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


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.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


At Papa Johns, delivery shifts from its own apps to aggregators

The Bottom Line: The pizza delivery chain’s business with companies like Uber Eats and DoorDash is thriving while its own delivery is slowing. But this isn’t the beginning of the end of self-delivery, CEO Rob Lynch says.


How the shift to counter service has changed Steak n Shake's profitability

The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.


Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.


More from our partners