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Coronavirus
The Spoon team is working hard to bring you the latest on the impact of COVID-19. Bookmark this page for our full archive on the pandemic and how the food industry is embracing innovation to fight back.
On April 6th, The Spoon had a full day virtual summit on COVID-19 strategies for food & restaurants. You can watch all the sessions from our virtual strategy summit here.
You can also check out this COVID-19 resource page for food and restaurant industry.
Raydiant Teams Up With Toast to Make Menu Management Easier for Restaurants
Digital signage platform Raydiant announced today it has joined Toast’s Partner network and will now integrate with the latter’s digital menu app. The main goal of the partnership is to provide restaurants with an easier, faster way to keep menus updated across every single channel through which orders arrive.
Nowadays, restaurants juggle an increasing number of order channels compared to even one year ago — delivery (third-party and in-house), curbside, pickup, and drive-thru, to name a few. The task of updating the menu across all these different digital properties is an obvious candidate for automation, considering the time it would take to manually change each individual menu (not to mention, the risk of human error).
Raydiant’s SaaS tool syncs a restaurant’s menu with Toast’s POS system so that any changes — pricing, promos, 86’d items — will automatically change across all a restaurant’s different digital channels. For restaurants with multiple units, the changes apply across all locations.
Via the same interface, restaurants can also create QR codes for ordering and payments in the restaurant or at the drive-thru.
This automated, all-in-one approach to menu management became something of a “must-have” last year thanks to the ever-changing dining room restrictions related to the pandemic and the addition of new sales channels. When front-of-house-focused restaurant tech companies started releasing their so-called “contactless” tech bundles for the dining room, automated menu management started to become more commonplace. Sevenrooms, Paytronix, and several other companies in Toast’s partner network also offer similar functionality. In other words, there is a lot of competition in this particular area right now.
Raydiant raised a $13 million Series A round in January of this year. The company said it more than tripled its revenue in 2020, and increased its customer base by 60 percent.
Walmart in Canada Is Getting a Virtual Food Court Thanks to Ghost Kitchens
Ghost Kitchens, a Canadian company that operates, uh, ghost kitchens, this morning announced a new partnership to bring its concept to Walmart stores in Canada. The first location, in St. Catherines, Ontario, is open now. Additional locations are slated to open across Ontario and Quebec “in the coming months.”
Ghost Kitchens’ concept is part grocery store, part QSR, part mall food court in terms of what it offers. The company carries a variety of items from well-known QSRs and CPGs, among them Ben&Jerry’s, Saladworks The Cheesecake Factory’s Bakery chain, Cinnabon, Beyond Meat, and Jamba Juice. All items are prepped and fulfilled at Ghost Kitchens’ facilities.
Customers can bundle items from any of these brands into a single order, which can be placed either in-person or via a third-party delivery service. (Ghost Kitchens lists partnerships with Uber Eats, DoorDash, and Skip the Dishes on its website.) The company operates several of these facilities in Canada, with some standalone locations and some inside malls and big-box retailers like Walmart.
Speed appears to be the motivating force here. Ghost Kitchens’ food offerings are all simple, easy-to-fulfill items that don’t require Michelin-star chefs to create or special packaging to transport. “Our goal is to open a Ghost Kitchen every 12 kms across Canada, and be able to reach every Canadian, in every urban market within 30 minutes, 24/7,” said company President Marc Choy, President. That seems entirely possible when cheesecake, salad, and ice cream are the main staples on your menu.
It’s yet-another take on the ever-evolving concept of the ghost kitchen, which continues to evolve both as a format and with the types of food served. Nowadays, there seems to be a ghost kitchen for everything, from burgers and cocktails to caviar and stoner food.
Future Ghost Kitchens locations in Walmart stores are planned for 2021, including those in Woodstock, Lachenaie, Saint-Constant, and more in Toronto.
Survey: 91% of US Restaurants Will Invest in Kitchen Automation in 2021
The majority of U.S. restaurants have made or plan to make investments in kitchen automation technology in the future, according to new survey data from payments company Square.
The company just released its “Future of Retail” and “Future of Restaurants” reports to offer an overview of what businesses are investing in from a technology standpoint and how processes and operations are changing.
Notable among the many pieces of data: Ninety-one percent of restaurants surveyed will implement some kind of automation technology into their kitchens if they haven’t done so already.
