The Latest News
Sandland: Are Ghost Kitchens Dead?
Ghost kitchens are still restaurants, and still dependent on unit-level economics to survive and scale.
Panelists Discuss Negotiating Delivery Contracts and Why Reconciliation is Top of Mind
Industry experts dive into challenges and strategies in negotiating third party delivery contracts, and how automating reconciliation can aid restaurants.
Industry Insiders Say Brands Should Look Beyond Rewards for Loyalty Programs
Industry experts discuss why they believe loyalty should go beyond discounts.
Uber Eats Adds Big Lots to the Platform
One can get a lot at Big Lots, and now that massive selection is available on Uber Eats.
Experts Debate Tactics to Boost Delivery Economics
Three delivery, pricing and operations experts shared the latest tactics for improving delivery economics for restaurants.
ItsaCheckmate, Juicer Integrate Automated Pricing
ItsaCheckmate integrated Juicer’s revenue management into its platform.
DoorDash Expands Alcohol Delivery to New Jersey as Demand Persists
The e-commerce company expands alcohol delivery in the Garden State, while also highlighting efforts to prevent underage drinking.
Remy Robotics CEO Talks “Robot-Ran” Restaurant Concept in NYC
Remy Robotics launches ‘Better Days” a fully autonomous, health conscious restaurant brand for takeout and delivery.
Smashburger Taps Curbit, Bridging Gap Between Digital Operations and Physical Kitchen
Utilizing AI-powered order throttling, the platform synchronizes online order “promise times” with real-time kitchen capacity.
Lunchbox Leans into ‘Boring is Sexy’
Lunchbox founder and CEO Nabeel Alamgir is debuting a more measured tone in restaurant tech.
Modern Market Eatery Opening First Drive-Thru
Denver-based Modern Market Eatery is opening its first drive-thru location in Colorado Springs.
Navigating the Global Maze of Restaurant Delivery Charges
A decade of delivery evolution has woven a complex web of charges, driven by the pursuit of breakeven and eventual profitability.
RFDC Recap: Restaurant Automation, Who’s Time Has Come?
At the Restaurant Finance & Development Conference, Sharon Zackfia dove into why restaurants are increasingly looking into automation and what types of restaurants are more likely to benefit from this trend.
Starting in September
Off Premises University is a new digital content series designed to inform and educate restaurant operators on some of the most critical off-premises issues affecting their business and the best practices to address them.
Calling Out All Outstanding Operators
Food On Demand Outstanding Operators is a new program recognizing 20 restaurant operators breaking new ground and taking a creative path to success with delivery, takeout and off-premises operations.
Food On Demand Topics
Finance
Around the Restaurant Industry at RFDC
Stagnant foot traffic, an uneven post-COVID recovery, the rise of automation, and a drive for experiences over things were the key themes at this year’s Restaurant Finance & Development Conference.
Research
Report Predicts Doubling of North American Delivery Market
A new market report from Research and Markets says the North American online food delivery market could more than double by 2028.
The Deliverers
Uber Eats Adds Big Lots to the Platform
One can get a lot at Big Lots, and now that massive selection is available on Uber Eats.
Best Practices
What are your peers doing in delivery? Get some of the best practices out there.
Experts Debate Tactics to Boost Delivery Economics
Three delivery, pricing and operations experts shared the latest tactics for improving delivery economics for restaurants.
