...with brief, occasional, italicized and sometimes gratuitous commentary…
• The New York Times writes about how Ando, a “restaurant without walls” in New York City that was started in March 2016, is closing down and selling off its assets to Uber Eats. Ando was started by celebrity chef David Chang, who wanted to create a food delivery service in which the food was of high restaurant quality.
that will have the following value proposition - it won't serve dine-in customers and instead will only do take-out.
Chang has taken several swings at this segment of the business, and so far he hasn’t had a huge amount of success. But I suspect we’ll continue to see chefs looking for ways to create restaurants that can serve customers without all the rigamarole that goes into building an actual restaurant - it’ll be all about the food.
• The New York Times writes about how Ando, a “restaurant without walls” in New York City that was started in March 2016, is closing down and selling off its assets to Uber Eats. Ando was started by celebrity chef David Chang, who wanted to create a food delivery service in which the food was of high restaurant quality.
that will have the following value proposition - it won't serve dine-in customers and instead will only do take-out.
Chang has taken several swings at this segment of the business, and so far he hasn’t had a huge amount of success. But I suspect we’ll continue to see chefs looking for ways to create restaurants that can serve customers without all the rigamarole that goes into building an actual restaurant - it’ll be all about the food.
- KC's View:
