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Urbennials Are Changing Cities (And Delivery)

Urbennials Are Changing Cities (And Delivery)

As Millennials drive more US cities to adolescence (growing up & filling out), what happens to the delivery ecosystem? Leaving college sucks. For the lucky ones who get to go to a four-year residential college, it is such a bubble of like-minded friendship, aligned goals, shared stage-of-life challenges and community. Especially community. Everyone you want […]

The Tech/Food Evolution

The Tech/Food Evolution

Wake up! The way I see it the food world has been lethargic for years because Tech thought Food was boring. New applications of technology are starting to revolutionize a lot of sleeping industries. Shipping, real estate – where disintermediation is finally happening at the realtor level – industrial procurement, construction procurement, etc. all have […]

When Supply And Demand Collide

When Supply And Demand Collide

A major transformation is happening in the food world.  And it’s happening on multiple fronts.  We are in a unique time when BOTH consumer demand and market supply are shifting. On the demand side of the equation, delivery, hyper-local sourcing, and artisanal production are rapidly growing in response to changes in consumer preference.  Millennials are […]

Food For Thought: Top 5 Food Trends Fueled By Millennials

Food For Thought: Top 5 Food Trends Fueled By Millennials

This is a re-post from market research firm Packaged Facts. Original post here. Rockville (MD), April 19, 2016 — Our apologies to anyone who subscribes to the “customers don’t know what they want…” school of thought, but that sort of generalized business rhetoric simply doesn’t apply to Millennials. Demanding what you want, how you do and […]

Another Food Future

Another Food Future

This post (by Jim) is a follow-up to Meredith’s ideal home kitchen design. I loved Meredith’s recent article about how homes of the future will be designed without kitchens. I think the good news is that in the future it will be possible for people who don’t like to cook to thrive without ever cooking. […]

A Little Privacy, Please?

A Little Privacy, Please?

This opinion outlines Meredith’s concept of an ideal home kitchen. Stay tuned for Jim’s rebuttal. One day, cooking will be a hobby. Something special we do on holidays. A rarity. And we will stop wanting enormous kitchens visible from every room in the house. Today, every HGTV show describes home owners and house hunters unhappy […]

The #1 Thing Food Entrepreneurs Should Be Good At

The #1 Thing Food Entrepreneurs Should Be Good At

One of Kitchen United’s stated goals – part of our corporate and personal ethos really – is a dedication to our clients’ success. As a restauranteur myself, I end up in conversations with folks who are keen to improve their marketing efforts, attract more customers, and be on the road to wild success. They want […]

How To Respond To Reviews

How To Respond To Reviews

If you want to read the article containing the original review you can find it here. I recently read a story about a restaurant owner who got so distraught with a “bad” Yelp review that he got the reviewer’s address off of the delivery service’s tablet and called her several times and then went and […]

The War On Big Food: 2018

The War On Big Food: 2018

Original article “The War On Big Food,” by Beth Kowitt ran on Fortune May 21st, 2015. I can’t tell you how many times I’ve talked about this article in the last year.  I was thrilled when I first read it.  As a consultant in the 2000s, I had talked with many of my clients about these trends.  […]

5 Design Trends Every Restaurant Must Incorporate

5 Design Trends Every Restaurant Must Incorporate

As Chief Development Officer at Taco Bell, I changed the way our restaurants showed up in the world – and I talked a lot about why.  The restaurant exists for the consumer to enjoy, and changing tastes mean changing restaurants.  These five trends are critical to include if you are designing a new restaurant today. […]

The Value of (Good) Food Photography

The Value of (Good) Food Photography

I went away to college in Boston and started taking pictures of food because – all of a sudden – I was within arm’s reach of an abundance of great food (also because I filled all the hours during which I should’ve been studying with walking around the city, eating). Yes, I’d lived in LA for […]

Delivery Is The New Drive-Thru

Delivery Is The New Drive-Thru

Originally posted on QSR Magazine’s Outside Insights section. Millennial consumers are redefining convenience, and as they do, they will redefine our landscape. Red’s Giant Hamburg of Springfield, MO is credited with opening America’s first drive-thru restaurant in 1947.  Popularized by In-N-Out shortly thereafter and eventually made commonplace by McDonald’s and a host of other Quick […]

From Zero To Awesome: Turning Food Preparation Into An Enterprise

From Zero To Awesome: Turning Food Preparation Into An Enterprise

Kitchen United’s first commercial kitchen space in Pasadena, CA opened this week. It’s an exciting step to see the proof of concept come to life and get such great feedback. The space is fully rented out, and every chef we talk to is intrigued by the idea of being able to efficiently serve delivery, takeout, […]

Why We Share Our Kitchen

Why We Share Our Kitchen

Right out of the gate it’s important for me to confess that I’m a bona-fide, died in the wool foodie. It started in my mom’s kitchen growing up, where the smells of special dinners always piqued my interest, but it didn’t really start to become a creative outlet until I was married, working, and coming […]

The Evolving Food Delivery Landscape

The Evolving Food Delivery Landscape

The Landscape: I’m in my 40s, single, live in LA, and don’t cook. I often come home from work late, tired, and hungry. A few years ago, I would have probably been eating a lot of pizza. In fact, a few years ago, I was. But that’s all changed. I’m now a loyal customer of […]

How Restaurants Need To Rethink Food For Delivery

How Restaurants Need To Rethink Food For Delivery

Food in motion has come a long way since the beginning of deliveries, but it took a long time to get where we are at the moment. However, the true evolution of food delivery has just begun and as we move forward from the days of pizza boxes and Chinese food containers and into the […]

What is Kitchen United?

What is Kitchen United?

We’ve put a lot of energy toward developing every aspect of Kitchen United — the community, the kitchens, the services, the financial model, the market fit, the delivery optimization, etc. — so much so that Kitchen United has grown in definition over time, even in just the last few months. Frankly, it can be a […]

How A Restaurant Needs To Rethink Delivery

How A Restaurant Needs To Rethink Delivery

This is a different perspective on my thoughts from the article How Restaurants Need To Rethink Delivery, which originally ran in Modern Restaurant Management. I think the first big thing we all need to understand is that delivery is here to stay. Its current form may be new — or newer — but honestly in […]

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