Grubhub: Real-Time Case Study of the Post-Hype Sleeper Setup
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MUNCHERY, INC., Debtor. Case No
UNITED STATES BANKRUPTCY COURT NORTHERN DISTRICT OF CALIFORNIA SAN FRANCISCO DIVISION In re: Case No. 19-30232 (HLB) MUNCHERY, INC., Chapter 11 Debtor. FIRST AMENDED JOINTLY PROPOSED COMBINED CHAPTER 11 PLAN OF LIQUIDATION AND TENTATIVELY APPROVED DISCLOSURE STATEMENT DATED AS OF JUNE 10, 2020 INTRODUCTION This is the First Amended Jointly Proposed Combined Chapter 11 Plan of Liquidation and Disclosure Statement (the “Plan”), which is being proposed by Munchery, Inc. (the “Debtor”) and the Official Committee of Unsecured Creditors of the Debtor (the “Committee”) in the above- captioned chapter 11 case (the “Chapter 11 Case”) pending before the United States Bankruptcy Court for the Northern District of California, San Francisco Division (the “Bankruptcy Court”). The Plan identifies the classes of creditors and describes how each class will be treated if the Plan is confirmed. The treatment of many of the classes of creditors is intended to be consistent with a Restructuring Support Plan and Term Sheet (the “Settlement Term Sheet”), which was previously approved by the Bankruptcy Court. Part 1 contains the treatment of secured claims. Part 2 contains the treatment of general unsecured claims. Part 3 contains the treatment of administrative and priority claims. Part 4 contains the treatment of executory contracts and unexpired leases. Part 5 contains the effect of confirmation of the Plan. Part 6 contains creditor remedies if the Debtor defaults on its obligations under the Plan. Part 7 contains general provisions of the Plan. Creditors in impaired classes are entitled to vote on confirmation of the Plan. Completed ballots must be received by counsel to the Debtor, and objections to confirmation must be filed and served, no later than August 7, 2020 at 5:00 p.m. -
Blue Apron Trial Offer
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Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
REVIEW published: 21 July 2021 doi: 10.3389/fpsyg.2021.683569 Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic Charles Spence 1*, Jozef Youssef 2 and Carmel A. Levitan 3 1 Department of Experimental Psychology, Oxford University, Oxford, United Kingdom, 2 Chef/Patron, Kitchen Theory, London, United Kingdom, 3 Department of Cognitive Science, Occidental College, Los Angeles, CA, United States In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called “dark kitchens.” Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those Edited by: Igor Pravst, diners who may be eating and drinking in the comfort of their own homes represents an Institute of Nutrition, Slovenia intriguing challenge for the emerging field of gastrophysics research; one that the chefs, Reviewed by: restaurateurs, restaurant groups, and even the food delivery companies concerned Alexandra Wolf, are only just beginning to get to grips with. -
Sweet on Desserts
DIY DINNERS: HOW TO BUILD A DESIGN STRATEGIES THAT MEAL KIT PROGRAM 10 16 SET THE MOOD JUNE 2016 VOLUME TWO n ISSUE TWO SweetSweet onon DessertsDesserts Gelato bars, retro treats, artisan donuts and more PAGE 4 Bi-Rite Market taps into San Francisco’s culinary talent pool PAGE 26 GRO 0616 01-07 Desserts.indd 1 5/23/16 9:13 PM 570 Lake Cook Rd, Suite 310, Deerfield, IL 60015 • 224 632-8200 http://www.progressivegrocer.com/departments/grocerant Senior Vice President Jeff Friedman 201-855-7621 [email protected] IS FAILURE EDITORIAL Editorial Director Joan Driggs 224-632-8211 [email protected] Managing Editor Elizabeth Brewster Art Director Theodore Hahn [email protected] Contributing Editors THE NEW Kathleen Furore, Kathy Hayden, Amelia Levin, Lynn Petrak, Jill Rivkin, Carolyn Schierhorn, Jody Shee ADVERTISING SALES & BUSINESS Midwest Marketing Manager John Huff NORMAL? 224-632-8174 [email protected] Western Regional Sales Manager Elizabeth Cherry 310-546-3815 [email protected] Eastern Marketing Manager Maggie Kaeppel It doesn’t have to be. 630-364-2150 • Mobile: 708-565-5350 [email protected] Northeast Marketing Manager Mike Shaw 201-855-7631 • Mobile: 201-281-9100 [email protected] Marketing Manager Janet Blaney (AZ, CO, ID, MD, MN, MT, NM, NV, OH, TX, UT, WY) [email protected] 630-364-1601 Account Executive/ Classified Advertising Terry Kanganis 201-855-7615 • Fax: 201-855-7373 [email protected] General Manager, Custom Media Kathy Colwell 224-632-8244 [email protected] -
How Has COVID-19 Impacted Customer Relationship: Dynamics at Restaurant Food Delivery Businesses?
