Podcasts about Food delivery

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Courier service in which food is delivered to a customer

  • 663PODCASTS
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  • 5WEEKLY NEW EPISODES
  • Jan 13, 2022LATEST
Food delivery

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Best podcasts about Food delivery

Latest podcast episodes about Food delivery

McKinsey on Start-ups
Next on the menu for food delivery

McKinsey on Start-ups

Play Episode Listen Later Jan 13, 2022 35:25


Any number of companies and industries have been upended by the pandemic of the past two years, but few consumer sectors have been more radically reshaped than food delivery. At the outset of COVID, lockdowns and physical-distancing requirements gave the category an enormous boost, as delivery became a lifeline for the ailing restaurant industry. Two years later, food delivery has gone from a steadily-growing but still small piece of the restaurant (and grocery) business to a major growth driver, worth more than $150 billion globally and having doubled in the US. Whereas restaurants largely used to handle the limited delivery options that existed, these days a complex ecosystem of players is involved, led by delivery platforms such as DoorDash, GrubHub, PostMates, and Uber Eats, just to name the dominant ones in the US. The fact that the sector has largely remained unprofitable hasn't diminished the appetites of investors, especially as a new group of global quick-delivery or q-commerce players are raising the stakes, promising the arrival of groceries, restaurant food or virtually anything else in only 10 or 15 minutes. In this episode, McKinsey partners Vishwa Chandra and Victoria Lord, co-authors of a recent report on the food delivery sector, join us to discuss the rapidly evolving economics, the emerging battlegrounds, and new opportunities and challenges on the horizon. Read more > Listen to the podcast (duration: 35:25) >

The African Excellist Podcast.
Modern Money Etiquette: Should you tip delivery drivers? How Much To Tip For Food Delivery?

The African Excellist Podcast.

Play Episode Listen Later Jan 6, 2022 18:25


It is common to tip your waiter at a restaurant or your pizza delivery guy, but should you tip your furniture delivery professional? How much do you tip in every situation, from Uber drivers to your hairstylist? America is a country where they tip for everything, and always has been, with money being a key motivator . On todays episode, we talk about tipping money manners . We have to make sure we're treating each other with humanity. Drivers are not only providing a luxury service for us, but now they're putting themselves and their health on the line. --- Send in a voice message: https://anchor.fm/theafricanexcellistpodcast/message

Economy News
2021, anno d'oro per il food delivery | 29/12/2021 | Economy News

Economy News

Play Episode Listen Later Dec 29, 2021 3:48


Con il boom dei nuovi contagi salgono a circa 2,5 milioni gli Italiani che non possono uscire da casa ( tra contagiati e persone, comunque, in quarantena ). Ad affermarlo è la Coldiretti che sottolinea come proprio la coincidenza con i pranzi e cenoni di fine anno, faccia balzare al valore record di 1,5 miliardi il fatturato del food delivery in Italia nel 2021. Una richiesta favorita – prosegue la nota – dall'impossibilità, in molti casi, di uscire di casa o di cucinare, ma anche dalla volontà di evitare di mangiare insieme per il rischio contagio. Senza dimenticare quanti organizzano pranzi e cene nelle case perché non dispongono del green pass rafforzato necessario per mangiare fuori in agriturismi e ristoranti. La food delivery rappresenta, dunque, una opportunità per non rinunciare, nonostante le difficoltà, ai menu della tradizione natalizia. Secondo l'Osservatorio Nazionale sul Mercato del Cibo a Domicilio, il settore del digital food delivery continua la sua corsa inarrestabile, registrando una crescita del 59 % rispetto al 2020, guidata da un lato dall'evoluzione tecnologica e dall'altro dall'accelerazione dovuta all'emergenza pandemica. La consegna di pasti a domicilio interessa quasi quattro italiani su dieci (37 %) che, nel 2021, hanno ordinato dal telefono o dal proprio personal computer cibi di ogni tipo. ______________________________________ Ascolta “Economy News”, la rubrica semplificata di informazione economica in onda tutti i giorni su Giornale Radio. Il podcast di approfondimento di notizie di economia e di finanza, che descrive ed espone in maniera semplice e veloce gli avvenimenti di politica economica di interesse nazionale e mondiale. In redazione Ferruccio Bovio, in studio Marco Veneziani. Per i notiziari sempre aggiornati ascoltaci sul sito: https://www.giornaleradio.fm oppure scarica la nostra App gratuita: iOS - App Store - https://apple.co/2uW01yA Android - Google Play - http://bit.ly/2vCjiW3 Resta connesso e segui i canali social di Giornale Radio: Facebook: https://www.facebook.com/giornaleradio.fm/ Instagram: https://www.instagram.com/giornaleradio.tv/?hl=it Twitter: https://twitter.com/giornaleradiofm

Lunch With Doug
Food Delivery Craze S5:E10

Lunch With Doug

Play Episode Listen Later Dec 27, 2021 6:38


Learn all about food delivery apps serving Nevada, Missouri. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/lunchwithdoug/message Support this podcast: https://anchor.fm/lunchwithdoug/support

The LIEB CAST
Mandates in Industry: Real Estate Brokerage Qualifying Homebuyers, Food Delivery, and Vaccinations / Masks - Freedom Isn't Absolute

The LIEB CAST

Play Episode Listen Later Dec 23, 2021 44:47


OSHA Mandate is before the Supreme Court, Issues between the 5th & 6th Circuit Courts, Omicron, New NYS laws in real estate brokerage and food delivery.

Fast Casual Nation Podcast
98. Digital Consumer Trends 2022

Fast Casual Nation Podcast

Play Episode Listen Later Dec 23, 2021 27:21


In this session from Fast Casual Global, host Paul Barron chats with Josh Chanin, Energy Efficiency Consultant of California Energy Wise and Jonah Goldman, Co-founder, Director of Strategic Marketing of PLNT Burger, to explore the reasons why emerging and startup brands are the new pioneers on how restaurants will be created. Three Key Points: It's no secret that consumers drive the trends. In fact, keeping up with modern consumer trends has become a necessity. For brands to continue to see growth they will need to know what consumers are doing and what they are interested in to be able to engage with them and ultimately win their business. The digital transition has been a major element in the industry over the past year and a half. It has changed everything from the ordering process to app development. Brands will need to continue to enhance their digital business to keep consumers connected in order to create loyalty and drive sales. Startups will need to focus on quality and innovation to overcome labor, technology, and equipment challenges when building out their units. Businesses should consider ROI for every decision made regarding startup purchases in order to scale, reduce operating costs and increase profits.Tweetable Quotes:"Startups are pretty much the one thing that is really, I think, at this point in the game, becoming the lifeblood of the restaurant industry. The startup opportunity is going to be one that, especially in fast casual, is going to be pretty much unmatched in the coming years for the restaurant industry." - Paul Barron "We have to recognize the reality that today the majority of consumers are looking at their phone for their next meal, and it will make or break companies if they can pivot and exist and flourish in a digital marketplace. We certainly recognize that, and we really value our digital presence and we're always trying to improve and scale that as well."-Jonah Goldman"I think a big trend that we're going to see over the coming years is people realizing how to market how sustainable their business is to their customers and show them that they are an energy efficient business, or they're doing their part to save energy." -Josh Chanin Would you like a high-quality virtual event for your business, featuring premium content? Please reach out to our virtual events team to create your own today! Click to learn more about our Foodable.IO Virtual Platform and check out our upcoming events!With California Foodservice Instant Rebates, you could save up to $4,000 per unit on high-efficiency commercial foodservice equipment. Choose from a variety of qualifying products and get valuable Instant Rebates as a discount on your invoice – no paperwork, no waiting. Find a participating dealer and qualifying products at www.caenergywise.com/instant-rebates.

