The E-commerce conundrum in Food Delivery

I was present at the India Retail Forum in 2012 at Mumbai’s Renaissance Hotel. The annual event was a carnival of sorts for Retailers across the country. Images Retail, the magazine publisher’s flagship event attracted thousands of retail enthusiasts every year and the year 2012 was a landmark one. This was when there was a cooling down in the Indian Retail story which scaled peak heights at the time. An estimated 350+ Malls were operational all over India and another 300 were in the making. India was touted to have 1,000 operational Malls by the year 2020 (which didn’t happen, obviously). Each mall would have atleast 250+ vanilla stores, 5-6 Anchor tenants and High Street rents had doubled in less than a decade. 

During an interactive session, Mr. Kishore Biyani, Founder and CEO of the Future Group was asked what went wrong with the group – this was the period the Group saw one of its toughest times in their history ever since they started operations in 1987 with their first ever company Manz Wear Pvt. Ltd. which sold suiting and shirting in Calcutta by the name and style of “Pantaloons” which was a combo-word of Pants and Patloons. Kishore Ji quipped that “they wanted to be everything to everyone” and hence a few things collapsed while a few stood tall and successful. The group’s e-commerce outing FutureBazaar.com was a colossal failure and couldn’t compete with a start-up named “Flipkart” (in 2012-13). So ironic looking back now. Their attempts to go “phygital” just didn’t work. Grocery e-commerce was unheard off and hyperlocal as a strategy didn’t even exist or was scripted. 

From running neighbourhood grocery shops measuring 1,000 sft. to running the Central chain of Malls across India, a hypermarket which redefined grocery and household products shopping in India, food courts and home improvement stores, joint-ventures with F&B chains and even a chain of kiosks by the name “ChaMosa” , which as the name suggests sold Chai, Samosas and may things more, the group was in to every format of retail which was in the book and which wasn’t. But the smart and suave entrepreneur that he is, Kishore ji exited his first love – “Pantaloons” store chain for Rs. 1,600 Crores to Aditya Birla Retail and pared an equal amount of debt driving the company back to success, profits and growth, eventually. 

Same is the case right now with many restaurants who wish to manage door delivery of food to customers. Off late, there has been a growing disquiet between the F&B houses – chains as well as neighbourhood standalone ones with the Food Tech companies such as Zomato, Swiggy among others. And the main bone of contention is that the tech platforms are overcharging the businesses – ranging from 20-45% towards discovery, discounts and delivery of food items to customers. What the restaurants believe is that these companies are mere delivery platforms. What the Food Tech companies are – are much beyond that. 

In India, eating out is “entertainment”. People dress up, wear make-up, connect with family and friends to step out for a meal – whether it is to celebrate a birthday or anniversary, salary weekend or just a casual outing. The premium that bars, pubs and restaurants have been commanding for “dining in” in India is not just for the great food, but also for providing an enjoyable and safe setting for individuals and cohorts of people to spend their time. So, more the premium a location is, the more expensive is the food (a cup of Coffee or Dal-Roti at a local restaurant vs. a  premium restaurant in a Mall, or a Star hotel & so on!). 

Assuming that patrons would keep paying more for the “setting” coupled with decent food, many restaurants across India have been charging a premium which has only been on the rise over the years. Even in a fiercely competitive category like pizzas – where Dominos specialises in take-aways vs. PH offering world-class dining options, prices of pizzas have remained more or less the same though Dominos saves immensely serving pizzas even to in-house guests in corrugated boxes with plastic chairs and tables. The likes of McD or BK have not been able to churn out profits like elsewhere in the world due to this continued focus on the restaurant format, the ambience and expected service standards. For Ex., India is probably the only country where we consumers expect someone to clear the paper packaging on which Burgers and Colas are served. So, the “cost of housekeeping” increases the business cost.

Now that consumers have been used to door delivery of F&B, mostly during the last 12 months and even before the pandemic began, the footfalls at restaurants for dining has dwindled. Sadly, most restaurant chains have not kept up with times and have followed their traditional ways of operating the business with the same kind of dine-in behaviour which today, unfortunately is becoming an expensive affair. With a total lockdown announced across some of the major towns in the country, restaurants are unable to operate the dining facility though the Government has allowed multiple delivery options. 

