Blog

blog.deliv7.woman_holding_digi_menu

10 Ways to Build a Better Menu for Online Ordering, Delivery and Takeout

There are a lot of challenges in starting a delivery or takeout program. A big part of mitigating these challenges is building a menu specific to off-premise dining. Here are some things to consider that will help make your off-premise program successful.

Read more ›
Ghost Kitchen Food Order Blog Post

Is the ghost model right for you?

If you’re already tight on space in your current location and adding online orders would overwhelm your kitchen, a ghost option might be the way to go.

Read more ›
Kitchen Stories: Stone Harbor

Differentiate or Die: How Unique Fries Help a Jersey Shore Operator Stand Out

Competition has always been stiff in the restaurant business. But it’s especially tough on the Jersey Shore near Stone Harbor, New Jersey. There, dozens of operators have only 15 weeks to make the bulk of their annual profits before their summer season ends.

Read more ›
Kitchen Stories: purdue university

Purdue University Adopts Frozen Grains to Match Plant-Based Trend, Reduce Labor

On campus, Gen Z students mindful issues like climate change and animal welfare appreciate their environmental benefits and sustainability of plant-based, relative to other food choices. So it’s no surprise many students are actively looking for plant-based dishes in their dining halls.

Read more ›
Food Order Cell Phone Blog Post

10 Marketing Tips for Delivery and Takeout Programs

One of the biggest considerations when deciding how to offer off-premise dining is how it will impact your marketing approach. We've compiled a list of ideas and resources to help you get the word out about your delivery and takeout programs.

Read more ›
1-5 of 99 Items
1-5 of 99 Items