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