Now, what the Food-Tech companies have done, obviously is to charge consumers for deliveries and also charge a hefty commission from restaurants to catch-up on their hereditary losses – though am not sure if this model is sustainable. Even when the “Unlock” began around Aug. ‘20, many restaurants failed to convert their business model with a deeper focus on takeaways and deliveries, instead waited with bated breath for customers to keep pouring in. Until the second wave hit us and which has hit us very, very hard that there is no looking back now and consumers becoming weary to venture out, even after the so-called second wave slows down sometime in Jun. ‘21.

The ongoing tussle between the Restaurants and Food-Tech companies (I refuse to call them delivery partners because they are not just that) has reached a tipping point now that many restaurants are pulling off some of these platforms and are instead using pure-play delivery partners such as Dunzo, Shadowfax, Delhivery among others and / or are merely using their staff and waiters to deliver the food items. To opine the least, this is a disaster in the making.  The waiters and staff are not the “delivery person” material as their skill sets are quite different. But now, due to an imminent loss of livelihood, I believe they would double up their roles until they find their fitment elsewhere. 

To believe that each one is cut-out for the other’s business model is a myth. We saw how many so-called “Cloud kitchens” were created by the Food-Tech platforms which have not grown beyond a point. I am no one to judge but I guess, it’s best for the service providers to simply focus on their core skills so we consumers can keep at it without breaking this chain of discovery, ordering and reordering. Whether the players are listening to, is anyone’s guess.

Food Fiesta! But Free Food?

My favourite haunt in Chennai for a great Filter Coffee & South Indian snacks continues to be the iconic “Woodlands Restaurant” on RK Salai, Chennai which doesn’t have a towering personality quite literally (pun intended) like it’s neighbour Hotel Savera (which is among the first 5-Star Hotels in the city). But patrons and lovers of the third generation restaurant brand which runs a single branch in the city for over 5 decades is a sight to reckon. On a Weekend, one has to wait at least 30 mins if you are in a group of 4 or more, especially after 7pm. Around 9.15pm, the Manager would courteously inform you to look out elsewhere for dinner since the restaurant would take its last order by 10pm and that there would be no space for seating anymore. Call it brand arrogance or customer affinity; I term it the latter. For the love of Customers, that they would either come in early and dine their heart full or stay and dine, whichever suits them from time to time. Trust me, dining here isn't cheap; a table for four adults could cost upwards of Rs. 1,500 for dinner. Also, this is perhaps the only standalone restaurants in Chennai (or even in India) where you would hardly find boys in T-Shirts of various colours, Orange or Red or Black waiting to pick up food. For, this one restaurant never “logged in” to the Food Apps or their Loyalty Programs (namesake I say!). 

Two weekends back, we went for a family dinner at a leading Chinese restaurant in town. We logged on to an App which offered FLAT 50% off the Bill if we purchased an entry fee of Rs. 25 for each of us. Apparently, they termed is as Table Reservation Fee, which we anyway accepted. To our bad luck, there were only 3 coupons left to buy but we were 4. So I called the restaurant and requested if they could accommodate us. My friendly bangali babu accepted to allow the 4 of against 3 coupons and to my surprise, we saved a whopping 50% off the bill on a cheque of Rs. 2,200. The next week, I went out again with my classmates where I carefully booked a popular restaurant in the heart of South Chennai, known for its exotic fare and of course obnoxious prices. Again, I saved over Rs. 1,000 during this outing. At both instances, the restaurant was not even 25% full - the former was a dinner & the latter was Luncheon. Just when I was planning the next visit last weekend with an extended family and close friends (a larger crowd, perhaps), the NRAI announced a “Logout” Campaign to reduce their losses. Thankfully. For there was no end to this practise of subsidising patrons for what they would ideally charge others. Membership or otherwise, a 50% off on Bill was simply too much to give away as discounts.

Now compare the two glaring examples. As I always say, it’s a game of David Vs. Goliath, with the smaller, less-organised players being the Goliath collectively. How does it make sense to offer a food item on a discount when it is cooked with loads of investment - time and money included and of course with a lot of passion and love! It makes no sense to offer F&B at lower prices than what they are meant to be, except for lean times such as Happy Hours when people would prefer not to consume or to sell-out certain items at a discount to ensure there was no wastage at the end of the business day. From the beginning, I have watched closely how restaurants were getting caught in the whirlwind that the Food Aggregators were hatching on them, sadly. A friend who runs a large restaurant chain in Coimbatore was clear that he would neither discount their signature food nor allow the Apps to do so. And he, along with the local Federation members has been successful till date, save for a 10% discount once in a while. 

