Speaking on opening day of the Food On Demand Conference, Adam Brotman and Andy Sack, co-founders of consultancy and AI lab Forum3, discuss how restaurant operators can better apply artificial intelligence tools to their businesses.
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Leaders from Main Squeeze Juice Co. and Qdoba share how they’re using tech to enhance, not replace, the guest experience.
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Traffic is down across the industry for a few reasons: an oversupply of restaurants, the growing cost of meals, and inflated wages.
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Apex rolls out new lockers designed for optimal flexibility and data gathering.
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FODC panelists from Shake Shack, Serve Robotics, and Wing ponder the big questions.
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Top leaders at Dog Haus, Playa Bowls, and Taco John’s share their off-premises strategies at FODC.
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Part one of a recap of the Food On Demand Outstanding Operators program, highlighting brands that are excelling in innovation through technology integration and off-premises operations.
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While mature markets are hitting growth ceilings, emerging markets continue to demonstrate explosive potential, creating distinct strategic challenges and opportunities.
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Delivery.com. understands that ordering can mean different things to different people. That’s why it is making a variety of options available to brands with a suite of tools that encompasses either humans or AI, or both, for phone-ordering or dispatching. The company’s hybrid model, combining live agents and advanced AI, is designed to generate incremental revenue, reduce costs, and elevate the guest experience across ordering and operations. Restaurant technology companies can also partner with the company to integrate AI-driven voice and phone solutions, and expand support capabilities, such as dispatching […]
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A bag of pumpernickel bagels in the breakroom isn’t going to cut it anymore, not if healthy employee morale and retention is your goal.
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