The year started off with a notable split but the brand is feeling good about the runway ahead.
If a brand doesn’t have sophisticated tech in place to accommodate off-premises orders, it’s already behind.
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.
Its machines can make 100 pies an hour. One operator is already claiming $86,000 in savings a year.
DoorDash is raising fees in Seattle again to offset strict gig worker regulations, while advocates say the rules ensure fair pay and protections.
What used to be Homeward Kitchen is now Golden Corral Favorites and it’s thriving thanks in part to Flybuy’s tech platform.
It’s betting that one falafel will make you a regular customer and its growth indicates it isn’t wrong.
As contactless shopping grows, Venhub is rolling out its autonomous Smart Stores in places where convenience is key.
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.
A new Deloitte survey shows that AI is well on its way to becoming commonplace in the industry.
