Zume Pizza is Aiming to License Their High-Tech Delivery Trucks to Other Restaurants

Zume Pizza is Aiming to License Their High-Tech Delivery Trucks to Other Restaurants

What’s better than fresh food delivered to your door? Fresh food that was made while on its way to your door.

At least that’s what Mountain View’s Zume Pizza thinks. This startup has dozens of patents on the baked-on-the-way method they’ve been cultivating since 2016. Zume Pizza delivery trucks are also equipped with robots to make the pies.

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DoorDash is Using Its Technology to Give Back to the Needy

DoorDash is Using Its Technology to Give Back to the Needy

By law, restaurant owners cannot serve leftover food to guests the following day. So, what is a chef or restaurateur to do with all the extra food?

You could always have employees take some home, but what if you still have more after that?

According to “Fast Company,” “An average restaurant might waste 100,000 pounds of foods a year.”

Enter DoorDash. This food delivery company is using its algorithm to help restaurant owners with a surplus of food finding a person to deliver it to the nearest shelter caring for hungry homeless people, for example.

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Square's Caviar Is Another Food Ordering Service Player in the Delivery Space

Have you ever tried Caviar? No. I don’t mean the pickled roe of sturgeon eaten as a delicacy.

Caviar is a food ordering service for popular restaurants that was acquired in August of 2014 by Square, Inc., the business tools company famous for its point-of-sale software.

What’s interesting about this platform is that it only features a hand-curated list of restaurant partners.

“We have teams with deep local knowledge that hand-curate our restaurant list focused on working with the best restaurants in every city across cuisine types and price points,” said Nick Adler, Caviar’s market operations lead. “Our close restaurant partnerships, in combination with our full logistics and marketing solution, enable Caviar to offer quick and reliable delivery and pickup, helping businesses to reach more customers, grow their sales, and expand their reach.”

Since the acquisition, Caviar’s weekly order volume has grown more than 11 times according to Adler, who’s been working for the company for over two and half years leading all locals teams that work with the couriers and restaurants on the ground in each market the platform serves. “Delivery and pickup are great ways for restaurants to grow sales beyond their tables, which is aligned with Square’s founding mission to ensure that a seller never misses a sale,” explains Adler referring to the reason why Square decided to get into the food delivery business.

To further Square’s mission, Caviar provides a variety of cross-channel, co-marketing services for restaurant partners, which includes in-app alerts and banners, email, and social mentions. In addition, professional photography of each restaurant and every dish available for delivery is provided by the San Francisco-based company. 

One of Caviar’s exclusive restaurant partners is Souvla, a greek-inspired fast casual concept that continues to expand in the Bay Area. The restaurant’s owner, Charles Bililies, told the San Francisco Chronicle, “In 2014, delivery was zero percent of the business...now, it’s about 24 percent of the business, which is pretty remarkable,” leading him to take into account orders from Caviar with each new location opening. This explains the need to food delivery services like Caviar, UberEATS and Postmates, to name a few.

Caviar has partnered with thousands of restaurants across the country, featuring high-profile chefs like Ivan Orkin of Ivan Ramen, Rick Bayless of XOCO and Red O, Ken Oringer of Coppa and Toro and recognized restaurant groups like Garces Group in Philadelphia and The Meatball Shop in New York. The platform operates in specific areas, in the following locations: California, District of Columbia, Illinois, Maryland, New York, Oregon, Pennsylvania, Texas and Washington State.

To learn more about Caviar, Foodable asked Nick Adler the following questions:

How does Caviar differentiate itself from its competitors?

Adler: Without referring to specific competitors, many of them don’t have a true partnership with restaurants and place phone orders without partnering with them. We are 100% focused on food. We don’t transport people, retail products, or other non-food items. Due to this focus on food, we’ve built unique competencies around food delivery - inclusive of presentation, packaging, operations and logistics - which allows us to deliver the best experience for diners, restaurants and couriers.

How do you ensure quality of the food when it’s being delivered through the Caviar courier service?

Adler: We only partner with couriers with thermal bags and the best equipment (like food separators, bikes with racks for pizza when applicable, etc.), work with our restaurant partners to use the best packaging for every type of food we deliver, and use smart algorithms to make sure the timing for each order is seamless and matches with the right courier. Our restaurant partnerships give us more data and information to learn from, and we’re always improving our algorithms with more inputs and variables that make them super accurate.

New life goal: Make sure #Fridays always taste this good 🍩

A post shared by Caviar (@trycaviar) on

Timing is a huge consideration when thinking of keeping food fresh and at the right temperature. The courier needs to arrive at the restaurant just as the restaurant finishes preparing the food, so it’s not waiting around on the counter, and the courier needs the right equipment and information to get the order to the diner fast.

What are all the services you provide to your restaurant partners?

Adler: We provide restaurants with an app to manage all their orders, pickup and delivery logistics such as matching couriers to deliver food, a range of marketing solutions, as well as consultation and expertise about their online menu and packaging. We also ship in-house [print] collateral to restaurants we work with to help educate their customers about all the ways they can order their favorite food. Some additional features include: pre-order for up to a week in advance, shared carts for large groups, and Caviar for Teams, a streamlined catering option. We do share high-level, anonymized data with our restaurants so they can better understand where their customers are ordering from, when they’re ordering, and what they’re ordering to make smarter business decisions.

How does the Caviar app for the back-of-house kitchen staff work?

Adler: Every restaurant can customize their app and experience for the kitchen staff to receive orders and to make sure that the process is optimized for their restaurant and operation. Each establishment has the option to integrate with kitchen printers directly so back-of-house staff can review orders as they come in, directly from the restaurant’s Caviar app.

Will 2015 be the Year of the Takeout Tech War?

In 2014, the battle started between tech takeout companies and in 2015 it is only going to get more intense. According to Business Insider, Americans spread roughly 70 billion a year on food takeout and delivery. Amazon and Uber are planning to tab into to this market and started to test restaurant delivery programs in late 2014. However, they are no where near the leaders in the restaurant takeout and delivery arena. GrubHub still leads by featuring 29,000 restaurants in 600 cities. However, the company is not nearly as profitable as it could be. It has only captured 19% of the $9 billion online ordering market. 

So which company will emerge as the leader at the end of 2015? Will Tech giants, such as amazon "pull an Apple" and swoop in with the service that tops them all? Or will GrubHub continue to lead the pack? Read More