Will Local Kitchens succeed where others have failed?
Carl Orsbourn
SVP - Food, Hospitality & Retail | Innovating ops with AI, automation & offshore labor for Restaurants, Retail, Tech, Multi-Units | Bestselling Author | Co-Founder | Board Member |Tech Thought Leader
In this week's The Digital Restaurant podcast, we discuss the following key headlines, and here are some of our key quotes. To get the transcript of our podcast - head here.
Articles mentioned in the video:
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"It's basically a contextual targeting and they've used artificial intelligence to analyze the content that people watch, and then they show the ads that are relevant to their interests." - Carl
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"You've got two issues at play here. One is on the Deliveroo side, they're eking their way toward profitability, but they can't really grow much more. And the world has changed so much that no VC is going to come and say, here's the money to go into enter another country, right? They're kind of stuck where they're stuck. And meanwhile, you have DoorDash whose growth is slowing in the U S and the only way that they can continue to grow is by entering other countries, enormously expensive to build out a new delivery network in another country." - Meredith
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"They are trying to position themselves a little differently, I think it's fair to say. They'd rather use the term micro food halls, and they're trying to differentiate themselves from the traditional cloud kitchen ghost kitchen model by focusing on the ability for them to run everythingin its entirety. " - Carl
"So you'll be kicked in with all these additional fees in order to pay for this, because It is more expensive than what these guys were paying in the past, but the quality of the service will go down. Now, what happens, Carl, when something gets more expensive and worse?" -Meredith
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"So I think this is almost a two way transaction in the sense of, yes, of course, it's heightening Amex's ability to provide reservation capabilities. But I think it's also the other side of it, the data and the insights that they're going to be able to bring to their restaurant partners as well." - Carl
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OutPay - VP of Business Development
4 个月It always depends on the operator and good food matters!