Expedite | Kristen Hawley | Substack

Voice AI + restaurants: a Q&A

Writer and investor M.G. Siegler on the future of voice AI in real life (and restaurants)

Jan 29 • Kristen Hawley

Grubhub goes to the Super Bowl

Up next on the delivery service's comeback tour: ad airtime during the big game

Jan 27 • Kristen Hawley

What restaurants can learn from airlines about loyalty

A comped appetizer is not the same as an upgrade to Europe. Or is it?

Jan 23 • Kristen Hawley

Looking forward: Restaurants on Substack

A Q&A with the people behind Smithereens Zine, produced by NYC restaurant Smithereens

Jan 15 • Kristen Hawley

No feelings. That's the point!

Restaurant AI is tech that doesn’t feel overly technical.

Jan 14 • Kristen Hawley

Influencers programming food robots goes too far.

Sorry, we do not need influencer-driven, AI-crafted virtual restaurant brands where robots make the food.

Jan 13 • Kristen Hawley

Looking forward: GLP-1s and restaurants

Dan Frommer from The New Consumer talks portions, preferences, and opportunity to serve a growing cohort of diners.

Jan 8 • Kristen Hawley

About that viral Reddit delivery app post…

“It’s not us!” — Uber and DoorDash

Jan 5 • Kristen Hawley

A year in podcasting

A few favorite episodes from my podcast, The Simmer.

Dec 30, 2025 • Kristen Hawley

Newsletter recommendations

A list of required restaurant industry reading, indie newsletter edition

Dec 29, 2025 • Kristen Hawley

Is ‘slop bowl’ fair analysis?

Industry experts weigh in.

Dec 19, 2025 • Kristen Hawley

Delivery tips in the crosshairs (again)

A new NYC lawsuit, TBPN, and Uber's founder renew scrutiny of in-app tipping.

Dec 16, 2025 • Kristen Hawley

Top posts

Toast + Resy (and Tock… and Amex)

Aug 5, 2025 • Kristen Hawley

Inside a restaurant AI hackathon

Sep 4, 2025 • Kristen Hawley

Hi from the cool kids' table

Feb 20, 2025 • Kristen Hawley

Toast's CMO explains that video

Jan 21, 2025 • Kristen Hawley

Recipes on the blockchain

Nov 20, 2024 • Kristen Hawley

Expedite

Restaurant technology and the big ideas shaping the future of hospitality

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