Snackdash mitigates employee migration — at least during work hours
By Nancy Weingartner Want to get more productivity out of your employees? Then let them eat cake — or sliced Fuji apples or drink Red Bull. Just don’t make them leave the workplace on company hours to forage for themselves. “The idea behind it,” says Snackdash CEO...Food On Demand News Briefs – January 2017
Alexa, remember that sushi restaurant I like so much? Order a spicy tuna roll Amazon Prime members in 20 cities can use their Echo or Echo dot to voice-order their next meal from one of the restaurants on Amazon Restaurants, but only from restaurants they’ve already...
Finding the Goldilocks of delivery packaging
By Nicholas Upton We’ve all been there. You order delivery or carryout and eagerly open the bag to find not the beautiful restaurant presentation, but a soggy mess. If you’re on the receiving end, you don’t want a soggy mess, but even more important, no restaurant...
Green Blender delivers the gateway drug to healthy eating — smoothies
By Nancy Weingartner Jenna Tanenbaum, 28, and Amir Cohen, 32, launched their smoothie delivery business, GreenBlender, with a $500 ad budget slated for Google ad words and a website. It was a lean start, Tanenbaum admits, and just two-and-a-half years ago, they were...
Third-Party Delivery Upending Restaurant Industry
By Tom Kaiser You would have thought the restaurant analysts were reading lines from the movie Twister, specifically the part where Dusty tells Bill the monster storm is headed right for them. Alas, experts from The Boston Consulting Group were telling a room full of...
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.