It should be noted that Square has some skin in this game, since the company has some technology in the restaurant back of house. Therefore, automation in this context is more about software that runs in restaurants than it is about articulating robot arms making food.
Why the rush to digitize the back of house? “In order to take advantage of opportunities like multiple revenue streams and creative dining experiences, the back of house needs to be buttoned up,” notes the report. Restaurants certainly grappled with things like multiple order streams (e.g., delivery, takeout, etc.) prior to COVID-19. But few would deny the pandemic accelerated the widespread adoption of these off-premises formats, and up to now restaurant tech has only had time to react to the changes, not get ahead of them.
Hence more investment in back-of-house tech. Bruce Bell, Head of Square for Restaurants, said in the report he sees more of a “hub-and-spoke” model these days, where the kitchen sits at the center of a growing number of sales channels. “One channel might be the dining room, one channel might be first-party delivery, one channel might be meal kits, and so on,” adds Bell. “Having the kitchen run as efficiently as possible extends that efficiency into all of those channels,” he said.
The hub-and-spoke model is already popular with some ghost kitchen setups. For larger restaurant chains, many of which are decreasing the sizes of their dining rooms or eliminating them altogether, this model could become the norm, too.
As far as those formats go, Square’s report found that restaurants plan to offer the following in 2021: curbside pickup (66 percent); drive-thru service (52 percent); drive-in service (48 percent); and drive-through dining (46 percent).
Loyalty programs, digital menus, in-house delivery, and digital ordering and payments are all technologies we can expect to drive these formats as well as the dining room experience in the future.
If you are interested in kitchen automation and robotics, make sure to attend the second food robotics summit on May 18th!
WSJ: Restaurant Tech Company Toast Planning an IPO
Restaurant tech company Toast is planning an initial public offering, sources familiar with the matter told the Wall Street Journal over the weekend. These people suggested an IPO could value the company at around $20 billion, and that Toast approached Goldman Sachs Group Inc. and JPMorgan Chase & Co. to underwrite a possible listing later in 2021.
Toast may also consider other options, such as a sale or a combination with a special purpose acquisition company (SPAC), WSJ sources said.
The speculation comes almost exactly one year after the COVID-19 pandemic forced the restaurant industry to close down dining rooms and significantly alter its focus towards meal formats like delivery, takeout, and curbside pickup.
Toast initially took a major hit from the effects of the pandemic. In April 2020, the company cut 50 percent of its staff through layoffs and furloughs. It cited the “massive disruption” otherwise known as COVID-19 that “hit the industry overnight” as the driver behind these cuts.
Over the rest of 2020, however, Toast’s situation improved dramatically, thanks to its ability to quickly shift direction. Unable to serve the dining room, the company started adding more off-premises-focused features to its restaurant tech stack, including software to facilitate delivery orders and a set of so-called “contactless” tools that enable digital ordering, payments, and menu browsing.
As of November 2020, Toast was valued at $8 billion, up $4.9 billion from February of 2020. An IPO would be one of the largest thus far for a restaurant tech company, following DoorDash’s December 2020 IPO, which valued the third-party delivery service at almost $40 billion.
Campus Foodservice Giant Chartwells Brings Ghost Kitchens to Colleges and Universities
Chartwells Higher Education, a foodservice management company, announced today it has launched its ghost kitchen program for college and university campuses. Chartwells has already piloted the program at a handful of schools, including Seattle University, SUNY Buffalo State College, the University of Utah, the University of Texas at Dallas, and San Jose State University.
Working with these schools, Chartwells developed several new meal concepts appropriate for delivery. For example, the company worked with Seattle University to open a ghost kitchen that tested 12 rotating entrees and desserts, which students could order via the existing Chartwells mobile app. Since most of Seattle University’s physical campus was closed during Fall semester 2020, the ghost kitchen pilot also served as a test for how colleges and universities can provide students with food even when dining halls are shuttered. Meals were available for both delivery and contactless pickup.
Chartwells said more than 24,000 orders were placed via its mobile app within the first month of the Seattle University test. Terry Conaty, Resident District Manager at Seattle University, said in a press release that the partnership was a “win-win” because it provided students with “lots of new menu options without having to add additional personnel resources or compromise our social distancing guidelines.”
Chartwells serves more than 300 campuses. The company says this ghost kitchen program will add to rather than replace existing dining options. The idea is to take advantage of any underutilized kitchen space on campuses that can be turned into ghost kitchens.
