Grocery Ecommerce on the Rise: Food Retailers and Tech Giants are Teaming Up

Grocery Ecommerce on the Rise: Food Retailers and Tech Giants are Teaming Up

French multinational retailer Carrefour just announced they will be partnering with Google. This makes Carrefour the first retailer in France to partner with Google and bring consumers a new online grocery shopping experience.

This is just the most recent in a slew of partnerships between traditional food retailers and tech companies as grocery ecommerce continues to ascend.

Let’s face it, we’re living in a time where everything is focused on convenience making online grocery shopping a perfect fit. But just how large is the grocery ecommerce market?

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Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation
  • Erle Dardick and Valerie Killifer explore takeout and catering as two separate "channels" in your restaurant make-up.  These "channels" need to have different strategies to work effectively. 

  • Trudy Jones, Director of Alternative Platforms for Red Robin, explains the different elements to consider when taking on takeout and catering channels in your restaurant. 

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

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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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Chicago's New Virtual Restaurant Lucky Dumpling Opens

Chicago's New Virtual Restaurant Lucky Dumpling Opens

Intro Chicago offers dim sum on-the-go with new virtual restaurant concept. Coming off its already popular concept, Intro Chicago, a local hotspot known for its dim sum (and currently going through a few changes), the team has created Lucky Dumpling, a virtual restaurant that offers only delivery and take-out.

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San Francisco’s Concerns With Food Delivery Robots

San Francisco’s Concerns With Food Delivery Robots

Food delivery robots have hit San Francisco but not all residents are happy about the recent technology. Two major concerns have come up recently, including the overall safety issue. These small devices zip around people on the sidewalk at impressive speeds and can cause injury or accidents. The second big issue here is how these robots are taking jobs away from actual human beings. 

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