{"id":25953,"date":"2021-06-08T09:29:12","date_gmt":"2021-06-08T09:29:12","guid":{"rendered":"https:\/\/antsroute.com\/?p=25953"},"modified":"2026-05-13T15:25:19","modified_gmt":"2026-05-13T14:25:19","slug":"planning-meal-deliveries-restaurants-caterers","status":"publish","type":"post","link":"https:\/\/antsroute.com\/en\/solutions\/planning-meal-deliveries-restaurants-caterers\/","title":{"rendered":"Caterers and restaurants: 5 reasons to plan in-house meal deliveries"},"content":{"rendered":"
[vc_row css=”.vc_custom_1734440590746{margin-top: 50px !important;}”][vc_column width=”1\/12″ el_class=”vc_hidden-xs Extra Small Screen vc_hidden-sm Small Screen”][\/vc_column][vc_column width=”10\/12″][vc_row_inner el_class=”vc_row-2″][vc_column_inner el_class=”vc_hidden-xs Extra Small Screen vc_hidden-sm Small Screen” width=”1\/12″][\/vc_column_inner][vc_column_inner width=”10\/12″][vc_column_text css=”.vc_custom_1734440627149{margin-top: 5px !important;}”]Blog<\/a> > Delivery<\/a>\u00a0> Caterers and restaurants: 5 reasons to plan in-house meal deliveries<\/span>[\/vc_column_text][vc_column_text css=””]\n

Caterers and restaurants: 5 reasons to plan in-house meal deliveries<\/h1>\n[\/vc_column_text][vc_column_text]\n

Published on 8 June 2021<\/span> \u2022 Reading time: <\/span> 6<\/span> min read<\/span><\/span>\n[\/vc_column_text][vc_column_text]\"\"[\/vc_column_text][\/vc_column_inner][vc_column_inner el_class=”vc_hidden-xs Extra Small Screen vc_hidden-sm Small Screen” width=”1\/12″][\/vc_column_inner][\/vc_row_inner][vc_row_inner el_class=”vc_row-2″][vc_column_inner el_class=”vc_hidden-xs Extra Small Screen vc_hidden-sm Small Screen” width=”2\/12″][\/vc_column_inner][vc_column_inner width=”8\/12″][vc_column_text css=””]Meal delivery at home, boosted by the repeated quarantine periods and curfews, is a trend that is expected to continue.
\nNearly half of the French population has already ordered ready-to-eat meals, and these sales continue to grow. According to a study by Food Service Vision, home-delivered meals should even represent 19% of restaurant sales in 2024, compared to only 7% in 2019.
\nMany caterers and restaurant owners who are now starting out on this path are wondering how to plan their in-house deliveries. AntsRoute takes a look at 5 key factors: flow management, communication, quality of the customer experience, definition of the catchment area… and of course, the final profitability of the service.<\/p>\n

Table of contents<\/strong><\/p>\n

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  1. Manage the different order flows<\/u><\/a><\/li>\n
  2. Communicate in real time with customers, from the order to the delivery<\/u><\/a><\/li>\n
  3. Control the quality of the customer experience from A to Z<\/u><\/a><\/li>\n
  4. Define the target customers and delivery areas<\/u><\/a><\/li>\n
  5. In-house meal delivery planning can be much more cost-effective<\/u><\/a><\/li>\n<\/ol>\n

    Caterers and restaurateurs can now plan meal deliveries in-house<\/strong>. For these professionals, it’s a guarantee of customer loyalty. This method also ensures greater profitability.<\/p>\n

    Manage the different order flows<\/span><\/h2>\n

    In order to meet their own business requirements, platforms and aggregators usually require their partner restaurants to make the meal available within 30 minutes. Depending on the layout of your premises and the size of your team, this requirement generates many problems:<\/p>\n