The Rise And Rise Of Food Delivery Apps
WINE&DINE|November - December 2019
In much less than a decade, online food delivery services have changed the way we eat and entertain, and the way restaurants do business. What else is in store?
Therese Tay

Once upon a time, a late-night craving means either having to change out of your PJs to go get it yourself or going to bed hungry. Now, not only can you get your desired meal delivered right to your doorstep, you have a plethora of options—from fast food and hawker fare to Michelin-starred dishes and trendy bubble tea—to choose from.

The food delivery market here has truly exploded in recent years, starting in 2012 when foodpanda came into the picture. Then, the only players offering regular, on-demand food delivery services were fast-food chains and a smattering of privately operated ones by a handful of restaurants.

Deliveroo joined the fray in 2015, along with honestbee, which has since shut its food delivery operations in Singapore. UberEats was rolled out the next year, only to cease operations when ride-hailing company Grab took over Uber’s operations in Southeast Asia in March 2018—this resulted in GrabFood.

It’s easy to see why players want a piece of the online food delivery pie. Revenue in this sector in Singapore, growing at an annual rate of 17.9 per cent, is expected to swell to US$316 million by 2022, according to market research firm Statista.

Naturally, the face of F&B has changed, along with the habits of diners. While diners want their food faster and at the same dine-in quality, they also expect to pay an affordable price for it. Not only do delivery providers have to keep up, restaurants and stalls are forced to adapt to the new demands as well.

Konstantino Blokbergen, the founder of bakehouse and restaurant Firebake, sees the delivery platforms as avenues that have helped his business grow closer to existing and potential diners. “By using these delivery apps, we are able to increase our visibility, and we’ve also benefitted from some incremental sales at the beginning, since more focus are usually given (by the platforms) to new restaurants at the start of marketing,” he shares. Firebake is currently on two delivery platforms—GrabFood and Deliveroo.

Continue reading your story on the app

Continue reading your story in the magazine

MORE STORIES FROM WINE&DINEView All

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

1 min read
WINE&DINE
April - June 2021

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

1 min read
WINE&DINE
April - June 2021

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

7 mins read
WINE&DINE
April - June 2021

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

7 mins read
WINE&DINE
April - June 2021

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

8 mins read
WINE&DINE
April - June 2021

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

6 mins read
WINE&DINE
April - June 2021

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

7 mins read
WINE&DINE
April - June 2021

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

7 mins read
WINE&DINE
April - June 2021

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

4 mins read
WINE&DINE
April - June 2021

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

7 mins read
WINE&DINE
April - June 2021