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EDITORIAL
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Thoughts From the Curators
Whether you are a large multi-unit chain or mom-and-pop restaurant, delivery is an issue the entire industry is trying to figure out. Do you offer self-delivery? Do you work with third party delivery companies? Will your food arrive in good condition? What about profit margins?
Smaller restaurants don't have much of a choice. But we're now seeing the big chains place their bets: Shake Shack, Chipotle, McDonald's and a few others partnered with 3rd party delivery companies. On the other hand, Panera Bread doubled down on building out their own delivery service.
Our thoughts? Whatever you do, make sure you continue to own your customer.
As always, if you like this newsletter, please subscribe/forward to your colleagues!
- Restaurant Tech Monthly
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McDonald's plans delivery from 5,000 US restaurants by the end of 2017
Currently, McDonald's delivers out of about 3,700 of its stores nationwide. On Tuesday, McDonald's said the company remains on track to offer delivery in 10,000 restaurants globally by the end of the year. In 2016, the burger chain brought in nearly $1 billion in delivery sales globally.
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Chowbotics raises $5 million for salad-making robots named Sally, of course
These are machines designed to prepare food in restaurants, cafeterias and hotels, as well as food courts in airports, malls and hospitals. The company’s flagship product, Sally, is a salad-making robot that uses 20 different food canisters to prepare and serve more than 1,000 different types of salads.
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Just how much food do cities squander?
Last winter, teams of researchers in three US cities donned goggles, gloves, and respirators, tore into bags of other people’s household garbage, and then pawed though the contents. Separating slimy banana peels from clumps of coffee grounds was dirty work, but it had a laudable goal: trying to get a handle on how much food waste could have been consumed or diverted before winding its way into the waste stream with a one-way ticket to the dump.
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Meatless, Bleeding Impossible Burger Hits the Streets of Portland
The Impossible Burger is part of a new wave of plant-based burgers, made entirely out of fats, amino acids, and nutrients from plants. Most importantly, it bleeds like a real meat burger.
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Eatsa was supposed to be the future of dining. Until humanity struck back.
Eatsa has pulled the plug on five of its automated cafes, including two in Washington, and perhaps all the artificial intelligence alarmists can breathe easier: People may have reduced their interpersonal communication to texts and emails, but they’re clearly not ready to sacrifice all human engagement in something as intimate as a restaurant. At least not quite yet.
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Robots are replacing fast food workers at new Shake Shack
Robots will replace humans and cash won’t be accepted at a soon-to-open Shake Shack in the East Village, reps for the popular burger chain said Monday.
Customers will place orders via an app and at touch-screen kiosks inside the restaurant, which is scheduled to open an Astor Place branch later this month, according to company CEO Randy Garutti.
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