Leading Take-Out Service Providoor Launches In Sydney To Deliver Restaurant-Quality Feasting From Sydney’s Top Chefs

In the midst of prolonged confinement, when every night is spent at home, a meal in a restaurant like Cirrus, Cho Cho San or Rockpool makes you dream.

The Providor premium meal delivery platform launches in Sydney this weekend, turning that dream into reality. Providoor offers dishes prepared by major Sydney restaurants including Cirrus, Monopole, Yellow, The Apollo, Cho Cho San, Icebergs Dining Room and Bar, Golden Century, Spice Temple, Rockpool and Cicciabella, to diners at home.

It’s the idea of ​​Shane Delia, chef-owner of Melbourne’s Maha, Maha East and Maha Bar Middle Eastern restaurants, and co-owner of Providor. He came up with the idea for a premium delivery service as the hospitality industry turned to takeout during the nationwide lockdown in March 2020.

“I am more than excited to expand Providdoor to New South Wales,” said Delia, adding that he had accelerated plans for the launch of Providdoor in Sydney in response to the city’s prolonged lockdown. “Sydney is home to some of the best restaurants in the world, and after the success that many Melbourne restaurants continue to see on the Providor platform, I can’t wait for Sydney restaurants to see similar results.”

So how does it work? The dishes are prepared by chefs in the restaurant’s kitchens before being delivered by cold freight to the customer, who then puts the finishing touches on each dish before serving. Orders are taken before 4 p.m. for next day delivery to the Sydney Underground, NSW and Canberra areas. You can place orders in Sydney from June 21st.

The platform first took off in Melbourne, delivering meals prepared by top restaurants including Cumulus Inc, Supernormal, Maha, Entrecôte, Longrain and Gingerboy. Importantly, it has so far generated $ 40 million in much-needed revenue for the city’s besieged hotel industry.

Providoor offers restaurants a way to preserve the quality of their food during the delivery process without paying exorbitant fees to third-party vendors. The platform takes a 15 percent commission, compared to 35 percent charged by other food service delivery platforms.

Another of Providor’s launch partners is Icebergs Dining Room and Bar, an iconic Bondi Beach establishment. “Providor gives us a platform that will deliver our product to the same level as we would in our restaurants,” says owner Maurice Terzini. “It also generates another stream of income which can only add value to our restaurants in the future.”

Delia designed Providor as a long-term business venture rather than a short-term solution to a problem created by the pandemic. “We have a long-term strategy and our expansion into New South Wales is the next step,” he says. “Providor offers a connection with in-home dining to chefs and restaurants. It is a chance for them to participate in the process and most importantly to enjoy the high quality meal that they are looking for.

Providor will be adding new restaurants to the lineup in the coming months, so stay tuned.

Providoor takes orders before 4 p.m. for next day delivery to the Sydney Underground, NSW and Canberra. Food is delivered for a fixed fee of $ 16.50. Sydney restaurant orders will be taken from Wednesday July 21.

sydney.providor.com.au


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Alan Adams

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