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Transcript: Excerpts From a Recent Conversation With Eat Just’s Josh Tetrick

By “in the future,” he didn’t mean next year. Anyone who keeps an eye on the cultivated meat industry knows there are many, many hurdles to leap before we’re eating cultivated Big Macs. For companies actually making the products and/or accompanying technologies, there’s still much to do around improving growth media, bioprocess design, and many other things. And, of course, more companies must get regulatory approval to sell in more countries.

Nonetheless, the aforementioned shift towards cultivated meat is happening. Restaurants are a major part of that process, as is the task of educating consumers about what cultivated meat actually is (“It doesn’t taste like meat. It is meat”) and why the heck we need it in the first place.

Spoon Plus subscribers can read the transcript of my conversation with Tetrick below. And if you missed our weekly newsletter discussing the topic, go here to read the web version of it.

Delivery Has a Small But Vital Role When it Comes to Normalizing Cultivated Meat

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Setting aside scalability, price parity, and regulatory approvals for a moment, one of the major challenges for cultivated meat makers will be getting people to actually buy their products en masse and on a regular basis.

We’ve written before about restaurants being a critical step in this journey, and after this week, I would add restaurant delivery to that process, too. The industry-wide shift to delivery wrought by the pandemic forced the restaurant biz to get pretty creative in terms of what it can do with delivery. Similar energy could be put towards delivering consumers an entire education about cultivated meat, not just a meal in a box.

There’s currently only one company in the world that’s even allowed to sell cultivated meat in restaurants right now — Eat Just, which nabbed the first-ever regulatory approval to sell cultivated meat at the end of 2020 and subsequently started selling its GOOD chicken product at Singapore restaurant 1880. The San Francisco-based Eat Just has since struck a deal with Delivery Hero’s food panda service to deliver meals from 1880. This week, Eat Just announced (among other things) that it is doing something similar with JW Marriott Singapore South Beach’s Madame Fan restaurant. To start, GOOD chicken dishes will only be available from Madame Fan with delivery orders.

When I talked to Eat Just’s CEO Josh Tetrick this past week, he was admittedly a little more blasé about delivery than I’m being at the moment: “It just was kind of as simple as, ‘It’d be nice if people could eat meat without slaughter in their homes. So let’s do delivery.'” Delivery Hero happens to be an investor in Eat Just, and food panda happens to be one of Asia’s biggest delivery services. Those convenient factors made delivery something of a no-brainer for the company to pursue.

But Tetrick also pointed out that delivery is part of the overall process of getting cultivated meat out of the lab and onto our plates. “Start with regulatory approval,” he said. “Then it’s getting on a menu. Then it’s having a family sit down and have a chicken dinner together. Then you can go to a retailer and buy [it]. All these things create a context in which this idea of making meat — which seemed like it was some futuristic thing a year ago — suddenly becomes a way that people just eat meat.”

Restaurants have historically played a role in the evolution of what we eat. But thanks to the forces at work, both technological and pandemic-related, restaurants are no longer just in-person experiences between the four walls of a dining room. If there was one idea that’s been dissected ad infinitum over the last year, it’s that the word “restaurant” now encompasses a far wider range of experiences. One of the biggest is delivery.

The pandemic accelerated rather than created delivery’s popularity, which means as a meal format, it won’t go by the wayside anytime soon. Numbers may taper off a bit as the world reopens, but many consumers have already said they will continue to order delivery on a regular basis. That makes it an integral part of the restaurant industry that anyone looking to enter the biz needs to pay attention to. Like cultivated meat companies.

If we go by the example Eat Just/GOOD have set, that involves more than putting some lab-grown chicken bites in a cardboard box. Tetrick said that delivery for the Madam Fan deal will operate similar to what his company did with its original 1880/food panda deal. Customers can choose from a few different dishes (chicken and rice, katsu curry, etc.). Meals are delivered to customers along with a Google Cardboard viewer and a link to a 360-degree short film about meat. Tetrick described the film as follows:

“You you put the glasses on and you’re in the midst of a rain forest in South America. Then it transitions to the rain forests being removed, and you see that it’s connected to planting lots of soy and corn. And you see how the soy and corn is connected to feed going to animals, and you see how that’s connected to your plate and how we could do something different.”

The point is to help consumers familiarize themselves with the term “cultivated meat” and explain why it matters for the health of the plant (more food made with fewer resources) and how that big-picture context fits into each individual consumer’s life, whether they’re in Singapore or Tennessee.

