Chef Spotlight: A Conversation with Stephanie Izard
James Beard Award winning chef Stephanie Izard talks entrepreneurship in the restaurant industry.
State of the Restaurant Industry
Hudson Riehl of the National Restaurant Association shares insights for long-term growth.
Blueprint for Restaurant Revival: An Insider’s Look
Sean Kennedy of the National Restaurant Assocation discusses short-term survival and long-term recovery in today’s unique landscape.
Innovative Approaches That Stick
Derreck Johnson of Home of Chicken and Waffles, Micole Milnthorpe of Smokey Bones, Mahesh Sadarangani of Wingstop Restaurants Inc. and Andy Hooper of &pizza discuss successful COVID-19 pivots.
Making Main Street Stronger
Gonzalo Guzman of Nopalito, Chris Shepherd of Underbelly Hospitality, Thuyen Tran of monster pho and Kirby Bumpus of sweetgreen discuss how to create a strong local and national industry community.
Chef Spotlight: A Conversation with Tanya Holland
Tanya Holland, executive chef and owner of Brown Sugar Kitchen, discusses ways to improve the industry, including thoughtful crisis management and a strong commitment to diversity and inclusion.
Operating in Today’s Environment
Lawrence Lynch from the National Restaurant Association provides guidance on reopening, support programs, changing service models, and food safety.
Redesigning the Dining Experience
Charles Bililies of Souvla, Taki Kastanis of Yolk and Randi Sirkin of STARR Restaurants talk reimagining the dining experience to align with safety concerns, CDC guidelines, and operational challenges.
Structuring Teams for the Times
Christopher Gaulke and Alex Susskind from Cornell University’s School of Hotel Administration share how operators can prioritize employee, customer, and community health and safety.
Increase Your Discoverability
DoorDash experts in operations, analytics, and product share tips for optimizing your menu, maximizing available data, and using the latest Merchant Portal features to improve operations and increase volume.
Marketing for Today
Kofi Amoo-Gottfried, VP of Marketing at DoorDash, leads a conversation on consumer trends, forecasting behaviors, and best practices for reaching today and tomorrow's customer.
The New World of Alcohol Delivery
Industry insiders and experts from DoorDash, the National Restaurant Association discuss to-go and delivery models for legally delivering alcohol.
Promoting Equity for Black-Owned Businesses
Steven Clarke of Golden Krust, Lewis Rudd of Ezell’s Famous Chicken, Alex Askew of BCAGLobal and Katherine Lynch of Kiva discuss how racial disparitities in the industry and explore ways to increase access and opportunities for Black communities.
Winter’s Coming: What’s Next?
Jill Gray of Tortello, Basu Ratnam of INDAY, Chen-Chen Huo of A La Couch and MAC’D and Marilou Halvorsen of the New Jersey Restaurant & Hospitality Assocation explore how restaurants can rethink operations during winter months.
Andy Hooper of &pizza asks chef & restaurateur Tanya Holland and DoorDash chief revenue oefficer Tom Pickett questions from conference attendees.
A Conversation with Tony Xu
DoorDash CEO Tony Xu talks to Charisse McGill of French Toast Bites about the current and future relationship between DoorDash and its restaurant partners.
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