Analogues

Native Delivery : Third Party Delivery In this episode we speak with Rémon Karian, Owner and President of Fiorella's Cucina and Fiorella's Express. Rémon shares his experience with both third party couriers and in-house delivery drivers and the complexities they both present in today's take-out/delivery economy. 

Digital Evolution : Consumer Habits We continue the conversation with Bradley Knebel, General Manager of the Market Line in part two of discussing the impact of markets. In this episode, we dive deeper into the technology side of markets with multiple vendors and what that looks like compared to their in-house experience.  "How do the physical and the digital worlds work together to create this new guest experience?" 

Markets : Local Businesses      Part 1: Working Together Raises All Ships We talk to Bradley Knebel General Manager of the Market Line about small businesses and some of the opportunities that lay ahead for them in the market space. The increased involvement in markets, a main focus of the episode, is an important way for small businesses and restaurants to band together and support one another.  "It's not a community of competition, it's a community of collaboration and building."

Markets : Local Businesses Figure 8 talks with Bradley Knebel, General Manager of the Market Line at Essex Crossing, about what it means for a restaurant to practice food and human safety. Listen to learn about how operators adapt and maintain proper food and human safety in their restaurant spaces, from ghost kitchens to food halls.  

Visuals : Purchase Behavior In this episode of Analogues, we talk to Melissa Santell, founder of Food x Feels a food photography and branding studio. Food photography is essentially every restaurant's digital storefront, and playing a role in sales performance and customer loyalty. Investing in high quality images is a key consideration in modern day restaurant concepts to help them stand out in the saturated market.

Modern Restaurant Landscape : Creating a Concept Building a brand in today's restaurant climate can be intimidating to a restaurant operator. In this episode, we discuss about the ups and downs and the key areas to focus your energy when opening a modern restaurant concept.

Restaurant Concepts : Evolving Market This episode focuses on the space between modern logistics innovation, and small businesses.  "There's a huge demand for software that gives small businesses access to the really advanced logistics systems that were historically only used by the big guys.  Now, we're seeing some really interesting innovations that will likely soon become more accessible to independent operators!"

In-Restaurant Hospitality : Food Delivery The co-founders of Figure 8 discuss how to bring the in-restaurant experience to the guest's home, via food delivery. Human touch points and technology make it possible to deliver hospitality in a different way than the usual in-house set up.

Delivery Development : On-Demand Delivery In this episode, we dig into how food delivery has become what it is today, and why. "A lot has changed in the delivery landscape, with incredible changes and growth even this past year. If this is what the landscape looks like now, how did we get here? Where did delivery come from?" To learn more about Figure 8 Logistics, visit our website at figure8.delivery.

Delivery Systems : Experience This episode describes what we believe to be the foundational elements of the delivery system; humans, hardware, and software. These  three elements come together to provide a smooth and satisfactory  experience from the guest ordering to receiving of the order. To learn more about Figure 8 Logistics, visit our website at figure8.delivery.