Is restaurant delivery dying? It's for sure matured into the late stage partnerships world.
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:
"It's obviously revamped this Grubhub Plus platform. It's been lowering itsservice fees. It's been trying to enhance its delivery speed. And I think they havesomething like 375, 000 businesses nationwide on their platform now.The keybusiness benefits are very much about visibility" - Carl
"Consumers report experiencing an issue, 80 percent in FSR and 82 percent in QSR. Meanwhile they report that delivery fees have gone up too much. 41 percent of QSR respondents in her survey said the delivery fees specifically, not the price of the food, but the delivery fees specifically have gone up too much.That's up six points versus last year. Meanwhile, the quality Is getting worse. So 24 percent of QSR patrons report a quality issue. That is up seven points versus last year. 24 percent also in FSR up four points from last year. Temperature issues also abound. So you've got the situation where I'm paying too much for something that isn't that great. And I have an issue most of the time, the vast majority of the time that I do it. So you can see where she's getting to. That doesn't feel like a joyful experience." - Meredith
Related Article: The QR Backlash Has Won. Restaurants Are Ditching Them for Good
"So if you're someone that's thinking about kiosks, which are all the rage this year, but don't necessarily have the capital to invest in it. Maybe this is a solution that could work for you. According to the Flash Order order, co founder Jon Lund, NFC mini apps offer that kind of familiar app experience, but are more convenient." - Carl
"Probably only the most advanced restaurants are really using cookies to try to determine these things. I'm guessing not a lot of independents out there do, but if you do let me know I would love to know how you're using them. And as we often say, it brings us right back to the same old, which is First Party ordering is great." - Meredith
"Now consumers are uncomfortable with the idea of meat just being cultivated in a lab. And this aversion is strong [00:20:00] because 31 percent support banning lab grown meat.?" - Carl
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