Longer term, immersive experiences like the above could help with what’s something of an end game for cultivated meat: getting people to think of it as just meat. Not “lab-grown meat” or “slaughter-free” meat or any of the other descriptors floating around nowadays. Just regular ol’ meat from regular ol’ animals.

It’s significant, then, that Eat Just’s deal with Madame Fan will deliver cultivated meat that actually replaces its conventional counterpart on the menu. In future, says Tetrick, restaurant menus will still offer some plant-based options (for those who can’t eat animals for ethical and/or religious reasons). But in his mind, “it doesn’t make a whole lot of sense to have both cultivated meat and conventional meat on the menu.”

“I think you’ll end up having restaurants all across the world transition,” he added.

Not tomorrow, mind you. As I write this, global demand for meat is up. There is also a huge difference between letting someone taste something as a one-off experience and getting them to order it on a regular basis. As more companies attempt to scale up — often to the tune of hundreds of millions of dollars — they will need to start educating their prospective consumers on what the heck this stuff is and why we need it in the first place. Choosing the right restaurant partners and getting the actual chefs involved will be important for this, too, as well sending the right messaging to each different demographic.

Food delivery may be one small step in this process, but given its ubiquity right now, it’s a crucial one to get right.

Elsewhere in the Restaurant Biz . . .

Top Three Takeaways from Our Food Robotics Summit – The Spoon’s Chris Albrecht gives some thought to the future of robots, including restaurant robots, in his wrap-up from our latest event.

Take on Big Pizza by Supporting Bitcoin – An investor/entrepreneur has launched Bitcoin Pizza, a pop-up restaurant brand that will partner with independent pizza shops to deliver pies from May 22–29. Proceeds in part go towards supporting independent restaurants.

On-Demand Pay App DailyPay Raises $500M in Capital – The on-demand payment service for restaurants and retailers has secured $500 million in capital and will use it to expand to new markets.

CEA Grower Spread Says Its Vertical Farming Tech Is Ready for ‘Mass Production’ of Strawberries

Kyoto, Japan-based controlled environment agriculture (CEA) company Spread said this week it has developed technology that will let it mass-produce strawberries in a vertical farm setting.

Spread is “old guard” when it comes to indoor farming, having completed its first large-scale vertical farm in 2007. Since 2018, the company has also operated its Techno Farm, which uses robotics to automate much of the grow process for plants. Up to now, Spread has grown leafy greens inside these environments. And like a few others in the vertical farming space, the company is now applying its technology and learnings from that process to growing strawberries. 

Strawberries still top the Environmental Working Group’s “Dirty Dozen” list, which means they contain the highest levels pesticides of any fruit. They are also extremely perishable and prone to damage during the shipping distribution process. That makes farms like the ones Spread operates suitable grow environments, since vertical farms are inherently pest-free already and typically situated closer to consumers. Spread’s Techno Farm, for example, is located in Kansai Science City, which sits at the intersection of the Kyoto, Osaka, and Nara prefectures in western Japan.

Strawberries are in high-demand in Japan as in other parts of the world, and Spread joins companies like Plenty, Oishii, and AppHarvest have already said they are planning to grow the fruit in a CEA environment. Oishii also grows the über-premium Omakase berry — normally only available in a specific region of Japan for a short time — inside its facility. 

Spread said this week it is considering distribution of its strawberries to Europe and North America as well as Asia. The company is also working on grains, mushrooms, and other fruits as potential future crops on its farms. 

Instacart Expands 7-Eleven Delivery Nationwide

Instacart announced today that it is expanding its delivery partnership with 7-Eleven across the U.S. Instacart will now deliver food, household items, alcohol, snacks and more from roughly 6,000 7-Eleven stores across 33 states and Washington, D.C. in as little as 30 minutes.

Customers looking to get items delivered from the famed convenience store chain can visit www.instacart.com/711 or by opening the Instacart mobile app.

Instacart first partnered with 7-Eleven back in September of 2020, starting with 750 stores across a limited number of southeastern states. It was the first convenience store partnership for Instacart, and the program has grown since, with today’s news marking an expansion of 4,000 new 7-Eleven locations to the service.

The convenience store category has certainly become more, well, convenient over the past year thanks to third-party delivery. In addition to Instacart, DoorDash ramped up its own c-store delivery ambitions last year launching delivery partnerships with 7-Eleven, Wawa, Casey’s General Store, and CircleK.

