How Uber Eats Continues to Grow and Lead in the Food Delivery Space

This year's Winter Fancy Food Show was full of innovative specialty products and incubators helping reimagine the future of food. Foodable had the pleasure of joining more than 15 innovators to the Specialty Food Association (SFA) Live Stage where trending industry topics were discussed. The following video features Foodable’s Paul Barron, interviewing Bowie Cheung, Director of Operations for Uber Eats.

Cheung explains how Uber Eats has gone as a lunchtime delivery experiment, partnering with one to two restaurants a day with a curated selection of meals. Now boasting a 24/7 coverage to 70 percent of the U.S. population, as well as, 70 percent of the Canadian population, with over 100,000 restaurants.

“Food delivery is a really complex process, there’s a lot of steps involved,” said Cheung. “In a lot of ways, every single transaction can go wrong, and so you need to be thinking about all audiences and how it comes together, in order to deliver a winning platform.”  

For a restaurant to perform well on a food delivery platform, Cheung advises operators to offer unique products, like the ones featured at the Winter Fancy Food Show. Uber Eats features images of restaurants’ specialty menu items as a way to highlight these options to consumers.

Discover how this rideshare giant continues to lead the food delivery industry by watching the video above.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Jeff Bezos-Backed Farm Aims to Revolutionize Conventional Agriculture

Jeff Bezos-Backed Farm Aims to Revolutionize Conventional Agriculture

Foodable has reported on indoor vertical farming in the past, but this startup is getting a major boost early on as it expands to compete in new markets.

Plenty, a Bay Area-based, vertical farming startup, will be expanding into Washington state with the help of a $200 million investment from this summer.

The company is backed by Jeff Bezos among other investors, and it has set plans to open a 100,000-square-foot warehouse in greater Seattle area— in Kent, Washington, to be exact— to become Plenty’s second vertical farm location. The new facility will be twice the size of the original one.

Out of all the vertical farming startups, this company has been able to raise the most money. However, what is most significant about Plenty is not its ability to appeal to investors, but the fact that it will be able to grow 4.5 million pounds of greens annually.

As reported by “Business Insider,” the amount of produce that will be grown in this new facility will be “enough to feed around 183,600 Americans, according to the USDA.”

Founded in 2014, Plenty “claims to grow up to 350 times more greens than conventional farms of similar size, while using much less water and land,” according to “Business Insider.”

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San Francisco Leads West Coast in Burgeoning Natural Wine Scene

San Francisco Leads West Coast in Burgeoning Natural Wine Scene

By Justin Dolezal, Foodable Contributor

If you count a high quality wine scene as one of your must haves in a city, there are few places better to live in or travel to than the San Francisco Bay Area. Situated near the famous wine regions of Napa and Sonoma and infused with a culture that has always valued high-end cuisine and old world charm, the Bay Area has embraced wine culture on a level unmatched in the United States (you'd expect no less from the “Paris of the West”). And though there's certainly an abundance of extravagantly priced, oak-bombed bottles littering the city, wine lovers here have also embraced the current hot trend in the world of vino: natural wine. 

Natural wine may feel very of the moment, but at its core the movement is based around an attempt to bring wine making back to its roots. “Natural Wine” may mean different things to different people, but in a basic sense it refers to wine made with minimal human intervention, using organic or biodynamically grown grapes, free of additives and fermented with native yeasts. Flavor additives and chemical manipulation are also not allowed. Unable to use human devices to interfere with the process, winemakers must instead work with the natural process that creates wine, focusing on terroir, vine health, and seasonal variation. The result is a class of incredibly complex, diverse wines which can be seen as pure expressions of their environments. Natural wine is lively, unique, and interesting, and offers an alternative to the Chardonnay and Malbec class of wines that have come to dominate the wine market. The following is a list of San Francisco hot spots that have achieved great success by including natural wines on their lists.

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Across the Bar- 15 Romolo Boosts Handcrafted Cocktails with Bitters

Have you seen our most recent Across the Bar episode? It features San Francisco's 15 Romolo!

Mixologist Ian Adams prepares some uniquely handcrafted cocktails, including their signature "Velvet Jukebox." Watch to see what house-made ingredients and artisanal bitters are incorporated into their beverage recipes to add that extra flavor.

Bar Agricole Keeps It Simple, Keeps It Fresh, Keeps It Elegant

In this episode of Table 42, brought to you by the Foodable Network, we visit San Francisco's Bar Agricole, which means "farm bar." This restaurant keeps things fresh with a seasonally focused menu that changes daily. Chef Melissa Reitz prepares some of the dishes and explains her inspiration for the menu. Watch the full episode to see how the restaurant's atmosphere matches the simple yet elegant dishes.