The Food On Demand Podcast covers the latest news at the intersection of food, technology and mobility, plus interviews with industry experts and on-the-ground operators who are reinventing foodservice, retail and consumer convenience.
In this episode, Cynthia Hollen, CEO of Mavi.io, shares how in-car ordering is changing the game for consumers. We explore the growing demand for seamless ordering as people look for ways to streamline the process without reaching for their phones. From the rise of pre-ordering after the pandemic to discovering best practices for the future, we dive into the ongoing evolution of the industry.
Jenifer Kern, CMO of Qu, joins us to unpack key insights from Qu’s 2025 State of Digital Report. We dive into the major trends shaping the restaurant industry—from the shift from third-party to first-party ordering, AI adoption, the rise of kiosks and smart kitchens, and more. Plus, how success hinges on how effectively restaurants can unify and activate their data.
Industry veteran and current catering consultant Jim Rand shares lessons from building and scaling catering programs at brands like Panera Bread and PF Chang’s. Jim walks us through how to build a robust program—from understanding production and technology integration to menu adaptation—and how operators can use tools and online ordering systems to streamline operations. He also dives into marketplace strategy, self-delivery vs. third-party fulfillment, and what’s needed to stand out in the competitive landscape.
Join Fred LeFranc, CEO of Results Thru Strategy, as we explore the adoption of agentic and generative AI, the impact of robotics, and how restaurants are navigating the value wars. Plus, Fred gives us a look at what's driving success at brands like Chili’s in today’s competitive market.
Anna Tauzin, CMO of Molak Corporation explores the differences in restaurant marketing strategies for small, local businesses versus larger brands, focusing on community engagement and standing out in a competitive market.
Jenn Saunders-Haynes, director of global catering at Subway, explores how catering has shifted with evolving consumer demands for speed, quality, and accuracy. She shares how Subway adapts through tech and compelling food visuals and gives valuable advice for operators.
Maia Tekle of Science On Call explores the tech challenges restaurants face and shares strategies for managing them. Learn how to tackle common hurdles and streamline operations in today’s fast-paced restaurant world.
Meet your hosts!
Meet your hosts, Managing Editor Bernadette Heier and Associate Editor Adam Wahlberg, your guides to the future of dining. Together they serve up insights on off-premises operations and the evolving digital dining experience.
From ghost kitchens to digital menus, and from delivery logistics to customer experience, Bernadette and Adam are diving into the topics that matter most to restaurant owners, operators, and innovators. With their finger on the pulse of the industry, they'll share insider knowledge, expert interviews, and real-world examples of what's working – and what's not – in the rapidly changing world of foodservice. Whether you're a seasoned pro or just starting out, tune in for actionable advice, fresh perspectives, and a healthy dose of enthusiasm for the future of dining.
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Christine Schindler, CEO and Cofounder of PathSpot, discusses the complexity of food safety in today’s omnichannel restaurant environment and how she created a tech solution for real-time monitoring to reduce the risk of foodborne illnesses
Andrew Garfrerick, Papa Johns International Head of Delivery Strategy, dives into their hybrid delivery strategy, how the brand leverages technology to adapt to new generations in a competitive market, and explores the future of pizza delivery innovations.
Deborah Matteliano, Global Head of Restaurants at Amazon Web Services discusses how AI, predictive ordering, and chatbots are transforming the restaurant industry, plus dives into the future role of tech in hospitality. She also shares valuable, actionable leadership tips for women in tech, focusing on confidence, resilience, and empowering others.
Geoff Alexander explores how Wow Bao is redefining the restaurant experience through non-traditional locations, technology, and gamification in the metaverse.
Sabin Lomac discusses how Cousins Maine Lobster's food truck and brick-and-mortar business model is profitable for franchisees. Plus, gain insights from their Shark Tank experience and gain valuable advice for aspiring entrepreneurs.
Gracie Prasanson discusses how Jason’s Deli continues to excel in off-premises operations. She dives deep into catering, sharing best practices for this growing sector, and highlights how technology and a hybrid delivery fleet can help scale your on-demand business.
Meredith Sandland and Carl Orsbourn chat about all things off-premises and their new book coming out in 2023. Our hosts also cover the Kroger-Albertsons mega merger and Reef hitting a municipal snag in Texas and Pennsylvania.
Abhinav Kapur of Bikky thinks brands should use every piece of data they can gather to make strategic decisions, especially through the Bikky platform. They also cover MrBeast filing suit against Virtual Dining Concepts and Domino’s signing with its first third-party delivery provider—Uber Eats.
Michael Boyen of Shake Shack sits down with our hosts and talks delivery vs in-store orders in a post-covid world. They also cover Instacart’s big IPO and Kitchen United CEO Michael Montagano departing for Dog Haus.
Natha Dempsey, president of the Foodservice Packaging Institute talks new products hitting the market, and the rising issue of so-called forever chemicals
Rob Carpenter, founder and CEO of Valyant AI, talk DoorDash and Uber Eats starting nationwide shipping, and a new study showing drones emitting much less carbon during deliveries.
Khanh Nguyen, founder and CEO of Zalat Pizza, speaks to solely using third-party delivery and chats with our hosts about the Daily Harvest foodborne illness outbreak, Kwali’s kitchen computer vision, Wonder’s eye-popping valuation and Just Eat Takeaway’s stock dropping on Grubhub sale concerns.
Alex Vasilkin, co-founder and CEO of Cartwheel sits down to chat the future of in-house delivery and new product improving delivery and takeout food quality, Deliverect’s virtual restaurant marketplace, Uber’s nationwide shipping and Dexai kitchen AI.
Noah Glass, CEO and founder of Olo, which is the largest restaurant delivery software player in the industry is our featured guest this week. The crew discusses Google’s latest moves in delivery, the opening of the first DoorDash Kitchens in California and Grubhub’s difficult third quarter that’s led many to question the delivery space’s long-term prospects.
Kristen Barnett, founder and CEO of Hungry House, is interviewed by our hosts. They also cover McDonald’s hitting a huge digital sales milestone, a partnership accelerating the move to sustainable delivery packaging and the latest automation advancements from Miso Robotics.
Zhong Xu, founder of order integrator and delivery experience company Deliverect is interviewed about the competitive restaurant technology space, where the market is going and novel delivery use cases from across Europe.
Jason Chen, CEO of JustKitchen, sits down to chat about his Taiwan-based ghost kitchen brand that’s now expanding into North America. They also cover Starship raising $100 million, DoorDash buying Bbot, the possible implosion of Buyk and the impact of rising gas prices on delivery drivers.