Marketing Science Institute Working Paper Series 2021 Report No. 21-129 How has COVID-19 Impacted Customer Relationship: Dynamics at Restaurant Food Delivery Businesses? Elliot Shin Oblander and Daniel Minh McCarthy “How has COVID-19 Impacted Customer Relationship: Dynamics at Restaurant Food Delivery Businesses? ” © 2021 Elliot Shin Oblander and Daniel Minh McCarthy MSI Working Papers are Distributed for the benefit of MSI corporate and academic members and the general public. Reports are not to be reproduced or published in any form or by any means, electronic or mechanical, without written permission. How has COVID-19 Impacted Customer Relationship Dynamics at Restaurant Food Delivery Businesses? Elliot Shin Oblander Columbia University, [email protected] Daniel Minh McCarthy Emory University, [email protected] In this paper, we quantify the impact of COVID-19 on customer purchase behaviors – customer acquisition, retention, ordering, and spending – within the restaurant food delivery category in the United States and assess the mechanisms through which these e↵ects have arisen using a unique collection of data sources. Our results suggest that pre-pandemic customer purchase trends were unfavorable, with falling acquisitions and weakening cross-cohort repeat purchase dynamics. COVID-19’s impact has been significant, creating $19.3 billion in incremental sales for the category in 2020, or 69% of the overall year-on-year increase in sales. This increase was primarily due to higher purchase frequency from already-active pre-COVID customers and an increase in average order size, not due to changes in customer acquisition and retention. Turning to mechanisms, we find that this growth is primarily attributable to substitution away from restaurant dine- in; while increased stay-at-home behavior has increased customer adoption and order size, it has actually dampened overall sales growth. -
Instant Deliveries’ in European Cities Laetitia Dablanc, Eléonora Morganti, Niklas Arvidsson, Johan Woxenius, Michael Browne, Neila Saidi
The Rise of On-Demand ’Instant Deliveries’ in European Cities Laetitia Dablanc, Eléonora Morganti, Niklas Arvidsson, Johan Woxenius, Michael Browne, Neila Saidi To cite this version: Laetitia Dablanc, Eléonora Morganti, Niklas Arvidsson, Johan Woxenius, Michael Browne, et al.. The Rise of On-Demand ’Instant Deliveries’ in European Cities. Supply Chain Forum: An International Journal, Kedge Business School, 2017, 10.1080/16258312.2017.1375375. hal-01589316 HAL Id: hal-01589316 https://hal.archives-ouvertes.fr/hal-01589316 Submitted on 18 Sep 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Forthcoming in Supply Chain Forum – an International Journal The Rise of On-Demand ‘Instant Deliveries’ in European Cities Laetitia Dablanc,a and d, 1 Eleonora Morganti,b Niklas Arvidsson,c Johan Woxenius,d Michael Browne,d Neïla Saidie aIFSTTAR-University of Paris-East, 14 Bd Newton, 77455 Marne la Vallée, France bUniversity of Leeds, Leeds, LS2 9JT, United Kingdom cRISE Viktoria Research Institute, Lindholmspiren 3A, SE-417 56, Gothenburg, Sweden dUniversity of Gothenburg, Box 610, SE-405 30 Gothenburg, Sweden eArchitectural School of Marne la Vallée, University of Paris-East, 10 avenue Blaise Pascal, 77455 Marne la Vallée, France Abstract This exploratory paper contributes to a new body of research that investigates the potential of digital market places to disrupt transport and mobility services. -
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Center for Food and Agricultural Business CAB CS 15.1 September 1, 2015 Online Food Shopping: Peapod Finds a Path “Mike, the evidence is clear: Nearly every single technical innovation—from PCs to digital music and mobile phones—has struggled at first with low sales for a long period of time before reaching an inflection point, then rising exponentially. E-commerce is following that principle. We are on the cusp of rapid acceleration.” Andrew Parkinson, founder and president of Peapod, the online grocery company, did not have to convince Mike Brennan, Peapod’s Chief Operating Officer, that Peapod was poised for growth. Grocery was the biggest category in retailing but had proved the most resistant to the advance of online shopping. Nevertheless, Parkinson and Brennan had worked side by side for 18 years to keep Peapod, the nation’s oldest online grocer, in the fore of technological innovation and consumer relevance. They had watched with a certain fascination as many hopeful online food startups had been launched to great fanfare, only soon to fail. If not always profitable in its early years, Peapod had stood the test of time. But despite the hefty investments made and industry-leading status, a new brand of competition was entering the online marketplace and the rules of the game were shifting rapidly. Peapod’s parent company, Royal Dutch Ahold, was one of the world’s largest supermarket companies with 2014 sales of $43.5 billion and more than 3,500 stores.1 Yet most of these stores were conventionally positioned and, in both its European home market and in the US, its historic market shares were being eroded by new competition. -