Chef AF
How to Build One of the Largest Food Communities on Friendship

Chef AF

Play Episode Listen Later Dec 22, 2021 41:13


The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Ben Ebbrell, co-founder and director at SORTEDfood, about his background as a trained chef and how a conversation at a pub with friends sparked the idea and the sentiment that got Sortedfood started. SORTEDfood began over ten years ago and their mission is to get people SORTED by empowering them with passion, knowledge, skills and tools so they can confidently cook with whatever they have available. SORTEDfood's youtube channel has over two million subscribers. Ebbrell says that their youtube channel started in 2010 and has changed over the years. He says, “it's changed and now it's more sort of entertainment and inspiration. First we promise that if you watch a video on youtube you'll always learn something. There's always some factual takeout but it's more about just hanging out and having fun together and there's lots of challenges and a bit of Jeopardy and some competition elements and we invite other expert guests and chefs in so that we can learn from them as well. It's kind of just one big happy family of food, drink and cooking an open invitation.”“We've realized as with many subjects once you open that treasure chest and you start to explore and the more you learn the more you realize you don't know and I think food is one of those things that can just keep going and people's perceptions and habits and behavior around food is changing and evolving. The kind of food that we were cooking ten years ago and to be honest with the kind of food we were avoiding ten years ago are now very very commonplace and absolutely important and topical and timely. We would be stupid if we didn't kind of feature that and celebrate that now,” Ebbrell says when I asked if the possibilities are endless for SORTEDfood.To hear how SORTEDfood was able to shine light on restaurants by highlighting their meal kits when creating video content during the pandemic, the gourmet beans on toast recipe, Ebbrell's thoughts on sustainability and more, check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

WPOR 101.9
TOP FOOD DELIVERY ITEMS OF 2021

WPOR 101.9

Play Episode Listen Later Dec 21, 2021 2:46


TOP FOOD DELIVERY ITEMS OF 2021 by 101.9POR

Afrobility: Africa Tech & Business
#44: Pathao - From Ride Sharing & Food Delivery to building the largest mobility platform in Bangladesh

Afrobility: Africa Tech & Business

Play Episode Listen Later Dec 17, 2021 171:03


Overview: Today, we're going to talk about Pathao - the largest mobility tech platform in Bangladesh. This episode was co-hosted with Shammi Quddus and recorded on Nov 21 & Dec 5, 2021. Conversation highlights: (10:15) - Motorbike sharing platforms in emerging markets - GoJek (11:00) - Bangladesh context (44:40) - Pathao founding story (1:05:20) - Fundraising and growth (1:19:10) - Product & monetization strategy (1:49:13) - Competition & Exit options (2:10:30) - Overall thoughts (Bankole, Shammi & Olumide) (2:32:04) - Recommendation &small wins Companies discussed: Pathao, bKash, Uber, GoJek, Shohoz, Tootle, Chalo, RC Ventures & Battery Road Digital Holdings Business concepts discussed: Ride-sharing platforms, Transportation in emerging markets, Transportation + FinTech Super apps Olumide's recommendations & small wins: Recommendation: Mastery (George Leonard) & Derek Sivers' wonderful article about emotions and life Win: Hung out with in Miami Art Basel Bankole's recommendations & small wins: Recommendation: Ozumba Mbadiwe - Reekado Banks & 52 things I learned in 2021 by Tom Whitwell Win: First real corporate party in a while - Other: Nigeria highest importer of used vehicles in Africa & F-commerce: a double-edged sword Shammi's recommendations & small wins: Recommendation: Beginner's Moonshot: Podcast on Bangladeshi tech founders (English) by Salman Hossain Win: Watching comedian Hassan Minhaj perform. The King's Jester is on the road now! Other: Registered vehicles in Dhaka, Pathao GoJek raise and write-off, Uber launch story in Dhaka Listeners, Operators & Investors: Email info@afrobility.com, we'd love to partner or get your feedback. All episodes on Afrobility.com

Daily Detroit
Autonomous Food Delivery For Seniors; EMU Eagles Lending Tree Bowl Preview, Is Omicron Gonna Really Mess Up Sports?

Daily Detroit

Play Episode Listen Later Dec 17, 2021 18:06


Today's show is in three parts: First, Rene Palileo from the Ford Foundation joins us to talk about a new autonomous shuttle that's doing food delivery for seniors in Detroit. Second, Fletcher Sharpe is in to talk about Omicron and the impact on sports. It clearly is better at breakthrough infections, and that's having an impact on games. Plus, the province of Ontario is going to half-capacity at venues and the rest of Canada is expected to follow suit. Could we see that here?  Third, we do an in-depth preview of Saturday's Lending Tree Bowl between the Eastern Michigan University Eagles and the Liberty Flames. Because why not celebrate Michigan team's success, especially those so close in Ypsilanti.

Conservatives' Guide to American Politics Today
Mike Kuckarski Talks About How Defund The Police Impacts Food Delivery

Conservatives' Guide to American Politics Today

Play Episode Listen Later Dec 14, 2021 31:29


How will defund the police, over regulation, and poor infrastructure management impact Christmas dinner?  With me on the show is Mike Kucharski from JKC Trucking to answer all of those questions…plus share with us what we can do to help change things for the better.To learn more about JKC Trucking, visit:  jkctrucking.com.Interested in starting a career with JCK Trucking, email jobs@jkctruck.com.Sponsors:Today's episode is brought to you by Zenith Exhibits - Small Business Website Development Specialists.  Visit www.ZenithExhibits.com or call (208) 209-7170 to support Zenith Exhibits and give your business website a boost in the marketplace.Would you like to support conservative talk radio and expose your business to the tens of thousands conservatives all across America?  Visit conservativesguide.com and request more information about becoming a sponsor of the program.

