The Daily Creative Food Co.<\/a> en Miami ha creado una peque\u00f1a oferta de platos vegetarianos y veganos disponible \u00fanicamente para los clientes que hagan su pedido a trav\u00e9s de UberEats. El propietario, Adam Meltzer, lo considera un \u00abmen\u00fa fantasma\u00bb que se gestiona desde la cocina de su restaurante de comida r\u00e1pida informal.<\/p>\nEl resultado es una carta de LTO en constante evoluci\u00f3n que, si tiene \u00e9xito, podr\u00eda ampliarse para incluir una secci\u00f3n dedicada a platos vegetarianos.<\/p>\n
\u201cTomamos nuestra decisi\u00f3n bas\u00e1ndonos en las estad\u00edsticas que nos hab\u00edan mostrado Uber y Gordon Food Service. Parece que hay demanda de restaurantes vegetarianos en nuestra zona\u201d, afirma Meltzer. \u201cPara nosotros es una forma de tantear el terreno\u201d.\u201d<\/p>\n
El programa lleva en marcha dos meses y los ingresos por pedidos han sido suficientes para cubrir los costes que cobra la empresa de integraci\u00f3n que conecta el men\u00fa con la cocina del restaurante.<\/p>\n
Sin embargo, Meltzer quiere mejorar y est\u00e1 analizando si el problema radica en la falta de promociones (gasta $25 y ll\u00e9vate un descuento de $5) o en la ubicaci\u00f3n de su men\u00fa en la plataforma de UberEats. Ya se beneficia del programa BYOC (Bring Your Own Courier, \u00abtrae tu propio repartidor\u00bb), en el que utiliza repartidores propios para reducir el porcentaje que paga a Uber.<\/p>\n
El uso de servicios de reparto de terceros permite a los operadores probar cosas que eran imposibles hace tan solo unos a\u00f1os. Meltzer no ten\u00eda ninguna expectativa sobre c\u00f3mo ir\u00edan las ventas de platos vegetarianos, pero le intriga la idea de una \u00abcocina fantasma\u00bb y de utilizar un men\u00fa de degustaci\u00f3n.<\/p>\n
\u201cLa verdad es que casi no hubo ning\u00fan coste inicial. Creamos el men\u00fa aprovechando los ingredientes que ya utiliz\u00e1bamos en el restaurante\u201d, afirma. \u201cLa \u00fanica inversi\u00f3n fue la que hicimos con nuestra empresa de integraci\u00f3n, y la recompensa es la ilusi\u00f3n de ver qu\u00e9 volumen de ventas estamos generando\u201d.\u201d<\/p>\n
El el concepto de \u00abcocina fantasma\u00bb<\/a> adopta muchas formas, desde una cocina remota hasta un men\u00fa virtual. Los operadores interesados en conocer las posibilidades pueden ponerse en contacto con su representante de ventas de Gordon Food Service para obtener m\u00e1s informaci\u00f3n.<\/p>","protected":false},"excerpt":{"rendered":"Este restaurante prueba sus opciones vegetarianas a trav\u00e9s de un servicio de reparto externo.<\/p>","protected":false},"author":19,"featured_media":5313,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-5312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"\n
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