Restaurant tech news to know
Plus, a podcast!
Remember when Andrew Genung from Family Meal and I hosted a weekly Clubhouse chat when Clubhouse was cool and Covid restrictions were awful? If you do: you’re in luck! If you don’t, or if you’re new here: you are also in luck. We’re introducing a (rough) podcast, loosely tilted Restaurant Week. It’s a quick rundown of top news in the restaurant industry — I talk tech, Andrew talks everything else. Listen here*:
In this edition, we discuss:
A new documentary about Mario Batali [3:50]; me proudly coining a new term, “ghost kitchen industrial complex” [9:00]; the FTC sends a warning to gig-economy companies like DoorDash [13:52]; and why that matters so much [18:47]; tip credit stuff (briefly) [20:43]; and a long outro including an open invitation to a live future podcast taping in Bali [24:05].
*Restaurant Week is not available on other platforms — yet. It’s a process.
What else is happening?
FTC to gig-work companies: We’re watching — CNET
DoorDash expands its partnership with retail stores including Dick’s Sporting Goods and Grocery Outlet; there are now 75,000 non-restaurant stores on DoorDash in North America - release
Instacart debuts even more tech, including a few in-store features for shoppers (blinking carrots!) — TechCrunch
The grocery delivery industry is probably consolidating, not IPOing — TechCrunch
I dislike the name Tender Shack, but this virtual brand’s parent things it’ll bring in $75 million a year — Restaurant Dive
"Equity within the whole restaurant": The problem with the tipped wage — Salon
What is restaurant reservation culture? — Bon Appetit
Can I eat it? And other questions about food in the metaverse — Eater
Why brands like McDonald’s are creating original songs for TikTok — Restaurant Dive
ICYMI: *TWO* editions of Expedite this week
Only paid subscribers get full access to Expedite’s online archive, but free subscribers can always find these in your inbox. Beginning October 1, free subscribers will receive one post per week; paid subscribers will receive at least two, including columns like “How Restaurants Work.”