RoadWorthy Drive Podcast
2022 Mitsubishi Outlander review; Adventures in Commercial Aircraft Travel; Ultrafast Food Delivery Part II

RoadWorthy Drive Podcast

Play Episode Listen Later Dec 14, 2021 39:50


The  all-new 2022 Mitsubishi Outlander SUV is reviewed; Aviation risks to know in post-pandemic air travel; and Ultrafast American Food Delivery 

Tanner & Drew Quickies
Food Delivery Gone Wrong & The Covid Song

Tanner & Drew Quickies

Play Episode Listen Later Dec 10, 2021 5:49


Resoundingly Human
Resoundingly Human: Food delivery services & restaurants: ‘Caught in a bad romance'?

Resoundingly Human

Play Episode Listen Later Dec 10, 2021 11:02


The COVID-19 pandemic brought many challenges to the restaurant industry, especially at its peak in early 2020 when indoor dining in much of the country was shut down. A shining light seemed to come in the form of food delivery services, which enabled restaurants to reopen and safely provide food to patrons even though their dining rooms remained closed, or open at a reduced capacity. But is the relationship between restaurants and food delivery services really a healthy one, especially with indoor dining allowed once again? A new study selected for publication in the INFORMS journal Management Science titled “Food Delivery Service and Restaurant: Friend or Foe?” explores this relationship and in particular its impact on restaurants and the restaurant industry as a whole. Joining me to discuss this work is Manlu Chen with Renmin University of China's School of Business.

Fast Casual Nation Podcast
97. Implementing Successful Hyper-Local Marketing Tactics | Naf Naf Grill

Fast Casual Nation Podcast

Play Episode Listen Later Dec 9, 2021 35:57


The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I chat with Devin Handler, vice president of brand marketing at Naf Naf Grill about restaurant trends, marketing tactics, and chicken schnitzel. Handler shares how he got started in the industry and restaurant marketing, he says that his background was nontraditional. He started in the advertising agency world in creative and moved into insight and strategy. Handler says he began just falling in love with the idea of using insight and consumer behavior to drive meaningful communications that help grow businesses. He talks about making a change and working for Qdoba Restaurant Corporation which had thirty restaurants when he started and they had over eight hundred when he left the company. Handler talks about joining Naf Naf after Greg Willman had come on board as chief executive officer. He talks about Willman's vision for the brand saying, “I've never met anybody so all in on a brand in my life and I think that gives you a little bit of an idea of how important this brand is to him and how much potential he thinks it has.” He adds, “we want to make middle eastern mediterranean cuisine a mainstream favorite across the United States, one because it needs to be and then two because it's a very interesting way to keep the world you know sort of adventurously eating and exploring new things but doing it in a way that is healthful.” Naf Naf was started by Sahar Sander, who wanted to take the food and flavors of his childhood and bring them to his new home in America. Handler says Sander wanted to do it in a way that created the idea of sitting around the grill or the table and having a great meal, making lasting memories and hopefully connections that happen only over a meal.When it comes to Middle Eastern cuisine, Handler says “I do believe that people are opening up to that. I think while there are sort of educational hurdles for let's say mainstream America there is this desire to get out there and find new things and taste new things.” To hear Handler's take on off-premise, marketing strategies, Fan The Flame, and Naf Naf's expansion plans, listen to this episode of Fast Casual Nation on Apple Podcasts.

Chef AF
Building Relationships and Mentorship | Hai Hospitality

Chef AF

Play Episode Listen Later Dec 8, 2021 25:12


The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Jack Yoss, Vice President of Culinary at Hai Hospitality about his early inspiration, hands-on training, the importance of having mentors, and working overseas. Yoss shares that his foundation for cooking came from Las Vegas and working for Wolfgang Puck restaurants for nearly eight years. He says he truly learned about people and how to work with different cultures while overseas. Yoss adds, he was in Bali, Thailand, and other countries and when working in a foreign land, managing five hundred people that all have different customs, you learn to adapt very quickly. I asked Yoss about the culture having an impact on his culinary style, he says, “I will never say that I fully understand the fundamentals of Indonesian Cuisine. You know there's hundreds of dialects, there's hundreds of regional cuisines, there's thousands of islands right, you're never going to fully understand that as a foreigner.” He adds, “but what I did get was a good base knowledge and that's definitely inflected the way that I cook these days.” Yoss spent time working with Hai Hospitality before going overseas, and on his return he joined the group again. Hai Hospitality is a restaurant group from Texas, their restaurants include, Uchi, Uchiko, Uchiba, and Loro an Asian smokehouse and bar by James Beard award winners Chef Tyson Cole and Aaron Franklin of Franklin Barbecue. Yoss is known for his in the trenches work style, he says, “you can't lead through email and you can't lead through text, first of all the very first and foremost is you have to get to know and build relationships with your teams and your team doesn't only mean your chef de cuisine or your sous chefs. You need to get to know the line cooks, you need to get to know the prep cooks and you need to be visible.” Adding, “getting out, getting on the road, and getting in the restaurants.” To hear Yoss talk about the importance of mentors, his story behind the recipe for pork shoulder satay, his thoughts on the labor shortage, and what the future holds check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Gen X Reverb
32: Shopping Then. Shopping Now

Gen X Reverb

Play Episode Listen Later Dec 6, 2021 78:15


We discuss shopping back when we were children and teens (Some of you listeners are children or teens now probably or from the BabyBoom. Welcome!) as opposed to shopping in the modern world. We open up with this Tweet from Felicity @FlossAus: “I feel sorry for Netflix era kids. They will never know the high stakes adrenaline of running to the bathroom/fridge/ bedroom in a single ad break, with the beckoning call of a sibling screaming “i's ONNNNNN” to send you hurdling over furniture to get back in time.” Opening Banter Kenny's thoughts on Star Wars Visions Kenny visits WDW Resort. Again! Do you wash your hands after using the bathroom? We talk a bit about that. Justin enjoyed some fried chicken at Disneyland (Plaza Inn). Here's a video regarding their chicken. Yum! And more! The meat of the episode Shopping malls Amazon.com and other online retailers Food Delivery sites Apple and other companies evading 'right to repair'. Marquez Brown Lee explains this concept here. We would love to hear your comments about shopping today or back then. Anything. Do you love it? Is it that big a deal to you or not? What are your favorite aspects to then vs now? Drop a line at Facebook.com/genxreverb and thanks for listening! --- Send in a voice message: https://anchor.fm/genxreverb/message

The Accidental Product Manager
Food Delivery Product Managers Need Steady Customers

The Accidental Product Manager

Play Episode Listen Later Dec 6, 2021 8:07


I can only speak for myself, but it seems as though anytime I walk into a store that sells food, there is some sort of sticker on the door that proclaims that if I'd prefer to have my food brought to me, there is a service that will do it. What a fantastic age we now live in! The product managers at these food delivery services are working hard to try to establish their new market while fending off all of the other companies that are doing the same thing that they are. However, there is a fundamental problem that they are all dealing with: their customers are not turning into repeat customers. --- Support this podcast: https://anchor.fm/jim-anderson3/support

Clear Admit MBA Admissions Podcast
Episode 202: Wire Taps—Global Citizen in the Food Delivery Biz. Japanese-based candidate in Private Equity. ORM with super GPA, is Round 2 going to hurt?

