Online Ordering News & Media
How AI can revolutionize your restaurant
by Adam Ross — General Manager, Americas, Deputy
Like any other industry, restaurants are under relentless pressure to satisfy the soaring expectations of consumers, who are keen on more personalization and…
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Domino's celebrates carryout in week of 'double delights'
January 20, 2020
This week packs a double-whammy for pizza restaurateurs in the made-up holidays realm, with National Cheese Day taking place today, followed by National Pie…
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What pizza operators can learn from Domino's use of AI
by S.A. Whitehead — Food Editor, Net World Media Group
Tuesday, Pizza Marketplace told you about Domino's use of AI to boost the customer experience. Today, we break down what restaurateurs can take away from the…
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California Pizza Kitchen stores tap into customer intelligence platform
January 13, 2020
California Pizza Kitchen has tapped restaurant intelligence platform, Yumpingo, to bring real-time guest insights to the 240-plus unit brand, according to a…
read nowGrubhub addresses phone order snafu
January 9, 2020
Grubhub customers will be hearing a new prompt when placing a call to a restaurant using the ordering app, which will direct them to press the No. 1 to place…
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2019's top pizza reads: century-old pizzeria restoration to futuristic pie prep
by S.A. Whitehead — Food Editor, Net World Media Group
The final year of the 2010s had Pizza Marketplace readers looking back nearly a century to learn about restoring historic buildings for pizzerias, as well as…
read nowReal-time restaurant course correction big benefit of integrated POS/ops management system
December 26, 2019
Appetize and Restaurant365 have partnered to provide a merged cloud-based POS and operations management platform to restaurant brands that allows operators to…
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As the new 'Roaring Twenties' dawn, what should pizza brands take on?
by S.A. Whitehead — Food Editor, Net World Media Group
This month's Pizza Puzzler focuses on a question many brand leaders are mulling over at this hour, "How should I change my brand in the coming year for maximum…
read nowClean Juice expands into catering using Chowly/ezCater services
December 11, 2019
Clean Juice, a USDA-certified organic juice bar franchise, will be offering catering at all its locations, thanks to a partnership between Chowly, a restaurant…
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Domino's rolls out GPS delivery tracking nationwide
December 9, 2019
After successful tests earlier this year, Domino's is adding GPS delivery tracking technology to its U.S. stores, with a plan to have "roughly a quarter of…
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Postmates slashes staff, closes Mexico City office as investors sour on gig companies
December 4, 2019
On demand delivery service Postmates has slashed dozens of jobs and closed its Mexico City office amid rising investor concerns about several high profile gig…
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Are Pizza Hut Tyler, Texas grocery kiosks 1st part of 500-store transition in US?
by S.A. Whitehead — Food Editor, Net World Media Group
Kroger's is getting into the restaurant business and Pizza Hut is plunking down its stores right in the middle of the grocery business as the idea of the…
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'From pizza to pad thai' -- Kroger-Clustertruck partnership puts ghost kitchens in Midwest metros
December 3, 2019
U.S. grocery superpower, Kroger, has partnered with delivery-only software platform, Clustertruck to offer a ghost kitchen concept that will serve multiple…
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Domino’s halves online pizza prices through Saturday
December 2, 2019
From now through Dec. 8, Domino's is extending its Cyber Monday deal of half off all online orders for menu-priced pies, a news release said.
read now3 ways to take advantage of the delivery market with ghost kitchens
Time will tell if ghost kitchens are truly sustainable and here to stay, but if you are a restaurant owner, it’s worth taking a look at the various models…
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Delivering a frictionless guest experience: one size doesn't fit all
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Technology allows restaurants to deliver a better guest experience, but companies still need to test new solutions since no one tool meets all companies…
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The scary side of ghost kitchens
by Ray Reddy — CEO and Co-Founder, Ritual
Pizzerias have long been THE spots in the neighborhood where people meet, make connections and truly build a community. But what happens when those meeting…
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Best practices for integrating carryout
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
By envisioning the carryout business as a component of an emerging, integrated digital ecosystem, restaurant decision makers can allocate resources in a way…
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Integrating delivery services: a disruption that can't be ignored
by Elliot Maras — Editor, Kiosk Marketplace & Vending Times
Meeting this off-premise challenge, driven by the growth of e-commerce, requires a thorough assessment of how the organization manages its delivery orders.
read now4 steps to a successful restaurant delivery strategy
With so many delivery options and so much competition, how can your restaurant create a successful delivery strategy that differentiates you from your…
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