Dec. 1 - Thrillist, Zuul launch rotating ghost kitchen | NPC International cancels asset auctions

NPC International cancels asset auctions; Uber completes $2.65B Postmates acquisition; McDonald's gives away McRibs to fans who shave their beards; How the pandemic is shaping restaurant design View online | Signup | Forward

Daily Dive Dec.​ 1,​ 2020 | Today's news and insights for restaurant leaders   BROUGHT TO YOU BY — Clemens How to be plant-forward and menu meat Learn how consumers' interest in plant-forward eating has changed foodservice. Read our whitepaper.   Thrillist, Zuul launch rotating ghost kitchen in New York City A series of 10 restaurants will lead a two-week chef residency at the shared kitchen facility in the SoHo district, offering limited-edition meals for delivery. Thrillist will cover food, labor, packaging and delivery costs. UPDATED NPC International cancels asset auctions The move could make it easier for Flynn Restaurant Group to complete its $816 million bid for the company's assets, according to The Wall Street Journal. UPDATED Uber completes $2.65B Postmates acquisition Uber estimates Postmates will contribute between $350 million and $400 million to Uber's delivery gross bookings. McDonald's gives away McRibs to fans who shave their beards The chain asks people to post photos of their clean-shaven faces to social media after observing No-Shave November to raise awareness about cancer. How the pandemic is shaping restaurant design There's no one blueprint for a restaurant that is both safe amid COVID-19 and engaging. Restaurant Dive spoke with major chains and design experts about assets that could be popular solutions. Read more news Emerging Trends From COVID-19 In this webinar, learn how digital transformation is poised to shake up the restaurant industry in 2021. Learn More From Our Library Webinar - on demand The Upside of 2020: A Quantum Leap for Digital Innovation By studioID Webinar - on demand How to Deliver a Contactless Holiday Experience By studioID Playbook Customization Takes the Pinch Out of Product Development By studioID View all resources What We're Reading The Wall Street Journal Restaurant Stocks Have Less Under the Tree This Year Modern Restaurant Management Three Steps to Improving Customer Loyalty During the Pandemic The New York Times Food Delivery Apps Are Booming. Their Workers Are Often Struggling. Suggest a story we should read Dive Into a Topic Beverages Consumer Trends Corporate Delivery M&A Marketing Operations Policy and Regulation Sustainability Technology Share Restaurant Dive: Daily Dive with others and get rewarded. You've referred 0 readers. To become an official Dive Insider, just successfully refer 10 contacts to Restaurant Dive: Daily Dive. Here's your link to share: https://www.restaurantdive.com/signup/insiders/?signup_referred_by=5f93078d7aa51972095c9316

More Than A Newsletter Related Publications Food Dive | Grocery Dive Connect With Us Twitter | Facebook | LinkedIn Editorial Contact an editor | Meet the team Advertising Contact our team About Restaurant Dive Restaurant Dive provides in-depth journalism and insight into the most impactful news and trends shaping the restaurant industry. The newsletters and website cover topics such as consumer trends, restaurant tech, food service operations, policies, regulation, and more. Restaurant Dive is a leading publication operated by Industry Dive. Our business journalists spark ideas and shape agendas for 10+ million decision makers in competitive industries. Sign up for the newsletter This email is optimized for display on mobile phones. Restaurant Dive: Daily Dive is a product of Industry Dive, Inc.. 1575​ Eye St NW, 4th Floor, Washington,​ DC 20005. We value your privacy. We won't share your email address with anyone else without your permission. This message was sent to edwardlorilla1986.acciyo123@blogger.com. You can unsubscribe or switch to a weekly newsletter subscription anytime. See our full privacy policy.

Sign up | Manage subscription | Advertise with us | Submit story tip