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How Velvet Taco prepared itself for delivery

CEO Clay Dover joins "A Deeper Dive" to discuss growth, labor and his own unique approach to learning about delivery. By Jonathan Maze on Jan. 15, 2020

Clay Dover didn’t take the conventional route when he wanted to know more about delivery.

In this week’s edition of the Restaurant Business podcast "A Deeper Dive," the CEO of 13-unit Velvet Taco reveals the unusual step he took to learn about the service.

He also gives delivery a hearty endorsement, noting that it has become a big sales generator. He discusses the overall impact of delivery and takeout on the company.

Dover also talks about some of the chain’s unique products and the challenges it faces as it continues to grow.

Please have a listen.

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A Deeper Dive  Fast_Casual  News 
Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.
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