Noah Glass, Jianggan Li, Adrien Desbaillets and I had a fun discussion on restaurant delivery and digitilization at an eCornell Keynote...

There's all sorts of talk about the potential of virtual brands and ghost kitchens, but what do customers think? Does it make a...

As a Revenue Management (RM) person, I’m always interested in ways that companies can use their excess capacity to generate revenue. ...

Off-premise dining (including delivery) had been growing in popularity pre-Covid and the pandemic has sped up its adoption. While...

Is restaurant delivery here to stay? I'd say so. Customers love the convenience, but operators hate the commissions. For those of you...

Restaurant customers are generally accepting of delivery fees, as long as those charges are seen as fair. During the lockdowns, many...

How can hotel F&B operations adapt to the post-covid world? This is a shortened version of the presentation I made for HSMAI ROC@Home...

Singapore F&B industry needs to diversify to feed itself FRI, JUN 12, 2020 - 5:50 AM SHERRI KIMES The food and beverage (F&B) industry is...

If you love ordering some food, pushing a button and having your order 'magically' show up, you're not alone!!! In a study I did in...