Showing 1–17 of 17 articles
The proposed $17 billion acquisition pairs a shared membership plan with grocery advertising and restaurant software. Uber Eats still powers Instacart’s restaurant orders.
Deliveroo and Coco plan a phased UK launch starting in Canary Wharf, with pavement robots handling short trips alongside the rider network.
ezCater's Online Ordering service connects restaurant websites to a branded catering checkout and lets restaurants export their own customer records.
Existing ordering tools meet a 2027 integration roadmap.
Square’s September 24 update connects its Dashboard to Apple Business, adding tools to manage restaurant listings and ordering links.
June’s marketplace setup and September’s app migration show how Scooter’s connects digital ordering with store systems.
KPOT plans a network deployment. Deliverect’s general tools connect shared menus with local exceptions, editing permissions and channel publishing.
Salt Hank’s planned entry into Wonder begins with one location and continued culinary leadership. The test is whether the product can travel with its reputation.
The summer campaign creates a window to measure customer trial, order contribution and repeat business. Its headline budget is not a merchant payout.
Shipley’s new catering channel pairs a dedicated menu with advance notice. The operating opportunity lies in how each shop plans capacity and handoff.
Delivery supplied about 54% of company sales in Q1. Rider costs squeezed restaurant margin, while corporate cost savings helped operating margin rise.
The announced expansion builds on Square’s U.S. Uber Eats integration, with six international markets planned and Cash App Pay coming to U.S. Uber apps.
Commission rates are just the beginning. Data loss, operational friction, and brand damage push the true cost of aggregator delivery far higher than operators expect.
Domino's posts 6.4% revenue growth and 32 consecutive years of international same-store gains while Pizza Hut announces 250 U.S. closures
Inside the overlooked science of keeping food hot, intact, and sustainable from kitchen to doorstep
Store-level leaders are burning out and leaving faster than ever — and the math says it's costing the industry billions
Inside the commission structures, margin pressures, and strategic choices defining the future of restaurant profitability