Published December 18, 2015
More and more restaurant chains are experimenting with implementing delivery services these days. It’s easy to see why: Americans are ordering delivery nearly twice as frequently as they did five years ago. A fleet of tech startups are experimenting with offering a new kind of delivery service to meet the increased demand. Companies like Caviar, DoorDash, OrderUp, and Postmates charge a fee to pick up their order from a restaurant and deliver it to the customer.
These startups have some advantages. Customers can order on an app and track the turn-by-turn progress of their delivery, and can order from anywhere because the delivery services aren’t partnered up with specific restaurants. However, in their current form, delivery startups like Postmates have problems. They are expensive for one, with delivery fees often in excess of 10 dollars. Furthermore, they are inefficient, because delivery workers often just wait in line to order food like any other customer to pick up food.
The Postmates model shows promise, but there is room for improvement. If the delivery services figure out how to get prices down and solve their coordination problem with restaurants, they stand to change the way food delivery is done.
Read the full article here: Delivery at Scale
Published December 18, 2015
Chef Danny Bowien is known for using bold and unexpected flavors at his Mission Chinese Food restaurants, coming up with crazy flavor combinations like Kung Pao Pastrami. One thing he hasn’t been known for is breakfast food, but that will change when he introduces his limited-run breakfast menu in December. In a twist, every item on the menu will use Kellogg’s cereal in some way. The menu, which will only be available on December 18-20, will raise money for the Bowery Mission.
Read the full article here: Mission Chinese Food Will Serve Breakfast for Special Menu
Published December 18, 2015
Career Education Corporation, which runs the 16 Le Cordon Bleu locations in the US, announced that will be be shutting down its culinary schools over the next couple of years. The company cited changes in educational funding rules as the main reason behind its decision. The shutdown of American Cordon Bleu locations will not affect the original French school, which is run independently. The last day for new student enrollments at US Cordon Bleu locations is January 4, 2016.
Read the full article here: Feeling the Heat, Le Cordon Bleu is Closing its U.S. Cooking Schools
Improving Large-Scale Delivery
More and more restaurant chains are experimenting with implementing delivery services these days. It’s easy to see why: Americans are ordering delivery nearly twice as frequently as they did five years ago. A fleet of tech startups are experimenting with offering a new kind of delivery service to meet the increased demand. Companies like Caviar, DoorDash, OrderUp, and Postmates charge a fee to pick up their order from a restaurant and deliver it to the customer.
These startups have some advantages. Customers can order on an app and track the turn-by-turn progress of their delivery, and can order from anywhere because the delivery services aren’t partnered up with specific restaurants. However, in their current form, delivery startups like Postmates have problems. They are expensive for one, with delivery fees often in excess of 10 dollars. Furthermore, they are inefficient, because delivery workers often just wait in line to order food like any other customer to pick up food.
The Postmates model shows promise, but there is room for improvement. If the delivery services figure out how to get prices down and solve their coordination problem with restaurants, they stand to change the way food delivery is done.
Read the full article here: Delivery at Scale
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