Continue to Site >>>

delivery

Operations

Sales at Chili’s drop to a third of usual volume

 By Peter Romeo on Apr. 02, 2020

Delivery and takeout business has more than doubled, but off-premise is generating only about 30%-35% of former sales levels.

Operations

Is your menu optimized for takeout and delivery?

 Sponsored content from our partner Campbell's Foodservice on Mar. 30, 2020

Test your knowledge of industry best practices, what consumers want and more, and see how your restaurant stacks up.

Operations

Restaurant chains start promoting delivery service

By Jonathan Maze on Mar. 18, 2020

Denny’s, KFC and Chipotle are among the chains offering delivery deals as they work to offset dine-in sales declines.

Operations

Grubhub drops commissions on delivery orders from independent restaurants

By Peter Romeo and Heather Lalley on Mar. 13, 2020

The service said it will forgo up to $100 million in fees.

Financing

Are consumers turning away from third-party delivery?

By Jonathan Maze on Mar. 10, 2020

A new report says that delivery apps’ active users are dropping, and cost could be the reason, says RB’s The Bottom Line.

Technology

Drive off-premise sales with new mobile-ordering technologies

Sponsored content from our partner Clemens Food Group on Mar. 03, 2020

There’s a big technological disconnect between how consumers want to order and what operators are offering.

Financing

DoorDash plans an IPO

By Jonathan Maze on Feb. 27, 2020

The delivery provider has filed confidential registration statements for an initial public offering.

Operations

NYC considers capping delivery-service commissions

By Peter Romeo on Feb. 27, 2020

Legislation introduced this morning would also prohibit the services from charging for calls that don’t result in a sale, and require that the commission portion of a delivery sale be revealed to consumers.

Financing

Are delivery prices too high?

By Jonathan Maze on Feb. 27, 2020

Higher menu prices coupled with delivery fees and charges could make this an easy service for consumers to cut back on if the economy turns, says RB’s The Bottom Line.

Financing

What does the ghost kitchen trend mean for restaurants?

By Jonathan Maze on Feb. 26, 2020

Dan Fleischmann, vice president with investment firm Kitchen Fund, joins "A Deeper Dive" to discuss the sudden surge in interest in shared kitchens.

  • Page 64