Restaurant Operators Accelerate Digital Pace to Match Online, Off-Prem Orders
The digitization of restaurants continues to happen at a rapid rate, meaning restaurant leaders have to keep their heads on a swivel, or else get left behind. Christophe Poirier, chief concept officer for KFC’s spin-off Saucy, gave that sentiment Tuesday during a...
Behind the Scenes With DoorDash, Uber Eats and Grubhub
May 6 might just go down in history for DoorDash. On the same day it shared first quarter financial results—it reported profit of $193 million, a reversal of its loss of $23 million a year ago and announced two major acquisitions. In a move aimed at increasing its...
Tom Brady, Speed and Why Restaurant Operators Need to Understand AI
Who better to explain artificial intelligence to hundreds of restaurant operators than Tom Brady? “I knew Kansas City’s defense better than they knew themselves. I knew their body movements, the way their linebackers moved, the way their safeties moved. I knew...
Tech Upgrades Don’t Need to Be Sexy, Franchise Execs Say
When making investments in new technology, Main Squeeze Juice Co. CEO Jennifer Dodd keeps one essential thing in mind: “We can’t forget we’re in the hospitality business.” No matter how much technology is involved, customers must be at the center. “I love tech. It’s...
Value and Consistency Will Be Critical in 2025 With Potential Challenges in Store
The year ahead may be a challenging one for restaurants, as macroeconomic variables indicate less than promising forecasts. Victor Fernandez, chief insights officer at Black Box Intelligence, shared predictions with an audience at the 2025 Food on Demand Conference...
Outstanding Operators
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.