Consumers want their purchases to be made immediately and, via the Internet, to be delivered as quickly as possible.
Reducing delivery times is what has driven the country’s large companies, which aim in the short term to make 100% of deliveries on the same day of purchase. This already happens in São Paulo with several products. You bought it in the morning, you receive it in the afternoon.
This proposal did not appear out of nowhere. It is known that consumers, when purchasing something, want it delivered immediately and, when shopping online, for delivery to happen as quickly as possible. Some consumers are even willing to pay a little more to receive their purchase faster.
Speed on the part of the seller has numerous benefits, as it builds buyer loyalty, leads to more sales, leads to greater inventory turnover and, of course, increases profits.
Speed of delivery was proposed in 1890 by Frederick Taylor (1856-1915), originator of scientific management theory and one of the greatest management thinkers. In addition to speed of delivery, he proposed fewer people involved, constant cost reduction and merit-based pay.
These are very current ideas and, therefore, necessary today. It works for everything, regardless of the business: industry, commerce or services.
Bars, restaurants, pizzerias, parking attendants, laundries, cafes and many others must aim for speed in providing the service.
In restaurants and canteens, more than in other activities, speed is fundamental, since lunch, snack or dinner times usually have pre-established times.
A restaurant, for example, has a fixed number of tables, so the more customer turnover there is, the more it earns. As normal, I notice defects at every stage. The customer arrives, sits down and waits for the waiter. Sometimes you have to call him. Order placed, further delay. Even to leave. We have to insist on receiving the bill. Then, the delay in bringing him the card machine. It’s the same thing in bars. Sometimes a drink takes 15 to 20 minutes to get to the table. In these two cases the possibility for more customers to use the tables is lost. During rush hour it is normal to wait more than an hour. Even if there is no wait, the restaurant loses out, since the speed of the service can lead customers already seated at the table to consume more.
Who benefits? Nobody. Who loses? The owner of the establishment. Delays in these cases generally lead to a reduction in revenues and the risk of losing customers, who, dissatisfied, will turn to competitors next time. Which are not few.
When I talk about agility in service, I always remember the Bar do Léo, in São Paulo, in Rua Aurora, 100, founded in 1940, almost a century ago. It has become a tourist spot. It was always crowded. Since it was small, the waiters also served on the sidewalk. Brahma beer was the star. Beer is always praised. They never asked you if you wanted more. They simply handed us a new tulip, always cold and with a collar.
It was difficult to convince them to stop serving. They only stopped if the customer made a bad face. Did they exaggerate? Yes, but they earned much more than if they waited for the customer to renew the order.
Note: In 2012 the bar was closed by the authorities for 5 months, reason; The draft beer was not Brahma, but another poor quality brand.
I used these examples because they are common and seen regularly by each of us. They certainly occur in other types of businesses as well.
Think about this and set, whatever your business, goals for reducing delivery times or deadlines. It doesn’t matter whether in person or by delivery.
Everyone must have heard of the medium ticket. Increasing the average ticket of your customers is the dream of every businessman.
The proposal here is this: increase the average ticket.
he is a business consultant and author of the books “Small agencies, big results” (2011), “I opened my agency, now what?” (2013), “Management in advertising agencies” (2017) and “Management for entrepreneurs” (2022).
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
