The Delivery Prophets - All Episodes
We've teamed up with foodservice consultant and delivery expert, Peter Backman, to launch a new podcast series aiming to answer all the questions you might have about foodservice, Restaurant and Fast food delivery.
Here you can find a list of all of our episodes packed full of advice and discussion around delivery profitability, management, and the development of the food service world.
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Dark Kitchens: A Revolution In The Restaurant Delivery Industry
Episode 1: featuring Eccie Newton, co-founder and CEO of Karma Kitchen, a fast expanding network of kitchen spaces, perfect for dark kitchen-style operations. She is therefore in the ideal position to provide listeners with invaluable insight into this fascinating topic.
Delivering Restaurant-Quality Meals and Experiences at Home.
Episode 2: Our guest is Jamie Barber, a British restaurateur, founder and CEO of Hush restaurant in London, the Hache Burgers chain and the Cabana Brasilian Barbecue group. He joins the show to discuss his latest venture, My Supper Hero, a finish-at-home meal kit.
Tune in to this episode as we unpack the market for restaurant meals served at home, learn how My Supper Hero use a dark kitchen as a production facility, cover the use case for serving customers in rural areas and the cost and benefit of having a high-street space to promote online food businesses.
Delivery's physical spaces, expanding aggregator services, and the role of franchising.
Episode 3: Tim Vasilakis is the founder and CEO of The Athenian, the multi-award winning Greek street food restaurant chain. We explore delivery’s evolution into physical spaces, expanding aggregator services, the role of franchising, and his journey of writing his cookbook ‘The Athenian: Eat Like a Greek’.
Founder of Lean Kitchen Network, Faraz Nagree, explores how he is creating the world's largest sustainable kitchen network
They license food brands to kitchen operators with under-utilised kitchens in order to help them improve customer experience and kitchen profitability. The conversation delves into the power of food and its involvement in various parts of our lives, including hospitality and operations. We explore menu innovation in restaurants, establishing relationships with virtual brands, having a brand rule book – and why delivering experience is key.
Dan Warne, the CEO of sessions, explores how to develop and scale food brands.
Our Discussion unravels the new opportunities for independent restaurant brands, how data is revolutionising the consumer experience, and the complexities of grocery delivery. In the final segment of our chat, Dan Warne provides an insightful perspective on the perils of venture capital and the potential pitfalls when businesses try to scale too quickly.
Andrew Maxwell, owner of Boojum, delves deeper into optimising delivery-centric models.
Andrew Maxwell is an experienced restaurateur who has witnessed the evolution of food delivery industry first-hand. He is the owner of Boojum, a causal Mexican burrito bar in Ireland with award-winning food. Andrew joins the show to talk about the need for a better approach to delivery. Tune in as we explore the role of accurate communication between servers and kitchens, the future of delivery-centric kitchens and the potential to create a distinct market separate from traditional dining experiences
The power dynamics within the delivery platform industry, delivery’s relationship with CSR and the importance of data in assessing new store locations.
Our guest today is Neil Sebba, Managing Director at Tossed, a UK fast food chain providing healthy food, fresh-made to order. He is a resilient and adaptable individual who successfully navigated the challenges brought by the COVID-19 lockdown, and maintained the same underlying product in his work. We delve into the importance of EHO scores and how they influence consumer decisions when it comes to choosing where to order from. Tune in as we discuss the power dynamics within the delivery platform industry, delivery’s relationship with corporate social responsibility, and the importance of data in assessing new store locations.