How am I coping? The only constant has been working out what to eat | Food- Tempemail – Blog – 10 minute

“Seventy-two baps, Connie – you slice, I’ll spread,” said Victoria Wood, denoting the arch stoicism of a British woman facing the enormity of death. It’s a line I’ve loved nearly all my life, not least because it reminds me of big ladies in smock dresses at Dent family funerals in the 1980s. Up at dawn to make a tipsy cake, then turn two pounds of chicken breast “coronation” via the application of curry powder and jam, and wave off the corpse.
I’d like to say that “Connie slicing baps” has been my personality throughout lockdown thus far, but that’s not the full story. Perhaps, like me, your Covid-19 crisis persona shifts through several gears each and every hour, from calm to terrified to brave to depressed to jolly, via gallows humour and so on. The only constant has been working out what to eat at a time when many ingredients we once took for granted are scarce.
In my most Connie moments, I’m frankly far too busy for Covid-19. Cook, cook, cook. Bleach this, sterilise that. I’ve got the Magimix out for the first time in years, trying to do a rudimentary banana bread with strong flour, having not found, during this war, the correct GI to have sex with in order to procure a 1kg bag of self-raising. The judder of the blades pulverising sweetly decaying bananas drowns out morbid thoughts about my friends potentially dying in the vast Whittington Hospital down the road. It also nulls the thoughts of my other half’s much-loved rabbi dying suddenly last weekend, after appearing unwell in shul and then quickly gone, or my brother’s friend with Parkinson’s dying in intensive care.
The silver lining to this – glimmering ever so weakly – is that I have not wasted those decaying bananas. Oh no. Bananas ticked off my list. For my next trick I will be making a cheering set of scones using the wrong flour and a box of Trex cooking fat that predates Siobhán’s first time in the Sugababes.
“How are you doing?” my friends ask each other constantly on WhatsApp, checking in, our friendship meaning more than it ever has before. In my case, it depends on when you ask me. Yesterday, I was in my Covid-19 mode where I would be played by Nicola Walker: subdued, bubblingly furious, underslept with eyes that have seen so much, breakfasting and lunching on Maxwell House sachets stolen from hotel rooms and Nutella out of the jar with a dessert spoon, all while trying to weigh up what will kill one of my family members first: the lack of chemo or the Covid-19 they catch while having it? This decision feels above my pay grade. Where can I buy a hazmat suit online? “Can we drive them to the front door wrapped in clingfilm, and I’ll sit in the boot?” I suggest to my brother at one point. It felt, in that moment, a reasonable question. Afterwards, I had freezer-bread toast and cracked open my emergency raspberry jam.
My favourite lockdown persona, which I save especially for supermarkets, is Tina Turner as Aunty Entity in Mad Max Beyond Thunderdome. Sure, this dystopian world is upon us, but I will survive. I’ll be pivotal in Earth’s rebuilding, as well as glamorous and Amazonian. Asda is my Bartertown; if I move before dawn, under cover of darkness, I can stock up on couscous and even hand sanitiser.
My most nauseating lockdown hours, meanwhile, are the ones I spend channelling Gwyneth Paltrow’s Goop newsletter, because, like, if you think about it, maybe Covid-19 is, like, a chance to totally emotionally recentre and focus on nourishment and healing. During this time, I listen to my Tara Brach “radical acceptance” guided meditations while shredding cauliflower leaves before sauteeing them with shallot and carrot, adding a handful of barley and simmering in low-sodium Marigold vegetable bouillon. Immunity is so important. “Jesus Christ, it’s a good job you’re self-isolating alone,” one friend says. “Maybe sleep with a window ajar.”
Because of my other half’s high-risk job, we are apart for the foreseeable, but then many people all over the world right now are in peculiar situations. Homes split, mealtimes fractured. Alone, apart, but also, at the same time, together. On last night’s Zoom chat, an anniversary, he was sitting in his pants after work, eating some godforsaken cut of an animal he’d found in his freezer, drinking a beer and listening to the awful, trumpet-heavy jazz that he likes and that I loathe because it makes me feel as if I’m being chased by bees. He was planning on watching a Jason Statham movie.
“Are you missing me?” I asked.
“Yes,” he replied, “I am having a terrible time.”
“This could go on for months,” I said.
“I know,” he said, a small flicker of bliss dancing about his lips. We’re all in a dire situation. But look out for those silver linings.