Clear Admit MBA Admissions Podcast

Play Episode Listen Later Dec 6, 2021 35:24


As decisions for Round 1 candidates begin to roll out, Alex and Graham discuss the activity seen on MBA LiveWire last week (Booth, LBS and Yale SOM).  They also cover this upcoming week, with Harvard and Stanford decisions leading the way. Graham also notes the new adcom Q&A with David Simpson, from London Business School and takes a moment to thank site users for submitting interview reports, a clear signal that interview season for Round 1 is (pretty much) over. Our hosts them move on to tackle the profiles of three ApplyWire entries. First up, we have a global citizen, who has made a very interesting career pivot into the food delivery business (think: UberEats, et al). Are their lack of current ECs an issue for the very top programs? Next, we have a Japanese-based candidate who looks to have done very well at work. Do they risk being too unidimensional, or can they also highlight other aspects of their candidacy? Finally, we have a US-based candidate from an over-represented population. Outstanding GPA, promotions at work, and decent GMAT might hint at top 16 programs, but is applying in Round 2 going to hurt them? A new GMAT might add a lot... This episode was recorded in Cornwall, England and Paris, France. It was produced by Dennis Crowley in glorious West Philadelphia. Thanks for listening and please remember to rate, review, and share this podcast! Best wishes to everyone waiting on admissions outcomes this week!

Mashq Talks Podcast
Ep 55: Rj Umar Nisar Ft. Danish Majeed | Gatoes Food Delivery App | BQE Software

Mashq Talks Podcast

Play Episode Listen Later Dec 5, 2021 19:47


Gatoes is a platform based on a hyperlocal on-demand food & grocery delivery business operation. Working as a bridge between vendors and customers, Gatoes utilizes an innovative technology platform that works as a single point of contact. The app allows foodies to order food from nearby restaurants & shoppers to order from nearby stores and get it delivered at their doorstep. The Srinagar-based startup #Gatoes has delivered over 2.5 lakh orders in the last 10 months across Jammu, Ladakh, Anantnag, Baramulla, Bhaderwah, Udhampur, Budgam, and Chenab Valley. These are areas that are not served by foodtech giants like Zomato and Swiggy. Gatoes is counting the days until they expand services to other states of India especially to the South. Employing the youth is the utmost goal of the firm and they are looking forward to providing feasible employment in upcoming years. "With time we have the prospect to expand to 100+ cities and hire scores of employees. By 2025 we aim to employ around 5000 people in Kashmir as delivery persons

The Big Story
What's the endgame for food delivery apps?

The Big Story

Play Episode Listen Later Dec 3, 2021 27:41


They've been around in one form or another for almost two decades. And the impact these apps have had on the restaurant business has been immense, and costly. But even as they take over every aspect of food delivery, these apps aren't turning a profit — so whatever their final form, they haven't found it yet.The real value of these apps is in the data they collect from their users—and that leads to the next logical question: If tech companies know everything about what kind of food we like, when we like it and how much we're prepared to pay...what do they need local, independent restaurants for, anyway?GUEST: Corey Mintz, food reporter, author of The Next Supper: The End of Restaurants as We Knew Them and What Comes After

Opening Soon
Sesame Is Here for a New Kind of Delivery Model

Opening Soon

Play Episode Listen Later Nov 30, 2021 54:31


Our restaurant delivery system is broken. Can we all just agree on this? Restaurants are getting hammered with percent-of-sales fees, delivery drivers are hurting for fair pay, stability, and safety, and customers have been trained to expect faster delivery times and wider accessibility. We are excited to welcome back to the show Josh Morgan, operating partner of Melt Shop and CEO/Co-Founder of Sesame, a new delivery platform for restaurants by restaurateurs, that is fighting back against the established aggregators. Sesame just launched its beta in NYC this past week.Photo Courtesy of Josh Morgan and Sesame.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Fast Casual Nation Podcast
96. A Restaurant's Mission to Help End World Hunger | Tacos 4 Life

Fast Casual Nation Podcast

Play Episode Listen Later Nov 25, 2021 24:10


The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I chat with Austin Samuelson, co-founder and chief executive officer at Tacos 4 Life about the challenges of getting into the restaurant business and their mission to fight world hunger. Samuelson talks about how he and his wife, Ashton heard a statistic in 2009 in reference to the number of children that were impacted by starvation and malnutrition worldwide and saw it as a solvable problem. Inspired by the efforts of the shoe brand TOMS, they set out to develop a brand where guests come together to create a world where starvation no longer exists. Samuelson shares some of the struggles they were faced with in the beginning, including learning how to make pizzas in a commercial oven in the garage, while living in the basement of Samuelson's parents, being turned down by banks multiple times and turning to a crowdfunding site for their first Tacos 4 Life. Samuelson says about that time, “We had no idea what we were doing, it was a really fun faith journey for us. It was a fun experiment, it was even fun learning how to do that as a married couple.”Samuelson talks about how a trip to Africa where they volunteered and helped feed children gave them the drive to develop a new concept and a different type of cuisine. They went from a pizza restaurant to opening Tacos 4 Life finding a way to be profitable and still fight world hunger. Tacos 4 Life in 2019 launched online ordering, which Samuelson says he was thankful for since they had not only launched online but had been developing a loyalty app too as the pandemic was starting. He says, “so we were really really fortunate to be able to lean into that and we saw our percentage of transactions going through the app, I mean just skyrocketed. Pre pandemic we were three percent online orders, whereas today we're bumping twenty percent and so that was an area we of course adapted curbside and are still leaning into curbside.”To hear more about Tacos 4 Life's mission, their pipeline of additional technologies, how they are coping with the impact of the labor shortage, and plans for expansion, listen to this episode of Fast Casual Nation on Apple Podcasts.

Information Morning Moncton from CBC Radio New Brunswick (Highlights)
Local competitors try to edge into the local food delivery space

Information Morning Moncton from CBC Radio New Brunswick (Highlights)

Play Episode Listen Later Nov 24, 2021 7:54


Ken Judson is the founder of Chews Local. Chad Steeves is the owner of the Tide And Boar.

