The Delivery Prophets Podcast

The Delivery Prophets - All Episodes

We've teamed up with foodservice consultant and delivery expert, Peter Backman, to launch a new podcast series aiming to answer all the questions you might have about foodservice, Restaurant and Fast food delivery.

Here you can find a list of all of our episodes packed full of advice and discussion around delivery profitability, management, and the development of the food service world. 

Dark Kitchens: A Revolution In The Restaurant Delivery Industry

Episode 1: featuring Eccie Newton, co-founder and CEO of Karma Kitchen, a fast expanding network of kitchen spaces, perfect for dark kitchen-style operations. She is therefore in the ideal position to provide listeners with invaluable insight into this fascinating topic.

Delivering Restaurant-Quality Meals and Experiences at Home.

Episode 2: Our guest is Jamie Barber, a British restaurateur, founder and CEO of Hush restaurant in London, the Hache Burgers chain and the Cabana Brasilian Barbecue group. He joins the show to discuss his latest venture, My Supper Hero, a finish-at-home meal kit.

Tune in to this episode as we unpack the market for restaurant meals served at home, learn how My Supper Hero use a dark kitchen as a production facility, cover the use case for serving customers in rural areas and the cost and benefit of having a high-street space to promote online food businesses.

Delivery's physical spaces, expanding aggregator services, and the role of franchising.

Episode 3: Tim Vasilakis is the founder and CEO of The Athenian, the multi-award winning Greek street food restaurant chain. We explore delivery’s evolution into physical spaces, expanding aggregator services, the role of franchising, and his journey of writing his cookbook ‘The Athenian: Eat Like a Greek’.

Founder of Lean Kitchen Network, Faraz Nagree, explores how he is creating the world's largest sustainable kitchen network

They license food brands to kitchen operators with under-utilised kitchens in order to help them improve customer experience and kitchen profitability. The conversation delves into the power of food and its involvement in various parts of our lives, including hospitality and operations. We explore menu innovation in restaurants, establishing relationships with virtual brands, having a brand rule book – and why delivering experience is key.

Dan Warne, the CEO of sessions, explores how to develop and scale food brands.

Our Discussion unravels the new opportunities for independent restaurant brands, how data is revolutionising the consumer experience, and the complexities of grocery delivery. In the final segment of our chat, Dan Warne provides an insightful perspective on the perils of venture capital and the potential pitfalls when businesses try to scale too quickly. 

Andrew Maxwell, owner of Boojum, delves deeper into optimising delivery-centric models.

Andrew Maxwell is an experienced restaurateur who has witnessed the evolution of food delivery industry first-hand. He is the owner of Boojum, a causal Mexican burrito bar in Ireland with award-winning food. Andrew joins the show to talk about the need for a better approach to delivery. Tune in as we explore the role of accurate communication between servers and kitchens, the future of delivery-centric kitchens and the potential to create a distinct market separate from traditional dining experiences

The power dynamics within the delivery platform industry, delivery’s relationship with CSR and the importance of data in assessing new store locations.

Our guest today is Neil Sebba, Managing Director at Tossed, a UK fast food chain providing healthy food, fresh-made to order. He is a resilient and adaptable individual who successfully navigated the challenges brought by the COVID-19 lockdown, and maintained the same underlying product in his work. We delve into the importance of EHO scores and how they influence consumer decisions when it comes to choosing where to order from. Tune in as we discuss the power dynamics within the delivery platform industry, delivery’s relationship with corporate social responsibility, and the importance of data in assessing new store locations.

Tipping, Transparency & Technology with James Brown, BrewDog Bars & TIPJAR.

James Brown is the co-founder of TiPJAR and CEO of BrewDog Bars. The conversation delves into the evolving landscape of restaurant technology, consumer preferences in delivery, and the challenges and decisions around dark kitchens.

Tune in to learn more about transparency in delivery fee models, the intersection of delivery and hospitality, and the significance of tipping in the industry. The episode also delves into the value of personal interaction in delivery experiences, the impact of service charges, and the evolving role of delivery drivers.

The Seasonal Review Special: Delving into Delivery Diversification 

As we reflect on this year’s episodes of the Deliver Prophets Podcast, co-hosts Peter Backman and Jon Borzacchiello listen through the conversations of the nine insightful guests and the theme of improving delivery and its relevance in the business landscape.

Join us as we explore the challenges and opportunities in the delivery space, from communication with customers to profitability strategies and the unique experiences of dining at home. Plus, we'll hear about the differences in food delivery operations between the U.S. and the UK.

Personalised Orders, Date Aggregators and Lifestyle Branding with Shereen Ritchie: COO of Buns From Home

The Delivery Prophets Podcast - The Restaurant Delivery Podcast. As the Chief Operating Officer of Buns From Home, Shereen Ritchie is a board-level leader who believes that business success involves balancing operational and commercial considerations with human ones. Shereen shares insights on the evolution of food delivery, the importance of customer experience, and the challenges and opportunities inherent in the delivery business. The conversation covers topics ranging from the significance of managing the delivery process within the hospitality industry to the role of technology in shaping human interactions.

