Restaurants and Delivery Platforms: a Comparative Approach to the Strategies of Traditional and Fast-food Restaurants

Restaurants et plateformes de livraison: une approche comparative des stratégies des restaurants traditionnels et rapides

Sterenn Lebayle ()
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Sterenn Lebayle: ACT - Analyse des Crises et Transitions - LABEX ICCA - UP13 - Université Paris 13 - Université Sorbonne Nouvelle - Paris 3 - CNRS - Centre National de la Recherche Scientifique - UPCité - Université Paris Cité - Université Sorbonne Paris Nord - Université Sorbonne Paris Nord

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Abstract: This article looks at the relationship between restaurants and delivery platforms. Based on a qualitative survey, it highlights two strategies for integrating delivery to the restaurant. On the one hand, traditional restaurants adopt an opportunistic strategy characterised by a lack of investment to support delivery, volumes limited by available production capacity, but tolerance for a high level of commission. On the other hand, fast-food restaurants adopt a more proactive strategy, characterised by higher production volumes, but less tolerance for commissions, which are passed on to consumers and the level of which is closely negotiated with the platforms.

Date: 2024
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Published in Revue d'économie industrielle , 2024, 2 (186), pp.89-116

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04825046

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