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Mr D Food Now Delivers Essential Goods During SA Lockdown | Tempemail – Blog – 10 minute

Sourced from IOL

Takealot’s food delivery platform Mr. D Food is now testing the delivery of essential goods to certain locations in South Africa during the nationwide lockdown. Deliveries take place from 08:00 to 17:00 on weekdays.

The company is planning to expand outlets and trading times as soon as they can, emails from the delivery service read, “Look out for updates!” As of now, Norwood is one of the selected testing areas in Johannesburg.

“No need to step outside! Get food, snacks and non-alcoholic drinks delivered weekdays,” reads a statement on the official app. “Items number limits may apply.”
Mr. D says the deliveries will be contactless, stating: “In support of social distancing, all Mr D Food deliveries are now contactless. Our drivers have been instructed not to make physical contact with any customers and to maintain at a safe distance. Bags will be placed on a surface indicated by you, the driver will then back away and allow you to pick out your order yourself.”
Cash payments have also been deactivated as the company is trying to encourage contactless transactions. Customers are encouraged to “use one of our other safe and secure electronic payment methods available in-app like credit/debit card, instant EFT or eBucks.”
Further, Mr. D is making a concerted effort to enhance hygiene practices of its drivers “in-line with WHO guidelines” and have implemented new policies to match this. They are also giving access to hand sanitizers to drivers, instructing them to sanitize before and after each delivery or collection.
Before the total 21-day lockdown was announced, Mr D Food, like other food delivery services, was offering contactless delivery from restaurants.
Former Mr Delivery
The company was originally known as Mr Delivery, founded in Cape Town in 1992, before being fully acquired by Takealot in 2014, and underwent a complete, top-down digital makeover and rebranding in 2015 as Mr. D Food.
It has since become a 100% online business, with 95% of all orders placed on its mobile app. Since the end of 2019, the app has seen more than 2-million downloads and boasts more than 700,000 monthly active users, according to Business Tech. It is the third most popular app with South African iOS users.
By Luis Monzon
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Coway joins forces with Grab in Malaysia to give out hand sanitiser and mask kits through food delivery- Tempemail – Blog – 10 minute

Malaysia-based wellness company Coway has joined forces with ride-sharing platform Grab to hand out 10,000 kits consisting of hand sanitisers and masks to people living within greater Kuala Lumpur during the coronavirus pandemic (Covid-19).
The kits, created by Universal McCann, called ‘Stay Safe’ kits, are made available to Grab’s food arm, GrabFood, customers for purchases from Salad Atelier Care outlets around the city.
This comes after Coway saw a demand for e-commerce and food delivery increase exponentially as Malaysians seek to reduce the risk of exposure and prevent the transmission of Covid-19.
Coway also recently donated 100,000 pieces of three-layer surgical facemasks to the Malaysian police force for their sacrifice and contribution as front-liners.
“The most vulnerable in society are currently relying greatly on food delivery services for their daily essentials and to avoid being exposed to the virus. Coway’s mission of “Healthy Environment, Happy People” means we believe that a better world is possible when actions – of any size – is taken,” said Kyle Choi Ki Ryong, the managing director of Coway Malaysia.
“The team at UM understood this intention, demonstrating agile thinking and quick execution to turn around the Grab partnership.”

