Will Dashboard Dining Take Off?
Carl Orsbourn
SVP - Food, Hospitality & Retail | Innovating ops with AI, automation & offshore labor for Restaurants, Retail, Tech, Multi-Units | Bestselling Author | Co-Founder | Board Member |Tech Thought Leader
In this week's The Digital Restaurant podcast, we discuss the following key headlines, and here are some of our key quotes. To get the transcript of our podcast - head here.
Articles mentioned in the video:
Related Article: Delivery fee fallout: Seattle restaurants closing, drastically changing business model
"Bok A Bok Fried Chicken and Biscuits, owner and operator, Brian O'Connor talked about building his own delivery force and just taking it in house He said there were two motivations for this.The first one being to control the entire experience. He said the customer experience and the quality of the food are what mattered to him. And so by bringing delivery in house, he plans to make those two things better. The other one, of course, was cost. He said the cost had just gotten too high to use third party deliveries in Seattle." - Meredith
"Look, it's a great channel. I think having an ability to do this is great, but If I was sat over at DoorDash right now, I'd be thinking we could create the same channel ourselves, and have that access point in an interface that is optimized for a dashboard as opposed to a cell phone screen." - Carl
Related Articles: New Yorkers see 58% rise in food-delivery fee
"what's basically happening here is in an effort to meet the minimum wage requirements, the, platforms are just moving money around from what used to be tips into a more standardized fee so that they will have money to pay the drivers." - Meredith
"good for them because they've really invested in technology and that's probably driven their operating margins to a really healthy level.But similarly, You can't rest on your laurels at that point. You've also got to use that margin you've been able to achieve to develop a far more clear marketing value proposition to tell your customers that when you come to a place like Kura Sushi, you're going to see that we haven't increased our prices as a result of minimum wage." - Carl
"1 was just dangerous driving, breaking of laws, doing things like Driving scooters on sidewalks and making things scary for pedestrians, illegal left turns, speeding, all kinds of stuff. The second was the use of unregistered vehicles. So when you become a driver, of course you have to say what what vehicle you're using to deliver and a bunch of deliveries occurring and unregistered vehicles. And then the final one, and maybe the most scary one was what they called shared accounts. " - Meredith
Additional Articles:
California restaurants are taking a hit
Restaurant inflation still hasn't settled to grocery rates
Time to book your hotel in Atlanta!
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