delivery

Operations

Meet consumer demands for sustainability while ensuring quality of off-premise orders

As diners prioritize sustainability, restaurant operators have an easy way to meet demand—environmentally friendly packaging for off-premise orders.

Emerging Brands

Marc Lore's Wonder is reinventing the meal

After conquering e-commerce, the serial entrepreneur set out to fix food delivery. He created a new kind of restaurant in the process.

The Bottom Line: Third-party services are pushing back against restaurants that charge higher prices. But that practice is unlikely to end anytime soon, leaving the ultimate decision up to consumers.

Tech Check: The development of an AI voice bot puts the delivery giant within shouting distance of fast-food’s biggest channel.

The bot will be able to take orders and make suggestions. It's a whole new business for the delivery company.

The retail giant will now start delivering hot rotisserie chickens, in original and lemon-pepper flavors.

The family chain said the system will spotlight options that align with a user's demonstrated preferences on variables like spiciness and price.

For brands like Shake Shack and Red Robin, less delivery has meant more people are ordering in person. They view that as a good thing.

Price-conscious guests and the loss of MrBeast Burger took a bite out of delivery sales. But the chain is more focused on the dining room, anyway.

Uber contributed to the funding round as it expands its use of Serve’s bots for food deliveries.

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