Food delivery has grown by more than 80% since 2020. The service saw a sharp spike in March 2020 due to the onset of containment. Although face-to-face services are no longer affected by the pandemic, food delivery has become consolidated in our country. Proof of this is that it already represents 7% of total restaurant spending. Currently, more than 400 million food orders are placed at home in Spain, with a turnover of 2,600 million euros. Since then, the rate has multiplied, reaching 30.2% at the end of last year.
Changes in consumer habits
Consumer habits have changed in the wake of the pandemic. These changes in habits, stimulated by the pandemic, have led to the growth of food delivery. Consumers appreciate the advantages of home delivery, they use it because it allows them to enjoy the best gastronomic offers without leaving their comfort zone. They are also finding it increasingly easy to eat in a diverse, healthy and cost-effective way through food delivery.
The average consumer has several options when choosing which company to order from. The type of food is the main reason, followed by delivery time and, lastly, price. 46% of home delivery orders are placed via telephone, although online ordering is growing exponentially (54%) in recent years. Orders tend to be placed for an average of 2.8 people, with an average cost of 6.4 euros per diner. Currently, 24% of households order food at least once a week, while 26% order monthly.
This evolution in consumption habits is also influenced by changes in work routines. Following the pandemic, many people have adapted to teleworking and, with it, to using home delivery more frequently. In particular, 48% of workers use this service at least once a week. Approximately 50% of these people place a higher value on not wasting time cooking.
Post-pandemic developments in the hospitality sector
Initially, food delivery companies corresponded to fast food restaurants such as pizzerias and hamburger joints. With the growth of this activity, a range of new businesses such as Asian restaurants, rice and grill restaurants, tapas bars, etc. have also been added. In addition, many chefs of great national and international relevance have joined this business model, adapting their gastronomic proposal and introducing their cuisine as food delivery.
As we know, the hospitality sector has been one of the most affected by the pandemic. The adaptation of the business model has been practically obligatory. But, fortunately, the sector is responding favourably to all these changes.
Reader Interactions