Food delivery has become a cornerstone of modern dining, yet the technology behind it often creates more problems than it solves. Restaurant operators find themselves drowning in fragmented systems, manual processes, and disconnected platforms that complicate rather than streamline their operations. Thibault Le Conte, co-founder and CEO of OrderOut, has spent over a decade launching companies and believes the solution lies in smarter, more integrated technology that puts both restaurants and customers first.
Building Systems That Actually Work
Running a restaurant used to be complicated enough. Now owners have to manage multiple delivery platforms that don’t talk to each other, creating chaos in kitchens across the country. Thibault sees this problem every day in his work with OrderOut. “At OrderOut, our mission is to simplify delivery operations and improve the customer experience for food ordering with smarter, more integrated technology,” he explains. The real issue isn’t that restaurants lack technology. They have too much of it, and none of it works together properly. Thibault believes the answer lies in three simple principles that most delivery companies completely ignore. These aren’t complicated concepts, but they require companies to think differently about how technology should actually serve users.
Integration Is Everything
Walk into any busy restaurant kitchen and you’ll see the problem immediately. Staff members frantically switch between tablets, trying to keep up with orders from different platforms while manually entering everything into their point-of-sale system. “One of the biggest challenges in restaurant delivery is juggling between multiple platforms. In the USA, you have three main platforms: DoorDash, Uber Eats, and Grubhub. And you also have hundreds of regional ones,” Thibault points out.
The solution sounds simple but proves surprisingly difficult to execute. Real integration means all these systems talk to each other without human intervention. “A good delivery system must integrate seamlessly with every restaurant point-of-sale system and their third-party delivery services. It will eliminate manual order entry, reduce input errors, and give operators a centralized view of their entire delivery ecosystem,” he explains. The payoff goes beyond saving time. Integration gives restaurant operators the control they need to actually run their businesses instead of just reacting to problems.
Design With the End User in Mind
Good technology disappears into the background. Bad technology makes itself known every time someone tries to use it. Restaurant delivery systems fail this test constantly, forcing staff to work around clunky interfaces while customers wait for orders that should have been simple. “Great technology is invisible to the user. For restaurants, this means platforms should be intuitive and reliable. For their users, it’s about speed, accuracy, and transparency,” Thibault notes.
Building OrderOut meant testing everything with real restaurant staff in actual working conditions. Too many companies build features in conference rooms and wonder why they don’t work in busy kitchens. “When we designed OrderOut, we constantly tested and refined based on real-world feedback. The best platforms anticipate needs and make every interaction smooth and satisfying,” he adds. The difference between theory and practice matters more in restaurants than almost anywhere else.
Feedback Fuels Innovation
Customer expectations change faster than most companies can adapt. What worked last year might be completely wrong today, especially in an industry moving as quickly as food delivery. Thibault learned this lesson early in his career and built it into how OrderOut operates. “Customer experience isn’t a fixed target, but changes with time. That’s why feedback loops are crucial,” he emphasizes.
Most companies talk about listening to customers but few actually do it consistently. OrderOut maintains ongoing conversations with restaurant operators to understand what’s really happening in their businesses. “At OrderOut, we listen closely to both restaurant staff and their owners. This ongoing communication helps us adapt, iterate, and innovate. The leading platforms are never static. They grow with the business and their users,” he explains. The best insights come from people using the system every day, not from focus groups or surveys.
The delivery industry loves complicated solutions to simple problems. Thibault takes the opposite approach, focusing on fundamentals that actually matter to restaurant operators and their customers. “If you are building or refining a product related to delivery, remember this: Integration, user-centric design, and continuous feedback are the foundation of your product. They create a smarter system that not only simplifies operations but delights customers,” he concludes. His decade of experience launching companies taught him that flashy features mean nothing if the basics don’t work. Restaurants need systems that make their lives easier, not harder. Customers want their food delivered quickly and correctly. Everything else is just noise.
Follow Thibault Le Conte on LinkedIn to see how he’s reshaping food delivery technology with OrderOut.
