Category: The Weekly Spoon
-
So earlier this week I was chatting with a food industry colleague who pointed out the sheer amount of opportunity food businesses have right now to experiment with existing norms. At the moment, breaking those norms feels less risky because in many cases we can’t do things the old way. No one knows this better…
-
To do my bit in supporting restaurants right now, I’ve been ordering from them once every few days for the last couple weeks. More times than not, it’s been a logistical circus that winds up costing a lot of money and, especially lately, unnecessarily putting workers’ health at risk. Case in point: Tuesday night I…
-
✴︎
With Customize, The Spoon’s daylong NYC summit, just around the corner, we’re talking all things food personalization these days. And with personalization comes personal data, which you, me, and a growing number of consumers endlessly hand over these days to CPGs, grocery services, nutritionists, and, of course, restaurants. I was reminded of the data portion…
-
✴︎
This is the web version of our weekly newsletter. Sign up for it and get all the best food tech news delivered directly to your inbox each week! If 2019 was the year restaurant food delivery companies went mainstream, 2020 is shaping up to be the year mergers and acquisitions whittle the competition among these…
-
✴︎
This is the web version of our weekly newsletter. Sign up for it and get all the best food tech news delivered directly to your inbox each week! I’m not gonna lie: putting together our market map on ghost kitchens was hard. The concept as we know it is relatively new, and the lines between…
-
✴︎
This is the web version of our weekly newsletter. Sign up for it and get all the best food tech news delivered directly to your inbox each week! Customizing our food is a decades-old practice we’ve come to expect if not outright demand when it comes to the way we eat. Fast-casual chains like Chipotle…
-
This is the web version of our weekly newsletter. Subscribe and get all the best food tech news and analysis delivered directly to your inbox! It’s getting to be that time when us journalists haul out the predictions for the coming year. You can be sure we here at The Spoon will have plenty of…
-
“To-go or not to-go.” That used to be the question. Then food delivery became commonplace, and with 60 percent of restaurant orders now off-premises, it’s pretty much mandatory for restaurants who want to stay competitive. Now the big question is whether ghost kitchens will soon become mandatory, too. It certainly seems likely, particularly in light…
-
✴︎
It was less than 100 years ago that the food industry figured out how to mass produce things like baby carrots and Krispy Kreme Doughnuts. Nowadays the buzz is around robots that make pizza and cashierless food stores, but that drive to reinvent food has fundamentally remained the same. They may have more technologically sophisticated…
-
While maybe not quite the norm yet, ghost kitchens have become one of the most important trends in the restaurant business in 2019. And these days, the concept — restaurant kitchens with no front of house that exist primarily to help fulfill delivery orders — looks to be turning into less of a trend and…
-
This is the web version of our weekly newsletter. You should sign up for it to get all the best food tech analysis in your inbox each week. It’s not just students heading back to college campuses this fall. Increasingly, tech companies are hooking up with universities to research and develop food-related robots. South Korean…
-
✴︎
This is the web version of our weekly newsletter. Sign up for it here to get all the best food tech news an analysis direct to your inbox! I was in a local coffee shop recently and overheard a rep from a well-known POS company trying to sell his product to the shop’s manager. But…
Get the spoon in your inbox.
By subscribing you agree to our Privacy Policy and provide consent to receive updates from our company.
Site by House of Giants
© 2026 All Rights Reserved