Thermodynamics. Applying the physics of heat, work, and temperature is key to delivering hot-out-of-the-oven meals to guests off-premises.

Vol. 11 – November 2020

Figure 8 Update

Good morning from the team at Figure 8!

We’re back this month with a new look, but the same bitesized analysis and design for helping you deliver better, faster.

This month’s theme is thermodynamics. Applying the physics of heat, work, and temperature is key to delivering hot-out-of-the-oven meals to guests off-premises. Technology advancements allow for thermal tech to be more widely used and popularized in food delivery, evolving to meet the rising standards for guest experience.

ANALYSIS: Thermodelivery

DESIGN: Courier Tech

PRESS: In-Building Ordering

Analysis: Thermodelivery

The changing season and dropping temperatures can make hot deliveries even more challenging. So, we looked to the laws of thermodynamics to draw inspiration for delivery.

Here are the top considerations to keep deliveries hot and guests happy:

  1. Temperature: A higher starting temperature yields a hotter delivery
  2. Insulation: Slow down the energy exchanged with the air outside
  3. Time: Shorter travel times mean less opportunity for heat loss

Design: Courier Tech

The gear that food travels in is just as important as the packaging it arrives in. As guest expectations continue to rise, we’ll continue to see a diversity of thermal technology on the market. We surveyed the various options and found three tiers that demonstrate the levels of thermal tech.

Press: In-Building Ordering

While many offices remain closed, developers are using this time to explore new solutions to on-campus delivery. A conscious integration of commercial and residential properties can improve the experience of both residents and restaurants — increasing property value and revenues. Last week, Figure 8 collaborators Bbot and RKR Real Estate hosted a webinar discussing the three generations of food technology and the future of in-building ordering.