A rise in demand for heating equipment has left some products back-ordered for months, possibly jeopardizing prospects for some businesses of getting through the pandemic intact.
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Tag Archives: Restaurants
Outdoor Heaters Seem Like a Huge Waste. Are They Really?
Here are facts about heaters (for outside and inside) and climate change.
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Zagat and Michelin Hit Pause on New York City Guides
There will be no New York restaurant guides from the two companies this year, as restaurateurs struggle to keep their businesses open.
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Small Social Gatherings Aren’t Driving the Virus Surge (So Far)
Yes, the coronavirus can be spread over cocktails and dinners. But these get-togethers do not account for the huge rise in cases seen now, the data show.
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A Filipino Kitchen Opened by Busy Nurses Who Wanted Breakfast
Bilao was born in the pandemic, when three hospital workers joked about opening an Upper East Side place where they could eat after their shifts.
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Why Are States Imposing Coronavirus Curfews?
State and city leaders are trying to slow the spread of the coronavirus without full lockdowns. But whether curfews will help remains unclear.
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Classic and Cosmopolitan: N.Y.C. Restaurants Struggle to Stay Open
Outdoor dining and takeout may not pull most restaurants through another lockdown. Here’s how the owners of two are making do as they wait for the city to act.
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Save America’s Restaurants
A fresh round of federal aid can keep restaurants in business during the winter months while protecting public health.
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New York City School Closings: The Latest
In a big setback for the city’s recovery, the schools chancellor, Richard Carranza, said the nation’s largest district would return to all-remote learning.
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Malaysia-based inventory management platform Food Market Hub raises $4 million from Go-Ventures, SIG
Food Market Hub co-founders Anthony See and Shayna Teh
Many restaurants still rely on spreadsheets to track their inventory of produce, meat and other ingredients. But using manual methods often results in food wastage and higher costs. Malaysia-based Food Market Hub is a cloud-based platform that connects food and beverage (F&B) outlets directly to suppliers, making it easier to communicate and manage orders. The startup announced today it has closed a Series A round of $4 million from Go-Ventures, the investment arm of Gojek, and SIG.
This brings Food Market Hub’s total funding to $4.7 million so far. Founded in 2017 by Anthony See and Shayna Teh, Food Market Hub is currently used by about 2,000 food and beverage outlets in Malaysia, Singapore, Hong Kong and Taiwan. The platform handles about $200 million in purchase orders on an annual basis and is used by well-known brands like Din Tai Fung, Kentucky Fried Chicken and Putien.
Food Market Hub automates purchasing and inventory tracking by connecting food and beverage outlets with central kitchens and suppliers. Orders can be placed through the platform or by email and WhatsApp. The platform also uses AI-based tech to forecast purchasing needs by analyzing past data.
Part of Food Market Hub’s Series A will be used to expand into Indonesia, Thailand and Vietnam. Teh told TechCrunch that the company chose those three countries because they are the largest food and beverage markets in Southeast Asia, and share many similarities with Malaysia.
“The F&B sector does not use digitized procurement and inventory management solutions, which leads to inefficiency and significant added costs,” she said.
Several other startups focused on digitizing the food supply chain in those countries have also recently raised venture capital funding, including Thailand’s FreshKet, Indonesia’s Eden Farm and TaniHub, and Singapore-based Glife.
Teh said Food Market Hub doesn’t view those companies as competitors, because they focus on supplying produce and other ingredients to restaurants. Instead, Food Market Hub’s core business “is a communication platform that allows restaurants to communicate with and place orders to their existing suppliers,” she said.
“In fact, our customers will likely use our platform to place orders to these companies in the future,” she added.
Food Market Hub’s target clientele include restaurants that are growing into chains or franchises, which means manual purchase orders and inventory management quickly becomes inefficient. Before they started using Food Market Hub, many clients relied on Excel spreadsheets and notebooks to track inventory level and placed orders through phone calls, emails or WhatsApp, Teh said.
The company claims close to zero churn, with clients sticking to the platform unless their restaurant shuts down. Unfortunately, many food and beverage businesses have been forced to close because of the COVID-19 pandemic, including some of Food Market Hub’s customers. On the other hand, the pandemic underscored the importance of controlling inventory closely to manage costs.
“Restaurant owners and managers embraced technology at a much faster rate than ever before and we have been a beneficiary,” said Teh. “We have seen record demand for our products in recent months and are onboarding hundreds of outlets each month and expect this to only accelerate going forward.”
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From ‘Street Kid’ in India to Top Toronto Chef
After a rugged childhood, Sash Simpson realized his dream last year when he opened a high-end restaurant. Within months, the pandemic struck.
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The ‘Inn’ Is Out at the Beatrice, but History Still Holds Sway
The chef, Angie Mar, will move the New York institution right next door, reconnecting the restaurant with the family who ran it for 50 years.
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DoorDash Reveals I.P.O. Filing
The company’s performance renewed questions about whether “gig economy” businesses can turn a profit.
