And this is not the point that most calls attention according to a study published in March this year by the Brazilian Association of Bars and Restaurants (ABRASEL), 94% of Brazilian establishments that deliver are registered with iFood , a third of the restaurants also had their menus registered. at Uber Eats and with the departure of this player, it is believed that most of the sales were absorbed by the market leader.
In fact, these large numbers claim that delivery is here to stay, but when you receive your order, you may have already noticed a flyer stapled to the packaging with the words “Place your next order by Whatsapp and get a discount!”, a way friendly found by restaurants that are using the most diverse communication tools to encourage their customers to place orders through other channels.
A recent survey carried out by Bdoo, a technology startup that has been working in partnership with ABRASEL in the Open Delivery protocol, shows that 80% of restaurant customers are repeat customers and establishment owners, without negotiation power with marketplaces, are looking for alternatives to be close to repeat customers, dodging the fees applied to each order.
Another point raised by Bdoo is about the delivery itself – as the translation itself says – the effective delivery of the package in the hands of the consumer. Delivery has become such a headache for small and medium-sized restaurant owners that it is often necessary to ‘turn off’ the restaurant’s bill on apps due to the high volume of orders standing at the counter. Not all restaurants that are in the largest marketplace in the country have the logistics service contracted. According to a restaurant owner interviewed by Bdoo, “Today I already pay 17% to have my menu registered, if there is delivery, the value jumps to 30% of the order value and then the bill doesn’t close.”
Today, a restaurant spends 30% to 40% of its revenue on logistics services and, in general, only a fraction of this amount reaches the delivery people, which explains why, at the end, there are “a lack” of delivery people.
Small and medium-sized restaurants usually work with limited margins where any new percentage rate on order impacts the business, combined with this they try not to pass on inflation on food to the final consumer and, when it comes to delivery, they understand that the amount paid by the consumer in the order application should be passed on in full to the couriers.
These and other points lead to a stark conclusion: Increasing revenue will not necessarily increase the restaurant’s profit. Really, the account doesn’t close!
When Bdoo started to develop the Open Delivery protocol, it was started by the most sensitive part: delivery. That goes beyond technology, involving people and different modes of delivery. By being the first company to raise the flag of Open Delivery in Brazil, Bdoo showed readiness to act in the Open Delivery protocols, relieving the flow of capital and allowing access to more offers from logistics service providers to restaurants.
Enabling access and inclusion to equalize delivery has been a line adopted by Bdoo since its foundation in 2021. In addition to preparing the dish, delivery is basically composed of 3 pillars: order, payment and delivery.