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How restaurants should adapt to rising takeout demand

This week’s episode of "A Deeper Dive" features Kitchen United’s Atul Sood, who discusses how his company takes off-premise sales off premise.
Photograph: Shutterstock

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Rising demand for takeout could push more restaurant chains to take their off-premise sales off premise.

This week’s episode of RB's podcast "A Deeper Dive" features Atul Sood, a former McDonald’s executive and now chief business officer for Kitchen United—a virtual restaurant that provides the infrastructure for other restaurants to run takeout and delivery sales.

Sood discusses the potential benefits of this type of off-premise strategy, and why companies could look in this direction as they seek to bolster that business without disrupting existing operations—whether they do this alone or work with companies such as Kitchen United.

Please have a listen.

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