Episode 58: Curating a Captivating Catering Program with Cassie Duval of Mo’Bettahs
Release Date: 05/28/2026
Episode 58: Curating a Captivating Catering Program with Cassie Duval of Mo’Bettahs
Food on Demand
Cassie Duval, director of catering at Mo’Bettahs, joins the podcast live from the exhibit floor of the 2026 Food On Demand in Dallas to share insight regarding the success of the catering program she oversees at Mo’Bettahs and common catering pitfalls for other brands.
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Episode 57: The Autonomous Future of Delivery with Harrison Shih of DoorDash Labs
Food on Demand
Harrison Shih, senior director at DoorDash Labs, breaks down the current state of autonomous delivery and the future it offers. Shih also shares insight into the design and vision behind Dot, DoorDash’s autonomous delivery robot.
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Episode 56: Tech’s Role in Shaping an Iconic Juice Brand with Alexis Parra of Nékter Juice Bar
Food on Demand
Alexis Parra, Chief Visionary Officer at Nékter Juice Bar, shares how tech is shaping growth for the fast-expanding juice and smoothie brand. She shares how digital channels drive the business, with the app generating about a third of orders and more than half of sales coming from third-party delivery. Parra also covers menu innovation and how travel and life experiences have helped shape her approach to building the brand.
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Episode 55: Peeling Back the Curtain on Catering with Jeremy Cantarow of ezCater
Food on Demand
Jeremy Cantarow, director of supply marketing at ezCater joins the podcast to discuss the changing consumer preferences for catering, stand-out approaches to catering menu innovation, the strategies behind ezCater’s tech integrations and more.
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Episode 54: AI’s Growing Role in the Restaurant Industry with Stephen Klein of Saivory
Food on Demand
Stephen Klein, CEO and co-founder of Saivory, joins the podcast to discuss how restaurant operators use artificial intelligence to help decipher guest data, tailor the ordering process to consumers and overcome gaps in their tech stacks.
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Episode 53: Scaling Chef-to-Consumer Meal Delivery with Aalok Kapoor of CookUnity
Food on Demand
Aalok Kapoor, COO of CookUnity, discusses the evolution of meal kit delivery and how CookUnity leverages technology to offer personalized, restaurant-quality prepared meals to consumers.
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Episode 52: Using Restaurant Marketing to Combat Food Insecurity with Andrew Glantz of GiftAMeal
Food on Demand
Andrew Glantz, CEO and Founder of GiftAMeal, joins the Food On Demand Podcast to discuss his story as a social entrepreneur, how the platform uses restaurant marketing to combat food insecurity and more.
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Episode 51: Restaurant technology, necessary guardrails and AI in hospitality with Emily Williams Knight of The Texas Restaurant Association
Food on Demand
Emily Williams Knight, president and CEO of the Texas Restaurant Association, joins this episode of the Food On Demand podcast to discuss restaurant adoption of AI, food delivery policy changes, third-party delivery friction points and more.
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Episode 50: Where Tech Meets the Beverage Cart + Angela Diffly of Coca-Cola
Food on Demand
Angela Diffly, Director of Restaurant Digital and Technology Capabilities at Coca-Cola, talks restaurant tech trends and how the company is helping restaurants boost digital ordering and guest retention through smart partnerships. She also explores the future of instant delivery and where the digital dining experience is headed.
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Episode 49: Scaling Sidewalk Delivery Robots with Zach Rash of Coco Robotics
Food on Demand
In this episode, Zach Rash, CEO and Founder of Coco Robotics, walks us through the journey of building the company—from its inception to its latest advancements in AI and automation. He shares what it takes behind the scenes to prepare cities for robotic delivery and how Coco partners with restaurants for last-mile logistics. We also explore the benefits of robotic delivery and where he sees the future of the industry heading.
info_outlineCassie Duval, director of catering at Mo’Bettahs, joins the podcast live from the exhibit floor of the 2026 Food On Demand in Dallas to share insight regarding the success of the catering program she oversees at Mo’Bettahs and common catering pitfalls for other brands.