Two entrepreneurs reveal how they increased revenue and operations with the help of the app
When he started making sushi to sell, in 2015, Filipi Ricardo de Souza only had his wife in the kitchen and on the motorcycle: she was the one who was going to make deliveries from Dozo Sushi, in Florianópolis (SC). Today, they run three stores that operate only with delivery, have 30 employees and a monthly turnover of R$ 500 thousand. “I can say that 50% of this success was our effort and 50% came from iFood”, says the entrepreneur.
In 2018, Dozo Sushi joined the platform to boost orders during winter, a time of low demand. Sushi, in fact, is the champion of Japanese food orders on iFood. “I downloaded the app, saw that it had cool restaurants and decided to try it out,” says Filipi. “In one week, the number of orders doubled. After a while, I received more orders through iFood than through our WhatsApp.”
Four months later, he and his wife hired their first employee. And, over the years, they grew to keep up with the increase in demand. “The app gave a lot of visibility to the business and encouraged us to always improve, because our goal was to be a super restaurant”, he says.
With the goal of serving 600 orders per day, Dozo optimized its processes, invested in offering a good experience to customers and got there. But the story doesn't end here. “Now we are going to become a franchise”, reveals Filipi.
Galeto traveling!
Also in Florianópolis, Fabrício Barni ran the Meu Cantinho steakhouse, founded by his father in 1987, when he found out about iFood, in 2019. “We were already making deliveries, but at that time it was 'takeout', we didn't call it delivery”, have fun. “I wanted to keep up with the evolution of things, so we joined iFood to follow the trend.”
Right from the start, the experience was so positive that they were encouraged to put the other unit (which was not “to go”) on iFood as well. Result: the steakhouse's revenue doubled. “iFood was a great partner, especially during the pandemic, when we closed the restaurant. When we reopened, the restaurant reduced from 300 to 60 seats, so delivery continued to be important”, says Fabrício.
He says that the most popular items for delivery are entrecôte (a boneless cut of beef, from the rib area) and chicken. “After the pandemic, delivery doubled, and today represents 40% of our revenue”, says the entrepreneur. “A lot of people who weren’t in the habit of ordering tried it and saw that it was good. I remain firm and strong at iFood and will continue to do more promotions and offers to increase sales.”
The profile of medium and small restaurants on iFood
86% of the restaurants on the app are medium or small*
*Data from January 2022
Where do they concentrate
- São Paulo
- Rio de Janeiro
- Minas Gerais
- Paraná
- Rio Grande do Sul
- Santa Catarina
- Bahia
- Goiás
- Pernambuco
- Federal District
What is your specialty*
- Snacks 23%
- Brazilian food 15%
- Sweets and cakes 10%
- Pizza 9%
- Acai 7%
- Lunchbox 4%
- Japanese food 4%
- Savory 2%
- 2% Burger
*Data from 2021
What do they sell most?
- Refrigerator
- Meat
- Dessert
- Chicken and poultry
- Juice, vitamin and coconut water
- Hamburger
- Wrap
- Water
- French fries
- Fish and seafood
Source: iFood
