“Delivery near me.”
We’re pretty sure you’ve typed this at least once in the past few months. And if you’re a real pro, you’ve probably had experiences with brands like Grubhub, DoorDash, Caviar, Uber Eats… the list goes on.
For many of us, delivery is the only way to eat food from a restaurant due to COVID-19. But what does delivery mean for the way we eat as we look to the future? Will people change their behavior and stop eating out of the house at all? And if delivery continues to grow, what steps can restaurant businesses take to prepare themselves?
In this episode we’re joined by our friend and restauranteur, Todd Ruddick, to discuss these issues (and more).
About us:
We’re two food industry experts with a passion for exploring what we eat and why we eat it.
Jonathan DeVito (JD) is a food industry analyst. He currently leads a food industry market research and strategy practice in Chicago (visit www.pivitasresearch.com). A proponent of immersion research and ethnography, Jonathan maintains real-world experience by moonlighting as a restaurant worker. Jonathan holds a BA in anthropology, summa cum laude, Phi Beta Kappa, from the University of Massachusetts Amherst.
Mathew Mandeltort (Mat Dogg):
Mat is a recognized foodservice operations expert. He has held numerous culinary and business leadership roles, most recently serving as Vice President of Foodservice Strategy for Eby-Brown, one of the largest convenience store distributors in the United States. Mathew received his JD from the Chicago-Kent College of Law at the Illinois Institute of Technology, his MBA from the Lake Forest Graduate School of Management, and his BA from Macalester College.
Todd (our guest):
Todd Ruddick is the Managing Partner of Andon Strategic, a consulting firm dedicated to assisting firms with launching new ventures. Todd’s experience spans early stage feasibility assessments for start-ups to studies in support of multi-million dollar business launches. Prior to founding Andon Strategic, Todd worked in leading roles at organizations such as United Airlines, Intel, and GE. Todd is also a partner and operator at a craft brewery based in Chicago.
Todd holds an MBA from the Sloan School of Management at MIT, an MS in aeronautical engineering from MIT, and and a BSE in aeronautical engineering from the University of Michigan.
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*Please note that our opinions are our own and do not represent the position of any other person, organization, or entity.