Providoor expands offering to NSW
Premium meal delivery service Providoor is expanding to NSW, launching just in time for deliveries this weekend. Founded by chef Shane Delia, Providoor launched in Melbourne in 2020 with some of Melbourne’s best restaurants on their roster, including Di Stasio, Entrecote, Maha, Flower Drum, Cumulus Inc, Tipo 00 and Supernormal.
Providoor Sydney will launch with an impressive menu of partners. These include Cirrus, Monopole, Yellow, The Apollo, Cho Cho San, Icebergs Dining Room + Bar, Golden Century, Spice Temple, Rockpool and Ciccia Bella, with more to be announced soon.
You provide the finishing touch
Prepared by restaurant chefs and delivered via certified cold freight, the at-home meals eschew the ready-to-eat status quo. They’re made to be finished by the customer in their own kitchen. This actively involves people in a premium cooking experience while also giving them as close to an in-restaurant meal as possible.
“Our initial plans had us launching in NSW later in the year,” says Delia. “However, with much of the state under tough lockdown restrictions, we’ve fast-tracked that.
“Sydney is home to some of the best restaurants in the world. After the success so many Melbourne restaurants continue to see on the Providoor platform, I’m looking forward to Sydney restaurants seeing similar results.”
Just as the chef intended
It’s an industry-led solution to a troubled delivery model, in which hot meals are often delivered by third-party services. Providoor was developed by chefs and restaurateurs with a quality end-product as top priority, along with greater fairness around fees. Providoor takes 15 percent commission; other foodservice delivery platforms charge up to 35 percent. Ultimately, the aim is to ensure the meals are enjoyed just as the chef intended.
“Last year, amid lockdown, we moved quickly to an at-home offer,” says chef and owner of Bentley Restaurant Group, Brent Savage. “The biggest hurdle was how to get our food to the diner at home. Providoor is providing that solution. It will not only ensure our food is delivered to the standard we want; it will also help us reach a new audience.”
Icebergs owner Maurice Terzini says Providoor is providing his business with a platform that delivers their product to the same standard as they would in their venues. “It also generates another stream of revenue that can only add value to our restaurants in future,” he says.
Not just a quick fix
The global COVID-19 crisis hit the local restaurant industry hard, forcing a reimagining – from the top to the bottom of the industry – for the future of dining both on premises and at home. However, Providoor is not just a temporary COVID-19 fix; founder Delia believes that Providoor will continue to have a place in the industry beyond the pandemic.
“Providoor wasn’t set up as a quick fix,” he says. “We have a long-term strategy and our expansion to NSW is the next step. Providoor offers a connection between the at-home diner and the chefs and restaurants. It’s a chance for them to participate in the process and, most importantly, enjoy the high-quality meal they’re after.”
Providoor takes orders by 4pm for next day delivery in Sydney metro, regional NSW and Canberra. Food is delivered via certified cold freight for a flat delivery fee of $16.50. For more information or to place an order, click here.