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What the food and beverage industry can do to future-proof their business for a post-coronavirus world- Tempemail – Blog – 10 minute

As stricter social distancing measures for public venues and social activities are introduced by governments around the world to reduce the risk of further local transmission of the coronavirus, restaurants are forced to reduce their in-dining areas or stop operations altogether.
They are turning to food delivery as a way to sustain their businesses and keep serving customers, who have been advised to stay at home. This has led to an increased demand for takeout and deliveries.
Food delivery company Deliveroo has seen over 600 new restaurants join the platform since late January in order to extend their sales through delivery.
Since March 1, there has been a 50% jump in the number of restaurant sign ups, compared to the previous month.
“We are encouraging them to use Restaurant Hub (previously called Restaurant Home), an online portal that provides data and insights on how their delivery services are performing, as well as another portal call Marketer to set up their own marketing offers to consumers on the Deliveroo app,” a Deliveroo spokesperson explains to Tempemail.
“We can also utilise our data and insights to look at what customers are ordering more of in recent weeks, and work with our restaurant partners on relevant menu engineering, to offer dishes which are immunity-boosting for instance.”
The spokesperson adds: “For example, Grain is offering a Feel-Good Salad with ingredients like smoked salmon, kale and broccoli, while Selegie Soya Bean is offering a Lou Han Guo Chrysanthemum Herbal Tea with no additional additives, exclusively on Deliveroo.”
How the F&B industry can cope with coronavirus
Similarly to how the pandemic has forced businesses to adopt flexible work policies as people work from home, this is an opportunity for the food and beverage (F&B) industry to think about how to digitally transform and future proof their business as they scale back their business during this period.
Presently, in the F&B sector, technology like artificial intelligence is traditionally only used to simplify operations.
When it comes to understanding food trends, F&B businesses would pore over consumer studies, which would be a long laborious process as they would have to design the study, find people to survey, tabulate the results and then interpret that data and come to their own conclusions.
Utilising AI coupled with anonymised search and other online data means F&B businesses can get massive amounts of data processed in real-time as AI examines hundreds of thousands of data points to provide what is essentially a census of the population in real time.
“Demand for takeout and deliveries is increasing with widespread lock-downs and home confinements being implemented in many parts of the world,” explains Ian Chapman-Banks, the chief executive of AI solutions company Sqreem that works with F&B businesses to digitally transform their operations.
“To help F&B brands plan better, we are able to consolidate and analyse data to discover when, where, and what people are looking for. Which means that we can see when demand spikes, where it is coming from, and for what sort of food items.”
He continues: “This helps food and delivery services streamline operations and maximise efficiencies in the face of limited resources during this period. Companies can also limit food wastage by accurately anticipating demand while making more efficient use of limited human resources for food prep, deliveries and the like.”
One such F&B company currently doing this is Ebb & Flow Group, as it believes the amount of data available today is huge, and will only continue to grow. This means it has no choice but to build its data capabilities to stay relevant and keep up with competitors.
Its dark kitchen, called Wrap Bstrd, uses behavioural data capabilities and pattern analysis powered by Sqreem, with the combined expertise of the analysts, chefs, creatives and branding experts within Ebb & Flow Group’s Dark Kitchen Lab.
