Jumia Foods, a market place for restaurant has recorded 120 percent increase in its volume of orders made on the platform in 2018 owing to the provision of more food offerings and payment options.
Jumia has also launched a late-night delivery service to enable customers to order food up until midnight.
“We have been around for six years and 2018 is our best year. The late night delivery combined with initiatives like greater customer accessibility, more payment options, more locations, lunchtime deals, seasonal deals and new related Jumia Party led to over 120 percent increase in the volume of orders,” Guy Futi, managing director, Jumia Foods said during a press briefing in Lagos recently.
“We are getting many assortments as possible by bringing KFC, Krispy Kreme amongst others on board. Our focus is to expand the food offerings and we have seen lots of sale on the Jumia party where clients can order the kind of drinks they want from alcoholic to non-alcoholic drinks to their homes.
“Our delivery has been very efficient through our push to integrate the riders into the Jumia family. We have worked with our third party vendors to provide our drivers with bikes and incentives to improve on delivery time,” Futi said.
Speaking on how the organisation ensures that quality foods are being supplied in its market place by restaurant’s on board, he stated that Jumia conducts a routine checks on vendors and restaurants as well as a monthly customer satisfaction survey.
Chioma Odimegwu, head of marketing, Jumia Foods said “we are trying to be the convenient option for people in places that is not convenient to easily get food to eat. We are soliciting for restaurants that runs for 24 hours to ensure people get the options they want.”
On what to expect in 2019, Odimegwu said that operational efficiency will be an integral part of the company’s focus in 2019.
“In 2019, we are looking forward to welcoming a new and exciting restaurant/vendor on board within the month. We will also be engaging new partnerships across other industries to provide added value to customers, on-boarding more restaurants with longer and later open hours, more focus on corporate catering offerings, encouraging closer relationships with our customers and restaurant vendors.”
Josephine Okojie
