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.
Restaurateur Danny Meyer's take on the past, present, and future of the restaurant industry begins with genuine, traditional, face-to-face hospitality.
Amazon will likely put the fear of God into other delivery services. But at some point everyone will have to deal with the fact that there's only so much profit that can be squeezed from bringing a lukewarm burger or bowl of pasta to your door.
We're not sure food delivery is in Uber's long-term interests as it faces so many battles on so many fronts. So while loosing out on a few hundred million in funding is no fun, so is being saddled with a massive valuation that you will never ever live up to no matter how many lamb curries you deliver.
If Dubai is trying to tell a story about its restaurants and bars being world class, it certainly needs more than beer that appeals to the mass market.
When PETA celebrates a ruling on food it's rarely good news for anyone who likes, well, food.
Service-driven companies, like Grubhub, keep masquerading as technology or discovery platforms because current employment regulations haven't kept up with the rise of the gig economy. This helps no one.
Restaurant menus aren't random, they're carefully crafted and chosen with more in mind than taste alone — especially when it comes to chains.
Balancing all the data a restaurant can collect about its customers with the need for the human touch is the perennial challenge for restaurateurs. Knowledgable is good. Creepy is bad.
Food and restaurants are highly regulated industries, but the internet and the services it has spawned aren't always the same. As companies grow and become established power players, governments are rushing to catch up.
Little wings as big business will create problems as the hunger surpasses the supply.
Offal, or organ meat, is trendy. It's also delicious and a responsible way for a restaurant to use the whole animal — both of which we're happy to get behind.
