Episodes
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Josh Simons, the visionary behind Chicken & Blues Restaurants and Flamingo Cafe Bars, dives into integrating delivery services with the hospitality industry, through exclusive partnerships and technological advancements. We explore what happens when expanding into new markets while maintaining brand integrity, and some of Josh’s personal reflections from his father's business.
In this episode, we discuss:
Personalised catering in QSR brandsThe risks that come with scaling a brandStarting Chicken and Blues in 2013 in with a tiny 8-seater setupHow Josh has been exclusive with Deliveroo for 8 yearsBalancing business growth with family lifeLinks mentioned in this episode
Chicken & Blues
Flamingo Cafe Bars
Josh Simons on LinkedIn
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Máté Kun, CEO of Growth Kitchen, is on the show to discuss the rise and fall of ghost kitchens and why his company’s innovative shared kitchen model is revolutionising food delivery. Máté shares insights on using data, AI, and franchising to expand popular restaurant brands into underserved areas without new physical locations. We’ll delve into industry lessons, collaboration for growth, and the future of affordable, high-quality food delivery.
In this episode, we discuss:
Evolution and challenges of ghost kitchens post-COVID-19How shared kitchen spaces enhance efficiency and growthHow Growth Kitchen's model resembles the franchising of virtual restaurant brandsThe role of AI and data science in food delivery optimisationImportance of brand authenticity for successful virtual restaurant brandsLinks mentioned in this episode
Growth Kitchen
Connect with Máté Kun on LinkedIn
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Missing episodes?
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In today's special episode, co-hosts Peter Backman and Jon Borzacchiello dive deep into the intricacies of food delivery, exploring how the experience, packaging, and even the type of food play vital roles in ensuring customer satisfaction. We'll discuss the challenges faced by traditional restaurants versus delivery-focused businesses, the importance of packaging in maintaining food quality, and the evolving trends in the delivery market.
In this episode, we discuss:
Replicating the restaurant experience in food deliveryLessons from delivery-friendly productsThe significance of getting the packaging rightTips for heat retention and quality consistencyWhat we can learn from the motor car industryLike the show? We’d be hugely grateful if you could help us spread the word by taking 1 minute to leave us a rating and review on your podcast platform of choice. Full instructions at https://www.thedelivery.world/ratingsandreviews
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As the Managing Director at Pizza Pilgrims, Gavin Smith has built an impressive career in operations, working for previous brands such as Wahaca, Browns Restaurants and Mitchells & Butlers.
In this episode, Gavin shares his expertise on negotiation tactics, maintaining food quality, and the critical role of customer feedback. We'll also discuss how COVID-19 has accelerated the importance of delivery, the impact of delivery on traditional restaurant operations, and innovative strategies to meet consumer demands.
Links Mentioned
Gavin Smith on LinkedIn
Pizza Pilgrims
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Welcome to our debut episode of Delivery Prophets: Across Borders, where your hosts JJ and Peter Backman dive deep into the evolving world of food delivery – one region at a time. In today's episode, we zoom into Asia and explore the critical role of delivery riders, compare delivery trends across Asia and Europe, and discuss the impact of super apps like Grab and Gojek on the industry.
In this episode, we discuss:
How local cuisine plays a significant role in Asian marketsHow cultural differences affect delivery times and customer behaviourthe economic and logistical challenges unique to Asiathe market dynamics post-COVID-19And the shift towards multi-industry servicesLike the show? We’d be hugely grateful if you could help us spread the word by taking 1 minute to leave us a rating and review on your podcast platform of choice. Full instructions at https://www.thedelivery.world/ratingsandreviews.
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Maurice Abboudi is an experienced board member, operator, investor and advisor to the hospitality and leisure sector. He was the board advisor to Just Eat 2016 -2019 and previously Director of Business Development at Domino’s Pizza Group. He is also an advisor to several restaurant groups including ASK/Zizzi, Wagamama, Tortilla, Chipotle, Smith & Wollensky, and Vice-chair of the British Takeaway Campaign.
We dive into the challenges of growing restaurant delivery services, from increasing order sizes to targeting corporate orders. Maurice shares his journey from starting a pizza delivery business to working with major players like Domino’s and Just Eat. We also explore the evolution of last-mile delivery, the role of third-party companies, and the critical issue of managing peak times and customer data.
Links Mentioned
Maurice Abboudi on LinkedIn
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Our guest today is Matt Price, General Manager of Uber Eats, where we dive deep into the evolving world of food delivery. The impact of the COVID-19 pandemic has permanently shifted consumer habits towards home delivery, and we'll explore how this trend is here to stay across all demographics.
From leveraging data to enhance restaurant growth and consumer experience to the pivotal role of technology and partnerships, Matt sheds light on Uber Eats' ambitious vision to be synonymous with food delivery. We'll discuss the significance of creating exceptional delivery experiences, the potential of delivery-only kitchens, and the crucial role of predictable, effortless service.
Links Mentioned
Mark Price on LinkedIn
Uber Eats
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Mark Murphy is the co-founder and CEO of Burgerism, which is set to become the number one delivery burger brand across the UK. Launched in April 2018, from a dark kitchen in Manchester, they sold exclusively through the delivery marketplaces. They have now become a cult burger brand across the region. In 2023, The Times' listed Burgerism #7 on Britain's Best Burgers, while we also ranked as the most popular dish on Deliveroo in Manchester.
Tune in as we dissect the challenges of scaling a delivery brand, seeking balance for sustainable growth in the delivery sector, Burgerism's focus on the Manchester market and potential saturation, and the trend of suburban delivery demand and expansion opportunities.
