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Sapiens del Food Delivery

Sapiens of Food Delivery is a research project whose aim is to understand the complex and rapidly evolving food delivery channel through applying the Sapiens methodology created by Ferran Adrià and elBullifoundation. This volume, a study of the economic activity of food delivery, addresses its scope and perspectives from a holistic approach, exploring and analysing all the factors that make up its ecosystem, and the processes and systems involved. It represents an important addition to the extensive reference work that is Bullipedia.

 

528 pages

230 x 330 mm

Hard cover

ISBN: 978-84-09-41864-0

Units

What exactly do we mean by food delivery? What sectors can we compare this activity with and how can we classify it? How has food delivery evolved around the world? Which companies and actors are involved? What are the principal factors conditioning its development? Who orders food at home? What gastronomic offer and experience does it provide? What are the keys to its operation? What is the impact of branding and digitalisation? What strategies and business models exist? Can the profitability of food delivery be ascertained? Is it a new phenomenon or does it have a long history? These are among the questions we pose.

 

Food delivery is a complex and dynamic ecosystem experiencing constant evolution and accelerated growth, which has impacts on different economic sectors. The data available to provide answers to our questions had never been collated, nor had global research ever been undertaken that could serve as a basis for understanding the sector. Consequently, it had proven difficult to come to any conclusions concerning the viability of incorporating the delivery channel within conventional catering businesses. In the same way, a lack of information had complicated any decisions regarding the launching of new businesses specifically dedicated to delivery, as well as impeding efforts to identify new opportunities in this emerging market.

 

Sapiens of Food Delivery aims to cover this knowledge gap, in the hope that a better understanding of the subject and an appreciation of the feasibility of different strategies and business models serves to provide companies with a clear conception of the possibilities and opportunities that delivery can offer, and of the risks involved.

 

The book provides compelling data from the sector, interviews with the 50 or more companies that have collaborated in the project, and compiles numerous examples, both nationally and internationally, of good practice in food delivery of restaurateurs both large and small. Together with the more inspirational accounts, the book also addresses the concerns and worries of this business channel.

In this section is a short summary of each chapter of the book

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INTRODUCTION

WHAT IS SAPIENS AND BULLIPEDIA. THE SAPIENS OF FOOD DELIVERY

Sapiens of Food Delivery is a project that sets out to explore the activity of food delivery from a holistic perspective, studying all the agents, processes and systems involved.   This section places the work within the context of Bullipedia, the multiformat encyclopaedia of the Western fine dining restaurant sector created by elBullifoundation. The research […]

CHAPTER 1

FOOD DELIVERY: WHAT EXACTLY IS IT?

Food delivery is understood in this volume as the home delivery of food that has been pre-prepared and is ready for either eating or heating up, regardless of who offers it and which channel has been used for its distribution.   General definitions of delivery are also included, as well as other forms of food […]

CHAPTER 2

WHAT CAN FOOD DELIVERY BE COMPARED TO?

One way to better understand our object of study is to make comparisons. In this chapter we compare food delivery to other sales channels, other economic activities and other types of delivery, whether of food or other goods. This comparison of sectoral differences and similarities helps to contextualise and understand food delivery from different perspectives.

CHAPTER 3

HOW TO CLASSIFY FOOD DELIVERY

Although food delivery is not something new, it has been given significant impetus in recent years, generating ample data that is yet to be ordered and classified. The classification method of Sapiens helps us in this task to order and evaluate the available information, allowing us to increase knowledge and understanding. Consequently, we see, for […]

CHAPTER 4

THE GLOBAL IMPACT OF FOOD DELIVERY

How does food delivery interact with the natural environment? How can we explain the relationship between an activity such as food delivery and the people who have a relationship with it? In what areas of activity can we place the companies involved in its production? This chapter addresses these questions allowing us to understand where […]

CHAPTER 5

THE FOOD DELIVERY ECOSYSTEM

To understand food delivery, we should not limit ourselves to just analysing restaurants and aggregators. There are many actors involved in the food delivery ecosystem, and many different roles. For example, we must not overlook the entrance of manufacturers and large distributors into this market, competing with food delivery from the restaurant business. We must […]

CHAPTER 6

REGULATION, SUSTAINABILITY AND OTHER CONSTRAINTS

How do we employ marketing to products not made in the fine dining restaurant? What value can products attain within the restaurant concept and the gastronomic offer? How do we intend to sell the product? What tools can we make use of with regard to marketing? These are some of the questions that arise concerning […]

CHAPTER 7

WHO ORDERS FOOD AT HOME?

This chapter addresses the diner, the user of the food delivery service. Analysing and knowing the customer, both in terms of their socio-demographic profile and their consumption motivations, is an essential factor in optimising the value proposition of food delivery, whilst bearing in mind that a client can be corporate or individual.   Likewise, we […]

CHAPTER 8

THE GASTRONOMIC OFFER: BEYOND FAST FOOD DELIVERY

Like in a restaurant, the gastronomic offer presented by food delivery is something more than just the culinary offer (of food and drink). In this chapter we analyse the gastronomic offer in detail, understood here as everything involved in the process of service provision (from the moment the client opts for food delivery, up to […]

CHAPTER 10

THE EXPERIENCE OF FOOD DELIVERY

In this chapter we analyse the customer’s consumer experience of food delivery. The perceptions and sensations you experience and whether the product matches your expectations profoundly affects your subsequent behaviour and generates memories that drive loyalty and prescription or, conversely, disengagement from the brand. It is essential for the food delivery restaurateur to collect information […]

CHAPTER 10

RUNNING A FOOD DELIVERY BUSINESS

What functions, processes and tasks are necessary to carry out food delivery? How is it similar and, equally, how are its operations different from that of a restaurant business that doesn’t carry out this function? Who performs the different tasks? What is the professional culture of food delivery? What consequences and what result does this […]

CHAPTER 11

THE BRAND AND THE DIGITAL DIMENSION OF FOOD DELIVERY

Branding and digitalisation are two especially relevant aspects of food delivery. In this chapter we examine the importance of building a strong, value-led brand in an increasingly competitive market such as home delivery, in order to attract and retain customers.   Furthermore, we will see how the growth of food delivery is causing an acceleration […]

CHAPTER 12

AGGREGATORS, DARK KITCHENS, VIRTUAL BRANDS AND OTHER STRATEGIES

In this chapter we define and analyse concepts that we have come across previously in the book, such as marketplace, food delivery aggregator, dark kitchen and virtual brand. Likewise, we draw a comparison with other more conventional catering business models and strategies that also carry out food delivery activities.   Showcasing examples of success, we […]

CHAPTER 13

IS FOOD DELIVERY A PROFITABLE BUSINESS?

Introducing delivery into the classic catering business model is a transformation requiring prior quantitative and qualitative analysis. This analysis involves reviewing the type of client being targeted, the value proposition, a thorough examination of the organisation and operation of the delivery activity, and of the cost and revenue structures (margins).   Virtual restaurants, dedicated primarily […]

CHAPTER 14

PAST, PRESENT AND FUTURE OF FOOD DELIVERY

We close this volume with a review of the history of food delivery. We look principally at developments in the West, but also cast a glance at the East, specifically to India and Japan, to observe some of the first, most efficient and charismatic food delivery riders in history.   In addition, we analyse how […]