Tapping on over 200,000 individual data points to map behaviours and trends of distinct consumer groups in Singapore, Dark Kitchen Lab was able to analyse customer journeys, predict demand, and map behavioural intent to purchase.
Dark Kitchen Lab studied flavours, ingredients, consumer preferences and trends and was able to pinpoint the meals that office workers in the central business district wanted.
It found that target customers like flavours from local comfort food such as hawker dishes and that they care about health trends. Customers also prefer to consume their food in a convenient, fuss-free manner.
“We use AI to craft concepts, develop brands, inform marketing decisions and even help companies make key strategic and business decisions,” Philipp K. Helfried, the chief investment officer of Ebb & Flow Group tells Tempemail.
“Not only does using AI give us insights that assist us with taking the guesswork out of product, brand and menu creation, it can go even further and help us understand when best to reach our audiences and through which marketing or advertising channels.”
He adds: “For example the brand positioning, tonality, and identity for Wrap Bstrd was made to stand out from the crowd and stemmed from the insight garnered.”
For Deliveroo, it uses data analytics to match supply and demand, estimating rider supply per area based on historical data and predictable circumstances to ensure we have the right number of riders on the road in the right place at any one time.
This allows the platform’s rider supply planning team, who are responsible for the operational performance of the delivery network, to be always prepared all year round for any hikes.
Deliveroo has also invested in a dispatch proprietary algorithm Frank to enable efficient delivery process. Acting as a nerve centre, Frank is designed to consider various factors including riders’ profiles, distance, weather and duration of orders to evaluate the most efficient way of distributing to ensure all orders reach customers in the shortest possible time, even during busier periods.
“Since it was introduced in 2017, it has helped to improve delivery time for meals by nearly 20%, with Singapore being one of the most efficient Deliveroo markets globally,” the Deliveroo spokesperson says.
“Riders can now complete more deliveries per hour as they travel with food for an average of just six minutes, allowing them to make more cash without working extra hours. Our aim is always to deliver food to customers’ doorsteps as efficiently as possible.”
The spokesperson continues to explain the personalised experience which includes a machine learning model that predicts a user’s preference for a given restaurant based on historical data and suggests those restaurants to be ranked higher. “They’re therefore seeing more of the food choices they want and less of those they don’t want. From a restaurant perspective, AI also helps with estimating overall restaurant preparation time referencing the same dishes from previous orders, in turn reducing overall rider waiting time at restaurants.”
The F&B industry, post-coronavirus
On top of using data and analytics to learn their customers’ behaviours during and beyond the coronavirus pandemic, AI can also potentially be used in the F&B industry to improve sustainability of the industry by optimising food chains right from the very top, all the way down to reducing food waste within the restaurant itself.
Utilising AI data to test out new ideas and concepts within eight to 12 weeks with the dark kitchen concept means the ability to experiment and fail fast can pave the way for budding food entrepreneurs and would result in a more vibrant F&B scene altogether.
It is also feasible that the use of AI could also potentially open the doors for cross-industry applications. For example, if someone is on a medical diet, AI could help pair him or her with suitable restaurants or dishes.
There is no doubt these are dark and gloomy times for the F&B industry as the fallout from the pandemic could see it lose billions of dollars and cut millions of jobs. Future-proofing their businesses now will save them in the long run.
This piece was published as part of Tempemail’s Digital Transformation Festival, ongoing throughout March and April. Find out more details here.

