11 | 06 | 2020

The boom in home meal delivery services

The restaurant sector is in full mutation the uses are evolving and the digital is taking an increasingly important place in the strategy of your establishments: online booking social networks website ...

In this dynamic many services have developed and apply to respond to the new consumption habits of customers this is the case in particular of the home meal delivery.

But how to implement this service in your establishment? What are the benefits to your customers? What impact will it have on yourrevenue? Focus with our experts on the home delivery boom.

A service that responds to new consumer habits


In France, the home meal delivery market is estimated at 3 3 billion euros, or a little more than 5 e the commercial catering industry, growing by 20% per year. No less than three orders are placed every second in France for an average basket of €16 for a lunch and €17 for a dinner.

This growth is the result of a profound change in theconsumption habits of the French. 1 in 3 people eat their meal somewhere other than a dining room or kitchen table. And young people (18-24 years old) are the most concerned by this upheaval in the food model.

For consumers restaurant delivery allows them to enjoy a meal at home but also at their workplace without having to go out and get it. This service is particularly appreciated when they have friends over for a soccer night or in front of a movie.

The widespread use of smartphones has also contributed to making this service more simple immediate and flexible.

The top 3 reasons for using delivery:

  • speed of delivery
  • the ability to order at the last minute
  • speed/simplicity of ordering

The benefits of home delivery for restaurateurs


Digital has emerged as a major factor in the dynamism and revival of growth in therestaurant market. It makes it easier to interact with customers and allows you to be present anywhere anytime and for anyone.

As restaurateurs this service offers you many benefits:

    • conquer new customers

increase your turnover

    without being constrained by the number of tables available on site
  • limit the logistical costs of delivery (dedicated staff scooters or bicycles insulated bags ...)
  • benefit from an ideal showcase in terms of communication and brand image. Many of the establishments discovered on the sites of delivery companies.

You can choose to internalize or outsource the delivery service depending on your type of establishment the size of your structure and your logistical resources.

Some restaurant brands have historically had an integrated delivery service that they manage via an internal platform (website mobile application). This is particularly the case in the pizza and Asian restaurant segments (Sushi Shop Domino's Pizza...).

Others will use restaurant aggregators (Just Eat Chronoresto) to be listed on a site and be put in touch with potential customers. These aggregators take a 10% to 15% commission per order but offer a full digital presence (Internet application social networks).

Restaurants wishing to limit logistical costs use delivery aggregators (Deliveroo UberEats...) as business providers and delivery service providers for a commission of 25 to 30 e per order. These platforms have the advantage of strong brand awareness and powerful search engines with filters that meet the expectations of modern customers.

The latest model in this meal delivery market is the dematerialized restaurant or "ghost restaurant" that does not receive customers. Its offer is specially and exclusively thought for delivery. This concept was born on the promise of preparing and delivering quality meals at affordable prices thanks to a caterer/collectivity style production control. This model excludes the fixed charges of a point of sale welcoming the public (Ex: Frichti Food Chéri...)

The challenges of tomorrow's delivery


Delivery has a bright future ahead of it nearly one restaurant in three will offer a meal delivery service in 2021. But some non-user consumers have reservations about the ethical and societal environmental impact of delivery:

  • 70 he non-users consider it harmful to the planet (transport plastic packaging ...)
  • 65 stiment that it encourages the exploitation of delivery workers
  • 61% that it promotes junk food and obesity

It will therefore be important over the next few years to work on environmental, social and societal responsibility to remove the brakes on refractory consumers and reassure current customers.


You now have all the keys to get started in home meal delivery!

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