13 Hottest Food & Beverage Trends in Restaurant
13 HOTTEST FOOD & BEVERAGE TRENDS IN RESTAURANT & HOTEL DINING FOR 2017 Could be rough going for restaurants in 2017: delivery-only food startups; boarding house dinners in people's homes; suppliers opening their own restaurants, meal kits ... all are growing threats. Biggest issue is how falling food prices are hurting the bottom line. Exciting changes in vegetables but artisan butchers strike back. Breakfast morphs into brunch. Playing with frozen desserts. Plus 23 buzzwords. Baum+Whiteman creates high-profile restaurants around the world for hotels, restaurant companies, museums and other consumer destinations. Based in New York, their projects include the late Windows on the World and the magical Rainbow Room, and the world's first food courts. They currently are working in Dubai, New York and Florida. Their annual hospitality predictions follow ... 1. WHY FALLING FOOD PRICES ARE KILLING RESTAURANTS It is counter-intuitive. Wholesale prices of meat, chicken, eggs and other essential commodities have plummeted ... so that sounds like a good thing, right? But restaurants, and chain restaurants in particular, have been closing units left and right ... or actually going bankrupt. One reason: Highly competitive supermarkets are passing savings to customers in the form of cheaper prices ... even though their margins are paltry in the best of times. But restaurants, by and large, are hiking prices as they grapple with rising rents and wages, increasing health care costs, parental leave and other mandates. Supermarkets benefit by employing far less labor per dollar of sales than do restaurants ... and consumers, acutely aware of the widening cost gap between eating out and eating home, are shifting behavior. -
1 RESEARCH NOTE FROM: Tyler Newton, Eric Steele, Mia Hegazy
RESEARCH NOTE FROM: Tyler Newton, Eric Steele, Mia Hegazy, Kapil Desai SUBJECT: Food Technology Research Note The Food Technology industry focuses on optimizing how we harvest, process, ship, prepare and distribute food and improving the food experience at the consumer level. This industry has attracted significant investment and attention from investors, and the following research note outlines the sectors, market dynamics and themes that represent a compelling opportunity for future investments. Corporate and venture equity investment in Agriculture and Food Technology totaled $269 million across 41 deals in the third quarter of 2014, up 48% and 41% YoY in dollars invested and deal volume, respectively. According to CB Insights, of the deals in the online/mobile food & grocery space over the last eight quarters, 51% were seed/angel rounds, 41% were Series A or B deals and the remaining 8% were Series C or later. Geographically, the U.S. leads VC funding for food and beverage startups, with $678 million invested in 2013. 1 MARKET OVERVIEW Food Tech products and services can be categorized in three ways: (i) Business-to-Business (“B2B”) (e.g., Farmers Edge), (ii) Business-to-Business-to-Consumer (“B2B2C”) (e.g., GrubHub) and (iii) Business-to- Consumer (“B2C”) (e.g., NatureBox). The scope of this research note will include B2B models (Agriculture Technology, Supply Chain Enablement, Restaurant Enablement), B2B2C models (Dining Services, Local Marketplaces, Online/Mobile Ordering) and B2C models (Grocery Delivery, Direct Goods/Meals, Communities, Taste Analytics). MARKET OPPORTUNITY § B2B o The global agriculture system includes $2 trillion in farm assets (Kaufman Foundation) o Innovation Endeavors estimates global net farm revenues to be $120 billion § Research and Markets forecasts the precision farming market to reach $6.3 billion by 2022, growing at a 13% CAGR from 2015-2022 o U.S./Canada wholesale food service industry is $220 billion (Na’ama Moran, Sourcery CEO) o Technomic estimates the 2014 total U.S. -
An Analysis of Online Shopping and Home Delivery in the UK
