Improve the Delivery Side of Your Business With a Hyper Local Delivery App

India is turning out to be a hotbed for hyper-local delivery services that are either mobile-or web-based serving millions of users like never before. This year, a lot of brands including Google launched their own app-based local services platform and the services may range anything from food delivery, grocery, logistics services, home services, pharmacy to cashless transactions. The evolution of “Digital India” has only accelerated the efforts leading to a more flexible, service-oriented, solution-focussed and transparent business model in the web-and mobile-based e-commerce sector. As they start to grow, they seem to solve more of the existing local issues. Generating trust amongst customers with respect to the delivery segment is one of the biggest challenges that drive the major players to be active in the market.

With most apps in this niche, you can establish your product, menus, payment gateway, delivery schedule and set up the various branding elements such as logo, colour scheme, etc 到會. You can change the look and feel of your store the way you want. This allows greater control over your orders, product delivery and business in general. As store customization is fast and easy, just with the click of a button, it requires no coding skills, developer or programming team on the part of the service provider.

A few apps are loaded with GPS-based routing and optimisation which means you can access it from anywhere and create routes and plans easily. Efficient delivery is supported by Automatic Order Consolidation and Deliverer Performance Optimisation feature in some mobile apps. Most apps offer service companies with end-to-end dedicated support and customisation.

Any app-based service firms looking to integrate delivery services should look if it can collect information from its POS/Website/App, optimize the delivery system through Route & Deployment feature, one-screen interface and access to all major delivery companies, interface with CRM through Point and Click type interface and capability to hire and organize/manage staff directly from one’s platform.

Most apps, these days, utilize propriety technology to augment the delivery end of business with no capital investment for app installation required at the user end, without any need to depend on on-demand delivery companies with options to build one’s own delivery network.

The ability of the hyper local delivery app to connect with a user’s POS or Web CMS is a welcome feature. This means a company does not have to look for multiple platforms for different features. The delivery app’s API should integrate with major POS systems available at the marketplace. It should be easily customizable with the existing user’s app features to suit requirements.

I used to love Chinese food, the kind that I ate in the elegant Chinese restaurants in Washington, which serve the predictable egg rolls, barbecued spare ribs, chicken chow-mein and egg-foo-yang, and even the door-to-door delivery type in cardboard boxes with the plastic pouches of soy and duck sauce. The exotic smell of the unfamiliar food was always enticing, but now, after one year of eating the real Chinese food, I yearn for the familiar, the simple meat and potato variety.

I have not had a fresh garden salad since I got here – the Chinese boil their salad leaves; they eat very strange foods: last night, the appetizers consisted of the ever present chicken feet, the cold sliced duck with finger thick fat under the skin, a leafy green vegetable soaked in oil, chewy jelly fish, broiled pork on the bone, and some terrible tasting sliced cold cuts, beef tongue and peanuts.

The main courses were pork belly with one inch fat strips; boiled shrimp in the shells; Hainan chicken, which is served cold, totally undercooked with the blood still running in the veins; turtle stew, served with the turtle shell, head, feet and skin; mushrooms and mixed vegetables; some fish which was smothered with bamboo shoots and tomatoes and cooked on the table; crabs in the shell, which had to be cracked with the teeth because no other tools were provided; two kinds of soups; sticky sweet rice; tofu; Chinese steamed bread; and fresh fruit as desert.

I once tried the chicken feet, the white variety, which are served with horseradish sauce; they were eatable, because all I tasted was the sauce, but this is not something I would take a liking to very quickly. Of course, in my position as honored guest at the dinners I attend, I have to eat all the food that is served – once. Then, if I do not like it, I can decline, although that does not always work, because it would embarrass the host if the guests do not like the food he is serving. So, I grin and bear it….

When I came to China the first time in 1989, I made the mistake of pretending that I liked the snake dish that was served, with the result that every meal thereafter contained another snake variety. I am now more careful in my choice of words when I thank the host, but still, I have had to eat some pretty weird stuff: cows veins, fish stomach, fish head, fish eyes, eel, pigeon, turtles, sea weeds, cows throat, heart, lungs, pork intestines, teeny octopuses with their arms all curled up, etc.

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