Myths vs Facts of Food Delivery

As food delivery services expand across Southeast Asia, food operators have rushed to profit from this booming market. If you’re planning to add food delivery as part of your service offerings, here are some of the most common myths to watch.

Myth

Food delivery spells more sales and profits for your operations.

Fact

While sales volumes may rise, delivery partners take commissions for handling logistics, delivery, and customer service, cutting into your profit margin.

Tip: Observe, adjust and negotiate. Keep an eye out on the profit margin of delivery dishes, and adjust accordingly. You can also try negotiating for better commissions and deals with your delivery partner.

Myth

You need to be tech-savvy to operate online food delivery channels.

Fact

Most delivery channels use simple interfaces. It’s more important to have an operationally-savvy team that can handle multiple and varying orders.

Tip: Make sure your team is completely familiarised with each delivery system and how it works. They should also be able to balance dine-in orders with food delivery orders.

Myth

Handling food delivery requests is easy. It is just like fulfilling additional orders.

Fact

Food delivery demands can vary significantly, which makes it tough to prepare and sustain.

Tip: Leverage quality ingredients that reduce preparation time, as it frees you up for more important tasks. For example, instead of making mashed potatoes from scratch, try using Knorr Potato Flakes—it only takes 5 minutes to prepare using the wok-fry method!

Myth

Food is perishable which results in limited menu options for delivery.

Fact

There are tips and tricks, as well as different ingredients that can travel better than others.

Tip: Use ingredients that improve food durability. For example, instead of using fresh tomatoes that may spoil quicker, Knorr Pronto Tomato gives you the same concentrated taste without the hassle.