Ferran Adrià - Sapiens of food delivery (Bullipedia)

Sapiens of Food Delivery is a research project whose aim is to understand the complex and rapidly evolving food delivery channel through applying the Sapiens methodology created by Ferran Adrià and elBullifoundation. This volume, a study of the economic activity of food delivery, addresses its scope and perspectives from a holistic approach, exploring and analysing all the factors that make up its ecosystem, and the processes and systems involved. It represents an important addition to the extensive reference work that is Bullipedia.

What exactly do we mean by food delivery? What sectors can we compare this activity with and how can we classify it? How has food delivery evolved around the world? Which companies and actors are involved? What are the principal factors conditioning its development? Who orders food at home? What gastronomic offer and experience does it provide? What are the keys to its operation? What is the impact of branding and digitalisation? What strategies and business models exist? Can the profitability of food delivery be ascertained? Is it a new phenomenon or does it have a long history? These are among the questions we pose.   

Food delivery is a complex and dynamic ecosystem experiencing constant evolution and accelerated growth, which has impacts on different economic sectors. The data available to provide answers to our questions had never been collated, nor had global research ever been undertaken that could serve as a basis for understanding the sector. Consequently, it had proven difficult to come to any conclusions concerning the viability of incorporating the delivery channel within conventional catering businesses. In the same way, a lack of information had complicated any decisions regarding the launching of new businesses specifically dedicated to delivery, as well as impeding efforts to identify new opportunities in this emerging market.   

Sapiens of Food Delivery aims to cover this knowledge gap, in the hope that a better understanding of the subject and an appreciation of the feasibility of different strategies and business models serves to provide companies with a clear conception of the possibilities and opportunities that delivery can offer, and of the risks involved.   

The book provides compelling data from the sector, interviews with the 50 or more companies that have collaborated in the project, and compiles numerous examples, both nationally and internationally, of good practice in food delivery of restaurateurs both large and small. Together with the more inspirational accounts, the book also addresses the concerns and worries of this business channel.