Historically, few would have called college and university campuses hotbeds for food tech innovation. That has slowly started to change over the last few years with the rise of apps like MealMe and Good Uncle (the latter of which was acquired by foodservice giant Aramark), the presence of delivery bots on campus, and Gen Z’s inherent familiarity with a more tech-driven eating experience.
Nor is Chartwells the only company bringing ghost kitchens to campus. Last month, hospitality platform C3 joined forces with Graduate Hotels to put more ghost kitchens in college towns.
The ghost kitchen format is an obvious fit for the college and university market. Students eat meals at all hours of the day and night, a schedule the traditional dining room’s hours don’t typically accommodate. And on the note of dining rooms, there’s no telling whether the traditional cafeteria-style setup will exist once classes shift back to the physical campus. Social distancing will have to be considered when it comes to those spaces, and some students may not feel safe eating in a dining room. Colleges and universities will have to provide alternative options, including pickup and delivery.
Schools, too, are brimming with underutilized kitchen space. For smaller campuses, a few would suffice when it comes to serving the entire student body. For larger schools, one can imagine a network of ghost kitchens placed strategically around the campus, each serving different sets of dormitories and apartment blocks. Meals ordered from campus ghost kitchens could even count as part of a student’s meal plan, which would be considerably cheaper than someone having to order from DoorDash every night.
When schools go back in session very much depends on each individual institution. Many are doing hybrid online-offline sessions right now. The many new food options for students seem geared towards both accommodating these fluctuating schedules and a bid by schools to keep pace with the changing times for foodservice.
Food Tech News: Artificial Pollination for Almond Orchards, Brave Robot Available Nationwide
If you’re anything like me, the days blur together easily after months of stay-at-home orders, and you probably have to look at a calendar to determine what day it is. However, our Food Tech News is out today, which means it’s a Saturday! This week, we have stories on artificial pollination in almond orchards, Brave Robot’s nationwide expansion, Keurig’s phone app, and a fully plant-based Starbucks location.
Edete to use artificial pollination for Australian almond orchard
Edete Precision Technologies for Agriculture, an ag tech startup based in Israel, recently signed a contract with one of Australia’s largest almond orchards. This August, when the almonds trees begin to bloom, Edete will apply its artificial pollination technology to the almond trees. The company’s machines collect flowers and then separate out the pollen. The collected pollen can be stored for up to a year, and when trees are ready to be pollinated, the machines dispense the optimal amount of pollen per flower. Due to the decline of pollinators and issues like bee colony collapse disorder, crops that require insect pollination (around 75% of all crops) are at risk for severe yield declines, so Edete’s technology may become crucial in the upcoming years. The company also plans to work with almond growers in California.
Brave Robot is now available in 5,000 stores across US
Brave Robot, a brand of The Urgent Company, shared that its animal-free flora-based ice cream is now available in 5,000 locations across the US. The ice cream comes in eight flavors, and uses Perfect Day’s proprietary animal-free whey. Although the ice cream does not require the use of cows for milk, it does contain dairy because the whey protein is essentially an exact replica of whey protein from cows. Brave Robot ice cream is available in stores like Kroger, Sprouts, Safeway, Lassen’s, and Ralph’s throughout the US.
Keurig announces new phone controlled and touchless brewing feature
Keurig Commercial announced a new touchless feature available for its commercial coffee makers intended for workplaces. Users can download the Keurig Remote Brew App, and through the app select which coffee or specialty beverage they would like to brew. Developed with the existing Bluetooth Kit, the Remote Brew App can be used with Eccellenza Touch and Eccellenza Momentum models. This new feature was created to make coffee in a COVID-19 safe manner for those employees who may be returning to the workplace.
Starbucks to pilot fully plant-based location
An existing Starbucks location near Seattle, Washington will be piloted for offering only plant-based menu items. This was announced by Starbucks CEO in the recent Q1 earnings call, but it is unclear when the plant-based transition will occur, or which exact location it will be. On the Starbucks website, an article was released in January 2021 that shared that plant-based items will continue to be added at Starbucks locations globally as part of the company’s sustainability initiatives. New plant-based items being trialed in the U.S. include an Impossible breakfast sandwich, vegan bagels, oat milk, and a variety of almond milk-based beverages.
