Is The Future of Dining Digitization? Allset CEO Thinks So!

We are living in a world with a live and thriving “on-demand” economy.

From having the choice to watch your favorite TV shows on your own time and schedule, to ordering meals and groceries through your mobile phone or online.

Companies seem to have finally figured it out…

Time is of the essence!

People seem to be willing to pay for their precious time to avoid time-consuming, mundane tasks. And with so many efficiencies taking place in different aspects of people’s lives, consumers are getting accustomed to speedy services so they can get back to what’s most important to them.

This phenomenon has us thinking… Is the future of dining digitization?

On this episode of On Foodable Feature, we learn from Stas Matviyenko, CEO and co-founder of Allset—a San Francisco-based application that aims to help restaurants provide a more efficient dining experience to guests who are short for time.

Watch the full interview to learn how this app can help increase a restaurant operation’s bottom line, how the technology integration would look like, and costs associated with the service!

GrubHub Drivers Ruled Contractors in Landmark Gig-Economy Case

GrubHub Drivers Ruled Contractors in Landmark Gig-Economy Case

In a landmark ruling Thursday, U.S. Magistrate Judge Jacqueline Scott Corley in San Francisco concluded that a gig-economy driver does not qualify for the protection of employees under California law.

The decision is the first of its kind, setting a standard for arguments regarding “gig-economy” workers.

The gig-economy has gotten much press as of late. With a number of businesses like Grubhub and Uber working off the model of pairing customers with products and services through apps, many workers have found a new form of income allowing high flexibility in exchange for low skill, low wage, episodic jobs.

However, the case against GrubHub, brought on by Raef Lawson, claimed the company violated California labor laws by not reimbursing his expenses, paying him less than minimum wage and failing to pay overtime. His argument was based on the idea that Grubhub exerts a certain level of control over. The company expects drivers to be available to accept assignments during shifts they sign up for and to remain in designated geographical areas.

Lawson worked as a food-delivery driver with the company for less than six months while pursuing a career as an actor and writer.

At a hearing in October, Judge Corley expressed concern that Lawson’s resume filed with the lawsuit may have tainted the trial because the actor lied about completing a three-year program. The specifics of the program weren’t provided. However, Corley said Lawson was “dishonest” and that the resume “is really problematic to me.”

Charlotte Garden, an associate law professor at Seattle University, said to Bloomberg that Corley’s decision is a “doubly big” win for GrubHub since California’s relatively high standard for establishing workers as independent contractors will mean similar arguments in other states will most likely side with this ruling.

You can read more about this case at "Bloomberg."

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Dominique Crenn Develops New Restaurant and Bar Focused on Wine

Dominique Crenn Develops New Restaurant and Bar Focused on Wine

Late next month, Dominique Crenn will be opening her third restaurant, Bar Crenn, directly next to her first. Two-Michelin-star Atelier Crenn has long been known for its avant-garde cuisine inspired by traditional French fare.

Bar Crenn will offer a contrast to the new age restaurant with more casual bites. Though she says, she will be heading in the direction of classic French—specifically, dishes she grew up with as a child in Brittany. In an Instagram post earlier this month, Crenn announced that chefs like Alain Ducasse, Guy Savoy, and other three-Michelin-starred chefs will be contributing recipes to the menu of shareable plates next to a number of original recipes from the restaurant. Plates to be expected include tarte flambee, pomme soufflée, and Petit Crenn’s own omelette à l’oursin,

The wine list at Bar Crenn is expected to be the greatest differentiator of Bar Crenn with Matt Montrose, wine director of Atelier Crenn, putting together a wine list that skews French and European. There will be low-ABV cocktails as well, which Crenn says will be a nod to French aperitifs.

Barr Crenn will share a courtyard with Atelier Crenn. The design is described as homey and warm.

“This is more than a wine bar, it’s my living room,” says Crenn. “It’s elegant and it’s warm and thoughtful. We want people to experience the best hospitality there, too.”

The new space will also serve as a starting place and end point for Atelier Crenn diners, where they can begin their meal with an aperitif, and finish with dessert and coffee. For those interested in a more casual environment, Crenn says the full tasting menu from Atelier Crenn will be available to a limited number of diners each night.

The long-awaited spin-off will open February 20th.

Read more at “Robb Report.”

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The Debate Over Sugar Tax Sparks Again, Following Cook County’s Repeal

The Debate Over Sugar Tax Sparks Again, Following Cook County’s Repeal

Last week, the penny-per-ounce soda tax on consumers, implemented by Cook County early August of this year, was repealed after much push-back from the public and heavy lobbying from Chicago’s business community.

Foodable first reported on the controversial tax last year, when five U.S. local governments (San Francisco, Oakland, Albany, Boulder, Cook County) passed tax measures on sugary drinks following the example of cities like Berkeley, Ca. and Philadelphia, Pa.

Cook County was the largest local government to implement the soda tax and the only entity to tax consumers directly rather than the distributors of the sugary beverages like in the rest of the cities.

After just two months of being in effect, the sugar tax will end by Nov. 30, the end of the Cook County budget fiscal year, thanks to a 15-2 vote by the county’s Board of Commissioners, according to The Chicago Sun-Times.

Critics of the tax repeal point to aggressive ads by the beverage industry criticizing commissioners for plans to allocate the revenue from the soda tax to help cover budget deficits as one of the reasons why big soda was able to convince the public the measure was not a good idea in the first place.

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Pythagoras Pizza's Cryptocurrency May Change Franchising as We Know It


On this episode of The Barron Report, Evan Kuo, CEO of Pythagoras Pizza, teaches us about his new cryptocurrency proposal.

Where many companies turn to stock options, Kuo has proposed a Bitcoin-like system in which chefs, delivery drivers, and even customers can rack up “fragments,” which are essentially small stake ownership in the company. Though fragment-holders have no say in the company’s business, the fragments have value based in the monthly revenue, and those fragments are fully fungible.

Listen to the episode and follow along with the show notes below!

Listen on:      iTunes   |   Google Play

Show Notes

  • 10:52 - The Fragment
  • 13:41 - ‘gons = gifts
  • 18:00 - Current State of Cryptocurrency
  • 20:39  - Restaurant Industry Impact
  • 22:23 - Foodable Labs analyzes Pythagoras