A new food delivery platform, Providoor, has landed in Melbourne bringing fine dining from some of Melbourne’s best restaurants straight into people's home kitchens.
Founded by chef owner Shane Delia of Maha, the platform offers an experience unlike all others, in a win win for both chefs and foodies.
Meals are prepared by restaurant chefs at participating restaurants like Cumulus Inc. and Supernormal, and have been designed to travel to arrive at their best. So say goodbye to soggy or sad food. Instead, diners become part of the experience putting the finishing touches to their makeaway and plating it when it arrives. With orders placed 24 hours before it even gives time for the anticipation to build.
The new delivery service also takes just 15% in commission, unlike other food service delivery platforms with crippling 35% commissions, making it a no brainer for restaurants looking to get into delivery.
Being a chef ownerhimself Shane Delia empathises with the pressures of high end food delivery, “I have experienced the winless battle many venues face when contemplating the broken hot food delivery market. Apart from the financial impact there is also the damage to the brand, as the venue has little control over the end users experience and the quality of the product when it arrives, semi warm at home. It’s a prospect that just doesn’t stack up.”
There's even a grocery and homeware section, allowing foodies to stock on select meat, pickles and charcuterie as well as fruit and vegetable boxes; and bottled Everleigh cocktails.
With the global COVID crisis hitting the restaurant industry hard, many restaurants have been forced to pivot to delivery to sustain their business and staff through prolonged periods of shutdowns and uncertainty.
Local initiatives like this, that build in quality and trust and sustain customer's loyalty to local restaurants, with the longevity to last through and beyond the crisis can only be a good thing.
Restaurants already signed up to Providoor include Cumulus Inc., Supernormal, Sunda, MOVIDA, Maha, Flower Drum, Estelle, The Everleigh and Tipo 00. With more to be announced soon.
From fish and locally grown vegetables, to restaurants and fishing trips, here are the food and drink experiences to try in the picturesque coastal Venetian town, known as 'Little Venice', picked by The New York Times as the top travel destination for 2022.
As Scotland's restaurants prepare to reopen with restrictions, the country's foremost chef, Tom Kitchin, says 'enough is enough' and demands that restaurants be allowed to open fully. Here's the full story.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.