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Make sure your business is customer centric. The way you make your money is by selling food to unsatisfying your customers in the local market. So you want them to be as ecstatic, ecstatic and delightful, delighted as possible. So they’ll leave you a great review. They’ll come back in order as as often as they can, that they will spend as much money as they can with you. So you want to be make sure that your customer centric, you want to be under promising and over delivering. So if they are buying something from you, they’re going to have an expectation of what’s going to be delivered at their door. Make sure you deliver that, but make sure you deliver more. Make sure that the packaging looks really cool. Give them little freebies. Give them something funny, something to delight, some sort of free offer. Anything you can think of to add that extra little bit so they’ll come away delighted from the experience rather than just satisfied. The thing the two key things that you’re offering to your customers are speed, convenience, speeding. So this is I want a particular faced off and I don’t want to do anything other than to lift a finger and to answer the door. And I want it as quickly as possible. The other thing you’re offering them is taste. They’re not after something bland. They’re not after something they could get just by going to the refrigerator and cooking something in the oven. They’re wanting something special and tasty. So concentrate on offering them speeding convenience and taste. Make sure that you try and encourage your customers to join your sort of contact list and make sure and stay connected with them. If you can get people on email lists, if you can get people on Facebook groups, if you can get people on other channels where you can talk to them, interact with them, message backwards and forwards, then you’re going to start to make zealots out of your customers. They are going to insist that when they’re with friends that they order your food. They’re going to encourage other people to order your food. You then got a channel to talk to them to suggest that they buy more of your food. So you ought to be trying to capture as much contact information and as much permission from your customers to talk to them as possible. That’s going to be your key key marketing channel for you. Make sure you do assigns some resources to customer support. So it’s all very well saying that your customer centric and you’re doing stuff for your customers. But if they want to contact you, can they contact you easily? Do they get good? Do they have a good conversation? They get good support. Do they get their problem sorted out as they get their questions answered? It can be an obvious place to save money on the customer support side of things. But if you’re going to be customer centric, if you want to delight your customers, then you’re going to need to invest there to make sure that you are investing in customer support. Next aspect is your inventory. Try not to hold lots and lots of stock. Stock is money that you spend sitting there unused on moving trends and supply and demand in the market is likely to be fairly variable, fairly fluid. You want to try and make sure that you’ve got your system in place where you’ve got just in time stock, i.e. you’ve got enough stock there that you can produce the food for the next few days, but no more than that. You don’t know where the market is going to move. You don’t know where it’s going to go. If you are spending money renting an area and spending a lot money on storage space for stock, then you’re probably wasting that money to a certain degree. So. Making sure you don’t run out is important, of course, but also make sure you don’t you’re not holding too much stuff. Another key here is make sure you find reliable suppliers. If you’re not holding so much stock, then you can want to make sure that the suppliers of that eventually are reliable. They’re going to be able to deliver the goods when they say they do. It’s going to be of the quality that they say it’s going to be the new expects. Try a few different suppliers. Don’t always go for the most cheapest option. Pay peanuts. You get monkeys. Make sure that you. Make sure that you’re on top of your relationship with their suppliers. Try and build personal relations with those suppliers and they’re more likely to want to give you a good quality of service. Make sure they don’t make mistakes, things like that. A good way of doing that is by staying local. Try and source your stuff as local as possible. That means the stuff is close by if you need it and you can get hold of it. That also means that you can generate these personal connexions with your suppliers and you can get that good sort of teamwork going. That means that if any problems crop up, you’re far more likely to be able to smooth them over and have less of an impact on your operations. Another key here is you want to understand the market in which you’re operating. See, your competition in the local area is not what restaurants are on the high street. Your competition is those people who are offering delivery services or delivered food stuffs in the local area. Now, that is people who are on the same apps as you, but it’s also people who are restaurants that are offering takeout or delivery services. It might be services that offer other kind of delivery products, alcoholic drinks, snacks, things like that. So you want to see who in the market out there who is offering delivery and what does that delivery look like? How quick is it convenient? Is it how expensive is it? What are the types of things that are being offered? That’s where you want to be keeping your eye on. You want to make sure you plan for the seasonality of your market. How does the changing of the seasons affect the demand in your market? Are you in a tourist area? Meaning, is there a sudden influx of people? Is there a high season at some point in which demand is going to spike a lot? If you’re not in a tourist area where and you’re in an area where demand is fairly sort of steady. Are there cycles to demand based upon the weather? Are people buying more comfort food when the when the weather is not great? Are they buying more health food when it comes to spring and then people are running into summer? Just keep an eye on what the seasonality is. Another thing to think about is people just assume that, okay, well, we’re selling delivery food. And so that means evening meal time. But that’s not the case. Why not offer your menu some foodstuffs at different times of the day, like you can have multiple sittings. There’s no reason why you can’t offer your stuff for lunch. So reason why you can’t offer yourself a breakfast. You might have to have different foodstuffs and different menu items. Maybe you have a brand or a menu that caters specifically to breakfast. Maybe you have a brand or a menu that case specific specifically for lunch. There’s no reason to keep yourself constrained to just a very small part of the day, the evening meal. If you’ve got that kitchen there, if you’ve got the staff, if you’ve got the eventually like, why not take advantage of these other settings? A lot of your competition we are. So this is a way of competing, a competition by expanding not only into new menu and cuisine areas, but expanding into different periods of the day packaging. We talked about it a little bit before. The packaging is really important in the delivery food market. This is your sort of number one physical touch point that you got with your customers. So you really, really want to make sure that this is the place where you spend good time and effort trying to impress your customers, trying to make them satisfied, trying to make them ecstatic with happiness. And it’s also the number one place for actually pitching your customers on future customers. You on your packaging, you can put little bits of advertising or suggestions for other food items they might order in future. Or if they are ordering something on a weekday, then on your packaging you can put something that was promoting your weekend service. Maybe if there’s some kind of seasonal holiday or thing coming up that you can put stuff on your packaging to promote your food items or specific food items or services on those particular day. So when someone receives your packaging, they’re going to be standing there looking at it, salivating over the food that’s inside it. But they’re going to be very receptive to the message that you put in there. Maybe you put your message on the bottom of the packaging. So when they finish the food, it’s sitting there staring them in the face. There’s a number of things that you can do. And a very important thing to pitch here is your platform. Again, before we talked about getting people onto your own platforms on your own contact lists, you want to own the relationship with those customers, not necessarily through these food delivery apps. You want to be try and grabbing them onto your own platform so that your avoiding the charges of the food delivery platforms, but also that you have a direct line of communication with your customers so you can, you know, prompt them to spend more with you, to do more business with you.
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