What is the best restaurant and delivery technology?

We’ve all been there: on a Friday night, you want to cook your vegetables on the couch, but don’t use the greasy pizza from the local joint meeting.

What you really want is dinner at your favorite restaurant, but don’t let your house get into trouble. Try to keep it, find a parking lot, and often don’t have a real meal.

Dining is redefined and marked.

This is a problem. Deliveroo, a food distribution company based in Europe, Australia and Asia and a hot competitor for UberEats, in some parts of the UK, solves the problem by offering high-end alternatives to Just Eat and Seamless services.

The company has set up a “delivery oo Edition” dark kitchen in Brighton beach city, two hours south of the capital, since earlier this year, in parts of London and Brighton. So far there are seven rooms in the kitchen, which can make the range of food in a fancy restaurant the size of an existing store, and no room for sitting down to eat or waiting for staff.

As companies such as UberEats and amazon scramble to provide food, Deliveroo’s experiment marks the emergence of the company and the possibility of a stronger relationship with the top local restaurants. This may expand your local menu and allow more restaurants to sign up for Deliveroo trends.

Peter Backman, a food services consultant, said it was a “very clever solution” that “particularly appeals to operators without natural resources [growth]”.

Kitty – travel route – restaurant – deliveroo-5.

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Inside, the “dark kitchen” shook up food deliveries in London.

Deliveroo invites restaurants to rent out for free and allows them to use their own kitchen facilities and chef space. The dark kitchen is a vivid blue-green shipping container, Deliveroo has been planted in the open space around London. For restaurants that live in these containers, a new customer base has been opened.

And delivery, of course. Depending on how long the order takes, the company will remind the driver of the motorcycle or bicycle. They seem to collect orders directly from chefs and ship them to areas around the main suburbs.

Come down and move on.

In the camberwell Deliveroo version of London, I met Joe Moore, a crustal brother who was a street spot until delivery signed the deal 18 months ago. Between London’s different markets and street food events, Moore sells his pizza in the kitchens of pizza parlors in Rome and Naples.

I jumped into his container and two chefs were preparing mozzarella. As they showed me the walls of the asus tablet, orders started flowing in the evening and I felt the heat from the huge Pavesi pizza oven in Italy. For me, the container looked very hot and claustrophobic, but Moore assured me it was a luxury to have so much space to cook.

Kitty – travel route – restaurant – deliveroo-10.

Joe Moore expanded his street food business by participating in the launch.

Andrew Hoyle/CNET

“It’s a big step forward for us,” he said. “We are used to trading from a three-meter high pavilion.”

For Moore, as part of his version, he was able to expand his street food business to London’s Waterloo station, which will open in August.

This version allows him to test his menu and establish a customer base. The success of the project also convinced the landlord that he would take over Moore’s position at a given chain of stores.

“We can say we sell so many pizzas, not just that we’re a street food company,” Moore said. “it’s a good, romantic business, but it’s not necessarily a viable business.

Next to the other four containers, it reminded me of the different companies on the street stalls. This is a cheap and happy national chain, Gourmet Burger Kitchen, and Motu, high-end Indian restaurants, michelin-starred gyms and sister stores Trishna and Hoppers.

Hungry for more

Besides the success of the restaurant, Deliveroo is not easy in Britain. Like Uber, Deliveroo is facing criticism for exploiting economic workers by not ensuring that drivers and drivers receive the national minimum wage. The company believes that the average income of hundreds of drivers is much higher than the living wage. This month, the Campbell edition I visited was threatened and closed due to a lack of proper planning permission.

“We have been talking to local residents and taking steps to address any problems,” the company said in a statement. “If there is a planning permission issue, we will work closely with the local government to ensure a solution.”

The increased delivery could also damage the unique in-store experience, which is common in some restaurants, Backman said. “For people who eat in restaurants, it’s not just food, it’s a feeling,” he added. “But when you eat at home, your relationship is purely a man on a bicycle, with a bag on it.

Motu solves this problem by providing a special delivery box. Likewise, Wagamama offers plastic to mimic more complex bowl ramen. While this does not completely replicate the internal experience, it does help each brand feel unique.

Kitty – travel route – restaurant – deliveroo-15.

Not your typical Indian takeaway: motu has a special delivery box.

Andrew Hoyle/CNET

These concerns have not reduced deliveries, and the company is moving at full speed.

In late September Deliveroo announced an additional $385 million (284 million pounds) for the rapid growth of the UK and overseas. The biggest will involve technology investments and improvements to artificial intelligence and machine learning systems to predict order volumes or provide feedback on pricing and restaurant menu options at any time.

Technology investment also filters into the kitchen. “Deliveroo said at a news conference. The latest advances in robotics and industrial control systems have helped restaurant chefs focus on highly skilled activities to improve food quality at lower cost.

Just increasing delivery capacity is huge. Folding it into an existing restaurant business is much more complex than processing reservations. Companies like Deliveroo not only provide technical infrastructure, but also drive and kitchen space to expand delivery and develop brands, and it’s easy to understand why restaurants can enter.

Adam Coghlan, UK editor of Eater, an online publication, said: “this delivery seems to be a win-win for the restaurant.

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