The manager of the Cluster Foodservice, Alejandro Utrera, was in charge of moderating the session ‘Last mile, profitability and sustainability, the price of delivery for debate’, held on March 23 in the framework of the HIP – Horeca Professional Expo that took place in Madrid-IFEMA from March 22 to 24.
The session had as speakers Sonia Gasa, managing partner of Retail Tech, Nacho González, managing director EMEA of Telepizza, the world’s largest pizza delivery group; and Daniel Calvo, CEO of Iberia Europastry, a leading company in the manufacture of frozen doughs.
Gasa analyzed the different aggregator models that currently exist, such as Glovo, Deliveroo, or Just Eat, among others, while González revealed the keys from the experience of a business created specifically for this model. On his part, Calvo showed his experience bringing his products to the consumer, as well as some successful models such as Dunkin Donuts, Goiko or Muns, which have crossed the borders of the establishment to reach the consumer on the supermarket shelf. .
Throughout 2020, delivery doubled its weight in consumption outside the home, reaching 8% of all spending on foodservice, according to data from The NPD Group. The truth is that due to the pandemic, delivery has become an alternative for many hoteliers to continue operating during sanitary restrictions. The great challenge, but still, is to obtain profitability from this growing sales model. In this way, the session revealed visions, models and success stories that show the need to meet the client’s needs wherever they are.