Uber Eats Launches Campaign to Support Independent Restaurants
Uber today announced Eat Local, a campaign the company says will support independent restaurants financially impacted by the COVID-19 pandemic.
As part of the Eat Local package, Uber will donate $4.5 million to the Local Initiatives Support Corporation (LISC), which will in turn distribute financial assistance to U.S. restaurants facing COVID-19-related challenges. Restaurants must be on the Uber Eats and/or Postmates platforms to be eligible.
According to the LISC website, the applications process for grants opens on Feb. 16. The grant program will offer to help restaurants meet certain expenses, such as payroll, rent, utilities, outstanding debts to vendors, and upgrading technology systems.
Restaurants must have been active on Uber Eats or Postmates since Jan. 1, 2021 in order to be eligible for the grant. Businesses must also have less than five locations and not be affiliated with a national brand. (The full list of eligibility requirements is on LISC’s site.)
In keeping with earlier relief efforts from 2020, Uber’s Eat Local package also includes waived and reduced fees for restaurants around restaurant pickup orders and for orders placed via a restaurant’s own website but delivered by Uber Eats. Restaurants can get daily payouts instead of the standard weekly ones, and Uber will also continue matching donations made by customers via the Eats app’s Restaurant Contribution feature.
Uber (and newly acquired Postmates) along with Grubhub and DoorDash first began offering relief packages for restaurants back in March 2020, when shelter-in-place mandates first went into effect in the U.S. Since then, these services have launched various grant programs and assistance efforts, including Grubhub’s Winterization Grant and DoorDash’s ongoing Main Street Strong program.
All of these efforts go some ways towards helping small and independent restaurants, which have been most damaged by the pandemic. What remains unclear is how much grants and relief efforts help when stacked up against the high commission fees third-party delivery service continue to charge these smaller restaurants. That factor remains likely to be a point of heated debate long after the worst parts of the pandemic have subsided.
Back to School for Virtual Food Halls
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We’ve said it once (actually, a lot more than once), we’ll say it again: university towns are the ideal testing ground for new meal delivery-related endeavors. Little wonder, then, that when launching its next virtual food hall, hospitality platform C3 (Creating Culinary Communities) chose Graduate Hotels, which operates more or less exclusively across America’s major college towns.
C3 specializes in delivery-only restaurant brands that cater to many different food types, from burgers to caviar. For this latest partnership, it will take over kitchen operations at Graduate Hotel properties, effectively turning those spaces into ghost kitchens for its virtual restaurant brands from which customers can order digitally.
A key piece of this news is that food will be available to the entire community, not just guests of the Graduate Hotel. For restaurant brands under the C3 umbrella, that means exposure to tens of thousands of individuals from student body populations, many of whom are already partial to digital ordering when it comes to how they get their meals. Just ask companies like Aramark, which acquired order-ahead app Good Uncle in 2019, Grubify, which was developed by Columbia students, and robot delivery company Starship’s college-centric user base. There are also, of course, the usual suspects: third-party delivery services like DoorDash and Grubhub.
Universities, and university towns with them, are an obvious testing ground for meal-related tech. Companies like C3 and those above have something of a captive audience, given that most campuses feature lots of bodies in a relatively small geographical area, people eating at all hours of the day/night, and a younger audience that has grown up using technology. Add faculty, staff, local residents, and hotel guests to that list, and that’s a massive potential customer base for C3 and its restaurant brands to reach when it launches at Graduate Hotels.
That we haven’t seen more of these virtual food halls on college campuses isn’t surprising, since students have been largely absent from their campuses — and therefore from college towns — for nearly a year because of the pandemic. However, as of last check, many colleges plan to reopen in the spring. Behaviors around how consumers get their meals has already shifted towards more digital ordering and to-go-friendly formats like delivery. By the time class is actually back in session, these behaviors will be even more firmly cemented into daily routines.
Side note: it would not be surprising to eventually see a virtual food hall like C3 team up with a robot-delivery company like Starship to further streamline operations, get deliveries out faster, and make them more socially distanced.
Given all that, it seems C3 picked an optimal time to launch its virtual restaurants in the college town market — before everyone else rushes to do the same.
The Automat Comeback is Getting Legit
Another obvious meal-delivery concept that will in all likelihood hit college campuses one day soon is the net-gen Automat, a point underscored by the recent launch of Automat Kitchen in Jersey City, New Jersey.
