A business idea - Could this work?

Discussion in 'Food & Cooking' started by aus2min, Apr 27, 2013.

  1. aus2min

    aus2min

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    Hi all

    I have had this idea floating in the back of my mind for quite a while. I once helped out in a restaurant kitchen for a few days (I have no industry experience otherwise). At one point I started to ask the head chef about the business, and one thing that really struck me was that he said there was a lot of demand fluctuation throughout the year. This was a fine dining type of place. He said that during certain times of the year (e.g., September if I remember correctly), they would sometimes just hang around and do nothing, waiting for customers to come in. While at other times, they would be flooded with orders. So, my idea is to create a mobile platform for online food delivery. However, instead of always taking orders, the restaurant would only offer delivery during quiet times, and prices would be lower than on the regular menu. The way I imagine is that the chef could just press a button on his phone to indicate availability, so the users would at any time see what restaurants are available now for taking orders.

    Is my idea realistic at all? I have a hard time telling how frequent such idle times occur. I guess this happens mostly at upscale/trendy restaurants. If anyone could provide their insight on this, it would be greatly appreciated.

    Thanks!
     
  2. tankpirate

    tankpirate

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    The "quite" times were very sporadic when I had my place. If you institute deliver it would have to keep it regular. And it would be bad for the restaurant if you advertised that you were slow. Puts a bad image in folks head
     
  3. robbie rensel

    robbie rensel

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    I think it is a good idea, but I do not think that it is scaleable, which is key for a concept like this.  The restaurant would have to institute a whole infrastructure to be able to handle delivery, hot boxes, delivery cars, trucks, vans, disposable ware, etc...

    I do agree you do not want to advertise that you are slow, but could offer special promotions and events in the off season.  I think this really depends on the restaurant their customers, and demographic.  It is not the same for all restaurants so the business model will not work.  A good restaurant owner should be able to diversify their own business in the slow times if needed with personal chef services, chef table dinners, catering, etc...  Unless you can find a common trend among a certain type of restaurant and find a niche I think you may be out of luck, a lot of time, money, and work to get it started too.
     
  4. pollopicu

    pollopicu

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    I personally wouldn't want to order my meal from an upscale restaurant for delivery. I feel it cheapens the ideal and integrity of the quality of the restaurant and food, almost turning into fast food if you will. That could be jut me though, Im all about freshness, and when paying even remotely close to upscale prices the least time from stove to table the better. I'm not sure i would like some of my fav food from one of my fav local restaurants delivered in a truck, yk whim?

    I think a concept like that could work great in a big city like manhattan where people would appreciate upscale delivery service...parking would be a nightmare. Conducting a demographic market analysis is key.
     
    Last edited: Apr 29, 2013