Sacha is the manager of Greeny Salad Bar, a salad bar in Levallois Perret, where you can compose your own salad, with a focus on healthy cooking. It launched a Click and Collect solution with DOOD in October 2020, after realizing the potential loss of customers and sales caused by waiting in line.
How did you set up click and collect?
I had originally planned to roll out Click and Collect at the end of 2020, in November-December. I have a small 40m² restaurant with lots of lunchtime customers. In the end, we launched it first when one of my customers left because he didn’t want to queue. I realized that I was losing money, so I wanted to quickly set up a Click and Collect solution.
The solution has evolved well, with customers in a hurry not queuing up and collecting their order. That’s how I was able to solve the problem of people leaving.
Located in a residential and business district of Levallois Perret, Sacha’s clientele is mainly made up of office professionals, who have a more or less restricted lunch break. As a result, lunchtimes are busier, and people are in a hurry. The ability to order and pay for food in advance, without having to queue, has been very well received by customers. “Salad preparation is fast, but when there’s a 20-30m queue, some people are impatient, they have to work, the break is limited. So I asked myself how I could avoid losing customers and money.
He has done a lot of communication work with his customers, offering them the option of ordering on the Click and Collect platform if they’re in a hurry. “ It’s worked really well.”
How have sales evolved since the introduction of Click and Collect?
Since March 2021, Click and Collect sales have grown significantly. Recently, he also launched his own delivery service with DOOD, using delivery drivers he knew, to further develop takeaway sales. As he already uses the major platforms, this enables him to maintain his margins on delivery orders from customers who already know him.
To increase sales and, above all, avoid losing customers, Sacha went on the Internet to research the various options and offers available for his e-commerce site. DOOD was a very young start-up that didn’t yet have many customers in Paris, but Sacha decided to put his trust in this new food tech start-up.
What is the advantage for a restaurant owner of implementing a DOOD Click and Collect solution?
Interest in the fast-food type, like Greeny in healthy food, “is that customers no longer have to queue. People want everything fast, cheap and good. So 5 minutes saved in the queue means 5 minutes more in the break. What’s more, with the crisis, people are eating more at the office than on the premises, they’ve lost the habit of eating there.” Sacha has therefore adapted his restaurant to the habits of his lunchtime clientele, who don’t queue by pre-ordering on DOOD, and therefore save time eating.
“At the beginning, customers couldn’t pay in all areas either, but with the arrival of meal-ticket cards, it’s eased my workload a lot, because they pay right away when they order. Otherwise they’d have to pay on the spot, which took time.” At DOOD, all meal-ticket cards have been integrated, so that office customers can order their meals online using their dematerialized meal-ticket. In 2022, this will become an obligation, as paper restaurant vouchers will be entirely replaced by cards. From now on, the only payment on site will be in cash. “The arrival of meal vouchers as a means of payment was a very good solution.”