The deteriorating situation during the second wave of the new coronavirus pandemic has led the Czech government to take new measures and, among other things, to close restaurants again. These are now dependent on expense through a window or delivery. It was the distribution companies that came under fire from critics, as they did not reduce their fees regardless of the economic situation of the restaurants.
According to companies in the gastronomic sector, delivery companies such as Dáme potravin, Wolt, but also Rohlík.cz and Košík.cz should make this solidarity gesture, because while restaurants are fighting for every guest, the delivery business is growing significantly.
“It simply came to our notice then. We are cheaper to sell something, but delivery companies keep their margins. They charge 25% of the daily menus, 30% of the a la carte, “complained the Zlín businessman Zdeněk Babulík, who operates the Myslivna and Legenda restaurants. He uses delivery only so that he does not have to throw away food when it is not being sold. At the moment, it’s every second meal. “Besides, when someone pays with meal tickets, it’s a disaster, we’re in the red,” he added.
Economically, it doesn’t make much sense, even according to other restaurant owners. “When the average profitability of gastronomy of 10% is taken into account, we are in a total trap. In addition, we also have to pay for packaging such as boxes, bags and the like, “said Luboš Kastner, co-owner of the Hospodska group, which has five restaurants in Pilsen and one in Prague.
Delivery companies defend themselves by saying that they also have their own costs, which include marketing, transport or wages. They also charge a gastronomic company for finding a customer who would not otherwise come to them.
The largest company on the market We give food to our customers without their own distribution fleet charges a margin of 30%. “It serves to enable our restaurant partners to mediate new customers, and as long as the restaurant uses our delivery, it is primarily to cover the cost of delivery by our courier,” says director Filip Fingl. He adds that thanks to communication with guests, restaurant owners save time and staff costs.
Restaurants tend to avoid delivery and try to reach customers on their own, for example through social media. However, this is not enough at present. In addition, some concepts are not suitable for delivery. Ideal for delivery is, for example, pizza, sushi or burgers.
“Our meals are not suitable for delivery, but we use it in one of our restaurants. We are basically losing the whole margin, “said Ondřej Rákosník, co-owner of the Italian restaurant chain La Collezione, which includes dozens of companies, including Aromi and La Finestra In Cucina.
He therefore provides delivery in his own way, but now he prefers to close it down and send people to the brigade, because delivery itself does not make economic sense. However, it is more conciliatory towards delivery companies than colleagues from the restaurant sector. As he said, he is a supporter of the free market. “I don’t want to judge anyone if it’s cheap or expensive. They don’t do simple business either, and several companies have already gone bankrupt, “added Rákosník.
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