Tales Spun ‘Round the Web – February 2017 Shelf Engine revs up to fine-tune restaurants’ ordering Predicting customer order patterns is just one of the headaches Seattle start-up Shelf Engine will help restaurants avoid. Money woes is one problem the...
By Nancy Weingartner We have seen the future, and it’s on demand. How are we going to survive in a world filled with replacement robots and never having to go outside to forage for food? For my money, fitness centers will be the smart investment by 2020. Since the...
By Nicholas Upton Couple the tough economics of running a restaurant to the lofty goal of a 20 percent margin and then throw in the human capital of delivery on top, and it’s no wonder half of restaurants fail in the first two years. And even with all the clamor for...
By Tom Kaiser Blue Apron portrays an altruistic vision of its future—and our collective futures—in a world where individual meals arrive at our front doors, rather than spending weeks traveling through the established grocery-store system. In a wholesome video titled,...
By Laura Michaels Many restaurant owners get into the delivery game with the goal of expanding their brand’s reach, citing increased exposure to customers over expectations of greatly increasing revenue. They justify possible concerns over quality control and menu...
Food On Demand Outstanding Operators features restaurant brands with innovative operations that are taking creative paths to success with delivery and all things off-premises.
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Off Premises University is a new digital content series designed to inform and educate restaurant operators on some of the most critical off-premises issues affecting their business and the best practices to address them.