In the latest episode of the Hospitality Hangout podcast, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Marty Hahnfeld, Chief Customer Officer at Olo, to explore the future of delivery.
Hahnfeld says, for any brand that doesn’t invest in serving their loyal customers directly, it could be rough days. Citing two-thirds of all restaurant transactions are consumed off premise, of that two-thirds only sixteen percent of those transactions are delivery.
“The things that are happening within our business right now happened a decade ago in the hotel industry,” says Hahnfeld, and the industry felt like they needed to deliver without understanding all of their options to have food delivered, letting an oversized number of consumers shift off direct business and shift off to the market places, adds Hahnfeld.
Hahnfeld talks about how Olo addresses deliveries in regards to urban vs. suburban markets, and says suburban delivery has been proven to work, although there is a cost problem, investments will continue to improve handoff and delivery. Olo focuses on their platform supporting delivery long term and Hahnfeld gives his take on ghost kitchens, virtual kitchens, delivery kitchens, and the idea of restaurants aggregating.
Tune in to learn more. You can subscribe and listen to Hospitality Hangout Podcast on Spotify or directly on the Foodable Network.
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