An award entry by Preoday and fishnchickn has been selected as a finalist in the Best Use of Technology category of the latest Restaurant Marketer and Innovator Awards. The entry shows how digital ordering has helped increase revenue per customer for the fish and chip brand, as well improve the customer experience. This award will go to the eating or drinking out brand that is able to demonstrate the best use of technology in enhancing the guest journey or better promoting a brand/venue.
Now in its third year, the Restaurant Marketer and Innovator Awards recognise the growing importance of marketing, innovation and strategy professions within the restaurant and food service sector. The Awards will be celebrating the achievements made by the marketers, strategists and innovators that define the future of eating out at an evening at Cafe de Paris in London, as the grand finale of the Restaurant Marketer & Innovator European Summit 2020.
In addition to this nomination, Preoday has been listed in the FoodTech 500. Inspired by the Fortune 500, The FoodTech 500, 2019’s definitive list of the most inspirational shortlisted businesses in the world FoodTech. Its mission is to showcase the global startup talent at the intersection between food, technology and sustainability. It set out to discover businesses that have the potential to transform the food industry as we know it and become tomorrow’s household names.
According the ForwardFooding, the global network of entrepreneurs behind the list: “All of the companies that have made the FoodTech 500’s shortlist have in our opinion become entrepreneurial success stories worth keeping an eye on, which is why we have made it our mission to share them.” Preoday will find out where it has placed within the 500 in February 2020.
Watch this space in January – and then February – for more Preoday awards news!
It’s not as catchy as: ‘When is a door not a door?’ (answer, when it’s a jar) but it speaks to the idea that in-car collection, and the technologies that support it, are flexible enough to bend to the needs of a business and its guests.
Delivery can be daunting to the uninitiated, and it might be tempting to sign up with a third-party ordering aggregator that offers the service, such as UberEats, but other options could suit your business and brand better. Here we present three different ‘levels’ of delivery, starting with the most basic – and cheapest method: doing it yourself.
