Insights

KU regularly publishes industry insights from our team of restaurant and tech veterans to help our partners and future partners thrive. Take a look!

5 Design Trends Every Restaurant Must Incorporate

April 25, 2018 Insights

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

April 25, 2018 Insights

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

April 19, 2018 Insights

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

April 19, 2018 Insights

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

April 19, 2018 Insights

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

April 19, 2018 Insights

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

April 19, 2018 Insights

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?

April 19, 2018 Insights

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 To Make Third-Party Delivery Work

April 19, 2018 Insights

How To Make Third-Party Delivery Work

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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