Links Mentioned:
Mark Murphy on LinkedIn
Burgerism
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Edin Basic is an entrepreneur with extensive experience in the restaurant industry and joins the show to discuss the evolution of delivery business models. He founded Firezza (sold to Pizza Express) and is co-founder of We Amplify, a new hub pooling our experience as seasoned entrepreneurs.
Edin provides a deep dive into the impact of aggregators on delivery quality, the challenges operators face, and the crucial role of specific delivery metrics in driving sales. He also unpacks the complexities of delivery logistics and the influence of aggregators on customer satisfaction.
Links Mentioned
Shereen Ritchie on LinkedIn
Buns From Home
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As the Chief Operating Officer of Buns From Home, Shereen Ritchie is a board-level leader who believes that business success involves balancing operational and commercial considerations with human ones.
Shereen shares insights on the evolution of food delivery, the importance of customer experience, and the challenges and opportunities inherent in the delivery business. The conversation covers topics ranging from the significance of managing the delivery process within the hospitality industry to the role of technology in shaping human interactions.
Links Mentioned:
Shereen Ritchie on LinkedIn
Buns From Home
Like the show? We’d be hugely grateful if you could help us spread the word by taking 1 minute to leave us a rating and review on your podcast platform of choice. Full instructions at https://www.thedelivery.world/ratingsandreviews.
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As we reflect on this year’s episodes of the Deliver Prophets Podcast, co-hosts Peter Backman and Jon Borzacchiello listen through the conversations of the nine insightful guests and the theme of improving delivery and its relevance in the business landscape.
Join us as we explore the challenges and opportunities in the delivery space, from communication with customers to profitability strategies and the unique experiences of dining at home. Plus, we'll hear about the differences in food delivery operations between the U.S. and the UK.
Like the show? We’d be hugely grateful if you could help us spread the word by taking 1 minute to leave us a rating and review on your podcast platform of choice. Full instructions at https://www.thedelivery.world/ratingsandreviews
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James Brown is the co-founder of TiPJAR and CEO of BrewDog Bars. The conversation delves into the evolving landscape of restaurant technology, consumer preferences in delivery, and the challenges and decisions around dark kitchens.
Tune in to learn more about transparency in delivery fee models, the intersection of delivery and hospitality, and the significance of tipping in the industry. The episode also delves into the value of personal interaction in delivery experiences, the impact of service charges, and the evolving role of delivery drivers.
Links mentioned
James Brown Linkedin
TipJar
BrewDog Bars
Like the show? We’d be hugely grateful if you could help us spread the word by taking 1 minute to leave us a rating and review in your podcast platform of choice. Full instructions at https://www.thedelivery.world/ratingsandreviews
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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.
Links Mentioned
Neil’s LinkedIn
Tossed
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Andrew Maxwell is an experienced restaurateur who has witnessed the evolution of the food delivery industry firsthand. He is the o-owner of Boojum, a casual 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.
Links mentioned
Andrew’s LinkedIn
Boojum
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Former Managing Director of Deliveroo, Dan Warne is the CEO and Founder of Sessions, the platform for founder-led food brands to develop and scale. 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 provides an insightful perspective on the perils of venture capital and the potential pitfalls when businesses try to scale too quickly.
Links mentioned
Dan’s LinkedIn
Sessions
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Chris Baggott is the co-founder and CEO of ClusterTruck, a successful software startup in the delivery sector. Chris shares how his problem-solving nature led him to the delivery industry and the success he's had in the software and restaurant business. Tune in as we unpack the delivery drivers' role in profitability, ghost Kitchens and efficiency, and the driver-centric food delivery model.
Links mentioned
ClusterTruck: https://www.clustertruck.com/
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Founder of Lean Kitchen Network, Faraz Nagree, joins the show to explore how he is on a mission to create the world's largest sustainable kitchen network and deliver remarkable food experiences. They licence 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.
Links mentioned
The Lean Kitchen Network: https://thelkn.com/
Connect with Faraz on LinkedIn: https://www.linkedin.com/in/faraz-nagree-76a9b215/
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Tim Vasilakis is the founder and CEO of The Athenian, the multi-award winning Greek street food restaurant chain. Born in Athens, Tim grew up immersed in Greek cuisine and learned to fish during summers on the Aegean island of Chios. After studying in Edinburgh, Tim began his culinary career when he moved to London and fell in love with street food.
Tune in as 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’.
Links mentioned
Restaurant Brands International (RBI)
‘The Athenian’ by Tim Vasilakis
The Athenian Instagram
The Athenian TikTok
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Today’s 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 unpack his latest venture – My Supper Hero – a finish-at-home meal kit start-up launched to the public in October 2021 with Myleene Klass.
Tune in to this episode as we unpack the market for restaurant meals served at home, how they use a dark kitchen as a production facility, the use case for serving customers in rural areas, and why they envision having a high-street space to promote the business.
Links mentioned
My Supper Hero: https://www.mysupperhero.com/
The Delivery Prophets Episode 1: https://player.captivate.fm/episode/b24f1eed-44d4-4bfc-a619-9784c9648013
The Delivery Prophets: https://www.thedelivery.world/thedeliveryprophets
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Get ready to revolutionize your foodservice delivery game with today's guest, Eccie Newton, the co-founder of Karma Kitchen! The traditional restaurant model can be tough to manage, but Eccie has found a solution in Dark Kitchens. These kitchens provide all the infrastructure you need to run a successful delivery operation, without the costly overhead of a traditional restaurant.
But that's not all! We'll also be discussing how to improve the delivery experience for your customers, and how Karma Kitchen's local community-focused ‘Food Hubs’ are changing the game. And let's not forget about virtual restaurants for local markets and how dark kitchens can benefit small businesses.
So buckle up and get ready for an exciting episode full of valuable insights and tips for taking your foodservice delivery business to the next level. Let's go!
Links mentioned
Karma Kitchen: https://www.karmakitchen.co/
