Food delivery applications : their potential contribution to the traditional catering sector after Covid-19 in France

Abstract

The thesis presented to you focuses on the possibility that meal delivery applications bring a wider customer base to the traditional restaurant sector in France. Traditional catering here refers to establishments where the preparation of meals is done with care, and where the service is done at the table in a reception room. This subject is important and topical because the commercial catering sector is a key player in the French economy which has been negatively impacted by the Covid-19 crisis. The aim of the thesis was to provide a detailed explanation of the impact that food delivery applications could have on traditional restaurants, especially in times of a global pandemic. The pros and cons of using food delivery apps were suggested to draw a conclusion about whether traditional restaurants can use these delivery services. To achieve the desired objective, the main research question that was at the center of this thesis: Could these online meal delivery applications be profitable for traditional restaurants by helping them attract a wider clientele?

Through a market analysis and numerous interviews conducted, in addition to the target population of this operation, many advantages and disadvantages have been identified regarding a possible collaboration between delivery services and traditional catering. And despite the fact that restaurateurs see in these delivery services more disadvantages than advantages due to the aesthetic and instant nature of the services they offer, for delivery services it is possible to find a compromise by sacrificing aesthetics and relying on the taste of the dishes in order to reach a larger clientele.