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How to capitalise on the opportunities currently available in the food industry- Tempemail – Blog – 10 minute

The food industry is growing at an impressive rate – recent figures show that £230bn is spent on food and drink each year, and that figure is only set to grow. Which means big business for brands in the industry.
However it’s a landscape that is constantly changing, and in order to capitalise on the potential opportunity, brands have to get under the skin of what is driving that evolution – namely the societal trends that are having an increasingly greater impact on the industry, and which are pushing consumers to make bolder, selective and ultimately, more informed choices when it comes to what they eat and drink.
Emotion is at the heart of each of these purchasing motivations, and it’s that which dictates whether it’s tossed in the trolley or stays on the shelf. So, since we’re all about stirring emotion, we thought we’d explore some of the trends shaping those emotions and the implications for the world of marketing.
Health and wellness
It’s no secret that as a society, we’re more preoccupied with our own health and wellness than ever before. But, far from being a consideration which is left behind in the gym, this trend is creeping into decisions around what we eat and drink.
Convenience is king and, paradoxically, fast food is no longer an ugly word when it comes to the health-conscious consumer.
Smart brands, which enable consumers to cut corners while still delivering the goodness they’re looking for are on the up, and far from being reserved for the gym’s resident muscleman, protein bars are taking the place of sugary treats. For brands that are able to deliver the full health and wellness package, get your message out there – far and wide. For those that can’t, maybe it’s time to think about innovation, or perhaps there’s an ingredient, process or service which can be leveraged to start playing within a new space.
The Gen Z effect
The generation we all saw as kids 20 years ago has grown up, and by 2021, they will make up 31% of the world’s population. It’s time to listen up and take note of what makes them tick. More than any other generation, they’re ad savvy – they know when they’re being marketed to, and want to be courted with clever tailored creative, not patronised with blanket advertising. Feeding into this is their steadfast views around gender stereotyping, which is where a lot of brands are slipping up, still falling back on outdated typecasts and marketing to a gender, rather than a person. They believe in conscious eating, but want to be able to indulge while doing so, which means that brands who can tick both these boxes – a la Greggs’ vegan sausage roll – rank highly. Thinking about framing a product which has previously been considered as ‘naughty’ into something more positive opens up an entirely new market.
Sustainability
Sustainability is the buzzword on everyone’s lips, but for the food industry. It’s a theme that is beginning to stretch beyond just packaging and throughout the whole supply chain. Consumers are more aware of the impact their purchasing decisions have on the environment. They’re willing to do their homework to find out more, but expect a reciprocal approach from the brand and want to see them doing their bit too. Having a positive story around what your brand is doing in this space is a great way of generating additional exposure – it doesn’t have to be a complete rewrite, but a packaging refresh or a small change in a recipe can make all the difference when it comes to consumer perceptions.
Purpose
Long gone are the days when a product was chosen solely for its standout ability on a shelf, consumers are now purchasing products based on how they align with their values and beliefs. Having a standpoint which is communicated in a relatable way can give you a competitive edge, but ensuring it’s genuine and that it runs as a red thread throughout all your comms is crucial to not disaffecting your audience. Above all, balancing profit and purpose is key – it can’t happen overnight, but making small changes, from sample send outs to the energy consumption in your office reinforces your standpoint.
Social commerce
Our favourite brands are now not only available without us having to leave our homes, but also without us having to stray away from our preferred social media platform. Social influence is a massive driver in purchasing decisions and allows brands to sell direct to consumers. Lots to be positive about, but ensuring that this is done in an unobtrusive and authentic way remains a challenge. Brands who do achieve in this area, succeed in future proofing themselves, while gathering data and insight to improve customer experience and interaction with the brand.
The above represents just a handful of trends and influences which are shaping consumer motivations when it comes to purchasing. The list is endless, but what is certain, is that consumer expectations are higher than ever before when it comes to the brands they interact with.
The food industry is no exception to this. The challenge for marketers is how best to communicate their offering to this group of consumers whose purchasing decisions are, more than ever before, governed by their emotions and beliefs. If you’d like to find out more about how you could stir emotion with your brand, feel free to email us.
Emma Milson, junior account manager at Stir PR.

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Grocery and food delivery apps set record days of app downloads – Blog – 10 minute

Unprecedented: The ongoing coronavirus pandemic is rapidly reshaping the daily lives that we’ve all grown comfortable with, forcing millions to work from home and forego public gatherings in an attempt to slow down its spread.
Public officials have been advising communities to participate in “social distancing” and based on some interesting data from analytics and intelligence firm Apptopia, people are indeed heeding the warnings.

Interest in grocery delivery apps has spiked in the US over the past few days as the seriousness of the coronavirus is starting to sink in. Just yesterday, for example, Walmart Grocery, Instacart and Shipt , which is owned by Target, all set new records for daily app downloads.
Comparing average daily downloads in February to yesterday’s (March 15), Instacart, Walmart Grocery and Shipt have seen surges of 218%, 160% and 124%, respectively.
What does this mean for food delivery apps like GrubHub, Uber Eats, Postmates and DoorDash? Only time will tell.

Target’s mobile app, meanwhile, has climbed to around 55K downloads over the last month.
All said, if you’re elderly or are at risk, it’s probably best to get someone else to do your shopping on your behalf like a trusted friend or family member or perhaps even a member of your church. If all else fails, look into one of the aforementioned grocery or food delivery service. Above all, you’ve got to eat!
Masthead credit: Groceries by Atstock Productions. Charts by Apptopia.