These new versions of the mid-century staple are just as they sound: high-tech versions of the old cubby-style system a la Horn & Hardart. The difference nowadays is that instead of dropping a nickel into a slot to retrieve a meal, users can order ahead via an app and use a digitally delivered code to unlock the cubby door.
Towards the end of 2020, I wrote that the Automat would make a comeback thanks both to technology and to the industry-wide change towards takeout meals the restaurant biz has absorbed.
The Automat is well-suited for the pandemic era (which will probably last longer than the actual pandemic) because of it’s quick, cheap, and truly contactless nature. There is no human-to-human interaction involved with either placing a meal in a cubby or scanning a code to remove the food. And as ghost kitchens, delivery-only brands, and virtual food halls proliferate (see above), the Automat format looks increasingly attractive.
Automat Kitchen’s version of it is a hardware/software combo that features made-to-order meals meant to be healthier takes on the comfort foods of yesteryear. It’s located in an office building connected to a shopping mall, so as the population ventures back to physical workspaces and stores, this location will see a lot of traffic.
Automat Kitchen joins the likes of the forthcoming Brooklyn Dumpling Shop as well as Minnow and Starbucks in bringing the automated cubby system to the restaurant experience. Expect plenty of other implementations to emerge this year.
Starbucks is considering more drive-thru-only stores with zero seating, the company said in its recent earnings call. Other possible future formats include significantly smaller location sizes and the ever-popular double-drive-thru lane concept.
Chipotle is testing out carside pickup at 29 of its locations in California. Customers order via the Chipotle app and, upon arriving at the restaurant, hit the “I’m here” button to get their food.
Mealco, a company that helps chefs create delivery-only brands, raised $7 million in seed funding. The round was led by Rucker Park Capital along with FJLabs and others.
Automat Kitchen Launches a 21st Century Automat in Jersey City
A digital-age reimagining of the Automat opened this week in Jersey City, New Jersey that combines high-end comfort food via touchless, contactless tech. The company in question is called Automat Kitchen, and according to a press release sent out this week, its first Automat location is in the the Newport Tower, which houses office space and is connected to a shopping mall.
It’s the latest development in the slowly growing movement to reinvent the Automat, which was a mainstay of to-go eating throughout most of the twentieth century. Back then, the coin-operated cubbies contained hot and cold foods, and the server-less concept provided meals for thousands of diners every day.
The march of time put an end to the concept in the 1990s. Tech and a global pandemic have brought it back in the 2020s.
Automat Kitchen’s version is a hardware/software combo. Users order ahead of time at the Automat Kitchen site and select a pickup time. They can also order at the physical location by scanning a QR code posted to pull up the menu. All orders are done digitally. Once the order is placed and paid for, the user receives a code with which to unlock one of the stacked cubbies.
Besides the the obvious difference of ordering and paying digitally instead of unlocking a cubby with a nickel, the other major change in Automat Kitchen’s system is the food itself. Originally, Automat food was pre-made, so you weren’t exactly getting the freshest burger on the block. Automat Kitchen notes its meals are cooked to order and are meant to be a fresh, healthier take on comfort foods. Actual humans cook the food, but there is no customer-to-staff interaction in Automat Kitchen’s process.
The pandemic has created the perfect setting in which this type of meal format could become hugely popular. The entire restaurant industry has shifted its focus to off-premises meal formats, with pickup being a major one of them. Menus are simplifying to save on costs and ensure travel-friendly foods. Major restaurant chains are designing the dining room out of their plans, or at the very least minimizing its presence. Finally, a vaccine being circulated doesn’t mean we’re all going to rip off the masks and hit the Golden Corral in droves come spring. Safety and a lessening of human-to-human interactions in the restaurant will be a concern for a lot of customers as they trickle back into some semblance of normality.
Another notable revamp of the Automat is the Brooklyn Dumpling Shop, which will open its first location this year and feature a similar temperature-controlled cubbies accompanied by tech. Further south, in Colombia, ghost kitchen network RobinFood has pickup cubbies at its locations, too. Digital cubby systems, meanwhile, have popped up now and again for years in the restaurant industry from the likes of Brightloom, Minnow, Ubo, and others. The list of companies updating the Automat will in all likelihood get much longer this year.
