Opening your dark kitchen and being overwhelmed, shortly after, by a pandemic. It's what happened to Marco Caputo, co-founder of 85.pizza, an emerging food reality born in Milan on February 12, 2020, when we say perfect timing.

Fortunately, from the beginning, Marco and his partners had focused on the quality of deliveries, along with the care in the choice of raw materials. It is precisely about green and cost-effective deliveries that we talk to Marco.

You have been working with Askoll and Hotbox for many months now: what are their strengths?

What struck us most about our eS_pro is the batteries' efficiency that allows us to do the full daily service without changing or recharge them. And, speaking of charging, the convenience of the plug and play connector is priceless.

The reduction in fleet management costs also stands out. We knew that we would save on petrol with electric scooters, but few people know that maintenance costs are extremely low.

Finally, one of our goals was to bring home the pizza experience served at the table. Thanks to the combination with Hotbox, we have achieved the goal.

85.pizza was born shortly before the start of the pandemic, but you had previous experience in the restaurant business. In your opinion, what has changed for catering after Covid?

At the operational level, the work has become much more complicated - just equipping with masks and PPE required a great deal of effort.

On the other hand, one thing that has changed positively is the relationship with the customer, now much more attentive to the quality of the product and the experience. If before ordering at home was necessary to speed up dinner preparation to have more time for themselves, now people choose delivery to make an evening more satisfying, for the taste to taste new food if we also want to travel with the mind. In short, delivery is chosen to live an experience.

 

So, how do you imagine the future of food delivery?

In my opinion, the growth trend of food delivery will continue even after Covid because people have acquired new habits that will tend to remain in the future.

If, until now, customers have focused only on the product, they will be more careful about the whole experience in the future. Food delivery will have to involve them more and more. The main challenge will be to humanize the experience by managing to bridge the intangibility, the lack of human relationship with the restaurateur typical of delivery.