Nearly 75 percent of all restaurant traffic now happens off-premises. That means almost three out of four orders are through takeout, drive-thru, or delivery.
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Its machines can make 100 pies an hour. One operator is already claiming $86,000 in savings a year.
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DoorDash is raising fees in Seattle again to offset strict gig worker regulations, while advocates say the rules ensure fair pay and protections.
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What used to be Homeward Kitchen is now Golden Corral Favorites and it’s thriving thanks in part to Flybuy’s tech platform.
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It’s betting that one falafel will make you a regular customer and its growth indicates it isn’t wrong.
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As contactless shopping grows, Venhub is rolling out its autonomous Smart Stores in places where convenience is key.
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Labor productivity measurements in restaurants were flat for three decades. Then Covid happened. And after a one-year slump, productivity jumped. The reason is simple: employees are spending less time with in-store consumers, thanks to take-out and delivery, and doing more elsewhere.
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A new Deloitte survey shows that AI is well on its way to becoming commonplace in the industry.
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The tech is getting easier to use and more flexible than ever.
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After the deal closes, Olo will continue operating under its current name as a private company.
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