Most Restaurants complain that their bottomline has not seen a significant leap although the turnover has gone up significantly, helping them to reach more customers including many new users although there’s no guarantee that they would order at full price or even visit the restaurants. My hunch has been right – when there are no discounts, people order less frequently and lesser portion sizes. And the opposite in the contrary. This is not specific to India but a human quality called “greed”. Isn't it not common that we see people buying a lot more clothes during End of Season Sale even though they may not be sure whether they would ever wear it, even once. 

I have never believed personally in the theory of discounting in Retail, be it Grocery or Fashion, Food or Furniture. Some products like Electronics outdate faster or Room Inventory at Hotels perish, so perhaps yes. But then, most businesses believe Discounts attract Customers more than their products. I think it’s otherwise. If a user doesn’t see value in your pricing, then don’t decrease it, rather increase the value offering. 

After all,

Price is what you Pay;

Value is what you derive. 

Staff Empathy - Wake up India!

Like many of you, I too saw the viral video of the Zomato delivery guy consuming the food meant for Guests on his scooter. As a benefit of doubt, I initially thought he was eating the food he had ordered for himself or his family. I never shared the video and the ensuing Memes even to my close family or friends. Something stopped me from doing it. It takes me back to 1997 when I joined my first job as a part-time employee in erstwhile Madras. Being a humid city and blessed with four seasons of Summer through 12 months, the city was eponymous to a hot weather all through the year and about 20 days of winter. So Ice-Cream as a product category was a 12-month business opportunity and no wonder, “Baskin Robbins” set-up their second store in India here after debuting in Mumbai. I would study Computing at NIIT from 7am - 9pm and pursued B. Com from 4pm - 8pm at RKM Vivekananda College. A chance glance on the local tabloid and I saw there was a job opportunity at this shop and I headed. 

I got selected but the Franchisee wanted me to work all day which I couldn’t since I had classes in the morning and evening. So, I suggested I can work part time from 11am - 3pm which he agreed to for a monthly remuneration of Rs. 300. We were a crew of 6 and had to run all errands - from receiving stocks to cleaning tables to serving scoops. Around the same time, local brand “Arun” would sell their stick Ice-Cream for Rs. 5 while a scoop of Baskin would cost Rs. 33. We had to not just convince Customers to try and buy our offering but also justify why they should pay so much for the product.

The Franchisee was a shrewd businessman in his 30s and had an idea which took us all by surprise. He suggested that each of us can take any one scoop of ice-cream daily. There was a register we maintained and we tried as many flavours. Over a few days, we requested if we could take them home instead and make the family happy which he obliged. Over the weeks, we got tired of eating daily and said we wouldn’t do it anymore. The Franchisee had hit two mangoes with this move - he ensured we never pilfered the food; he ensured the staff knew what we were suggesting to Customers and so could sell them easily.

This was my first lesson in Retail, my first job as well. Frontend Retail Staff in India, most of them find it difficult to make ends meet. Salaries of CXOs have grown multi-fold in decades, but not that of these guys. So there is always a sense of remorse (at least for some of them) that they are unable to afford the products or services. I am not taking this as an excuse for living poor, after all that’s a choice too but they do really cannot afford even basic needs at times. I feel really bad for this Zomato delivery guy for all the negative publicity the society gave him. Imagine the humiliation his Mother, Wife and Children would face from their neighbourhood? Will anyone employ him again? With our excessive media trials, we have killed a family's reputation Sigh.

We have failed as a society, yet again thanks to our "one-upmanship" and self-styled righteousness in the garb of exposing someone who was at fault. Oh, btw that guys doesn't need our sympathy. The world needs more of our empathy. Am sure you agree. 

The Retail Staff (including the delivery staff) deserve better. Better Salary, better empathy and better social acceptance. When we give them something beyond what they deserve, they will not only display integrity but also build a better society that we live in. Remember, no one was born a thief. We just become one, thanks to circumstances.