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The Key to Succeeding in Third-Party Apps? Mark Up Prices Less Than Competitors

By Emilee Wentland

Third-party delivery apps are costly for restaurants, but essential for survival. Panelists talk pricing strategies at the Restaurant Finance and Development Conference.

TouchBistro Survey Shows FSR Faith In Off-Premise

By Adam Wahlberg

The most-used delivery platform isn’t what you think. The trajectory of TikTok usage is what you think.

API Provider MealMe Validates B2B Play With $8 Million Round

By Adam Wahlberg

It started as a food-delivery price aggregator but is now a thriving tech provider.

Fast-Casual Brands Should Be Ready to Adapt, Say Qdoba, Portillo’s Executives

By Matthew Liedke

The brands discuss adapting to trends with new technology and creative social media marketing at the Restaurant finance and Development Conference.

Applebee’s and IHOP Open First Duel-Branded Location in U.S.

By Bernadette Heier

It will combine IHOP’s breakfast and Applebee’s lunch and dinner, with a drive-thru for takeout.

Chef Robotics Prepares To Wheel Into Ghost Kitchens

By Adam Wahlberg

Chef Robotics has made inroads in large commercial kitchens. Now it’s looking at new spaces.

Meet the Robots Serving Students at the University of Minnesota

By Bernadette Heier

The university launched autonomous robot food deliveries on campus —a first for Minnesota—and we went to check it out.

Food On Demand Outstanding Operators features restaurant brands with innovative operations that are taking creative paths to success with delivery and all things off-premises.

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The monthly Food On Demand Podcast covers the latest news at the intersection of food, technology and mobility, plus interviews with industry experts and on-the-ground operators who are reinventing foodservice, retail and consumer convenience. Find us on Apple Podcasts and Spotify.

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Join us for year two of Off-Premises University as we create a new digital content series that you can view from your home or office.

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