The Cost of Doing Business - The Financial Side of Food Service Delivery
Chris Lloyd, CAVA’s VP of Finance and Business Development, is faced with a challenge critical to CAVA Grill’s continued growth: delivery. For a quick service restaurant (QSR), the opportunity to capture more customers on a daily basis with delivery is significant, though feasibility and cost considerations for a low-margin offering can make implementation difficult. The two primary options Lloyd presents are in-house or partnership with a national delivery provider. These options become more meaningful when weighed against CAVA’s plans for growth. What delivery option presents the greatest opportunity for success on CAVA’s terms?