Meet the Heat at first bite.
Heated takeaway delivery bags can drastically reduce customer complaints.
Despite problems in the news recently about chicken supplies, the hot takeaway food industry is booming. According to an Attest Survey in July last year, the UK's Food and Drink Industry is a fast-moving market, with £26.5bn spent on takeaways and home deliveries. Although 27% of consumers never eat out, an easy-to-order takeaway beats all other forms of convenience food; 59% ordering takeaways once a week, and 17% ordering twice!
Takeaway food used to be reserved as a treat for weekends, but the average Brit now forks out over £110 on takeaway meals every month. The increased growth of restaurants home delivering quality gourmet meals has also led to the growth of brands such as Deliveroo, UberEats and Just Eat.
As this demand grows so does the pressure for takeaway restaurants to not only produce the tastiest food but to ensure it arrives at their customers door just as hot as when it left the kitchen. Delivery drivers are constantly under pressure to deliver multiple orders faster than the competition too.
Across the industry, the introduction of well-heated takeaway bags is slowly bringing an end to the delivery of barely warm food. Takeaway and fast food businesses also explore any opportunity to increase their delivery range and expand into markets that were previously inaccessible, so larger-sized bags with a 100 litre capacity have now been developed.
This innovative heated bag solution – allowing delivery drivers to carry more products further afield - takes some of the pressure off takeaway and restaurant outlets while keeping customers happy. Which is not only important for business but is tied up with customer’s right.
People have a right to food that is safe, matches the menu description and is of a satisfactory quality. If food arrives and it isn’t as good as reasonably expected for the price, the restaurant may be in breach of the customer’s rights according to the Consumer Rights Act 2015. When accepting a restaurant’s service, a contract is entered with the restaurant. The restaurant should therefore hold up its end of the bargain and supply the service they described. The impact of bad service can be high - over 95% of unhappy customers never complain, and those who do complain will also tell up to 15 people about their bad experience. So always ensure your customers meet the heat at first bite.