The under-the-counter, compact, makeline can make up to 300 bowls per hour.
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Aregoni is being recognized for redefining the Chicago area food scene, serving a Vietnamese concept that has proven versatile in meeting different market venues and sizes.
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Uber Eats is launching three new offer types and new personalized marketing tools to help merchants reach more customers.
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The move enables ConverseNow to integrate its technology with dozens of point-of-sale systems, significantly reducing onboarding time for new customers.
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Sauce has brought its dynamic pricing to the Olo restaurant tech ecosystem.
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Freddy’s Frozen Custard & Steakburgers and Dave’s Hot Chicken integrate Loop to address pain points in juggling multiple delivery channels.
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Uber Eats is using robotic reindeer to deliver meals in a handful of markets across the country.
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For Qu CEO Amir Hudda, the recent funding from Danny Meyer’s EHI fund is transformative.
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Ghost kitchens are still restaurants, and still dependent on unit-level economics to survive and scale.
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Industry experts dive into challenges and strategies in negotiating third party delivery contracts, and how automating reconciliation can aid restaurants.
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