Chef AF
A Classically Trained Chef's Journey to Making Burgers

Chef AF

Play Episode Listen Later Nov 23, 2021 30:48


The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Paul Griffin, chief culinary officer at BurgerFi about his training, his experience of over twenty years, and his road to BurgerFi. Griffin, born and raised in New Zealand, talks about being classically trained and how it gave him a foundation in French European cuisine with a foundation of sauce technique. When Griffin finished school, he took the traditional path and went gourmet, working for some of the best restaurants in the country and the world, he says. Griffin says he spent many years honing his culinary skills at the top hotels in the world and small restaurants, including The Breakers in Palm Beach. He came to South Florida and that's when Griffin began to build BurgerFi. I asked Griffin how he became a founding member of BurgerFi and he says, “being a chef in south florida we made some acquaintances in the industry that worked front of house, that were entrepreneurs and you know over the years we had crossed paths and and back in 2006 we kind of joined together.” He adds, “We were running high-end full-service Italian restaurants here and in Delray Beach. Delray Beach is a very young and vibrant little town right on the beach here and we had several restaurants that were doing lunch and dinner at super high volume.” Griffin had found a niche item on the menu, it was an antibiotic free beef burger. He says, “The burgers really became the star and then it took a few years of that and we realized that we hadn't played in the QSR field ever.” Griffin adds, they took a product that they were already selling and it became the burger brand BurgerFi. I chat with Griffin about the size of the BurgerFi opening team and he says, “we've been consistent with the plan, again coming with operational strength. We have a five-person team based on the 5 positions that they train. We have a grilled person, we have the front of the house, we have you know the assembly person. Well, it's not an overly complicated system. So the training team today is leaps and bounds over what I started back then, I mean we've introduced amazing technology.”Griffin says when asked about the industry, “I would love to see hospitality bounce back.” He adds, “It's more important than the food I agree with you, it's all about going out talking to someone and you know being treated pleasantly. It's becoming a lost art.” To hear Chef Griffin talk about supply chain disruptions, his recipe for the BurgerFi Spicy Wagyu Burger better known as the SWAG Burger, technology, and more check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

Modern Mindset with Adam Cox
255 - Lee Sheppard on Environmental Food Delivery

Modern Mindset with Adam Cox

Play Episode Listen Later Nov 23, 2021 11:02


Adam Cox is joined by Lee Sheppard, from Wiltshire Farm Foods, to discuss how the company is helping older generations be more sustainable through their 'closed loop recycling' food delivery scheme. He explained why Wiltshire Farm Foods decided to start the initiative and why the brand is so committed to being more environmentally friendly.  https://www.wiltshirefarmfoods.com 

52317
62: Take a Bite Out of Dine

52317

Play Episode Listen Later Nov 22, 2021 12:14


The delivery economy has only grown over time, though not everyone has their own drivers to run goods and many of the available options are not local. Adam Weeks, co-founder of Chomp, says a better option based in and serving to the needs of the community was overdue. North Liberty is the headquarters of local media, regional financial and national transportation companies and home to solar energy and tech startups, and entrepreneurs getting their big ideas off the ground. Get to know your new business community.

Fast Casual Nation Podcast
95. Expanding a Brand and Driving Excellence in Operations | Freddy's Frozen Custard and Steakburgers

Fast Casual Nation Podcast

Play Episode Listen Later Nov 17, 2021 35:16


The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron chats with Chris Dull, chief executive officer at Freddy's Frozen Custard and Steakburgers to discuss the brands growth and insight on franchising. Dull says, “today Freddy's operates four hundred and fifteen restaurants. We operate in thirty four states really spanning all the way from California to New Jersey and as far down as Florida and and all throughout California.” He adds, “Our footprint we have thirty company owned restaurants and the remainder of our units are operated by franchisees.” When Barron asks Dull about his thoughts on franchising, he says, “I think that franchising is an excellent vehicle to growth. I think that Freddy's is a great example of a brand that's been very responsible in the way that they've franchised their concept when done right, I think you end up with excellent committed operators that know local markets better than a corporate entity that are based in the singular state and so I really think that franchising is a smart way to expand a brand and drive excellence in operations.” Dull talks about the three pillars of operations of partnering with a franchisee, which he says revolves around the concept of extreme cleanliness, the highest quality of products, and genuine guest service. Dull adds, “when you visit a Freddy's location you should experience something that's out of the ordinary good all the way around and we have people that we like to affectionately refer to as FredHeads who just absolutely love our concept. Love our brand. Love our food.”The bulk of Freddy's business historically came from their dining rooms although ninety nine percent of their restaurants have drive-thrus. Dull says, “over the last two and a half years there's been a real focus on shifting some of our operational development and technological development to being fast and being accessible via drive-thru which very fortuitously for us was you know in the crosshairs when we rolled into Covid where our dining rooms were closed in totality and so Covid was a compounding effect. It forced us to be even better and to focus even more so on how we were able to serve our guests outside of our dining room.” To hear what Dull says about shifting from their old ways, focusing on technology, and adopting third party delivery providers, tune into this episode of Fast Casual Nation podcast on Spotify.

Welcome To Patchwork
Patch #92 - How Should You Pass The Time Whilst Waiting For A Food Delivery?

Welcome To Patchwork

Play Episode Listen Later Nov 16, 2021 32:15


We discuss if it's ok to simply hang up a phone call while it's ringing, or if you should let it ring out to be polite. Christian thinks that under no circumstance can you hang up and he takes us through his '4 ring classification system'. We also delve into what kind of activities are permitted to be undertaken while waiting for your food delivery to arrive. Dion apparently loves to do a bit of a backyard prune!Josh also delivers the second part of his story about Kamahl. This installment details what it's like trying to use modern technology with an 87 year old singer.With very special guests 'Oh Wow', 'Never Scene It' and 'Really Good'.Want more Patchwork? For a few dollars a month you can support us and get an extra mini-patch every-second week. Visit linktr.ee/welcometopatchwork for more info and links to our social media. See acast.com/privacy for privacy and opt-out information.

Jakub Kubicka’s The Daily Marketer
#60: How Do You Supercharge Growth? Former GM of UberEATS, Peter Hsu, on Hiring for "Leaving Velocity" & Marketplace Magic (Part 2)

Jakub Kubicka’s The Daily Marketer

Play Episode Listen Later Nov 11, 2021 26:47


Peter Hsu is the founder and CEO…of a stealthy co we can't mention much about yet,  but more importantly over the course of 6.5 years Peter has served as a General Manager & COO for some of the most beloved marketplaces, with a proven track record as a successful OPERATOR. He was the former COO of Bellhops, a full service MOVING marketplace operating in 40+ cities, where he supercharged growth to a 2.5x annual growth rate, switched from - to + contribution margin. Before this, Peter served as General Manager of UBEREATS for the Southeast US region where he built UberEATS from pre-revenue in Atlanta to the dominant food delivery offering in the Southeast. This conversation was impressive and a delight. Peter shares some tasty unspoken nuggets around successfully growing the supply side of a marketplace, along with the added complexity of a "3rd side" (restaurants) and the need to take care of your SUPPLY. We dive deep into…hiring for "leaving velocity", steps to a MARKETPLACE flywheel, being supply constrained, and how marketplaces are their own form of "magic". This episode is particularly valuable for anyone who wants to learn from an EXPERIENCED operator in the early days of household name marketplaces,oR a product manager or founder in a startup in the food delivery or transportation industry or B2B plays. BON APPETIT! You can like & subscribe if you like to, but ultimately we'd PREFER to hear your thoughts: so tell us what you think of the episode & leave a review! You can also find show notes @ https://jakubkubicka.com/peter-part-2

