The Delivery Prophets

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

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 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

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

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

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/

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/

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

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

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/