He joins the conference once again for a session on reinventing the food sector.
Deliveroo Australia general manager Levi Aron will be joining the QSR Media Sandhurst Conference and Awards on June 20 for a speaking session on food innovation and, subsequently, as one of the panelists during the event’s discussion on next-generation ordering.
For over 18 years, Levi has dedicated himself to delivering results in senior leadership roles including operations, sales, marketing, and customer engagement across the retail and food industries.
QSR Media: How did you get involved in the multi-site restaurant industry?
We launched Deliveroo in Australia in 2015 with only five people in the office. Now, we have around 150 employees and an office in nearly every state, working with over 6,500 riders across Australia delivering from over 10,000 restaurants.
With the multi-site restaurant industry, initially we launched in 2015 with your cult independent burger and pizza brands and challenged the status quo by delivering from restaurants who never did delivery before. In late 2016, we jumped into the multi-site side of the business when we partnered with Guzman y Gomez and Burger Project and launched their delivery options.
Since then, we have built amazing partnerships with the multi-site restaurant industry and today work with most restaurant chains in Australia.
Food delivery will continue to drive growth to the food sector and we will continue to innovate. Our focus is to partner with the best restaurants and food suppliers, provide the largest selection, and deliver a seamless customer experience to people all around Australia.
QSR Media: What particular industry issues or developments are you currently thinking about?
I’m particularly excited about the creative ways the food sector can innovate to transform the way people experience food.
For instance, we are working with our restaurant partners to find new ways to drive growth, such as creating ‘virtual brands’. This allows existing restaurants to increase revenue and customers by offering new or complementary cuisines from their current kitchen, but under new branding. Restaurants use existing kitchen staff and chefs but are able to save on food costs and cut wastage, a significant challenge in the restaurant industry.
One of the biggest growth levers of the industry has been increasing frequency by consumers. We’re seeing that the day is no longer three meal occasions but rather 7-8 different types of meal occasions and so we’re looking at the broader picture of food - not just restaurants; but butchers, juices, groceries, meal kits and beyond. The future of food is being hyper-local - from your staples to your favourites, right to your door.
QSR Media: What are you most excited to do during the QSR Media Conference and Awards in Sydney?
This is our third year partnering with the QSR Media Conference and Awards and I always love attending this excellent event to meet people in the industry, learn about their challenges and pursuits, and have conversations that spark new ideas. We have really great partnerships and attending this event together helps us better understand how we can be an even better partner to them.
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