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Do you remember the first time you saw adaptive cruise control? It's been ages. But it felt like magic — a car holding its own speed on the highway. A small thing, but it was the first step toward autonomy. We've been climbing that ladder for over two decades now. Today, a Waymo will drive you from A to B without a human touching the wheel. It's super cool! Local delivery is climbing the same ladder. First, software replaced the whiteboard and the wall map. Then rules-based dispatch logic took on more of the load. Now AI agents handle the coordination and the exceptions, freeing managers to only handle exceptions. And the deliveries themselves are still made by people — that won't change anytime soon. The next rung is messier, and more interesting. Robots will deliver — but like the robotaxi, only in certain zones, in certain weather, carrying certain things. For a decade or more, humans and machines will work the same streets, side by side. Every player in the ecosystem — couriers, marketplaces, robot fleets, merchants — will be part of that mix. And something will have to coordinate this messy orchestration in real-time, order by order: who carries what. The lesson from cars was never about the vehicle. It was about the real-time autonomous decision-making. That's what we're building at Shipday: the decision layer for an autonomous future in local delivery. Super exciting time ahead!!! #AutonomousDelivery #LastMileDelivery #AI #Robotics #DeliveryTech #Agentic #LocalDelivery #LocalCommerce #Fulfillment

Today I met with a global QSR brand at massive scale—thousands of locations across multiple countries. In some markets, delivery is still dispatched manually—one driver at a time, managed at each location. At Shipday, we are moving beyond dashboards. We’re building an AI Delivery Manager that monitors every order, assigns the best driver, and dynamically rebalances the fleet in real time. No more dashboards—just work handled end to end. #AI #QSR #Delivery #AgenticAI #Automation #LastMile #Logistics #Agentic #LocalDelivery

The Economist just published a piece on how the restaurant business is changing beyond recognition. A few numbers stood out to me: → Nearly 3 out of 4 restaurant meals in America are now eaten off-premise. Delivery’s share has more than doubled since the pandemic. → Online food delivery is projected to hit $473B globally this year — roughly 2x its pre-pandemic size. → And yet 42% of American restaurants were unprofitable last year. If you read those together and the story is clear: demand has permanently moved outside the four walls, but most operators are still running on systems built for dine-in. Time to scale up a new operating system for off-premise business that makes off-premise more profitable. #RestaurantIndustry #FoodDelivery #OffPremiseOS #AgenticAI #AIAgents #FutureOfFood #Delivery #DirectDelivery #RestaurantDelivery #shipday #RestaurantDelivery #OffPremise #GuestExperience #DeliveryLogistics #Reviews #AI Link to the article in the comment:

Two engineers quit their jobs in 2014 to open a pizza shop. No restaurant experience. No playbook. Just a dream of bringing families together over great pizza and good ol' Texas Hospitality. This week, Matt and Enga Stanfield took the keynote stage at Pizza Expo 2026 — Pizza Today's 2025 Pizzeria of the Year. Seven locations across San Antonio and expanding. From a failing pizza shop to the biggest stage in the industry. Wild. I've had a front-row seat to part of this journey. Mattenga's Pizzeria has been a Shipday customer since 2022. But honestly — they've been way more than a customer. They've been a real partner. Matt and Hengam Stanfield gave us honest feedback. Helped us build a better product year after year. That's rare and we never took it for granted. Seeing them go from early scaling to keynoting Pizza Expo? Man, that's a good feeling. Truly grateful for the partnership. Here's to many more pies and many more wins. 🍕🚀 Full story: https://lnkd.in/gsvdmbPu #pizza #pizzadelivery #deliverymanagement #restauranttech #pizzaexpo2026 #shipday #mattengas #pizzeriaoftheyear #restaurantgrowth #foodtech #deliveryops

How much to charge for delivery fees is a big question — and it quietly determines the success of direct delivery. Delivery fees (or shipping fees) are one of the most sensitive line items for customers when buying anything online. A couple dollars doesn’t sound like much… but behavior changes fast. Our data shows ~$2.99 (the $2–$3 fee band) gets the highest delivery volume. And it drops steadily from there. By $6, it almost drops by 50% Once the fee crosses ~$6, volume falls off a cliff. At that point, customers start treating the fee like a penalty, not a convenience. The practical takeaway: If you’re serious about growing direct orders, optimize for a “feels fair” delivery fee first, and then win on execution (fast ETAs, fewer issues, great tracking, smooth dispatch). Curious — what delivery fee are you charging right now? #PricingStrategy #DeliveryFees #FoodDelivery #RestaurantPricing #CustomerBehavior #PriceElasticity #DeliveryTrends #CustomerExperience #DirectDelivery #PizzaDelivery #RestaurantDelivery

🚚 How a Chinese "catering factory" cut delivery errors by 75%? When Patrick C. launched General Tso’s in 2020, it wasn’t a pivot—it was survival. The pandemic killed his homestay rental business. So he revived a struggling restaurant in Dunwoody, GA and rebuilt it as a logistics-first operation. No dining room. Just speed, volume, and precision. He called it a "catering factory"—optimized to serve 200 meals/hour to offices, schools, and hospitals. But fast food isn't fast if the delivery breaks. 📉 Missed locations. Angry customers. Refunds. The Friday meltdown was the last straw: multiple wrong orders, full refunds, and a big hit to trust. So Patrick brought in Shipday. Here’s what happened next: 🧠 Smart dispatch = 75% fewer delivery errors ⏱ Real-time tracking = 20% faster delivery times 🕒 Automation = 3+ hours saved per week 💼 Corporate clients? Happier. Drivers? More loyal. “Shipday became our delivery manager, dispatcher, and GPS—rolled into one.” This is the kind of quiet infrastructure that keeps high-growth kitchens humming behind the scenes. Find the full success story in the comments below. #cateringdelivery #restaurantdelivery