Bento Founder Talks Candidly on Brutal Realities of Delivery
By Nicholas Upton Couple the tough economics of running a restaurant to the lofty goal of a 20 percent margin and then throw in the human capital of delivery on top, and it’s no wonder half of restaurants fail in the first two years. And even with all the clamor for...
When It Comes to the Environment, Is Delivery a Solution or a Detriment?
By Tom Kaiser Blue Apron portrays an altruistic vision of its future—and our collective futures—in a world where individual meals arrive at our front doors, rather than spending weeks traveling through the established grocery-store system. In a wholesome video titled,...
In Third-party Delivery, Where Does Loyalty Lie?
By Laura Michaels Many restaurant owners get into the delivery game with the goal of expanding their brand’s reach, citing increased exposure to customers over expectations of greatly increasing revenue. They justify possible concerns over quality control and menu...
Facial recognition scans speeds up delivery of food in fast-casual setting
By Nancy Weingartner At one time we were all content to just have “everybody know our name” at hospitality locales, now we want them to remember our face. UFood Grill, a fast-casual healthy restaurant chain where every menu item is under 700 calories, is introducing...
Amazon’s High-Tech Grocery Foray
By Tom Kaiser Low margins, enormous overhead, perishable inventory, cutthroat competition and crabby customers are just a few reasons the grocery business isn’t easy. But that’s not deterring Amazon’s most recent example of relentless expansion in its hometown 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.