Segment your customer base for better service.

Customer segmentation in delivery is primarily done by the time of order, the type of order, and the frequency. Each segment has different needs.

The “lunch regular”: he orders 2-3 times per week, always the same dish, between 12pm and 1pm. He wants speed and reliability. The lunchtime sets are made for him.

The “weekend treat”: he orders for Friday or Saturday evening, for 2-4 people, with an elevated basket. He wants quality, choice, and pleasure. The menus charm him.

The “weekly challenge”: he orders out of laziness or lack of time, alone in the week evenings. He wants it simple, good, and inexpensive. Dishes costing less than 12 EUR are his comfort zone.

“Occasional events”: he orders for a match, a birthday, a party. He wants festive formulas and quantities. Packs and platters are for him.

Adapt your menu to these segments: quick lunchtime formulas, weekend sharing menus, solo meals during the week, event packages. Each segment should easily find what it’s looking for.