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How Deliveroo et al are delivering change as ordering apps serve up the future of food- Tempemail – Blog – 10 minute

Ask about the future of food delivery and you’ll be served up everything from driverless cars to robots to drones. Pizza Hut and Toyota are working on a concept autonomous delivery vehicle, Domino’s has forged a partnership with self-driving delivery startup Nuro to pilot robot delivery in Houston, Texas, and last month Uber announced it would begin trial drone deliveries with McDonald’s in San Diego.
These experiments doubtless make headlines and likely hint at the direction food delivery will go at some point, should regulators and governments get on board and city infrastructures support it. But for the vast majority of restaurants, the future of food delivery is less concerned with the techy mode in which food will reach people, and more with how they adapt their businesses in a sustainable way to handle greater numbers of people transacting online.
Ray Reddy was a product manager for Google Shopping before he launched his mobile ordering app, Ritual, in 2014. Since then it’s landed $127m in venture funding and expanded into 50 cities with 15,000 restaurants partners.
“The easiest way to predict how this space will evolve is to look at what happened to retail with the arrival of e-commerce,” he says. “We are 10 years away from the exact same transformation that’s happened with retail.
“Retailers saw digital as incremental revenue, and that they could generate more revenue by opening a website. Then they realized e-commerce wasn’t an incremental channel but was actually going to be their business. The real question is how restaurants adapt. We will see more of them optimizing for channels and not doing everything. Some things, like delivery, will only be done out of certain stores.”
Dark kitchens
Retailers made the shift from managing e-commerce orders within local stores to setting up massive fulfillment and distribution centers focused solely on getting goods to digital customers. Restaurants are also moving in this direction, these ‘fulfillment centers’ dubbed ‘dark kitchens’. In disused buildings or shipping containers in derelict spaces, their ‘kitchens’ are cheap extensions of restaurants and prepare food for quick delivery.
Deliveroo set up its own network of dark kitchens, called Editions, earlier this year. “The reason for our investment is that we can see the benefit for consumers and restaurants,” says the division’s general manager, Yannis Alivizatos. “We are determined to deliver people the restaurants and takeaways they want to order from, but our data and insight make clear there are cuisine gaps in areas and consumer behavior is changing. Delivery-only kitchens allow us to address both issues without compromising the end user experience and delivering a great meal.”

With apps such as Deliveroo now accounting for 39% of delivery visits according to consumer research firm NPD, a rise of 14% year-on-year, we are seeing the emergence of a new breed of restaurants that operate only through these platforms.
For example, a company called Taster operates three online-only restaurant brands out of London, Paris and Madrid. It was founded in 2017 by Anton Soulier, who was one of the first employees at Deliveroo, and recently received $8m in Series A funding. It’s now seeing 30% growth month-on-month and has plans to expand in the coming months.
“Delivery platforms are fast becoming the new high street, and the infrastructure is now in place for food to go online,” Soulier says. “With Taster, we want to build iconic restaurant brands for this new era.”
Subscription services
However, a major challenge facing the growth of food delivery is simply that there’s a ceiling value on what people will pay, and how often they will pay it. Reddy’s bet with his app is that people will not stump up to have something delivered when they could easily walk to collect it. Ritual, then, allows people to pre-order and collect individually or for a group.
“Delivery is convenient, but you pay a reasonably high price for that convenience – you have to pay to have that food moved from one part of the city to another,” he says. “It’s an expensive thing to do. But the number of people who do that routinely – every day or week – is small. It’s not a behavior of your average person. If you look at delivery stats from other companies, it’s an occasional use thing for most people.”
This has given rise to subscription food services, paying a weekly, monthly or even annual fee to have food delivered to your door. It has a clearer value proposition to people who regularly order in, and brands such as Deliveroo and Uber see it as a way to eke more value from those who order the occasional takeaway.
In the UK last year, Deliveroo rolled out a service called Deliveroo Plus where, for £7.99 a month, subscribers won’t have to pay its £2.50 delivery on every order. Uber Eats has also been testing a loyalty program that could potentially do away with delivery fees.
Allplants is a three-year-old service that delivers frozen, plant-based meals to more than 10,000 households in the UK. Its founder, Alex Petrides, anticipates a rise in the number of food companies, supermarkets and restaurants that will offer a subscription services in the coming years.
But there’s only so many subscriptions the average consumer will buy into. We’ve seen this in the entertainment world, where the likes of Netflix, Hulu, Amazon Prime Video, HBO, CBS, Disney, Apple, NBCUniversal and YouTube Premium have all been battling it out to win subscribers. But, according to research from Deloitte, 47% of US consumers are frustrated by the growing number of subscriptions and services required to watch what they want. It’s been dubbed ‘subscription fatigue’ and threatens the business models these streaming giants have built.
Petrides says that, as the same thing happens to the food industry, he hopes companies will stop the race for sheer scale and instead try catering to a smaller number of loyal customers.
“People are going to divide into food tribes – we’re already seeing that happening. So we’re going to see more pockets of people getting absorbed into companies, and companies finding ways to serve them. I don’t think we’ll see survival of the fittest and insane growth for everyone. It’s more about how you nurture active audiences and brand champions.”