The pandemic, lockdowns and social distancing made home delivery table stakes for any food retailer. But the biggest competition for existing players like 7-Eleven and CircleK may not be other big c-store brands. Instead, it could come from the rising wave of new delivery-only conveniences stores. Gopuff recently raised $1.5 billion to scale up its dark convenience stores that deliver 24 hours a day. There are also new, small grocers like Fridge No More which are basically convenience stores, offering delivery in as little as fifteen minutes. Not to mention DoorDash building out its own chain of delivery-only DashMart stores.

The question these upstarts raise is whether getting the types of snacks and drinks and impulse items you find at convenience stores will become more like a utility. If fast delivery is available anytime, will people at home still stock up on items in one trip, or will they make multiple orders throughout the day to satiate their snacking whims? The answer may not be so convenient for existing c-stores. [I DON’T UNDERSTAND WHAT YOU MEAN WITH THE LAST LINE.]

Kellogg’s Bowl Bot Cereal Robot, Based on Chowbotics Tech, Debuts at Two Universities

Kellogg’s Away From Home, a division of the CPG giant that works with foodservice operators, announced a joint pilot program with Chowbotics (now a division of DoorDash) that just debuted cereal dispensing robots at two universities. The aptly named Kellogg’s Bowl Bot will dispense a variety of Kellogg’s brand cereals as well as different milks, fruits, yogurts and more.

According to a press release sent to The Spoon, the Kellogg’s Bowl Bots are now available at Florida State University and the Univeristy of Wisconsin-Madison (which also uses Starship delivery robots!). The Kellogg’s Bowl Bot is basically a re-purposed and re-branded Chowbotics Sally robotic vending machine, which started out as a salad-making robot but has since expanded its capabilities to include other types of parfaits and bowl foods.

We’ve known about Chowbotics’ CPG ambitions since last year, when the company told us it wanted to partner with cereal companies specifically. At the time, the cereal bot use case was more about offering free samples at a grocery store, but branding and placing these machines at colleges makes a lot of sense. For one, colleges have long been a target location for Chowbotics. Prior to the pandemic, it had rolled out Sallys to a number of colleges and universities across the country. Second, the Kellogg’s Bowl Bot is perfect for our pandemic times since it doesn’t require human-to-human interaction and all of the ingredients are store inside closed containers that are themselves stored within the machine.

On top of all that, while my college days are long behind me, I assume cereal remains popular with this younger generation (when they aren’t eating avocado toast).

The Kellogg’s Bowl Bot has a special menu programmed for students that includes:

  • About Last Night with Kellogg’s Frosted Flakes, Kellogg’s Froot Loops, Kellogg’s KraveTM Chocolate, chocolate drops, banana chips, and espresso syrup
  • Hawaii 5-0 with Frosted Mini-Wheats, Bear Naked Fit Triple Berry Granola, pineapple, coconut, and mango
  • Valentine’s Day Vibes with Special K Red Berries Cereal, cocoa nibs, blueberries, strawberries, and whole milk

Or students can create their own custom bowl mixing and matching cereals, milks, nuts, seeds, fruits and more. Prices start at $2.99 and go up to $6.50, depending on selection. Students can even use their campus meal plans to purchase their bowl.

For those interested in checking out the new Kellogg’s Bowl Bots, the one at FSU is located in 1851, an on-campus dining facility and convenience store, and the robot at UW-Madison is situated on Dejope Residence Hall’s main floor, outside The Bean & Creamery.

Freight Farms Launches Its Greenery S Vertical Farm System

Freight Farms, best known for its controlled environment agriculture (CEA) tech made for small spaces, this week unveiled Greenery S, the latest model of the company’s vertical container farm system. This is the tenth generation of the Greenery and includes “a fresh suite of features,” according to a press release sent to The Spoon. 

Said features are many, and include improvements to Freight Farm’s proprietary LED lighting system, which is meant to mimic the light spectrum of the sun. With the Greenery S, farmers can adjust that spectrum as well as light intensity and duration according to the needs of each individual crop. Other new features include greater controls for elements like humidity and cooling, as well as more cameras and expansion room for sensors. The latter two items on that list are crucial when it comes to uploading data to the Freight Farms network growers can then access to monitor their plants. 

The farm’s automation software, farmhand, includes a new feature called Recipes. With the feature, growers choose the crop within the app and the software automatically calculates light, temperature, and humidity levels for the plants, based on data collected from past harvests in the Freight Farms network. 