An analysis of online shopping and home delivery in the UK by Julian Allen, Maja Piecyk and Marzena Piotrowska University of Westminster Carried out as part of the Freight Traffic Control (FTC) 2050 project 23 February 2017 [email protected]; [email protected]; [email protected] ABOUT THE FREIGHT TRAFFIC CONTROL 2050 (FTC2050) PROJECT This report has been produced as part of a research project entitled “Freight Traffic Control 2050 (FTC2050): Transforming the energy demands of last-mile urban freight through collaborative logistics”. It is an EPSRC-funded project that began in April 2016 and will run for 36 months. Freight transport currently makes up around 16% of all road vehicle activity in our cities and by 2030, the EU would like to see largely CO2-free logistics systems operating in our urban centres. With van traffic predicted to increase by 20% in London by 2030, and the uptake of alternatively fuelled and electric goods vehicles slow, more radical strategies are needed to reduce the numbers and impacts of freight vehicles in our cities. Working with parcel carriers in London, this project will examine the potential for closer operational collaboration between carriers to reduce urban traffic and energy demand whilst maintaining customer service levels, and evaluate to what extent such relationships can develop naturally within a commercial setting or whether a 3rd party ‘Freight Traffic Controller’ (FTC) would be necessary to ensure equitable distribution of demand across a city. The key research objectives are to: 1. Investigate the collective transport and energy impacts of current parcel carrier activities in urban areas; 2. -
Apps, Backed by 'Dark Kitchens', Are Changing Food Delivery
Apps, backed by ‘dark kitchens’, are changing food delivery Even though the platform attack is hobbled by poor economics, restaurants are under threat – especially during a pandemic. In 2004, Matt Maloney and Mike Evans were So spectacularly has online-food delivery taken hold that UBS in 2018 issued a report titled, “Is the kitchen dead?” that judged working in Chicago as web developers for food delivery as a “mega trend” that might make home cooking a appartment.com, a platform that allows rare practice by 2030.4 For this to be true, however, the food- people to find rental flats online. The pair delivery industry will need to sort the tough economics that govern food delivery so the food preparers can flourish as much often worked late enough to order takeaway. as the dominant platforms are bound to thrive. “We were frustrated by the lack of dinner Running a restaurant has always been a low-margin activity, options as well as the pain in the ass of even in buoyant economic times, because it is hampered by poor calling restaurants and reading our credit economies of scale (when higher output lowers fixed costs per cards,” Maloney recalled in an interview in unit of production). Cooked meals are hard to mass-produce efficiently because different ingredients need to be on hand, 2014. “That’s when I heard the screeching components and dishes have various cooking times and meals wheels in my head: Why wasn’t there are typically made just in time to be consumed. The appearance something like (appartment.com) for food of platforms only made running a restaurant tougher (as have delivery?”1 So appeared Grubhub, which now the coronavirus restrictions and economic blow). -
Grubhub Seamless Have Successfully Leveraged the Growing Use of Smartphones While Instacart Has Gained Popularity for Applying Crowd Sourcing to Grocery Deliveries
The Bits and Bytes of Food: Study of Emerging Internet-based Food Businesses By Vishrut Mulay Bachelor of Engineering Pune University, 2005 0 F TE C HN X9LOG-Y1Mf SUBMITTED TO THE MIT SLOAN SCHOOL OF JUN 18 E2014 MANAGEMENT IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF L IBRA RIES MASTER OF SCIENCE IN MANAGEMENT STUDIES AT THE MASSACHUSETTS INSTITUTE OF TECHNOLOGY JUNE 2014 © 2014 Vishrut Mulay. All Rights Reserved. The author hereby grants to MIT permission to reproduce and to distribute publicly paper and electronic copies of this thesis document in whole or in part in any medium now known or hereafter created. Signature redacted Signature of Author: MIT Sloan School of Management May 09, 2014 Signature redacted., Certified By: Michael A. Cusumano U SMR Distinguished Professor of Management MIT Sloan School of Management Thesis Supervisor Accepted By: Signature redacted--- Michael A. Cusumano SMR Distinguished Professor of Management Program Director, M.S. in Management Studies Program MIT Sloan School of Management 1 [Page intentionally left blank] 2 The Bits and Bytes of Food: Study of Emerging Internet-based Food Businesses By Vishrut Mulay Submitted to the MIT Sloan School of Management on May 09, 2014 in partial fulfillment of the requirements for the degree of Master of Science in Management Studies ABSTRACT As is the trend with a lot of industries, businesses in the food industry are also experiencing a shift towards the online world. This shift is driven by increasing convenience and popularity of doing business over the Internet and supported by rapid technological proliferation.