Sustainability
The final challenge facing the future of food delivery is sustainability. There’s a race to deliver food in as short a time as possible, but there’s increasing concern at the environmental damage this can have. Add to that the ongoing attention to plastics, which are still frequently used in takeaways, and it’s little wonder that many delivery businesses are putting focus on how to make their companies more environmentally friendly.
“The speed of delivery is totally unsustainable,” says Petrides. “We’ll never go for ‘at your door in 30 seconds’, but that’s where it’s headed. There will be a mindset shift at some point, but we haven’t hit that point where people will question the impact. Amazon is pushing that speed of delivery challenge on everyone, but we’re thinking about how we delivery faster without contributing more to carbon emissions.”
The Allplants founder predicts that, in coming years, we’ll see the demonization of the cardboard and paper bags largely used for delivery, in the same way we’ve seen a conscious effort to reduce the volume of unnecessary plastic that comes with our Friday night takeaways.
It’s something Deliveroo has also put thought into. Alivizatos says the company’s mission is to deliver customers an amazing meal, and asks: “If a meal isn’t sustainable, is it truly amazing?”
“We’ve taken some steps in this area, being the first food delivery company in the UK to introduce a cutlery opt-out option for customers and switching this on by default,” he says. “We’ve also helped our partners by giving away non-plastic straws to restaurants to help them trial making the switch.”
There are challenges however, he says. “How do we cut down on unnecessary packaging? How can we axe plastic and find viable non-plastic solutions to challenges such as transporting hot liquid? These are the questions the industry needs to address. We believe our new eco-friendly packaging store will help with this challenge.”
A version of this feature originally featured in Tempemail magazine’s ‘Future of Food’ issue in which we considered the changing food industry, and how marketing might change attitudes to food and drink in the future. You can purchase the issue here.

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Restaurants Demand Food Aggregators Be Classified As E-commerce Platforms- Tempemail – Blog – 10 minute

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A demand to categorise foodservice aggregators as e-commerce platforms were spearheaded by some of the largest restaurants in India. These restaurants approached the Department for Promotion of Industry and Internal Trade (DPIIT) while already being in talks with aggregators such as Zomato to resolve conflicts regarding discounting, data sharing and commissions. 
The demand put up by the Tempemail Restaurants Association of India (NRAI) suggests that the guidelines framed for companies such as Amazon and Flipkart should also be extended to the foodservice aggregators. The NRAI comes under the Ministry of Commerce and Industry and has met with the officials of the Department for Promotion of Industry and Internal Trade. 
The current guidelines around e-commerce platforms prohibit companies from swaying prices and working on an inventory-based model. In the case of restaurants, there are some that work as marketplaces, others as inventory model and the rest operate as a combination of both. 
A nationwide campaign called ‘logout’ was orchestrated by restaurants against food aggregators such as Zomato citing the reason being heavy discounting, less transparency, abuse of dominant position in the market, etc. NRAI has pointed out some major issues that they claim could be a threat to online delivery services. 
While some issues have been resolved, a lot of restaurants continue to remain logged out of Zomato Gold which is used for both dining and delivery. Zomato Gold gives offers such as one-plus-one on food and alcohol to its customers which proves as a heavy discount for restaurants on the platform.  