Chef AF
A Creative Drive to Recipe Development | Caster Azucar

Chef AF

Play Episode Listen Later Nov 10, 2021 40:42


The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I talk with Greg Pryor, known to his instagram followers as Caster Azucar, a cook with no formal training about social media, his cooking that comes from his love of creating and why he sees food as an adventure. Pryor talks about the amazing feeling of trying something sensational in a restaurant and says he has had those experiences in New Zealand. He chats about eating at Michael Meredith's restaurant saying it was incredible and couldn't believe what he had done with a potato and cabbage dish. Pryor adds, “there's something that is my drive to try and get people to experiment more at home and appreciate food more when they go out, but also appreciate the adventure that is food.” Pryor shares with us his recipe Burnt Butter, Pistachio, and Potato Soup, which he says came from looking for something that was hearty, warm and fall-like. This recipe comes with an option to add grilled salmon. Pryor talks about creating echoes of the foundational flavors, saying that the dish is about bringing layers of flavor and texture to something as simple as a soup. Tune into the podcast to learn more on how Pryor feels about following recipes, what he has to say about cooking with sous vide, and his thoughts about the industry on this episode of Chef AF “It's All Food” or you can listen at Spotify!

Rideshare Rodeo Podcast
#89 | App Based Food Delivery In London (GigGuyGrant)

Rideshare Rodeo Podcast

Play Episode Listen Later Nov 9, 2021 98:31


Uber Lyft Drivers and Gig Economy Workers Weekly News & Interviews:   Today I have Grant McDonnell, GigGuyGrant, from London.   Grant started driving rideshare for Uber in London in 2017, then like everyone Pandemic-Pivoted to Delivery April 2020.   He has since continued to work only UberEats, Just Eat, and Deliveroo since.    He also has a YouTube channel where he does "ride along" delivery videos, only he uses a moped to navigate the streets of London.    Throughout the podcast we compare notes from here at home, to over there in London.  Here are some of the topics covered: London YouTube Creator. London Rideshare TFL regulations. Switched from Rideshare to UberEats, Just Eat, & Deliveroo when the pandemic hit. Just Eat who merged with Takeaway. Grant's “ride-alongs” are done from a moped recording on a GoPro8. Grant started driving Uber London in 2017. London, UK compared to USA market comparison (I was shocked to hear Grant say that London does not have a “tipping culture”). London App Stewart is another delivery service there, but not as reliable as the other platforms in that space. Position on ‘Unions'. Grant's encounter meeting Uber CEO Dara Khosrowshahi. London's new “worker” classification. Airport re-matching EASTER EGG for drivers here in the United States. London rideshare driver sign up takes 6-8 months, much tougher regulations from TFL in London, a better system for on-boarding? Rideshare Insurance, London TFL requires you carry Commercial. Congestion and Location charges paid primarily by drivers?! London's push for going all Electric Vehicle's & their problem with many people not being able to park at their homes. GoPro videos showing us “Grant's London” are awesome! Here we put peoples food on the ground and take a picture, over there you hand peoples food to them. Drivers over there must be wearing their TFL badge or risk ticketing, another idea for here(?). Uber, Ola, Bolt, FreeNow, London rideshare companies. Middleton Technologies Apps: Maxymo, DUH, FlexAlert. Grant mentioned a company called… PARA?  Awesome!!! London Taxes on ALL non-electric vehicles. Driving: Addison Lee London. “Union Brainwashing” –Grant McDonnell. Grant's final thoughts on Uber. Find Gig Guy Grant (Grant McDonnell): YouTube: https://www.youtube.com/c/GigGuyGrant Instagram: https://www.instagram.com/gigguygrant/ Twitter: https://twitter.com/gigguygrant Facebook: https://www.facebook.com/GigGuyGrant Ready... Set... Rodeo!!!!! Rideshare Rodeo is sponsored by Curri.com Drive for Curri: https://drivecurri.app.link/fom2uFMcCib Curri Links: Website: https://www.curri.com/ Twitter: https://twitter.com/curri Instagram: https://www.instagram.com/teamcurri/ LinkedIn: https://www.linkedin.com/company/18756359 Drive For Curri: https://drivecurri.app.link/fom2uFMcCib Don't forget to catch Jason Tieri and I weekly on Fridays: TNCRadio.live (4pm-6pm PST/7pm-9pm EST)  

Jakub Kubicka’s The Daily Marketer
#59: Former COO of Bellhops & Operator, Peter Hsu, on Supercharging Growth & The Proven Steps to a Marketplace Flywheel (Part 1)

Jakub Kubicka’s The Daily Marketer

Play Episode Listen Later Nov 9, 2021 37:27


Peter Hsu is the founder and CEO…of a stealthy co we can't mention much about yet,  but more importantly over the course of 6.5 years Peter has served as a General Manager & COO for some of the most beloved marketplaces, with a proven track record as a successful OPERATOR. He was the former COO of Bellhops, a full service MOVING marketplace operating in 40+ cities, where he supercharged growth to a 2.5x annual growth rate, switched from - to + contribution margin. Before this, Peter served as General Manager of UBEREATS for the Southeast US region where he built UberEATS from pre-revenue in Atlanta to the dominant food delivery offering in the Southeast. This conversation was impressive and a delight. Peter shares some tasty unspoken nuggets around successfully growing the supply side of a marketplace, along with the added complexity of a "3rd side" (restaurants) and the need to take care of your SUPPLY. We dive deep into…hiring for "leaving velocity", steps to a MARKETPLACE flywheel, being supply constrained, and how marketplaces are their own form of "magic". This episode is particularly valuable for anyone who wants to learn from an EXPERIENCED operator in the early days of household name marketplaces,oR a product manager or founder in a startup in the food delivery or transportation industry or B2B plays. BON APPETIT! You can like & subscribe if you like to, but ultimately we'd PREFER to hear your thoughts: so tell us what you think of the episode & leave a review! You can also find show notes @ https://jakubkubicka.com/peter

Science & Technology - Voice of America
Robot Food Delivery Is Here and Growing - November 04, 2021

Science & Technology - Voice of America

Play Episode Listen Later Nov 4, 2021 4:33


The Takeout, Delivery, & Catering Show
67. Improving Culture Within Your Operation | Jamie Griffin - Consult to Grow

The Takeout, Delivery, & Catering Show

Play Episode Listen Later Nov 3, 2021 40:31


In this episode of the twelve-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood chat with Jamie Griffin, founder and principal partner at Consult to Grow, to explore the power of culture and the talent pipeline. Griffin shares his background saying, “for twenty years I spent fifteen years on the operations side working with Raising Cane's from the ninth restaurant to the four hundredth or so.” Adding, “And started my own consulting company which is Consult To Grow, where I work side by side with restaurant owners, founders and operators to scale and grow through people, systems and processes.”Wood asks Griffin what he thinks about culture in today's marketplace, he says, “I really think of culture very similar to brand, so brand is to the customer as culture is to the employee and I think there are a lot of really important symbolic relationships between those two.” Griffin adds, “But for me what culture is it's the personality in the story of how we operate our business, what are our values, what is our management style, what are the beliefs that we hold about what it takes to compete and be successful.” Griffin, when asked about the talent pipeline says, “so talent pipeline is about three things, it's about attracting the right people, it's about retaining the right people and it's about developing people to the next level.” To learn more about Consult To Grow, the power of culture, and the importance of the talent pipeline, listen to this episode of Accelerate.

