LEADERSHIP
W
hether you like a fiery vindaloo or a savoury American burger, the restaurant boom has meant that
whatever cuisine you fancy it won’t be too difficult to find. In fact, in the UK alone, around 740 new food and beverage units have opened annually since 2012 and, in the past year, this figure has nearly doubled to
1,333, according to the Local Data Company (LDC). This has offered more choice for consumers but it has also meant that restaurant owners have to be savvier than ever when jostling for sales. As the fight for 34
profit heats up and restaurant owners scramble to gain more footfall, could the help needed by the food and beverage industry be at our very fingertips? The food delivery phenomenon has seen a meteoric rise over the past decade. With a few taps and swipes of their devices, consumers can have whatever meal they want at their doorstep in minutes. This business model has proven a perfect fit for today’s ‘on-demand economy’. Indeed, worldwide, the market for food delivery stands at €83bn (US$96.2bn), or 4% of food sold through restaurants and fast-food chains, according to McKinsey. Digital ordering platform Preoday has carved a unique path in the takeaway sector, DECEMBER 2018