by Beth Ewen | May 29, 2019 | Research, Top Stories
The conveyor belt may be the neatest thing at Kitchen United’s first Illinois ghost kitchen within the River North neighborhood in Chicago. Restaurant operators place their packaged orders and they’re whisked away overhead to get to the waiting delivery drivers, and...
by Beth Ewen | May 3, 2019 | News, Research, Third-Party Delivery
After expressing its interest in ghost kitchens at large and Kitchen United’s upcoming Chicago location in specific, fast-growing hot dog franchise Dog Haus announced it will be one of a dozen brands testing the viability of a mobile-ordering and delivery-only...
by Beth Ewen | Apr 25, 2019 | Best Practices, Finance, Third-Party Delivery
Just a few weeks into a test of delivery for Wetzel’s Pretzels, new CEO Jennifer Schuler counts two surprises, in a good way. “We all know the average ticket for delivery is higher; ours has been significantly higher,” with the number of items per invoice about 75...
by Beth Ewen | Apr 10, 2019 | News, Third-Party Delivery
For anyone tired of success stories and positivity comes the other shoe dropping—the troublesome experience in delivery by Gino’s East Pizza of Chicago and Hell’s Kitchen in Minneapolis, both iconic restaurants in their respective cities. Cynthia Gerdes is CEO of...
by Beth Ewen | Apr 10, 2019 | News, Research, Third-Party Delivery
Only 15 to 18 percent of restaurants today offer delivery, declared Alex Canter at the Food On Demand Conference, “which is a huge mismatch compared to 80 percent who are getting delivery. So if you’re not listed on any one of these platforms you don’t exist.” Canter,...
