Cornell Webinar: How Restaurants Can Master the Distribution Dilemma

Consumers today have a growing appetite for food delivery and off-premise dining, and the COVID-19 pandemic has sped up its adoption. Nearly half of full-service restaurant operators started delivery in 2020, while 80 percent of fine dining, family dining, and fast-casual restaurants introduced curbside pickup. Fifty-three percent of adults now say food takeout or delivery is essential to the way they live.

With COVID-19 restrictions in place, many restaurants were forced to pay often punitive commissions to third-party delivery companies in order to survive in this new landscape; these third-party apps have reshaped the industry and are likely here to stay. The good news? Sixty-four percent of adults say they prefer to order directly from a restaurant for delivery.

In this webinar, our panel of international foodservice and venture tech entrepreneurs will address the big questions: What does the future hold for food delivery and off-premise dining? How will those changes affect how restaurants operate? Join us to discover how restaurant operators can best prepare for emerging opportunities while maintaining — or even growing — profitability and customer loyalty.

WHAT YOU'LL LEARN

• The most up-to-date growth projections for restaurant delivery and other off-premise dining options
• How delivery and takeout will transform the restaurant industry
• What challenges and opportunities these changes offer restaurants
• The ways in which restaurants can position themselves for future sustainability and success

RESOURCES

• Delivering the Digital Restaurant

COURSES

• Menu Design and Engineering
• Optimizing Restaurant Space and Pricing
• Introduction to Restaurant Revenue Management
• Building Demand During Slow Periods