Recent Insights
2.14 miles is the sweet spot for self delivery
We've crunched the data and identified the exact sweet spot for profitable restaurant delivery,...
VROMO welcomes new Director of Engineering
We’re delighted to announce that Pádraig Howlin has joined the VROMO team as our new Director of...
The Growth Of Dark (or Ghost) Kitchen Delivery
The number of dark kitchens (non-branded food production hubs for servicing takeaway orders) could...
A Quick Q&A With Alan Hickey – VROMO’s CEO
Our CEO Alan recently did an interview with a UK national newspaper talking about VROMO's growth...
How restaurants can use VROMO to incentivise customers
Explore the tips and tricks of how restaurants can use VROMO to incentivise customers. One of the...
Why transparent pricing is a core VROMO company value
We’ve spent quite a bit of time recently at VROMO working on our company values. This may not...
Government Support for Restaurants
What’s happening and what more could governments be doing? The coronavirus pandemic has been – and...
Building an in-house restaurant delivery team in 4 easy steps
If your restaurant is offering delivery, it’s likely that you’re relying on food delivery apps to...