Typically, this type of farm gets referred to as a “container farm,” since it’s usually housed in a refurbed shipping container. Another term floating around out there is “prefabricated modular farm,” which doesn’t roll off the tongue so easily but might be a more accurate descriptor of what’s going on. The container in which the farm lives is less important than the actual system running the farm, which can be adapted to run everything from a single-unit farm behind a school or grocery store to multi-unit setups like those of Square Roots. Theoretically, you could take a Freight Farms setup and stick it inside a different type of closed-off structure and it would do the same thing. 

For now, however, Freight Farms is sticking to shipping containers, as they are easily adaptable to the vertical farming environment. The company said this week it services more than 500 trained farmers across 48 U.S. states and more than 32 countries. Those interested can reserve a Greenery S model now. 

Survey: Online Grocery Had $8.4B in Sales in April, Down 10 Percent from March

Some of the stats we’re watching closely as our nation slowly comes out of the pandemic are those for online grocery sales. Namely, will the e-commerce curbside pickup and delivery habits consumers were pushed into during lockdowns stay now that we can literally breathe easier back in stores?

Thankfully the Brick Meets Click/Mercatus Grocery Shopping Survey is keeping track, and according to the numbers released yesterday, U.S. online grocery sales were $8.4 billion in April. This is down 10 percent from March’s $9.3 billion, but up 16 percent from April 2020.

Brick Meets Click/Mercatus found that 67.8 million U.S. households bought groceries online in April, which is down 12 percent from a year ago. While there were fewer households, those that purchased groceries online bought more. Monthly active users placed an average of 2.73 online orders in April 2021, up a tick from 2.68 orders a year ago. Of these orders, 78 percent were for delivery and pickup, which were up 6 percent and 3 percent year-over-year, respectively. The ship-to-home category, however, dropped 9 percent year-over-year.

The survey also showed that more households are using two or more online grocery shopping methods (curbside pickup, delivery, ship-to-home), with 35 percent of monthly active users receiving orders through two or three different methods in April 2021, up nearly 3 percent year-over-year (and 20 percent from pre-pandemic August 2019).

“Online shopping has remained an attractive way to buy groceries for a sizable segment of the U.S.,” said David Bishop, partner, Brick Meets Click in the April survey press announcement. “Last year, retailers were in a race to meet the dramatic surge in demand. This year, it’s about executing a sound and sustainable strategy, with the imperative squarely on improving integration and implementation.”

The last part of Bishop’s statement is key. Grocery retailers have been investing heavily over the past year in systems to encourage and improve curbside pickup and delivery. Walmart is adding automated fulfillment and pickup kiosks, Albertsons is expanding the use of pickup lockers and testing delivery robots, while Amazon is expanding delivery inside your garage while you’re out. All of this investment, however, is predicated on the notion that people will continue to shop for groceries online after the pandemic recedes. It’s still too early to tell, but we’re eager to see what Brick Meets Click/Mercatus reveals throughout the year.

Maine Colleges and Hospitals Will Get CEA-Grown Greens Thanks to Sodexo and Vertical Harvest

Foodservice and facilities management company Sodexo announced this week it will partner with controlled environment agriculture (CEA) grower Vertical Harvest to source greens from the latter’s forthcoming vertical farm in Maine. Sodexo said it will source about 80 percent of its lettuce products distributed in its Maine facilities from that farm, rather than importing food from other states.

Vertical Harvest is scheduled to break ground on the Westbrook, Maine farm in August 2021. When completed, the farm will be a four-story, 70,000-square-foot facility that produces about 1 million pounds of lettuce annually. The company already operates one farm, in Jackson, Wyoming, where it grows different types of leafy greens and distributes those to grocery stores and restaurants.

Because of its climate, Maine imports a good deal of its produce from other regions. Vertical Harvest says that once its Westbrook farm is operational, it will “displace” much of this out-of-state produce. Growers will also be able to produce year-round, which normally wouldn’t be possible in a state as far north as Maine.

Sodexo, meanwhile, is one of the largest employers in Maine, and says it serves about 13,000 meals per day at colleges and hospitals across the state. By partnering with Vertical Harvest, the company will be able to serve fresher, more local greens at all 14 of its partner locations in the state.

This isn’t Sodexo’s first time to partner with a CEA company, either. In 2020, the foodservice giant announced a partnership with Freight Farms to bring container grow systems to school cafeterias and university dining halls around the U.S. Elsewhere in the world of food innovation, Sodexo has also launched an Impossible Burger menu and sent Kiwi’s delivery robots across college campuses with food deliveries. 

