Food on Demand

In the 27th episode of the Food On Demand Podcast, hosts Tom and Nick interview Rob Carpenter, founder and CEO of Valyant AI, an AI platform for quick-serve restaurants. They also cover dynamic pricing coming into the restaurant space, Waitr officially rebranding to ASAP, DoorDash and Uber Eats starting nationwide shipping, and a new study showing drones emitting much less carbon during deliveries.

In the 26th episode of the Food On Demand Podcast, hosts Tom and Nick interview Khanh Nguyen, founder and CEO of Zalat Pizza, a pizza concept that does all its delivery via third-party platforms. They also cover the Daily Harvest foodborne illness outbreak,  Kwali’s kitchen computer vision, Wonder’s eye-popping valuation and Just Eat Takeaway’s stock dropping on Grubhub sale concerns.

In the 25th episode of the Food On Demand Podcast, hosts Tom and Nick speak with Alex Vasilkin, co-founder and CEO of Cartwheel, which is a company helping restaurants manage their delivery fleets and set up hybrid or fully in-house delivery. They also cover a new product improving delivery and takeout food quality, Deliverect’s virtual restaurant marketplace, Uber’s nationwide shipping and Dexai kitchen AI.

In the 24th episode of the Food On Demand Podcast, hosts Tom and Nick interview Kristen Barnett, founder and CEO of Hungry House, a ghost kitchen bringing a rotating roster of notable chefs to New York City diners. They also cover McDonald’s hitting a huge digital sales milestone, a partnership accelerating the move to sustainable delivery packaging and the latest automation advancements from Miso Robotics.

In the 23rd episode of the Food On Demand Podcast, hosts Tom and Nick interview Jason Chen, the CEO of JustKitchen, a Taiwanese ghost kitchen brand that’s now expanding into North America. They also cover Starship raising $100 million, DoorDash buying Bbot, the possible implosion of Buyk and the impact of rising gas prices on delivery drivers.

In the 22nd episode of the Food On Demand Podcast, hosts Tom and Nick interview Buyk CEO James Walker about scaling the ultra-fast grocery category. They also dive into DoorDash providing financing for restaurants, White Castle bringing Flippy bots into its kitchens, Grubhub partnering with 7-Eleven on convenience and Coco expanding its robotic delivery service to Austin.

In the 21st episode of the Food On Demand Podcast hosts Tom and Nick talk about the latest big DoorDash acquisition, ghost kitchen operational issues and Uber's new all-encompassing membership program.  They also interview Zhong Xu, founder of order integrator and delivery experience company Deliverect about the competitive restaurant technology space, where the market is going and novel delivery use cases from across Europe. 

Meredith Sandland and Carl Orsbourn, authors of "Delivering the Digital Restaurant," delve into the rapid evolution of food delivery. They explore how virtual restaurants and ghost kitchens are reshaping the dining landscape, driven by changing consumer preferences for convenience. The duo emphasizes the merging of grocery and restaurant services and discusses innovative partnerships that enhance delivery options. They also envision a future where suburban spaces adapt to new delivery infrastructures, creating more walkable communities for evolving lifestyles.

In the 19th episode of the Food On Demand Podcast, hosts Tom and Nick talk with Dirk Izzo, president and GM of NCR’s hospitality division. They also cover Toast’s IPO, Alphabet’s Wing hitting the 100,000 drone delivery milestone, the rise of local delivery co-ops and the ongoing Proposition 22 debate about delivery drivers.

In the 18th episode of the Food On Demand Podcast, hosts Tom and Nick talk with David Bloom, Chief Development and Operating Officer for Capriotti’s and Wing Zone. They also cover DoorDash’s new Full Service model that allows restaurants to outsource everything—even the cooking—at its ghost kitchens, WoodSpoon landing $14 million in funding, and the Food On Demand team’s delivery price inflation test comparing the cost of delivery to dining in.