The food delivery businesses have had a major impact on the
restaurant sector by increasing takeaway sales by 54% on an average. According
to the annual survey of the Food Service Management (FSM) industry conducted by
the British Hospitality Association (BHA), it accounts for up to 25% of the
total spent by some customers.
A better customer retention rate and increased sales are
obtained by the online ordering systemfor restaurants that have used customer loyalty schemes. Registered
customers in a loyalty scheme spend around 25%, Data from Como, a specialized
company in improving customer engagement and loyalty for businesses reported.
The FSM market report for 2016 also highlights about the
customer eating habits, which have been changed in recent years. The demand for
‘flexible service times’ increased as the traditional lunch hour became a thing
of the past and people started to graze all through the day. Meals tailored
according to customer’s choice are also predicted to rise as more number of
companies providing ‘have it your way’ service.
According to the survey conducted by the cusp of the EU
referendum, companies expecting to increase their revenues over the coming
years. Nearly one third of businesses anticipate increasing their turnover by
20% or more than that.
A survey revealed the most likely to influence business
performance in the upcoming year respondents cited technology (64%), economic
conditions (53%) and staff recruitment (47%) as the top three factors.
“Great food and
service will always be a core requirement, but the way it is delivered, paid
for, made available and accessed will change markedly.”
Immigration policies restricting access to the EU labor
market. The impact of the National living wage is also some of the main risks
to a successful performance. The foodservice businesses have continued to
voluntarily provide investment in health and nutrition report said.
Some of the key health and nutrition report findings:
• 100% of FSM companies are providing healthier alternatives
with lower calorie options and including more fruit and vegetables in their
menus
• More than 80% of FSM companies signed up to the Public
Health Responsibility Deal
• 67% are using sustainable sourced palm oil ingredients
• More than half of all FSMs have reduced the amount of meat
on offer. Of the meat they serve, between 50%-85% is sourced from the UK
• 73% have a comprehensive food waste action plan in place
to reduce waste
The food
delivery system had a major impact with onlineordering system for restaurants and increased the sales with their loyalty
schemes providing to the customers.
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