Google Maps product was well on its way to becoming indispensable to the restaurant industry, but new announcements signal Google's continued interest in the space across a wide variety of products. https://skft.it/2Vm4aIe
Google Maps has already asserted itself as a do-it-all app in the restaurant industry. It's a true online-to-offline experience, facilitating everything
After 32 years on the restaurant scene, you couldn’t blame Chef Rick Bayless for kicking back. Instead, he’s rolling up his sleeves, carefully minding each of his businesses — from airport locations to Chicago flagships — with care. https://skft.it/2H8G8rs
Rick Bayless, easily one of Chicago’s most famous chefs, was supposed to spend 2018 working on a memoir. Instead, he opened another new restaurant. And he
Operators have no choice but to figure out how to make delivery work, whether on their own or through aggregators. Who will ultimately have more control over the other has yet to be determined. https://skft.it/2WsPrYm
Digital ordering and food delivery have moved beyond talking points and pilot programs to become big money-makers.
Alain Ducasse is a living legend with 20 Michelin stars and 30 restaurants bearing his name. Though he is famous for running France’s gilded dining rooms in its most expensive venues, the chef has recently expanded his business at a breakneck pace by focusing on multi-cultural cuisine and more affordable restaurant concepts. https://skft.it/2DMlj2T
Chef Alain Ducasse is a businessman who does not like to talk about money. In French culture, especially in the upper echelons of Parisian society, it is
Travelers, whether for work or leisure, want to dine at local restaurants. If they can't venture out, easy restaurant delivery is the next best option. Wyndham Rewards and DoorDash have them covered. https://skft.it/2IXtu0A
No room service? No problem. DoorDash has partnered with Wyndham Hotels & Resorts to offer free food delivery to hotel guests at 3,700 properties in
As far as Pizza Hut is concerned, the company cannot construct next gen stores fast enough, especially with foot traffic down in recent quarters. It will surely leverage its new $5 value menu and expanding Grubhub partnership to lure customers back. https://skft.it/2Li2fzG
Pizza Hut's growth strategy reflects what pizza fans have known for decades: Delivery works. Yum Brands CEO Greg Creed re-explained this strategy on the
Chipotle Mexican Grill is going to great lengths to communicate that the company's performance on all of its digital initiatives will be a defining factor in the future success of the business. http://bit.ly/2GTBT2w
Chipotle's executive paychecks are being officially tied, in part, to the success of the company's digital strategy over the next couple of years. Under
Government officials have steadily increased efforts to crack down on chains' dependence on single-use plastics. To their credit, companies saw this coming, but solutions to the global problem just haven't been good enough. http://bit.ly/2GSQlbp
Americans use 120 billion paper, plastic and foam coffee cups each year.
As restaurants are scrambling to banish abusive cultures, Zingerman's Delicatessen’s training arm is marking its 25th year of teaching ideas like open-book management, leadership philosophy, and continuous improvement. http://bit.ly/2VVhlfa
Chefs and restaurant owners have always been collegial – but competitive. They put their own interests first, watching hawk like to see how others are
The Carl's Jr. burger (well, its sauce) contains a tiny amount of CBD, well under the threshold of any perceived effect. The chain calls this a "test," but it's for one day, in one store. http://bit.ly/2DjKYzI
Trendy cannabis ingredient CBD is showing up in everything from beauty creams to vape pens. Now it could be coming to a cheeseburger near you.
Google Maps has become a daily must-use for plenty of people. As its parent company looks further into the restaurant business, Maps could become an indispensable superapp for the future of restaurants. http://bit.ly/2Urd1CQ
What once started as a kind-of three-dimensional database of the world has evolved in to a moneymaker for its parent company.
Starbucks has tried to paint itself as a "green company" for at least two years now. With strawless lids already in distribution, and a company mandate to introduce new recyclable cups to cut down on its waste footprint by 2022, it may actually be working. http://bit.ly/2XhmFK5
Starbucks Corp. is boosting its investments in clean power.
Uber Eats and Grubhub have both publicly cited losses on discounted fees charged to chain partners in financial documents. One can only imagine the case is the same for DoorDash, who's IPO is likely not far behind.http://bit.ly/2GmNFCh
The fortunes of Uber Eats, the fastest growing part of Uber right now, are tied to its reliance on a handful of partnerships with big chains that include
Uber Eats has proven that it has the runway to generate a significant portion of Uber's overall revenue, but food delivery is a volatile business. The service may be winning big contracts with McDonald's and Starbucks, but that isn't necessarily translating into more profits. http://bit.ly/2InOe0T
If you want to believe that Uber Technologies Inc. can transition from a money-losing ride-hailing company to a money-losing global “platform,” then you need to believe that Uber Eats will become a powerhouse business. Uber’s food delivery effort needs to be Example A for the company’s diver...
Pizza chains inking deals with third-party delivery companies will force independent pizzerias to make a choice: pay more to services to keep order counts coming or unplug and go at it alone. http://bit.ly/2VDUUeu
Mom and pop pizzerias may have beat pizza chains to third-party delivery marketplaces years ago, but added competition from new entrants Pizza Hut and
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Noma Head Chef & Co-Owner René Redzepi at Skift Global Forum 2017
René Redzepi, noma head chef and co-owner spoke at Skift Global Forum 2017 about chefs as the new creative leaders, dedication to craft, and the importance of not scaling up.
Get details about future Skift events at http://forum.skift.com.
Union Square Hospitality Group CEO Danny Meyer at Skift Global Forum 2017
A one-on-one conversation with New York City’s master of restaurant hospitality at Skift Global Forum 2017 about the evolving business of dining out.
Get details about future Skift events at http://forum.skift.com.
This time last year, Skift Table didn't (really) exist.
Months earlier, we had brought Kristen Hawley, founder of the Chefs+Tech newsletter, into the Skift family because we loved what she did — explaining the ongoing evolution of the business of dining out — and how she did it — an addictive weekly newsletter.
But we also knew we wanted to invest more in it and grow the brand into something new. The first step was a new name, which turned out to be not so hard. Skift had already become synonymous with change and transformation in the travel industry, and we thought that putting it side-by-side with "table," one of the more traditional symbols of hospitality, was the right fit.
To kick it off, we invited Danny Meyer of Union Square Hospitality Group and René Redzepi of the growing noma empire to speak at our Skift Global Forum last September. Under the newly christened banner of Skift Table, they shared insights about the restaurant industry to 1,000+ professionals from hotels, startups, tourism boards, airlines, and more.
But we wanted more. And that "more" was our own event, for which you've joined us today.
Like year one of Skift Global Forum or our events in London, Berlin, San Jose, and (next spring) Singapore, Skift Restaurants Forum is a one-day, single-track event packed with leaders from across our industry.
You already know a lot about them from their own achievements and you can read more about them at the back of this magazine.
What they all have in common is they are helping us look at the business of restaurants, and everything that makes up this complicated and wonderful industry, in new ways. We have restaurateurs and chefs, designers and technologists, founders and more. They're here not because they are uniform in agreement, but because they — like the people gathered in the audience — are striving to make things better despite the challenges we all deal with.
That's something we have been striving to do this past year at Skift Table too. From interviews with key players to a series on reservation tech to deep dives into the challenges of the tip credit system in the U.S., we're trying to understand more about what makes the modern restaurant work and what's needed to make it work better in the future.
Thank you for joining us in year one. We can't wait for year two and beyond.