Click & Grow’s Tabletop Smart Garden Is Insanely Popular on Kickstarter Right Now

It says something about the popularity of at-home indoor farms when a Kickstarter campaign for one meets its funding goal in 20 minutes. 

Such was the case recently with Click & Grow, an Estonian-born startup that cites NASA as the chief inspiration behind its smart garden systems. Click & Grow was one of the original wave of companies bringing the concept of at-home indoor farming to the masses. Thanks to the pandemic, food supply chain disruptions, and general concerns about health and wellness, the idea of growing produce on your own countertop has only become bigger over the last year or so.

Hence the company’s Kickstarter campaign for its Click & Grow 25 device reaching its $35,000 goal so darn quickly when it launched a few days ago.

The Click & Grow 25 is a tabletop farm that, in the company’s own words, “works like a Nespresso coffee machine, only instead of coffee pods, you use biodegradable Smart Soil plant pods to grow fresh greens all year round.” The Smart Soil is one of Click & Grow’s claims to fame. It’s a plant-based growth substrate that was developed in-house. When placed in pods that are then inserted into the garden, the Smart Soil releases a mixture of nutrients, oxygen, and water, with levels of each calculated for the specific seed type in each pod.

An accompanying mobile app provides timelines and grow tips for each plant, along with reminders and the ability to control the lighting settings on the actual device. It also offers recipe suggestions.

The device also features removable trays, so that one can be removed at harvest time and replaced with another full of fresh seeds, keeping the grow cycle constant. As of now, it can grow 25 plants simultaneously per module. Since the device is modular, grow units can be added based on the number of people in a household. Click & Grow recommends one unit for a single-person household, one to two for a couple, and two to three and above for families.

The campaign has already nabbed over $360,000 and has 22 days left. Those that pledge $499 or more get one Click & Grow 25 device that includes a three-month supply of grow pods. That’s a substantially lower price point than the $799 estimated retail price the device will carry when it is officially launched.

Click & Grow says devices will ship in February of 2022.  

  

A Virtual Restaurant Brand to Support Bitcoin, ‘Take On’ Big Pizza

Bitcoin Pizza Day is coming up, which makes it an apt time to launch a bitcoin-themed virtual pizza restaurant. Anthony Pompliano, an entrepreneur and investor, announced today he is launching Bitcoin Pizza, a pop-up restaurant brand that will partner with independent pizza shops to deliver pies from May 22–29. (May 22 is the official Bitcoin Pizza Day.)

May 22, otherwise known as Bitcoin Pizza Day, will mark the 11-year anniversary of the world’s first commercial transaction done with digital currency — for two pizzas, as it happens. Papa John’s provided the pies at the time, but don’t expect it or any other major chains to be a part of Pompliano’s pop-up shop this weekend. The brand’s website flatly states that “Bitcoin Pizza is the first decentralized pizza brand uniting our favorite neighborhood pizzerias under one roof to take on Big Pizza.”

To do that, the brand has partnered with indie shops around the country, which will make and deliver a special menu of five different pies. Sides and drinks will also be available. Customers can order for delivery or pickup from the Bitcoin Pizza website. So far, participating cities include San Francisco, Seattle, Los Angeles, Austin, Houston, Miami, Washington, D.C., NYC, Boston, and Chicago. More are slated to be announced.

Proceeds go to the participating restaurants, and some to the Human Rights Foundation’s Bitcoin Development Fund. “Every pizza benefits open-source developers working to make the Bitcoin network more private, decentralized, and resilient,” states the Bitcoin Pizza website. 

There’s just one thing Bitcoin Pizza doesn’t do: accept crypto for currency. Right now, customers that order pizzas can pay with a credit card or Google Pay. According to an interview with Restaurant Business, Bitcoin Pizza is looking into adding crypto as a payment option. Which would make sense, given all of the above.

Bitcoin Pizza is a temporary brand for now. According to Popchew, with whom Pompliano worked to launch Bitcoin Pizza, the brand will relaunch as a permanent operation in the near future.

Q1 2021: AppHarvest Bets on Robots, Strawberries and More Data in the Greenhouse

Control ag company AppHarvest is adding more of both crop types and technologies to its budding greenhouse network, according to the company’s Q1 2021 earnings call this week. That includes strawberries, leafy greens, harvesting bots, and lots of data.

