The Latest News
OOMI Evolving the Original Ghost Kitchen Model
OOMI Digital Kitchen is building what it calls an evolved ghost kitchen model in Dallas.
New Survey Shows Delivery Appetite Still Growing
A new consumer survey from Deliverect shows that interest in delivery and takeout is still increasing.
Serve Robotics Adds Former DoorDash Exec as CRO
Former DoorDash executive, Prahar Shah, has joined Serve Robotics as its chief revenue officer.
Franklin Junction Expands with Hooters, Nathan’s Famous
Franklin Junction is expanding its partnership with Hooters and Nathan’s Famous.
Exclusive Research Reveals Details About Ordering Habits
“To the victor goes the wallet,” read the headline on exclusive research prepared by SeeLevel HX and presented by Food On Demand at the conference April 1, and the victors in the food delivery business are clear—so far. According to respondents in Minneapolis and...
Delivery Dudes Boss Jabs Underbelly of Delivery Explosion
In case anyone was overwhelmed or even jaded by the shiny, giant delivery players speaking on stage at the Food On Demand Conference today—Grubhub, UberEats, Postmates, Google and their impressive peers—along came Delivery Dudes’ founder Jayson Koss, speaking truth to...
‘Sharpen Your Pencil’ Falls on Deaf Ears for Grubhub Exec
Since Seth Priebatsch, founder of LevelUp, joined Grubhub after his company’s acquisition, he’s been bombarded by requests from restaurant operators to give a discount. What he’s heard most often: “Sharpen your pencil,” he said during the second day of the Food On Demand Conference, but he joked there’s a problem with that phrase. “I’m a millennial so I’ve never even used a pencil!”
Hospitality Must Be at Heart of Delivery, Chef Orkin Says
When famed ramen chef Ivan Orkin opened a tiny ramen shop in a suburb of Tokyo in 2007, he’d look out his shop window and see an old lady who ran a tobacco store. “This old lady and I became fast friends,” he recalled to the opening day audience at the Food On Demand...
Delivery Biz in Third Inning, Food On Demand Speaker Says
Owning the customer is critical for restaurant operators as the delivery and mobile ordering business evolves, said Andrew Charles, senior analyst for Cowen & Company, in opening remarks at the Food On Demand Conference in Chicago today. “The best thing that...
Postmates Launches “Party” Delivery-Sharing
Combining proximity-based aspects of Tinder and Nextdoor with food delivery, Postmates’ new “Party” feature gives customers the ability to save money ordering from popular restaurants by showing a list of places people in in your neighborhood are currently ordering...
DoorDash Passes Grub in Delivery Market Share
DoorDash has now edged ahead of Grubhub with 38 percent of the U.S. restaurant delivery market, according to revised data from last year’s Edison Trends market share report, which was updated. Grubhub is now second, at 27 percent; with UberEats in third at 25....
FoodBoss Aims to be Kayak of Food Delivery
Michael DiBenedetto, the co-founder of delivery aggregator FoodBoss came up with his business idea when facing the conundrum of a group order. Everyone had their own apps, their own accounts and preferences, but he wanted to filter his delivery options as one would in so many other digital retail experiences.
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.
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The Deliverers
Grubhub, Cartken to Expand Robot Campus Delivery
After a successful test of a robotic delivery partnership at Ohio State University, third-party delivery operator Grubhub and robotic delivery startup Cartken are ready to expand to campuses across the country. Grubhub, which is already partnered with more than 250...
Best Practices
What are your peers doing in delivery? Get some of the best practices out there.
Nearing 100 Units, Halal Guys CEO Talks Ghost Kitchens, Real Estate
The Halal Guys is closing on 100 locations as opens 30-40 units over the next five years. The New York-based brand is continuing testing inside three ghost kitchens and is exploring new drive-thru locations.