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Tapingo deal extends Jason's Deli delivery to college campuses

Students at participating schools in 8 Southern states will have access to the chain's entire menu, including meatless and gluten-free specialty dishes.

Mike Buzalka, Executive Features Editor

February 24, 2016

1 Min Read
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Tapingo users at the participating colleges in Arizona, Louisiana, North Carolina, Alabama, Virginia, Georgia, Florida and Texas will be able to get on-demand delivery of items from the entire Jason’s Deli menu, including customized sandwiches as well as the gluten-sensitive and vegetarian options the chain specializes in. Jason’s Deli operates at more than 250 locations in 29 states and offers a menu that encompasses soups, salads, muffulettas, pasta dishes, club sandwiches, panini, wraps and specialty sandwiches.

Through Tapingo, on-demand delivery of Jason’s Deli selections will be available for a flat fee of $2.99 with no minimum order charge.

Tapingo already has relationships with more than 100 colleges where students can use its mobile commerce service to access on- and off-campus dining options.

“We’re thrilled to bring Jason’s Deli into our rapidly expanding partner ecosystem,” says Tapingo’s Chief Business Officer Jeff Hardy in a press release announcing the partnership. “As their commitment to fresh, premium food and natural ingredients resonates with Millennials and Gen Zs, Jason’s Deli has consistently proven to be one of the most popular brands on college campuses. Our partnership strategically aligns us to achieve our goal of giving students what they want, when and how they want it, at a palatable price point.”

“A strong mobile strategy is instrumental to our on-going success,” added Lee Greer, director of customer analytics for Jason’s Deli. “Tapingo has built a niche in the college market with users who have grown up with, and are comfortable using mobile technology. By providing the convenience and efficiency that college-age consumers have come to rely on, Tapingo helps us forge and maintain relationships with this key demographic.”

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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