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Consumers today have a growing appetite for food delivery and off-premise dining, and the COVID-19 pandemic has sped up its adoption. Nearly half of full-service restaurant operators started delivery in 2020, while 80 percent of fine dining, family dining, and fast-casual restaurants introduced curbside pickup. Fifty-three percent of adults now say food takeout or delivery is essential to the way they live.
With COVID-19 restrictions in place, many restaurants were forced to pay often punitive commissions to third-party delivery companies in order to survive in this new landscape; these third-party apps have reshaped the industry and are likely here to stay. The good news? Sixty-four percent of adults say they prefer to order directly from a restaurant for delivery.
In this webinar, our panel of international foodservice and venture tech entrepreneurs will address the big questions: What does the future hold for food delivery and off-premise dining? How will those changes affect how restaurants operate? Join us to discover how restaurant operators can best prepare for emerging opportunities while maintaining — or even growing — profitability and customer loyalty.
RESOURCES
Delivering the Digital Restaurant
COURSES
Menu Design and Engineering
Optimizing Restaurant Space and Pricing
Introduction to Restaurant Revenue Management
Building Demand During Slow Periods
With COVID-19 restrictions in place, many restaurants were forced to pay often punitive commissions to third-party delivery companies in order to survive in this new landscape; these third-party apps have reshaped the industry and are likely here to stay. The good news? Sixty-four percent of adults say they prefer to order directly from a restaurant for delivery.
In this webinar, our panel of international foodservice and venture tech entrepreneurs will address the big questions: What does the future hold for food delivery and off-premise dining? How will those changes affect how restaurants operate? Join us to discover how restaurant operators can best prepare for emerging opportunities while maintaining — or even growing — profitability and customer loyalty.
RESOURCES
Delivering the Digital Restaurant
COURSES
Menu Design and Engineering
Optimizing Restaurant Space and Pricing
Introduction to Restaurant Revenue Management
Building Demand During Slow Periods