A pizza delivered to your dorm room requires having to “pay the roommate tax,” says Matt Crumpton, CEO of D.P Dough. In other words: “You’re a jerk if you don’t give up one or two slices of pizza, but you never get asked to share a calzone.”
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Consumer behavior is always evolving and the shifts are particularly impactful for those in the restaurant delivery world, where that behavior is so closely tied to technology and convenience. As food delivery proliferates, people’s preferences are changing, perhaps to the advantage of the restaurant operator.
Read MoreIn its recent ruling, the California Supreme Court essentially flipped on its head the test for determining independent contractor status by presuming everyone is an employee unless the hiring entity can prove otherwise.
Read MoreRocket-fueled growth in third-party delivery got another positive data point this week, with Grubhub reporting record first quarter results that included 49% revenue growth during the first quarter of 2018.
Read MoreJoining Pizza Hut, which started delivering beer in December, Papa John’s launched a limited test of beer delivery in April.
Read MoreTwo third-party delivery services have launched a partnership with major brands.
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A sad headline flashed across the phone right before a luncheon talk called The Autonomous Solution—a pedestrian was killed in Tucson, Arizona, by an autonomous vehicle, in what appears to be the first such death involving a driverless car. For the Postmates executive giving the talk at the Food on Demand Conference, it was a grim moment, for the tragedy itself, of course, and also for the chilling effect such incidents may have on research and development of these new technologies. “There could be a negative, kneejerk reaction where states […]
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For all the restaurant operators grappling with how they can expand mobile delivery without losing their shirt—in other words, all of them—Laura Rea Dickey says one statistic may convince them that jumping on the wave is not optional. “What we have found is for us, it’s not a choice,” said Dickey, CEO of the 77-year-old Dickey’s Barbecue Pit based in Dallas. “We would be losing probably 8 percent of our customer base if we didn’t have food on demand. That was really compelling to me.” She learned that choice statistic […]
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An operator rose from the audience at the FOD Conference to expose a major bone of contention between restaurateurs and third-party delivery systems. “We are financing their growth.”
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Pictured above – Gray Plant Mooty attorney Ryan Palmer Establishing a solid chain of control for your departing meals is even more important when a restaurant is using third-party delivery services, according to a panel at the FOD Conference. “If I do grocery delivery, for example, that chain of custody means I’m responsible,” Ryan Palmer, an attorney with Gray Plant Mooty, said. But for a (third-party) delivery, who is at fault will be murkier waters. “It’s going to depend on tamper-proof packaging, your ability to track that delivery,” he said. […]
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