-COVID-19 world, the food delivery services will need to focus on packaging a lot more in terms of maintaining the food’s temperature, moisture as well as the presentation.
The service providers across the food delivery industry will require to use higher-cost take-out packaging as the consumers are not only going to demand but will be willing to pay for it as well.
The current virus outbreak has forced a large number of people to rely on food delivery services as they remain indoors, and all the restaurants and other dine-in options are closed due to lockdowns.
Both restaurants and delivery apps are taking various measures to keep up with the surge of orders and bringing in dramatic changes to their business models to be able to survive this pandemic effectively.
While some have responded to the surge by eliminating fees charged on orders from local restaurants, others are ensuring complete contact-less food deliveries in the future to minimize the risk of infection.
All in all, the need right now for food delivery services is to focus on effectively meeting the growing demand of customers stuck in their homes and finding it hard to stock their pantries because of empty shelves in every grocery store.