With our gourmet-seeking, time-poor population of millennials choosing to order-in rather than cook at home or face the great outdoors, what does this mean for the industry?

A recent report from NPD suggests the market could grow up to 17% over the next two years, with British consumers spending nearly £5 billion annually. That’s on top of an already whopping 73% increase over the last decade. People simply don’t want to cook anymore, and why should we?

Word over at the DMR is that Deliveroo aims to target 6 million customers by the end of 2018. With apps like this, JustEat and UberEATS literally at our fingertips, why even bother looking at your oven?


Industrialising home delivery

While customers are sitting pretty, we have to ask ourselves, is anyone losing out in this situation? UBS recently published a report that states the same online business models that have disrupted sectors from retail to taxi services are now doing the same thing to supermarkets and restaurants.

“The expertise currently resides in-house (to cook, as it once did to produce a pair of trousers) could potentially be rendered immaterial, or the expertise might shrink to preparing breakfast or cups of tea, much like sewing has arguably shrunk to basic clothing repairs carried out at home… we could be at the first stage of industrialising meal production and delivery.”

UBS then goes on to paint a picture of “dark kitchens”, with robots tossing pizzas for delivery by drone. If we are at the first stage of industrialising meal production and delivery, who might get left behind? Food retailers and producers? Property markets, home appliances, and other manufacturers?


The kitchen – far from dead?

The good news is, it’s not all doom and gloom. We’re witnessing the evolution of the kitchen. In striving to improve the elements of the cooking process that are the most tedious (ingredient buying, food prep etc.), we’ll see the kitchen go from strength to strength. This allows for better experiences all around.

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With many high profile casualties in the casual dining sector, it still remains to be seen whether the rise of home delivery will make or break the restaurant trade. However, we should all sleep easy in the knowledge that this is evolution, not devolution. It’s an exciting opportunity to be embraced, rather than feared.

For further information on keeping up with the evolution of home delivery, please contact Libby Walker at saintnicks on 0117 927 0100 or via email at jack.thompson@saintnicks.uk.com