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Uneasy Under Lockdown, Pubs in England Count the Days Till Christmas
In October, pubs had a new pitch to lure in customers: They became work spaces. Less than a month later, they were forced to shut again. Now, they hold out hope for December.
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Uneasy Under Coronavirus Lockdown, Pubs in England Count Days Till Christmas
In October, pubs had a new pitch to lure in customers: They became work spaces. Less than a month later, they were forced to shut again. Now, they hold out hope for December.
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As Virus Cases Spike, Should Indoor Dining Be Allowed When Classrooms Close?
Science increasingly suggests classrooms can be kept open safely. But dining rooms pose a different problem.
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As Coronavirus Cases Spike, Should Indoor Dinning be Allowed When Classrooms Close?
Science increasingly suggests classrooms can be kept open safely. But dining rooms pose a different problem.
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Limiting Indoor Capacity Can Reduce Coronavirus Infections, Study Shows
Research using cellphone data in 10 U.S. cities last spring could help influence officials’ decisions on new restrictions as cases resurge around the country.
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How the Pandemic Inspired a Kitchen-Share Scene Among Out-of-Work Chefs
“It’s this very cool win, win, win,” said one restaurant owner.
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New York City Must Hit Pause on Indoor Dining
City and state officials, with an eye toward keeping schools open, should not wait to impose additional lifesaving restrictions.
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Silver Apricot Applies a Chinese Lens to Farm-to-Table Cooking
The chef Simone Tong weaves the flavors of her upbringing into modern interpretations of American classics.
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McDonald’s to launch a McPlant vegetarian option
McDonalds is developing what it calls a plant-based platform called the McPlant that will debut in markets around the world early next year, according to a report in USA Today.
In an investor meeting McDonald’s announced that it had worked to develop its McPlant formulation exclusively. “McPlant is crafted exclusively for McDonald’s, by McDonald’s,” Ian Borden, McDonald’s international president, said at an investor meeting, quoted by USA Today.
The company’s special formulation could extend across plant-based products including burgers, chicken-substitutes and breakfast sandwiches, according to Borden.
To date, McDonald’s has been a laggard in the corporate fight over plant-based burgers and chicken — at least in the U.S.
In McDonald’s around the world — including locations in Germany, the UK, Hong Kong, Israel, Canada, and Finland — diners under the golden arches can find a vegetarian sandwich option.
Indeed, in Canada, McDonald’s launched a pilot last year with Beyond Meat for the PLT sandwich (a play off of the company’s previous sandwich the McDLT, I’m assuming).
Compared to some other fast food chains in the US, McDonald’s has been something of a laggard. Burger King has worked with Impossible Foods to launch the Impossible Whopper and Beyond Meat has partnered with KFC on a plant-based nugget.
The two leading alternative protein makers have done a fairly good job of carving up the fast food market to date — but McDonald’s entry with its exclusive formulation must come as a blow to the companies (and the other startups that were hoping for a bite of McDonald’s food empire).
That includes startups like Chile’s the Not Company and Hong Kong’s Green Monday Holdings, which have both been vying for McDonald’s plant-based patty business.
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While the Pandemic Wrecked Some Businesses, Others Did Fine. Even Great.
Third-quarter financial results suggest that strong companies have gotten stronger and that some others are in dire straits.
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The Setups for Outdoor Winter Dining Are Lavish. But Are They Safe?
New York’s struggling restaurants will try to lure diners with chandeliers and space blankets — and enclosures that health experts worry could increase the virus risk.
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Jobs Report Shows Gains but Vulnerability to New Coronavirus Surge
U.S. payrolls grew by 638,000 in October and unemployment fell to 6.9%, but lockdowns could stifle a rebound in restaurant and retail work.
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A Man (and Meals) Worth Losing Sleep Over
The cook would arrive after midnight and whip up a Michelin-worthy spread. Which was great, until I could no longer keep my eyes open at work.
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A Lockdown With Loopholes: England Faces New Virus Restrictions
The government has put the new rules in place to address a surging number of coronavirus cases across the country, but some shops and companies, as well as consumers, are flouting them.
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Tony Stempeck, Guardian of a Restaurant’s Legacy, Dies at 63
He spent much of his life training to run the venerable Nevada red-sauce joint founded by his grandparents. Weeks after taking over, he died of Covid-19.
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A Vegetarian Chef’s Flavor-Packed Quarantine Snack
Amy Chaplin, best known for her plant-based cookbooks, shares a recipe for onigiri, something she often makes for herself.
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As Italy’s Eateries Closed Early, a Small Neighbor Became a Dinner Hot Spot
Local officials fear that diners traveling to San Marino, a small independent nation, will spread the coronavirus. A new curfew in Italy may slow the mealtime trend.
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If Restaurants Go, What Happens to Cities?
Restaurants have been crucial in drawing the young and highly educated to live and work in central cities. The pandemic could erode that foundation.