Choco Rebrands, Launches New Feature For Multi-Unit Restaurants to Manage Their Kitchens
Choco, a mobile platform that digitizes and optimizes the relationship between restaurant kitchens and suppliers, announced today it has added a new feature specifically meant for multi-unit operators.
The company’s platform is best known at this point for its ability to directly connect restaurant kitchens to suppliers in order to make the ordering and management of food inventory easier and more streamlined. Besides helping kitchens waste less (in terms of both money and actual food), Choco’s system promises to keep restaurants in the flow of their day-to-day work instead of puzzling over inventory.
Building on this idea, the new feature translates this optimization to restaurants with multiple locations or even multiple brands. Via the feature, which now comes baked into the Choco package and can be accessed from a mobile device, owners and managers can oversee their entire inventory and list of suppliers across all of their locations. They can view the entire list of suppliers for any given location as well as which team members are involved in ordering process and which specific suppliers they communicate with.
As Chelsea van Hooven, Global Industry Advisor at Choco, explained over to me over a call this week, the goal is to give restaurant groups a more comprehensive overview of not just what they’re ordering but where it comes from and who is in charge of that relationship. For a single restaurant or a small chain, this might be a fairly straightforward process. However, the more units a brand has, the more room for errors, redundancies, and unnecessary purchases in the restaurant kitchen.
Multi-unit restaurant brands comprise about 30 percent of the businesses in the restaurant industry, and make up 40 percent of Choco’s current user base.
In addition to the new feature, Choco has also recently undergone a brand revamp. The company started out pitching food waste reduction as its main tagline, and doing so through digitizing restaurant kitchens. While fighting food waste remains an integral part of Choco’s mission, optimizing the restaurant kitchen so it runs more efficiently will be at the heart of the company’s work now.
Building a more efficient kitchen is top of mind for a growing number of restaurants nowadays. Part of this is in response to the pandemic, which has decimated revenues and forced restaurants to operate off lean margins and even leaner operations. But van Hooven pointed out that we’re also now at a time when restaurants are more willing to explore new technologies that can improve business operations. The restaurant industry, once reticent to make any technologial upgrades, might have been forced into digitization, but now it’s the number one priority for most. Back-of-house tech, in particular, will see significant growth and investment this year.
Choco’s new feature is available as part of the overall software package at no extra cost.
Wow Bao’s Virtual Restaurant Concept Will Grow to 1,000 Locations in 2021
Wow Bao’s partner kitchen program, which lets other restaurants make and serve its food products, will reach 1,100 locations by the end of 2021, up from 150 now, according to a press release from the company. The anticipated milestone highlights another format of virtual restaurant emerging as restaurants take more business off premises.
Via the partner kitchen program, restaurants cook some of the Wow Bao brand’s signature items — buns, bowls, potstickers, etc. — then sell them on the usual third-party delivery channels. Wow Bao CEO Geoff Alexander told me last year that the idea is to provide any type of restaurant with a relatively easy way to add some much-needed revenue.
“We believe we have created something restaurants can survive with,” he said at the time.
Restaurants pay a flat fee to participate (~$1,000) that covers supply chain, marketing, and any extra equipment needed. From there, Wow Bao’s food is marketed on third-party delivery platforms via an entirely separate menu from the restaurant’s own. The restaurant makes the food and sends it out for delivery. Today’s press release notes that restaurants maintain about 40 percent of the revenue from each order, even when factoring in things like packaging costs and third-party delivery fees.
Wow Bao’s idea for the partner kitchen program actually predates the pandemic’s widespread presence in the U.S. However, the concept is an appropriate one right now, given the wreckage COVID-19 has brought to the restaurant industry in the form of dining room restrictions and lost sales.
The ghost kitchen and virtual restaurant concepts have, in general, proliferated over the last several months. But for restaurants that don’t have a ton of extra money to spend on a major lease with a more traditional commissary, an option such as Wow Bao’s partner kitchen is a promising alternative that doesn’t require a lot of physical space or operating costs.
Wow Bao said in today’s press release that these partner kitchens are especially successful in rural areas, where “food variety is more limited than in metropolitan areas.” Most restaurants, rural or otherwise, have surpassed the expected sales mark of $2,500 in six weeks.
A new partnership with digital marketplace Franklin Junction will add another 50 Wow Bao partner locations around the Northeast and Mid-Atlantic, while a nationwide expansion is expected to take place in the first half of 2021.