The News Diet
Election Night, Shanghai Disney Closes Over COVID Scare, and Food Delivery Robots

The News Diet

Play Episode Listen Later Nov 3, 2021 6:30


Elections are taking place around the country, the closing of Shanghai Disney over a COVID scare, and food delivery robots. Let's be informed so we can get on with our day.Support the show (https://www.buymeacoffee.com/thenewsdiet)

Thursday the 12th: Entertainment
169. Chinese Food & Other Stories

Thursday the 12th: Entertainment

Play Episode Listen Later Nov 3, 2021 83:55


Rich, Guy and James order Chinese food while preparing for a very special performance. Actress and singer Kaitlyn O'Shea joins us! Relive some flashbacks to older episodes as well. We hope you enjoy a few laughs! Rated R for language and topics. ThursdayThe12thPodcast@gmail.com https://thursdaythe12thpodcast.com/ https://podcasts.apple.com/us/podcast/thursday-the-12th/id1447422518

Fast Casual Nation Podcast
94. Building A Brand For Expansion | Pasta 78

Fast Casual Nation Podcast

Play Episode Listen Later Oct 29, 2021 46:29


The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron chats with Cosmo Magliozzi, founder of Pasta 78 to discuss preparing to create a fast casual brand and developing it for expansion. Magliozzi talks about his introduction to what would become the birth of fast casual concepts back in the nineties, being inspired by Chipotle, and how his mentors and friends Joey Ciolli and Eric Grennwald of Grimaldi's Pizzeria helped Magliozzi get his brand launched. One year prior to opening Magliozzi says, his goal was to be able to make fresh pasta, cook it in under four minutes, and get it into a bowl and served. He adds, “you can make fifty to sixty pounds of pasta in less than an hour.” In November of 2020 Magliozzi says they opened their doors and then the pandemic. Since they have been building the brand and Pasta 78 is at the top of the list when fresh pasta is searched in Google. Magliozzi says, when they entered the space, third party delivery like DoorDash, GrubHub and UberEats saved the restaurant industry. He adds, if you were already an established business it was a lot easier to go online to order but being new they would have to find your restaurant first. Barron asks Magliozzi about the next generation of consumers, he says Pasta 78 has embraced TikTok and they began inviting bloggers and influencers to come to the restaurant for a free meal. Magliozzi says he had late teens and early twenties coming in, even the millennials were coming. Pasta 78 had a video go viral getting fifty six thousand hits, which drove business to the restaurant. To hear more from Magliozzi about the positive impact of social media, the importance of delivery, and Pasta 78's future growth plans, tune in to the episode of Fast Casual Nation on iTunes.

Chef AF
No Such Thing As An Overnight Success | Niche Food Group

Chef AF

Play Episode Listen Later Oct 28, 2021 53:09


The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Gerard Craft, executive chef and owner of Niche Food Group about his snowboard photography days, his introduction to the kitchen and being named Food & Wine Best New Chef. Craft talks about how he started out washing dishes, doing some basic cooking and how he loved the camaraderie of the kitchen. He says about cooking at that time, “being able to come in everyday, produce something, make people happy. Clean up at night and you're done. I think it was kind of just what I needed and I really enjoyed.” Adding, “restaurant people are just different and I gravitate towards restaurant people.” Craft through a recommendation of a career counselor talks about opting for culinary school.Craft shares his experiences from working in Bistro Toujours in Park City, heading to Los Angeles for a run at Chateau Marmont with trips to farmers markets, and a stop at Ryland Inn in New Jersey. Now Craft's Niche Food Group has several restaurants. Chef Craft takes us on his journey through opening Niche, his first restaurant in Saint Louis, he talks about the growing pains of opening a business, and how a visit from Kate Krader and being named Food & Wine Best New Chef was a game changer. We talk about feijoada, this incredibly delicious recipe that has a sentimental connection to Craft, it's Brazilian origin, and making farofa to top off this stew. To hear Craft speak openly on mental health, the importance of changing the culture in restaurant management and becoming an employee first restaurant group, tune in to this episode of Chef AF on iTunes now.

Elvis Duran Presents: The 15 Minute Morning Show

Are you the type of person who orders food but doesn't trust who is delivery it? Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

The Takeout, Delivery, & Catering Show
66. How Team Connection Accelerates Your Business | Jamie Leeds Restaurant Group

The Takeout, Delivery, & Catering Show

Play Episode Listen Later Oct 27, 2021 32:57


In this episode of the twelve-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood chat with Jamie Leeds, chef and restaurateur of Jamie Leeds Restaurant Group, which includes Hank's Oyster Bar, The Wharf and Hank's Cocktail Bar, to explore how team connection can accelerate your business. Leeds shares how she and her team navigated during the pandemic, staying connected and brainstormed ways to stay alive financially. Recognizing that restaurants were closed and suppliers were suffering, they developed a concept to engage that supply chain. Leeds talks about keeping loyal clientele and growing their customer base. She says that they are very hospitality based and attributes that to her time as a sous chef for her mentor Danny Meyer. Leeds adds that they are hospitality first, staff is key, and the importance of taking care of her own. When asked about her hiring strategy, Leeds says she has had no problems with staffing. She was able to keep most of her staff through the winter and her team came back, even relocating them at her other restaurants. Wood asks Leeds about the theme of loyalty, Leeds said it is simple, it is about connection. To learn more about why technology is important for Jamie Leeds Restaurant Group, how Leeds is making the operator's jobs easier, and about changing out POS systems, listen to this episode of Accelerate.

