Food on Demand

Angela Diffly, Director of Restaurant Digital and Technology Capabilities at Coca-Cola, talks restaurant tech trends and how the company is helping restaurants boost digital ordering and guest retention through smart partnerships. She also explores the future of instant delivery and where the digital dining experience is headed.

In this episode, Zach Rash, CEO and Founder of Coco Robotics, walks us through the journey of building the company—from its inception to its latest advancements in AI and automation. He shares what it takes behind the scenes to prepare cities for robotic delivery and how Coco partners with restaurants for last-mile logistics. We also explore the benefits of robotic delivery and where he sees the future of the industry heading.

Ahead of speaking on a panel at the conference, Ashley Elzinga joins the podcast to discuss key packaging trends, such as the growing focus on recyclability, compostability, and reuse. And touches on how legislation is shaping packaging decisions and how brands are leveraging packaging as a marketing opportunity.

Fresh off their “Demystifying AI” panel at the Food On Demand Conference, Carl and Deborah join us to break down how AI can help operators across the industry. From voice AI in the drive-thru to predictive data modeling, they share real-world use cases, unexpected wins, and what operators should focus on next.

In this episode, we sit down with Shawn P. Walchef, founder of Cali BBQ Media, right after a dynamic Next Gen Marketing panel at the Food On Demand Conference. Shawn shares his journey from running a San Diego barbecue restaurant to becoming a leading voice in restaurant storytelling through social media and podcasting. We dive into practical advice for operators hesitant about video content, the power of showing up online—even imperfectly—and how authentic storytelling can drive real business results. Whether you’re a restaurateur, marketer, or just curious about building a brand with your phone, this conversation will leave you ready to hit record.

In this episode, we’re bringing you insights straight from Vegas at the eighth annual Food On Demand Conference! Bernadette sits down with Allen Beck, Director of Off-Premise and Catering at Costa Vida, as he breaks down how the brand uses a holistic, fully burdened approach to grow its catering business profitably. Plus, hear how technology integration plays a critical role in operations—and why having a smart, future-ready tech stack matters more than ever.

In this episode, industry veteran and current catering consultant Jim Rand shares lessons from building and scaling catering programs at brands like Panera Bread and PF Chang’s. Jim walks us through how to build a robust catering program—from understanding production and technology integration to menu adaptation—and how operators can use tools and online ordering systems to streamline operations. He also dives into marketplace strategy, self-delivery vs. third-party fulfillment, and the key investments needed to stand out in a competitive landscape.

Jenifer Kern, CMO of Qu, joins us to unpack key insights from Qu’s 2025 State of Digital Report. We dive into the major trends shaping the restaurant industry—from the shift from third-party to first-party ordering, to tech stack consolidation, AI adoption, the rise of kiosks and smart kitchens, and more. Plus, how success hinges on how effectively restaurants can unify and activate their data.

In this episode, Cynthia Hollen, CEO of Mavi.io, shares how in-car ordering is changing the game for consumers. We explore the growing demand for seamless ordering as people look for ways to streamline the process without reaching for their phones. Cynthia also discusses how tech can enhance promotions, upselling, and overall user experience. From the rise of pre-ordering after the pandemic to discovering best practices for the future, we dive into the ongoing evolution of the industry.

Join Fred LeFranc, CEO of Results Thru Strategy, as we explore the adoption of agentic and generative AI, the impact of robotics, and how restaurants are navigating the value wars. Plus, Fred gives us a look at what's driving success at brands like Chili’s in today’s competitive market.