The independent Gourmet Burger Bar in the bustling community suburb of Moorland Rd, Bath, prides itself on sourcing the best ingredients from local producers, including the meat from a farm in Gloucestershire, baps from an independent Bristol bakery and Halloumi from the Chew Valley.
Dave Talbot, Co-owner of Magu, comments: “The new online ordering system fits us perfectly. It helps us meet the changing needs of our local audience, it’s easy to use, convenient and lets us get to know and understand our customers better than ever before.”
Nick Hucker, CEO of Preoday, adds: “Magu says that it is no ordinary burger restaurant’, and at Preoday, we don’t do ordinary either. We are committed to helping restaurants like Magu push forward into the modern, digital age, enabling them to remain competitive in line with consumer demand and convenience.”
It’s not as catchy as: ‘When is a door not a door?’ (answer, when it’s a jar) but it speaks to the idea that in-car collection, and the technologies that support it, are flexible enough to bend to the needs of a business and its guests.
Delivery can be daunting to the uninitiated, and it might be tempting to sign up with a third-party ordering aggregator that offers the service, such as UberEats, but other options could suit your business and brand better. Here we present three different ‘levels’ of delivery, starting with the most basic – and cheapest method: doing it yourself.