Brands, Inc. announced that it had completed the separation of Yum China Holdings, Inc. from Yum! Brands stockholder has received one share of Yum China common stock for each share of Yum! Instead, the distribution agent will aggregate fractional shares of Yum China common stock and sell the whole shares in the open market. The total net cash proceeds of the sales will be distributed to those shareholders who would have received fractional shares of Yum China common stock. With the separation of the China business complete, Yum China Holdings, Inc. is a licensee of Yum!
Published November 17, 2016
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Published November 17, 2016
In the future, virtual restaurants will focus solely on delivery and eliminate in-house dining, according to GrubHub CEO Matt Maloney. Grubhub which will process about $2.5 billion worth of food orders this year is also working with restaurants to create separate delivery menus to improve the at-home experience since dishes like fries aren’t compatible with delivery. Although the restaurants currently handle the majority of delivery, GrubHub own vehicles provide delivery for less than 10 percent of orders a percentage that is growing quickly, Maloney said.
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Published November 17, 2016
At the heart of this transformation is understanding and then acting on what the customers want, and an understanding of customer experiences that span both online and offline channels. Working with a digital transformation partner to meet the challenge of remaining relevant to today’s consumers, it amalgamated the customer experience of ordering food by creating an omnichannel experience: order online pays with e-wallet and collect the food the same day using a QR code. Digital transformation is really about customer experience using technology to immerse their clients in something they can’t help but advocate.
Key Takeaways:
- In the business-to-consumer sector, the ever-increasing expectations of customers—as well as the pace of change—have led to a gap between supply and demand.
- At the heart of this transformation is understanding and then acting on what the customers want, and an understanding of customer experiences that span both online and offline channels.
- Part of this may have to do with the homely, traditional association of eating and mealtimes, and, of course, the fact that the product is perishable.
“Overall, the foodservice industry is fairly resistant to the advances of technology. Part of this may have to do with the homely, traditional association of eating and mealtimes, and, of course, the fact that the product is perishable. But more pressingly, the industry itself is at odds with innovation: it’s slow, highly regulated, and very capital-intensive.”
https://www.qsrmagazine.com/outside-insights/restaurant-industry-odds-innovation
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Cornell Tool Aims to Cut Restaurant Food Waste
“Cornell Tool Aims to Cut Restaurant Food Waste” is a blog detailing a researcher company called Center for Hospitality Research (CRH)’s methods for how they document, evaluate and determine what level of food is being wasted and what can be done to reduce waste within the industry they are evaluating.
Key Takeaways:
“Food waste is a major issue for hospitality industry purveyors, both in terms of the cost of wasted food and the environmental consequences of tossing out tons of food.”
http://www.restaurantnewsresource.com/article91845.html
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