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9 Ways Outdoor Dining Will Change New York
Street and sidewalk tables won’t just survive the pandemic. They’ll make the city a different place.
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Inside One Brooklyn Restaurant’s Desperate Fight to Survive the Pandemic
Half of New York City’s 24,000 restaurants could go out of business. Gertie is fighting to avoid becoming one of them.
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Do Dunkin’ and Arby’s Go Together? Private Equity Group Bets $11 Billion They Do
Inspire Brands, backed by Roark Capital, is assembling a portfolio of quick-service restaurant chains it thinks will withstand the pandemic.
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The Original Nachos Were Crunchy, Cheesy and Truly Mexican
Ballpark and Tex-Mex nachos are both ubiquitous in the United States. But the original version is deeply rooted in the borderlands and Mexican home cooking.
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Marriott International announces partnership with Grab in six Southeast Asian countries
The COVID-19 pandemic has hit the hospitality industry especially hard, and hotels around the world are looking for ways to regain revenue. Today, Marriott International and Grab announced a partnership that will cover the hospitality giant’s dining businesses in six Southeast Asian countries: Singapore, Indonesia, Malaysia, the Philippines, Vietnam and Thailand.
Instead of room bookings, Marriott International deal with Grab focuses on about 600 restaurants and bars at its properties in the six Southeast Asian countries, which will start being added to GrabFood’s on-demand delivery platform in November. A joint announcement from the companies said the deal represents Marriott International’s “first extensive integration with a super app platform in Southeast Asia and Grab’s most comprehensive agreement with a hospitality group to date.”
Marriott International is the world’s largest hotel company. During the second quarter, as the pandemic curtailed travel and in-person events, it reported a loss of $234 million, compared to the profit of $232 million it had recorded a year earlier. Chief executive Arne Sorenson called it “the worst quarter we have ever seen,” even though business is gradually recovering in China.
The Marriott-Grab integration means the two companies will link their loyalty programs, so GrabRewards points can be converted to Marriott Bonvoy points, or vice versa. Marriott International’s restaurants and bars that accept GrabPay will also have access to Grab’s Merchant Discovery platform, which will allow them to ping users about local deals and includes a marketing campaign platform called GrabAds.
Other hospitality businesses that Grab already partners with include Booking.com and Klook. Klook is among several travel-related companies that have recalibrated to focus on “staycations,” or services for people who can’t travel during the pandemic, but still want a break from their regular routines.
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Cecilia Chiang, Who Brought Authentic Chinese Food to America, Dies at 100
With her famed Mandarin restaurant in San Francisco, she enticed diners with the dishes she grew up with, leaving the American chop suey and chow mein era far behind.
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N.J’s Largest City Shuts Down Again as Virus Cases Surge
Newark required nonessential businesses to close indoor operations beginning at 8 p.m. on Tuesday. Salons may open by appointment only.
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Aiming for Perfect Asian Tapas, Even in a Pandemic
Mokyo, in the East Village, shows an unusual level of creativity and even formality.
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Finding Strength in Sofrito in Puerto Rico
Hardship and hurricanes have shaped the island’s food for centuries. But chefs and home cooks make magic with whatever ingredients they have.
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For Best Results, Eat This Roti Immediately
In Los Angeles, the chef Rashida Holmes grows her small food business to meet the demand for comforting West Indian food.
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New Spirits Rise in Old, Repurposed Churches
For years, attendance rates have dropped and congregations have closed nationwide. But many reused religious spaces are still sanctuaries.
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Sashimi With Spaghetti? Yes, Please. And a Slice of Mango on Top.
Welcome to the wonderful, threatened world of Brazil’s “quilo” restaurants.
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To Stop a Winter Coronavirus Surge, Pay Restaurants and Bars to Close
To stop the coronavirus, we have to stop super-spreader events.
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The Fed-Up Chef
Gaggan Anand turned his Indian restaurant in Bangkok into a pilgrimage site for globe-hopping foodies. So why, even before the pandemic hit, was he willing to give it up?
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The Blood-Broth Noodles at Pata Paplean Are Elusive No More
A bar in Elmhurst that sold sought-after bowls of Thai noodles for a few hours each weekend now relies on them full time to ride out the pandemic.
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Mask Mandate? In a Montana Town, It ‘Puts Us at Odds With Customers’
In Hamilton, business owners are walking a tightrope between keeping people safe from the coronavirus and not driving them away.
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Faith Stewart-Gordon, Doyenne of the Russian Tea Room, Dies at 88
After her husband died in 1967, she was the sole owner of the festive Manhattan gathering and gossiping spot until she sold it in 1995.
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The News Cycle Is Crushing Seattle’s Vibrant Restaurant Scene
Among the first in the country to go into Covid-19 lockdown, the city has also experienced the effects of protests and wildfires. It has been vertiginous for a dining community shaped by prosperity.
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How to Support Independent Restaurants
As the weather gets colder in many places, mom-and-pop establishments are under even more strain. You can take some simple steps to help them survive.
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