SXSW 2020
Can Virtual Kitchens Deliver Real Connections?
Description:
We are increasingly choosing the presumed deliciousness of a restaurant meal … without the actual restaurant, thanks to technology. In 2019, 60% of US consumers used a mobile service to order delivery or takeout from a restaurant at least once a week; 30% used delivery services 2x or more.
Complicating matters is the rise of the “virtual kitchen”—an auxiliary kitchen whose only job is to churn out food, quickly; it may exist only online, or as a streamlined version of a physical restaurant.
Join our experts to discuss the future of restaurants in a mobile world: What happens to the connections provided by a shared dining experience? Restaurants have spent millions to create their brand: food, atmosphere, community, people. What do we lose—or gain—in the name of convenience?
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Takeaways
- The audience will better understand the forces disrupting the restaurant industry: what will change for restaurants, employees, and consumers/diners?
- Understand the opportunity in virtual kitchens — the pros and cons of this new movement.
- Learn how to create and strengthen the connections between diners and restaurants (virtual or physical) in a convenience-on-demand, mobile world.
Speakers
- Alex Canter, CEO and Co-Founder, Ordermark
- Meredith Sandland, Chief Operating Officer, Kitchen United
- Fred LeFranc, CEO, Chaos Strategist, Results Thru Strategy
Organizer
Merredith Branscombe, Strategist, Writer, Leap Strategically
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