Episode 28: A Deep-Dive into Off-Premises Packaging with Natha Dempsey, President of the Foodservice Packaging Institute
Release Date: 09/01/2022
Episode 46: Food On Demand Conference Series Part 2 with Shawn P. Walchef of Cali BBQ Media
Food on Demand
In this episode, we sit down with Shawn P. Walchef, founder of Cali BBQ Media, right after a dynamic Next Gen Marketing panel at the Food On Demand Conference. Shawn shares his journey from running a San Diego barbecue restaurant to becoming a leading voice in restaurant storytelling through social media and podcasting. We dive into practical advice for operators hesitant about video content, the power of showing up online—even imperfectly—and how authentic storytelling can drive real business results. Whether you’re a restaurateur, marketer, or just curious about building a brand with...
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Episode 45: Food On Demand Conference Series Part 1 with Allen Beck of Costa Vida
Food on Demand
In this episode, we’re bringing you insights straight from Vegas at the eighth annual Food On Demand Conference! Bernadette sits down with Allen Beck, Director of Off-Premise and Catering at Costa Vida, as he breaks down how the brand uses a holistic, fully burdened approach to grow its catering business profitably. Plus, hear how technology integration plays a critical role in operations—and why having a smart, future-ready tech stack matters more than ever.
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Episode 44: The Building Blocks for Catering Success + Jim Rand of Rand Parker Group
Food on Demand
In this episode, industry veteran and current catering consultant Jim Rand shares lessons from building and scaling catering programs at brands like Panera Bread and PF Chang’s. Jim walks us through how to build a robust catering program—from understanding production and technology integration to menu adaptation—and how operators can use tools and online ordering systems to streamline operations. He also dives into marketplace strategy, self-delivery vs. third-party fulfillment, and the key investments needed to stand out in a competitive landscape.
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Episode 43: How Restaurants Can Win with Unified Data and Smarter Tech with Jenifer Kern of Qu
Food on Demand
Jenifer Kern, CMO of Qu, joins us to unpack key insights from Qu’s 2025 State of Digital Report. We dive into the major trends shaping the restaurant industry—from the shift from third-party to first-party ordering, to tech stack consolidation, AI adoption, the rise of kiosks and smart kitchens, and more. Plus, how success hinges on how effectively restaurants can unify and activate their data.
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Episode 42: The Future of In-Car Ordering + Cynthia Hollen of Mavi.io
Food on Demand
In this episode, Cynthia Hollen, CEO of Mavi.io, shares how in-car ordering is changing the game for consumers. We explore the growing demand for seamless ordering as people look for ways to streamline the process without reaching for their phones. Cynthia also discusses how tech can enhance promotions, upselling, and overall user experience. From the rise of pre-ordering after the pandemic to discovering best practices for the future, we dive into the ongoing evolution of the industry.
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Episode 41: AI & the Future of Restaurants + Fred LeFranc of Results Thru Strategy
Food on Demand
Join Fred LeFranc, CEO of Results Thru Strategy, as we explore the adoption of agentic and generative AI, the impact of robotics, and how restaurants are navigating the value wars. Plus, Fred gives us a look at what's driving success at brands like Chili’s in today’s competitive market.
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Episode 40: How to Manage Your Restaurant Tech Stack + Maia Tekle of Science On Call
Food on Demand
With no one-size-fits-all solution, managing a tech stack can be tricky—especially when handling multiple vendors while operators are already juggling so many hats.. In this episode, Maia dives deep into the everyday tech challenges restaurants face, from legacy POS system switches to simple Wi-Fi issues. She explains how Science On Call helps tackle these problems and shares strategies for restaurants.
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Episode 39: Catering 101 + Jenn Saunders-Haynes of Subway
Food on Demand
Jenn Saunders-Haynes, Director of Global Catering at Subway explores how catering has shifted in recent years, with changing consumer demands for speed, quality, and accuracy. She shares how Subway adapts through tech and compelling food visuals, along with valuable advice for operators of any size.
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Episode 38: Local vs. Big Brand Marketing + Anna Tauzin of Molak Corporation
Food on Demand
In this episode, Anna explores the differences in restaurant marketing strategies for small, local businesses versus larger brands, focusing on community engagement and standing out in a competitive market. She also discusses how leveraging technology and customer data for personalization can foster stronger connections with customers.
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Episode 37: AI Restaurant Use Cases + Deborah Matteliano of Amazon Web Services (AWS)
Food on Demand
Deborah Matteliano, Global Head of Amazon Web Services discusses how AI, predictive ordering, and chatbots are transforming the restaurant industry, plus dives into the future role of tech in hospitality. She also shares valuable, actionable leadership tips for women in tech, focusing on confidence, resilience, and empowering others.
info_outlineIn the 28th episode of the Food On Demand Podcast, hosts Tom and Nick interview Natha Dempsey, president of the Foodservice Packaging Institute. As a preview for the upcoming Food On Demand Off-Premises Packaging Summit, they cover new products hitting the market, the rising issue of so-called forever chemicals, and bringing beverages and desserts into the delivery ecosystem.