The company, which went public in February, is best known at this point for the 60-acre greenhouse facility it operates in Morehead, Kentucky, where it grows beefsteak tomatoes. AppHarvest sent out its first shipment of these tomatoes to grocery stores earlier this year. Customers now include Kroger and Wendy’s.

CEO Jonathan Webb said on the company’s earnings call this week that two more Kentucky greenhouses, one in Richmond and one in Berea, will be operational next year, and that with them, AppHarvest will start growing leafy greens and strawberries. Webb pointed out that while his company may have started with tomatoes — a fairly traditional crop when it comes to greenhouse growing — the eventual aim is to “grow the company into a trusted high-tech sustainable food company.”

As far as that tech goes, AppHarvest’s CTO Josh Lessing said on the investor call that the company is investing in “robotics, artificial intelligence, teleoperation, and proprietary seed genetics.” To date, its biggest move has been the acquisition of Root AI, a startup best known for its crop-harvesting bot Virgo. (Lessing was the cofounder and CEO of Root AI before the acquisition.)

“Presently, we are training our intelligent robot Virgo to manage crops and inform growing decisions,” Lessing said on the call, adding that Virgo could eventually be configured to harvest multiple different crops, including delicate ones like strawberries — hence the company’s announcement to move into the realm of berry growing. 

As a crop, strawberries are highly suited to the controlled-environment agriculture (CEA) realm because they are extremely delicate, perishable, and normally require boatloads of pesticides when grown outside. Moving the grow process indoors, to a fully controlled environment, means better protection for crops from weather hazards, no pests and therefore no need for pesticides, and more consistent temperatures and humidity levels that can ensure better-tasting plants with a more robust nutritional profile. 

Given the amount of sunlight strawberries need for optimal growing, greenhouse settings are obvious candidates, since they rely largely on the sun with only supplemental LEDs. However, vertical farms, which use LEDs to mimic the sun’s light spectrum, are also now growing strawberries. Plenty, Oishii, and SinGrow are just a few of the names on that list. Whether one method will wind up superior to the other will (among other things) depend on what the end product tastes like as well as how much it costs to grow, sell, and buy.

For AppHarvest, though, the real win with technology will be not so much about the crops it can grow but the data Virgo and other tools can collect. That data can in turn get analyzed and turned into actions and insights applicable across the AppHarvest greenhouse network. “Granular plant level data from each fruit means we can learn exactly how to optimize quality, production, sales and logistics,” said Lessing. “This foundation will give us the opportunity to restructure the world’s food supply in order to mirror the hyper efficient e-commerce landscape.”

Along those lines, the company will expand beyond these first three facilities in the future. Two more projects will be announced this summer and are slated to be operational in late 2022. Webb said on this week’s call the company is on track to operate 12 greenhouses by 2025. By then, one imagines those facilities will grow a whole lot more than greens, strawberries, and tomatoes.

On-Demand Pay App DailyPay Raises $500M in Capital

On-demand payment service DailyPay announced today it has “secured” $500 million in capital, according to a press release sent to The Spoon. Of that number, $175 million comes from a Series D round led by Carrick Capital Partners with participation from existing investors. The remaining $325 million comes in the form of “credit capital from various sources.” DailyPay says it will use the capital to make its platform available in new markets.   

Through the DailyPay platform, restaurants (among other business types) can offer employees instant access to wages earned that day with the DailyPay app. For employees, this means not necessarily having to live from paycheck. For restaurant owners and operators, the ability to offer a better pay structure for employees theoretically means happier workers and hopefully less turnover. 

DailyPay’s fundraise and planned expansion comes at a time when the restaurant industry is grappling with an industry-wide labor shortage. As the world reopens again, restaurants of all sizes say they are having trouble getting old employees to return to work or new ones to take their place. Frequently, former restaurant employees are leaving to work in other industries or choosing to live off unemployment benefits. In major cities like NYC and Los Angeles, the shortage can also be attributed to people leaving for more affordable places to live. 

On-demand pay can’t fix all of these problems, but certainly doesn’t hurt if a restaurant offers such a system to its employees. And many do nowadays. Over time, DailyPay has added the likes of Captain D’s, Boston Market, Sprinkles, and other chains to its list of customers. Other chains, such as Domino’s, McDonald’s, and Chili’s, use similar services from apps like Branch and Instant.

The DailyPay platform also lets restaurants disperse tips immediately, reward employees with financial commissions or bonuses, and offers workers some financial assistance tools to help them better manage their earnings.