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SXSW 2020

Delivery + Tech: What it Means for the Future

The headlines are daily: The rise of delivery, the battle of the delivery companies, restaurants partnering with GrubHub, restaurants going mobile. What does this mean for the restaurant of the future, and what does it mean for you?

Off-premise sales totaled $279B in 2018, and that’s expected to grow to $402B by 2022. Convenience and technology are converging to meet the needs of consumers outside the four walls of the traditional restaurant begging the question “what does the restaurant landscape look like in 10 years?” Behind the scenes is a network of integrated technology (apps, web ordering) and new business models (virtual restaurants like Kitchen United, coming soon to Austin) enabling food to be brought to people wherever they are, changing the restaurant model as we know it.

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  1. Understand consumer demand for convenience and how forward-thinking brick-and-mortar business models will win in the future.
  2. A peek behind the curtain on how technology is driving innovation in the restaurant industry.
  3. Learn about the opportunity surrounding off-premise food consumption and how it is changing business models and how consumers enjoy their meals today.


  • Jim Collins, Founder, CEO, Kitchen United
  • Padma Rao, Senior Vice President of Strategic Projects, GrubHub
  • Alex Canter, Founder, CEO, Ordermark
  • David Meiselman, Chief Marketing Officer , ezCater


Deanna Carbone, Associate, ICR Inc

Meta Information:

  • Event: SXSW
  • Format: Panel
  • Track: Fantastic Future
  • Level: Intermediate
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