Environment China
Food Delivery Apps and Corporate Sustainability - with Guan Li of Meituan

Environment China

Play Episode Listen Later Oct 25, 2021 19:47


Today, we have a fascinating discussion about corporate sustainability at one of China's most famous Internet companies. Guan Li, who joins on her own behalf, discusses her work on corporate sustainability in both the US and China and the status of Meituan's efforts on corporate sustainability and waste reduction/recycling. Guan Li works as Senior Manager of Corporate Social Responsibility at Meituan Waimai, one of China's largest online food delivery apps. She leads the Meituan Green Tech fund program (greentech.meituan.com). Li has over six years of experience as a corporate sustainability professional. After graduation from Macalester College in St Paul, MN, she worked in sustainability roles at Metro Transit in Minnesota, at Amazon, and at the Chinese food delivery app Ele.me. She has expertise in energy efficiency, carbon emissions calculation, renewable energy, supply chain labor rights, and circular economy. Time stamps: 0:55 - About Guan Li's work at Meituan 2:16 - The two main strategies: waste reduction and recycling 5:02 - Meituan's role in reducing waste 7:58 - What the data show (or don't show) on waste from food delivery 10:32 - Meituan and carbon neutrality 12:10 - Waste sorting in different cities 13:19 - Green Tech Fund 15:05 - US-China differences  

This Week in Startups - Audio
Trump SPAC, WeWork SPAC, GitLab IPO w/ Eric Newcomer + Quick Commerce w/Matt Newberg

This Week in Startups - Audio

Play Episode Listen Later Oct 22, 2021 107:27


Tech journalist Eric Newcomer joins to talk the Trump SPAC (8:26), WeWork SPAC (15:58), and the behind the scenes funding story of GitLab's IPO (25:41). Then, HNGRY's Matt Newberg joins to talk innovations in the quick commerce space, the growing impact of ghost kitchens, and more! (1:01:10)

TODAY
October 20: Breaking news on kids and the vaccine. Families of those kidnapped in Haiti. Texas plane crash — all 21 passengers survive. Queen Elizabeth cancels trip.

TODAY

Play Episode Listen Later Oct 20, 2021 33:50


New details about how the Biden administration will roll out shots when the vaccine is approved for children ages five to 11 — U.S. Surgeon General, Vice Admiral Dr. Vivek Murthy, joins Savannah Guthrie to discuss. Plus, more on the families of those who are kidnapped in Haiti — 17 members of a U.S.-based missionary group being held for a fifth day. Also ahead, an investigation is underway into that Texas plane crash where all 21 passengers survived. And, breaking royal news: Queen Elizabeth cancels a trip to Northern Ireland on the advice of doctors to rest — this just hours after taking part in a public event at Windsor Castle.

Restaurant Unstoppable with Eric Cacciatore
837: Corey Manicone Co-Founder and CEO of Zuul

Restaurant Unstoppable with Eric Cacciatore

Play Episode Listen Later Oct 18, 2021 89:56


Corey grew up in the industry as his parents owned fast casual restaurants in Fort Collins, Colorado, where he learned first hand the good, the bad and the ugly that comes with operating. In 2015, Corey joined New York City based Relay Delivery as the first employee, helping define the optimal delivery playbook used by hundreds of restaurants. Seeing a need in the market to further enhance the off-premise business model for restaurants, he co-founded Zuul in early 2018, New York's first ghost kitchen solution. Today, Zuul licenses their proprietary ghost kitchen technology, allowing restaurant operators across the country an opportunity to achieve a much-improved economic model for delivery while also enhancing the consumer experience. Check out episode 769 with Kyle Inserra as mentioned in today's episode. Check out episode 835 with Michael Chernow as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “You can beat the person that won't give up.” In today's episode with Corey Manicone we will discuss: Franchising Hardships in the industry Negotiating your lease What Corey learned from big companies outside the restaurant industry Virtual Brands Best practices for dealing with 3rd party delivery   Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs.  Train your teams with step by step video and image slideshows that live right alongside the recipe.  Build ops guides and SOPs, create and upload content in seconds.  Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Twitter: @coreymanicone Email: corey@zuul.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Corey Manicone for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Tech Won't Save Us
Gig Work is Not a Novelty in Brazil w/ Rafael Grohmann

Tech Won't Save Us

Play Episode Listen Later Oct 12, 2021 46:57


Paris Marx is joined by Rafael Grohmann to discuss the state of app-based work in Brazil, organizing by food delivery workers to demand better conditions, and even a recent strike by click farm workers. Rafael Grohmann is a professor at UNISINOS, coordinator at DigiLabour Research Lab, and principal investigator in Brazil of Fairwork Project. Follow Rafael on Twitter at @grohmann_rafael.

The Founder Hour
Gagan Biyani | Disrupting Education with Udemy and Maven

The Founder Hour

Play Episode Listen Later Oct 12, 2021 69:40


Gagan Biyani is the co-founder and CEO of Maven, an online platform where top creators teach cohort-based courses. Prior to Maven, Gagan founded Sprig, a food delivery startup, and also co-founded Udemy, the world's largest marketplace for teaching and learning with over 155,000 courses and 40 million students worldwide.We spoke with Gagan all about his upbringing, his early career and founding Udemy, why he ended up getting fired from the company, his thoughts on the higher education system in America, why he started Maven and what he hopes to accomplish, and much more.SUBSCRIBE TO OUR NEWSLETTER & STAY UPDATED > http://bit.ly/tfh-newsletterFOLLOW TFH ON INSTAGRAM > http://www.instagram.com/thefounderhourFOLLOW TFH ON TWITTER > http://www.twitter.com/thefounderhourINTERESTED IN BECOMING A SPONSOR? EMAIL US > partnerships@thefounderhour.com

The Rideshare Guy Podcast
RSG183: Building a Search Engine for Food Delivery

The Rideshare Guy Podcast

Play Episode Listen Later Sep 21, 2021 40:49


Michael DiBenedetto left the consulting world behind in 2015 to start working on the food delivery service aggregator app Food Boss in 2015 and formally founded FoodBoss in 2016 when he connected with his co-founder and Chief Technology Officer, Liam Hession, to help him build the technology behind the app. Mentioned in this episode: FoodBoss.com | FoodBoss  - App Store | FoodBoss - Google Play Micromobility America Move America RSG119: Chris Baggott on Why ClusterTruck is the Food Delivery Model of the Future RSG057: How Mystro Makes Uber and Lyft Drivers More Money RSG085: Payam Safa Talks About Bellhop & How It Works! RSG108: Victor Pontis is Helping You Start a Scooter Company with Spring!

The Bert Show
Is Moe An A*Hole For Doing This To His Food Delivery Driver?

The Bert Show

Play Episode Listen Later Aug 31, 2021 9:10


If you haven't heard, Moe has a podcast – “In The Moement” – and every week he covers a variety of topics.In his latest episode, Moe talked about his beef with a food delivery driver. He believes the driver should deliver food straight to your apartment door.Is he right? We debate.  See acast.com/privacy for privacy and opt-out information. Become a member at https://plus.acast.com/s/the-bert-show.

The Bobby Bones Show
One of Us Saw An A-List Celeb on A Strange Date + Raymundo Got a Creepy Message from a Food Delivery Driver + Mailbag: Best Songs for A Wedding Receptions

The Bobby Bones Show

Play Episode Listen Later Aug 26, 2021 89:51


A member of the show reveals they saw an A-List celeb on a date and it was the weirdest thing they've ever seen. Raymundo shares a creepy message he got from an Uber Eats driver and asks us if he was being helpful or not. In the mailbag, Bobby reads a question from a listener who needs help picking songs for their wedding reception. Each member of the show shares their song contributions to get the party started! We also play a game where we have to guess whether the celebrity is Over or Under 40 years old. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com