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With Amazon Foraying Into The Food Space, Tough Times Ahead For Swiggy And Zomato?- Tempemail – Blog – 10 minute

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The food-tech space of India has been dominated by existing players like Swiggy and Zomato; amid this, there is a strong entrant – Amazon. The US e-commerce major had already made huge investments in a two-hour delivery supply chain. Amazon is piloting its much-anticipated project of delivering food to specific places in Bengaluru.
Amazon plans to foray in India at a time when both Swiggy and Zomato, have cut down on discounts, and also tightened the cost structures. This was after the ride-hailing firm Uber backed out of the food delivery in India as a whole. Uber Eats India was sold to Zomato last year, in exchange for a 10 percent stake.
Amazon’s endeavor to enter the food delivery space is a part of the larger plan, in order to build a comprehensive product portfolio. This would range from grocery and food to electronics and home products; for its top customers, who have availed of its Amazon Prime paid subscription service.
Currently, Amazon’s food delivery platform has been made open only to its own employees, and it is piloting five high-density pin codes in Bengaluru, like HSR, Bellandur, Haralur, Maranthahalli, and Whitefield.
With Amazon foraying into the payments space, it would have to make significant investments in logistics. Even the restaurant ecosystem, technology, and marketing in order to scale its food delivery business; to tackle Swiggy and Zomato.
Swiggy has been making headlines since last week when it raised $113 million, by South African internet giant Naspers. Also, this happened a few weeks after Swiggy’s rival Zomato acquired Uber Eats India for about $350 million.
Also Read:
Naspers Invests $113 Mn In Swiggy
Last August, Amazon had started onboarding eateries for its planned food delivery foray. In  2019, Amazon had shut down its four years old Amazon Restaurants delivery service in the US. It had invested in its food delivery platform Deliveroo in Europe. It also indicated the complexity of running a business at feasible unit economics. 
Leading investors have stated that it’s worth experimenting with building the business directly, rather than direct buying, or investing in a technology-first problem in India. 

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Ads we like: WWF and Asian Food Network shock foodies with plastic food recipes- Tempemail – Blog – 10 minute

The Asian Food Network has used some of its top talents to help create recipes with a twist, using plastic to show the plight of animals harmed by human waste.
The food channel has partnered with wildlife charity WWF to create a series of recipes that feature surprising ingredients, like shredded plastic cups.
The idea behind the campaign is to shock foodies into having a better understanding of the damage plastic is causing, forcing people into thinking about what they can do to save the environment.
The ads are part of an ongoing campaign called ‘You Plastic Diet’, which aims to promote a treaty around plastic pollution, led by the WWF.
Says Kim Stengert, chief of strategic communication and external relations at WWF-Singapore: “The only way we are going to stem the flow of plastic into nature is at a global level, a Paris Climate Agreement, but against plastic pollution. From the G20 to the UN Assembly, the ‘Plastic Diet’ is now a constant reminder to policy and decision-makers everywhere that urgent action is needed, and that over 1.6m people from 180 countries are counting on them to agree on a globally binding treaty on plastic.”
The TV ads, created by Grey Malaysia, will feature across the Asian Food Network in 30 and 60-second slots, across Malaysia, Indonesia, Cambodia, Myanmar, Philippines, Singapore, Thailand, Vietnam, Hong Kong, Mongolia, Taiwan.
Commenting on the collaboration, Graham Drew, executive creative director of Grey Malaysia: “It’s hard to think of a better partner to highlight the fact that plastic is now in almost everything we eat and drink than Asia’s largest food network, it’s brilliant to have their support. Your Plastic Diet reveals a shocking truth, but importantly gives the public an active role in making the changes the world’s governments need to make.”
The ads include Sarah Benjamin frying Spicy Clams with a shredded plastic cup, Sherson Lian cooking up a comforting oyster porridge with chopped plastic plate, Debbie Wong baking soy sauce sea bass with granulated plastic straws and a DIY video recipe on how to make Basil Prawns with a sliced plastic bottle.

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