Anna Wolfe
ARTICLES BY THIS AUTHOR
- 12/21/2020
Saladworks' Parent Company Buys Garbanzo Mediterranean Fresh, Frutta Bowls
The healthy fast casual brands will be positioned under WOWorks. All brands have a shared mindset valuing personalization, customization, self-expression and connection. - 12/21/2020
Restaurants Line Up Behind Last Minute-Gift Idea: Gift Cards
Curbside delivery of gift cards and e-gift cards are being pitched as the perfect last-minute gift. - 12/20/2020
Focus Brands Names New Executives
New hires include chief brand officers and new VPs of marketing for Carvel, Cinnabon, Auntie Anne's and McAlister's Deli. - 12/20/2020
Chicken Concept's Online Ordering, Delivery Surges 300+%
Pollo Campero to focus on digital kitchens, off-prem only model; plans to open 10 digital kitchens in 2021. - 12/20/2020
Plan Now to Meet Increasing Demand for Delivery
A delivery strategy is a must-have for your restaurant. Consumer demand for delivery continues to increase, and is becoming a consumer expectation. - 12/16/2020
Dickey’s Barbecue Pit Promotes Carissa De Santis to Chief Information Officer
She was promoted from VP of IT to CIO. De Santis is a previous winner of Hospitality Technology’s Top Women in Restaurant Technology award. - 12/16/2020
Waitbusters Offers Free Online Ordering and Delivery for 2021
For all new restaurants that sign up to use the software in the month of December, Waitbusters is offering 12 months free of subscription and commission costs. - 12/15/2020
The Office Holiday Party is 'On' at Deliverect
Third-party delivery order integrator uses VR to bring employees together this holiday season. Deliverect is using AltspaceVR, a VR events space, to host its company holiday party. - 12/15/2020
A&W Digitizes Daily Operations
CMX assists long-time customer A&W Food Services of Canada in rapid transition to new COVID-19-related operating procedures. - 12/15/2020
Restaurants, Third-Party Delivery Companies Agree on Best Practices
The National Restaurant Association brought together both parties. The agreed-upon Principles center around permission and transparency, add consistency and structure that will benefit all restaurants.
