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The Global Delivery Provider Landscape
In 2023, the global restaurant delivery market continues its growth trajectory, marked by emerging profitability.
With Angela Coppler on Board, Cousins Maine Lobster is ‘Ready to Rock’
Cousins Maine Lobster is leveraging its non-traditional off-premises operation as it begins a multi-front growth push.
Mars Snacking Taps Uber in New Ad Campaign, Builds on Omnichannel Delivery
Mars Snacking launches new brand experience, providing Skittles product ads to Uber and Uber Eats users.
DoorDash Study Reveals Shifts in How Consumers Shop Online
DoorDash surveyed over 1,200 customers gaining insight into how the on-demand era influences purchase behavior
Uber Eats Bringing Serve Robots to Los Angeles
Uber Eats partnered with Serve Robotics to bring automated deliveries to customers in LA starting in early 2022.
Inspire Brands Unveils “Alliance Kitchen” at RFDC
Inspire Brands unveiled plans for its first multi-brand ghost kitchen in its home city of Atlanta.
Capitalizing on Digital Guests Requires Broad Data, Focused Goals
Savvy operators may have a trickle or torrent of data coming in through increasingly digital restaurant sales and loyalty channels, and using that data to really drive performance is the next trick. How to get there was a key topic of a Food On Demand Conference panel...
Nommi Robotic Kitchen Gears Up with Big Partnerships
There's another new robot kid on the block: Nommi, a fully autonomous robotic kitchen designed to make Michelin-star-quality meals for a fraction of the cost. The promise has grabbed some big attention from Michelin star- and James Beard-winning chef Masaharu Morimoto...
Black & Mobile Founder Stands Out Among Alternative Delivery Services
"Attention is great. We have to be sure to be ready for that attention," said Black & Mobile co-founder David Cabello, right, with Tom Kaiser, Editor of Food On Demand. David Cabello is co-founder with his twin brother of Black & Mobile, the first food...
New Citizens Food Hall Touted by C3 on Culinary Panel at FODC
Citizens New York food hall is the creation of C3 and described as "a flagship shopping center of all our brands," said C3's Joey Simons at the Food On Demand Conference. C3 showed off its new Citizens New York food hall, which combines brick-and-mortar operations...
Grubhub and Foodsby Talk Corporate Delivery During the Pandemic
Delivery executives, an operator and a corporate buyer talk discuss the challenges that faced corporate meal delivery during COVID-19.
Maximizing Efficiency With Virtual Restaurants is FODC Topic
Restaurant industry veterans shared what works and what doesn’t at the Enterprise VR/Ghost Kitchens Strategies Panel at FODC.
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.
Food On Demand Topics
Finance
Sweetgreen Buys Galley Foods Meal Delivery Service
Sweetgreen, the healthy fast-casual brand that’s widely considered an early adopter of tech in the restaurant space, is also thinking big with its purchase of Galley Foods, a Washington, D.C.-based meal-delivery service that uses organic ingredients in its...
Research
“Let it Stew for a Bit’ Recommends Naf Naf Grill CEO
Paul Damico joined Naf Naf Grill as CEO in 2017, only to find the Middle Eastern cuisine brand owned by Roark Capital wasn’t on the online map. “It was like the 1990s. We didn’t have a delivery platform, we didn’t have an app,” he told the audience at the Food On...
The Deliverers
Vromo Partners with Uber on White-Label Delivery
Vromo announced a new delivery partnership with Uber Direct that’s intended to provide white-label logistics solutions around the world. The venture will offer restaurants across the United States access to improved coverage and service levels at what the delivery...
Best Practices
What are your peers doing in delivery? Get some of the best practices out there.
Olo Pay Helps Streamline Fragmented Payments Landscape
Payments aren't the most exciting end of the restaurant industry, it's largely a commodity. Whoever charges the least fees typically wins the contract. That has led to a wildly fragmented industry when it comes to payment. Across franchised brands especially, there...