Enhancing Customer Experience in Delivery with Edin Basic

Edin Basic is an entrepreneur with extensive experience in the restaurant industry and joins the show to discuss the evolution of delivery business models. He founded Firezza (sold to Pizza Express) and is co-founder of We Amplify, a new hub pooling our experience as seasoned entrepreneurs. Edin provides a deep dive into the impact of aggregators on delivery quality, the challenges operators face, and the crucial role of specific delivery metrics in driving sales. He also unpacks the complexities of delivery logistics and the influence of aggregators on customer satisfaction.

Mark Murphy Burgerism: Suburban Delivery Demand & Niche Market Saturation

Mark Murphy is the co-founder and CEO of Burgerism, which is set to become the number one delivery burger brand across the UK. Launched in April 2018, from a dark kitchen in Manchester, they sold exclusively through the delivery marketplaces. They have now become a cult burger brand across the region. In 2023, The Times' listed Burgerism #7 on Britain's Best Burgers, while we also ranked as the most popular dish on Deliveroo in Manchester. Tune in as we dissect the challenges of scaling a delivery brand, seeking balance for sustainable growth in the delivery sector, Burgerism's focus on the Manchester market and potential saturation, and the trend of suburban delivery demand and expansion opportunities.

Matt Price from Uber Eats - Perfecting Food Delivery Ecosystems

Our guest today is Matt Price, General Manager of Uber Eats, where we dive deep into the evolving world of food delivery. From leveraging data to enhance restaurant growth and consumer experience to the pivotal role of technology and partnerships, Matt sheds light on Uber Eats' ambitious vision to be synonymous with food delivery. We'll discuss the significance of creating exceptional delivery experiences, the potential of delivery-only kitchens, and the crucial role of predictable, effortless service.

Increasing Order Sizes and Corprate Focus in Delivery with Maurice Abboudi

Maurice Abboudi is an experienced board member, operator, investor and advisor to the hospitality and leisure sector. He was the board advisor to Just Eat 2016 -2019 and previously Director of Business Development at Domino’s Pizza Group. He is also an advisor to several restaurant groups including ASK/Zizzi, Wagamama, Tortilla, Chipotle, Smith & Wollensky, and Vice-chair of the British Takeaway Campaign. We dive into the challenges of growing restaurant delivery services, from increasing order sizes to targeting corporate orders. Maurice shares his journey from starting a pizza delivery business to working with major players like Domino’s and Just Eat. We also explore the evolution of last-mile delivery, the role of third-party companies, and the critical issue of managing peak times and customer data.

Asia - How Density and Super Apps Transform Food Delivery Trends

In today's episode, we zoom into Asia and explore the critical role of delivery riders, compare delivery trends across Asia and Europe, and discuss the impact of super apps like Grab and Gojek on the industry.

In this episode, we discuss:

• How local cuisine plays a significant role in Asian markets 
• How cultural differences affect delivery times and customer behaviour the economic and logistical challenges unique to Asia 
• The market dynamics post-COVID-19 And the shift towards multi-industry services 
   

Adapting to Demands: Pizza Pilgrims' Approach to Delivery with Gavin Smith

As the Managing Director at Pizza Pilgrims, Gavin Smith has built an impressive career in operations, working for previous brands such as Wahaca, Browns Restaurants and Mitchells & Butlers. In this episode, Gavin shares his expertise on negotiation tactics, maintaining food quality, and the critical role of customer feedback. We'll also discuss how COVID-19 has accelerated the importance of delivery, the impact of delivery on traditional restaurant operations, and innovative strategies to meet consumer demands.

The Importance of Getting Right What's Inside the Delivery Package

In today's special episode, co-hosts Peter Backman and Jon Borzacchiello dive deep into the intricacies of food delivery, exploring how the experience, packaging, and even the type of food play vital roles in ensuring customer satisfaction. We'll discuss the challenges faced by traditional restaurants versus delivery-focused businesses, the importance of packaging in maintaining food quality, and the evolving trends in the delivery market. 

In this episode, we discuss: 

• Replicating the restaurant experience in food delivery Lessons from delivery-friendly products 
• The significance of getting the packaging right 
• Tips for heat retention and quality consistency 
• What we can learn from the motor car industry

Expanding Reach and Transforming Undeserved Areas with Máté Kun

Máté Kun, CEO of Growth Kitchen, is on the show to discuss the rise and fall of ghost kitchens and why his company’s innovative shared kitchen model is revolutionising food delivery. Máté shares insights on using data, AI, and franchising to expand popular restaurant brands into underserved areas without new physical locations. We’ll delve into industry lessons, collaboration for growth, and the future of affordable, high-quality food delivery. In this episode, we discuss:

• Evolution and challenges of ghost kitchens post-COVID-19
• How shared kitchen spaces enhance efficiency and growth
• How Growth Kitchen's model resembles the franchising of virtual restaurant brands
• The role of AI and data science in food delivery optimisation
• Importance of brand authenticity for successful virtual restaurant brands

Exclusive Partnerships and Brand Integrity with Josh Simons

Josh Simons, the visionary behind Chicken & Blues Restaurants and Flamingo Cafe Bars, dives into integrating delivery services with the hospitality industry, through exclusive partnerships and technological advancements. We explore what happens when expanding into new markets while maintaining brand integrity, and some of Josh’s personal reflections from his father's business.

In this episode, we discuss:

- Personalised catering in QSR brands

- The risks that come with scaling a brand

- Starting Chicken and Blues in 2013 in with a tiny 8-seater setup

- How Josh has been exclusive with Deliveroo for 8 years

- Balancing business growth with family life