latest posts

Golden Corral Launches Fast-Casual, Off-Premises-Forward Concept

By Bernadette Heier | April 23, 2025

The location features a scaled down dine-in area, a pickup section for online and third-party delivery orders and a drive-thru.

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Waffle House Introduces Late-Night Delivery and Night Owls Rejoice

By Adam Wahlberg | April 21, 2025

You can now have a pecan waffle delivered to your door at 4 a.m.

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Qu Develops Smarter Kitchen as Restaurants Prioritize Tech Stacks

By Matthew Liedke | April 21, 2025

Qu is rolling out new equipment for the back of the house with the intention of creating smarter kitchens. This comes as restaurants are looking to consolidate tech stacks, make kitchens more efficient and prioritize first-party ordering.

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A New Survey Confirms Off-Premises Prominence

By Adam Wahlberg | April 18, 2025

Three out of four transactions these days are for consumption away from the restaurant.

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Outstanding Operator: Cava

By Bernadette Heier | April 16, 2025

The brand has seen rapid growth and continues to innovate. From offering a robust, easy app experience to AI video tech that monitors ingredient levels in real time.

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dlivrd and FamilyMeal Offer a Streamlined Catering Solution

By Adam Wahlberg | April 16, 2025

The partnership combines Family Meal’s ordering tools with dlivrd’s delivery expertise.

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Outstanding Operator: Sal’s Pizza

By Adam Wahlberg | April 16, 2025

The iconic East Coast brand is in its 35th year of serving three-pound pizzas. Partnerships with DoorDash and Paytronix are part of its secret sauce.

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Seamless Used To Rule the Delivery Game in NYC. Now It’s Back.

By Adam Wahlberg | April 16, 2025

Grubhub is relaunching Seamless after putting it on the back burner.

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Coco Robots Now Deliver for DoorDash in LA and Chicago

By Bernadette Heier | April 16, 2025

Customers may have a Coco delivery bot assigned to their order from one of hundreds participating merchants via the DoorDash app.

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Sizl Wants To Deliver Chicken Kyiv To Your Door

By Adam Wahlberg | April 15, 2025

The dark kitchen with the Ukrainian roots is finding that consumers will order hearty Eastern European food.

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