Welcome to this episode of the Food Service Growth Show, where we have a very special guest joining us today, Stephan Leuschner from Rational, a popular German kitchen equipment manufacturing company.
Stephan is a seasoned industry expert known for his popular Trendtalks on Youtube, where he talks with industry leaders from around the world. With extensive experience in the food and beverage sector, he's here to discuss the new delivery concepts that are taking the industry by storm.
In this episode, Carl and Stephan delve deep into the new delivery concepts, uncovering the key drivers for success and discussing which type of companies will win the battle for market share.
The rise of delivery has been nothing short of phenomenal in recent years, and it has been propelled even further by the pandemic. With consumers looking for more convenient and safer ways to dine, the delivery has become a go-to option for many.
However, with so many players in the market, it can be difficult to stand out and make a name for yourself. Carl and Stephan discuss the evolution of off-premise dining and how innovation in crisis can help you differentiate yourself from the competition. Stephan shares valuable insights on how to stand out in a ghost kitchen market, which is becoming increasingly popular in the food delivery space.
One of the key takeaways from this episode is the importance of understanding the risks that delivery markets have. While delivery can be a lucrative business, it also comes with its fair share of risks, such as food safety concerns, delivery delays, and quality control issues.
With the rise of delivery and ghost kitchens, it's clear that off-premise dining is here to stay. But what does the future hold for this segment of the industry? Stephan shares his predictions and insights on where off-premise dining is headed, and how you can position yourself to take advantage of the opportunities that lie ahead.
Throughout the episode, Stephan provides practical advice and actionable insights for companies looking to succeed in the off-premise dining space. He offers tips on everything from concept and pricing to marketing and customer service, giving listeners a comprehensive guide to building a successful off-premise dining business.
If you are a cloud kitchen or ghost kitchen owner, listen to this episode NOW as it is packed with valuable insights and information for anyone looking to succeed in the delivery space.
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