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Kitchen United COO talks broad horizon for off-premise nrn.com/technology/kit…

We're thrilled to be working with such seasoned national #restaurant partners in our #Pasadena location. qoo.ly/w8vyj

One of the most important things I'm hearing at #FODC2019 so far: nobody is making the case for delivery anymore. I think operators understand that this more than a flash in the pan--now it's all about finding the right strategy. Food On Demand Conference

Alex Canter, aka Alex Canter & CEO of Ordermark, says "I don't think there's any restaurant where delivery doesn't work," it's a matter of having a menu that works. He cut about 50 items from Canter's Deli menu to optimize for delivery #FODC2019 Food On Demand Conference

Are you at #FODC2019? Check out Meredith Sandland & Chris Baggott of ClusterTruck for the "Ghost Kitchens Get Real" panel tomorrow at 12:30 in Salon II with Moderator Nicholas Upton.

Meredith Sandland of Kitchen United HQ thinks delivery will get 6-10X bigger than it is today in making a case for a dedicated delivery kitchen for the benefit of your existing dine-in customers. #delivery #FODC2019

According to Technomic, overall restaurant industry reached $556 billion in 2018. But when including the growing number of non-traditional locations like C-stores, cafeterias and ghost kitchens, foodservice reached 1.4M locations and nearly $900 billion in sales. #RLC

The Kitchen United HQ off-premise strategy provides the infrastructure for other restaurants to run takeout and delivery sales to increase ROI. #onlineordering #kiosk #kds #cms cheddar.com/media/kitchen-…

We are thrilled to have Dog Haus partner with us as we revolutionize the off-premise experience for restaurants and their guests. - Anthony Green | VP of National Sales qoo.ly/wucpd

"Building genuine relationships with guests is the heart of the restaurant industry. Third-party delivery should be viewed as a valuable new way to make new friends." qoo.ly/wxbqm

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Future of Virtual Kitchens? It's definitely a "compelling opportunity," says Kitchen United HQ CBO Atul Sood. A brand can open a ghost location for under $30K in under 30 days, he adds. #UCLAExtension #restaurantconference

Just finished up the Breakout Brands Panel at the UCLA Ext Restaurant Industry Conference. KU CBO Atul Sood joined Patrik Hellstrand, Meenakshi Nagarajan & Robert Thompson sharing biz insights & gow they're giving themselves the best chance at long-term success. #UCLAxRestCon

Kitchen United HQ coming to a city near you? I like the #cloudkitchen trend. When 20 different restaurants deliver inside a one-mile tight radius, you have robust variety at scale AND your restaurant operation isn't disrupted or overwhelmed. foodondemandnews.com/0425/kitchen-u…

We're thrilled to have been able to support ezCater's inaugural #CaterUp conference and to have @Jen Henriksen on the Technology and Innovation panel. Many thanks to the hardworking people at #ezCater for crafting a fantastic #NOLA experience and insightful content!

Why Chains are Rolling Out #VirtualKitchens ✍️👉 @Foodable's Kerri Adams bit.ly/KUFoodableMay7

“Millennials spend more on food than ever...more on restaurant than grocery.” Kitchen United HQ COO Meredith Sandland talking ghost kitchens and transformation of food industry at #ICSCRecon