Optimizing Delivery and Ghost Kitchens During the Pandemic and Beyond
On April 28th, NYCHG held a meeting to discuss how restaurants are adapting and pivoting in the delivery and ghost kitchen space in the midst of our current pause in hospitality.
Hosted by: Derek Sherman
We invited Scott Gillman, Operator and CEO of Dine Technology to moderate and Stefan Boyd, CFO from Just Salad, Corey Manicone, Co-Founder of Zuul Kitchens, and Scott Landers of Figure 8 Logistics, a Food Delivery Consultancy, to share their insights. The conversation was vigorous and ran the gamut from the importance of a strong brand and ways to expand your concept to include additional options (grocery, beverage), to strategies for maximizing your native delivery platform and moving the high cost of delivery back on the consumer. Watch the full video for valuable takeaways and read the chat for additional insights from our members and guests.
For more information and community support:
Please visit the NYCHG Community Hotline, a Facebook Group where hospitality operators can ask questions and members will provide professional guidance.
About NYCHG
Established in 2009, The New York City Hospitality Group ("NYCHG") is a New York City-centric organization dedicated to serving the restaurant and hospitality industry. NYCHG is comprised of the best in class professionals that act as a resource to each other and the hospitality community.