Thanks to transport companies like Wolt and Foodora, many restaurants have had their take-away sales fly over during the corona restrictions. At the same time, they have taught us how to consume, where restaurants pay transport companies a big slice of the bill, writes HS’s financial journalist Juha-Pekka Raeste.
Spring and life arrived in Helsinki again this week as restaurants partially opened after the corona closures. At lunch on the restaurant terrace, it is good to think about what Korona-Alho, which has lasted for more than a year, has done for restaurants and the business built around it.
Last Saturday morning behind the Kallio Library comes to mind. The crowd stands in front of Way Bakery on Agricolankatu in a queue for the cafe restaurant’s acclaimed root bread or other pastries.
Early in the morning the queue is moderate, there are only four couples in front of me. Three meters from the Way entrance is another, kitchen door. It’s cracked. The door is adorned with a Wolt sticker, and there is a commotion in front of it.
During that time, when I’m waiting in line, five-Wolt the driver will pick bags promote Way aamiaistarpeet.
One couple seems to have figured out how to get bread faster through Wolt, and orders bread with Wolt from the kitchen door.
Soon A handsome Mercedes-Benz CLA 180 curves in front of Way. From there rises the sixth Wolt driver, a young woman in a gym outfit who goes to get bread in her black Wolt bag.
I find myself wondering if a woman is fetching bread for herself as a Wolt driver so that she still gets a tuition fee from Wolt. Maybe I should pick up my bread too?
Another option that comes to mind is that the Wolt driver has a company car at his disposal. In this way, the extra income you get as a food driver gets better when the car costs go to the peak of someone else’s company.
My reflection The backgrounds of the Wolt drivers are, of course, completely trivial. The role of Wolt and other food transport companies in terms of restaurants, on the other hand, is quite central.
Transport companies have a double-edged sword in the hands of restaurants.
Thanks to transportation companies like Wolt and Foodora, many restaurants have gotten during the corona restrictions take away sales to fly.
For many restaurants, it is enough for them to have a good-looking or reputable serving – Lie Min Shanghai tacos, Putte’s mushroom pizza, Patisserie Teemu Auran confectionery, and sales have exploded.
The downside is that Wolt and Foodora typically grab 30 percent of the bill price for themselves.
For food agencies the changes in consumer behavior caused by the pandemic are a fortune and a digital leap unmatched.
In the US, Uber already has a much bigger food business than a taxi business, and a Singaporean Grab will be listed on the US stock exchange in the coming months with a valuation of $ 40 billion, Foodora’s Berlin-owned delivery company Delivery Hero is more valuable than Nokia and so on.
The situation is embarrassing for the queuing consumer.
Teemu Aura’s and Way’s oven-fresh breads are easier (and more certainly before they sell out) to order them with a mobile app than to buy them usually by walking to the store.
For restaurants, we can talk about a service design problem – they lose 30 percent of their revenue every time a queuing customer rationally switches to a Wolt or Foodora subscriber.
Listen to the podcast of Antti Tiainen and Juha-Pekka Raeste: This is how buying food changes in Finland
#Comment #Wolt #transport #companies #salvation #Corona #era #restaurants #time #taught #behavior #ultimately #detrimental #restaurants