London-based on-demand wine delivery service to launch franchise offering

Drop plans nationwide roll-out following successful crowdfunding campaign

On-demand wine delivery app Drop has announced plans to expand across the UK, with a two-pronged strategy that will see the launch of a national franchise programme and series of local ‘dark store’ logistics hubs.

The expansion will see a nationwide roll-out of Drop’s one-hour delivery service, which is based in London’s Covent Garden, and follows a successful crowdfunding campaign that saw the company raise in excess of £500,000.

Franchisees will open their own Drop Wine Bar and Store, which also functions as a delivery hub supported by Drop’s app technology.

In less populated areas, a dark kitchen model will be implemented. The company aims to be operating 85 sites nationally within the next three years.

The first local logistics hub is in Guilford, Surrey, with four new London sites opening this summer. Drop plans to open 15 new franchise sites over the next 12 months across the south east.

Drop was founded by successful restaurateurs and wine enthusiasts Ian Campbell and Will Palmer, whose establishments include seafood restaurant Parsons, The 10 Cases Bistro and Wine Bar and The Drop Wine Bar.

The business has seen a surge in demand since the start of lockdown, tripling its turnover as the call for on-demand convenience grows.

Ian says: “We’re excited to be increasing Drop’s footprint and bringing our expertly curated wine delivery service to wine lovers across the UK.

“We have seen a significant increase in sales over the past year, as customers not only opt for the convenience of one-hour delivery, but also our feature rich virtual wine cellar experience that allows them to discover the unique, quality wines without feeling overwhelmed or confused.

“Lockdown has transformed consumer expectations around convenience and speed of delivery.

“What initially became a solution to supermarket queues and booked out delivery slots has since become a long-lasting shift in customer behaviour.”