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Input Pressures, Shifting Demand Shape Catering Industry

By Hans Lammeman

Research shows that catering revenue is growing, but persistent food costs and uneven demand complicate the industry’s recovery.

WOWorks’ Growth Strategy: 3PDs, Co-Branded Stores and AI

By Hans Lammeman

CEO Kelly Roddy credits an aggressive approach to online ordering, off-prem channels and experimentation with artificial intelligence as factors fueling WOWorks’ recent growth spurt. 

‘We Screwed Up’: DoorDash Reaches $131.5M NYC Settlement

By Hans Lammeman

DoorDash announced Tuesday that it reached a $131.5 million settlement over compliance concerns regarding compensation of delivery workers in the nation’s most populous city. 

The Courier Cost Equation is Changing

By Peter Backman

If courier costs keep rising faster than order values, platforms have few places to recover the difference. They can charge customers more, raise commissions, lean more heavily on advertising and paid placements or take it out of their own margins.

Pure Green ‘Going All In’ on AI, CEO Says

By Hans Lammeman

Pure Green CEO Ross Franklin explains how AI reshaped the brand’s corporate operating structure and management workflows.

Hungry Howie’s Opts for Hybrid Delivery Amid Tech Revamp

By Hans Lammeman

Shortly after entering a partnership with DoorDash to refresh its digital presence, Hungry Howie’s became the latest and largest national pizza chain to partner with Cartwheel.

Cava SVP Explains Strategy Behind In-Person Events

By Hans Lammeman

Cava’s Mediterranean Summer Supper Series brought together nearly 300 guests in person but garnered hundreds of millions of online impressions. Senior exec Nitya Madhavan shares the strategy underpinning the emphasis on events.

It’s no secret that catering holds enormous potential for restaurants. However finding solutions to support both large and small restaurants succeed can be a challenge. Let us help!

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