Restaurant digital ordering platform Menufy is partnering with Uber as a solution to help its eatery customers keep up with the escalating demands for food delivery, according to a press release on Wednesday (June 2).
Menufy, a commission-free, digital ordering and delivery solution for independently owned restaurants and small chains in the U.S., teamed up with Uber so that its 11,000 restaurant clients across the country could tap Uber’s network of drivers. The collaboration is anticipated to speed up delivery and expand restaurants’ reach.
“With more people eating at home, today’s diners expect restaurants both large and small to offer a seamless, consistent delivery experience,” Sharmil Desai, CEO of Menufy, said in the release.
Desai said that adding Uber as an option “solves these challenges” of a seamless process and gives more restaurants the ability to offer a “consistent delivery experience” without the need to hire additional workers. He also added that Uber’s brand awareness could make it easier for customers to trust the speed and reliability of an add-on delivery service.
Menufy executives indicated in the release that one issue was the same for many restaurant operators during the pandemic — the need to improve delivery services.
“Menufy has been an important partner in supporting restaurants during a difficult time for the industry,” said Pooja Daftary, head of Uber Direct for the U.S. and Canada.
Launched in Leawood, Kansas, in 2009, Menufy aimed to extend delivery to its restaurant clients at a flat fee of 12.5 percent, along with offering support and end-to-end peace of mind that customers would be serviced from order to delivery, the release indicated.
All Day Kitchens recently raised $20 million in a Series B funding round to expand its distributed restaurant platform so it can grow the number of restaurants’ food it can bring to satellite kitchens for takeout and delivery.
CEO of All Day Kitchens Ken Chong told PYMNTS in a recent interview that the company’s satellite locations are delivery and takeout only; however, they are not ghost kitchens or even virtual kitchens, saying that “we’re sort of skipping forward into the post-ghost kitchen era.”
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