7 years ago
This move is part of the larger trend of restaurant software companies streamlining and consolidating product offerings. With fewer systems, there's less room for error. Expect much more news like this.
It's getting harder to stand out in a crowded market as restaurants rush to compete and expand.
One of the finest examples of leadership through tragedy comes from immigrant chef José Andrés. He is a role model.
Michelin stars are awarded to restaurants based on food and service, but its growing reputation for rewarding mostly fine dining establishments seems to be skewing diners' expectations.
Taco Bell's "fourth meal" marketing campaign has danced around this idea for years, so it'll be interesting to see if fast food advertising takes even greater advantage of changing policy.
McDonald's was smart. The changing nature of how we watch television and big events means that we need to change how we think about advertising.
Will there ever be enough money in playing middleman between restaurants and consumers to make these giant investments really make long-term sense?
Shake Shack's upscale take on fast food burgers gives it lots of fans in New York and other higher-end markets, but as it expands, it's struggling to compete in a crowded fast-casual space.
It’s one thing to be valued at $3 billion, but a $3 billion round is giant by any stretch, and could cause other well-funded startups playing in this space to have to better prove their worth.
It's clear that Redzepi's stints in Japan, Australia, and Mexico have been crucial in helping him develop new ideas. The new Noma will be very different to old one, but that's a good thing.
Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.
A reservation isn’t just a reservation anymore. Welcome to the customized, curated future.
