“The story of Ray Kroc, a salesman who turned two brothers' innovative fast food eatery, McDonald's, into one of the biggest restaurant businesses in the world with a combination of ambition, persistence, and ruthlessness. “
Hollywood did not have the interest in detailing many of the innovations of the brothers or Ray, but Time does
During my recent round the world trip we had a chance to try all kinds of meals that foodies would appreciate. But we also made it a point to try out humble places - many which don’t take reservations, don’t take credit cards, and yet serve a wide range of freshly cooked and raw food.
And some of them are even getting recognized by foodies like Hawker Chan in Singapore which has qualified for a Michelin star. Singapore loves the hawker concept and has several collections where you can get everything from fish and chips to a shrink wrapped slice of papaya to a ready to drink and eat baby coconut.
We hit a gem in Abu Dhabi called Lebanese Mill. Lines form for this place where you can get traditional mezze – hummus, falafel etc, and a decent roast chicken.
Mumbai is dotted with small cafes like Prabhakar Tea House. They serve udipi snacks like dosai and idli and a soft drink or a cup of sweet, milky tea for about 50c. Funnily if you ask for bag of tea and hot water to brew your own cup, the price triples
In Hong Kong we ran into places like Amy’s Kitchen. You could drive by it hundred times and not notice - in picture below it is behind the silver van. Given the name, we expected a menu in English but had to point to pictures on the menu. The shrimp curry turned out halfway decent!
As they say eat where the locals do. Not sure I could advise though that you drink what they drink
Peter Diamandis has an excellent post on innovation in food production (bioprinting, GMO, vertical farming, plant based proteins), preparation (3D printed food, personalized nutrition, AI recipes) and delivery (food on demand, drone delivery).
Blue Apron, which is based in New York City and sends weekly recipes and ingredients for people to cook at home, has benefited from a trifecta of marketplace trends: People are increasingly interested in eating “clean,” in more sophisticated home cooking techniques, and in on-demand everything. Blue Apronmeals range from the exotic—za’atar-spiced steaks with rutabaga-barberry tabbouleh andlabneh cheese—to the basic—BBQ sloppy joes with green bean and tomato salad.
Happy Thanksgiving! As you enjoy turkey think of another growing form of protein.
The world’s largest open ocean farm in Panama started in 2007. The goal is to raise cobia in a stress free, low density and high-oxygen environment. The company says it “results in healthier fish that is naturally high in protein and very rich in Omega 3 (DHA & EPA), with levels almost 2X as high as farmed Atlantic salmon.”
The video below was from 2014
Today, you can download their virtual reality app and see the rapid progress they have made since
Thanks to Jason Blessing for pointing me to Zume Pizza
“Co-founded by Alex Garden, the former president of Zynga Studios, and Julia Collins, who comes from a restaurant background,Zume Pizza employs a mix of robots and humans to prepare and bake its pies.
“We have what we call a co-bot environment, so humans and robots working collaboratively,” says Collins. “Robots do everything from dispensing sauce, to spreading sauce, to placing pizzas in the oven.
Each pie is baked in the delivery van, which means “you get something that is pizzeria fresh, hot and sizzling,” says Garden. It’s an important detail; as cool — and cost-saving — as Zume’s robots are, taste matters most.”
“An ambitious, almost fantastical, manifestation of agricultural technology is expected to come to fruition this fall. From the remains of an abandoned steel mill in Newark, New Jersey, the creators of AeroFarms are building what they say will be the largest vertical farm, producing two million pounds of leafy greens a year.
Whether it even qualifies as a “farm” is a matter of taste. The greens will be manufactured using a technology called aeroponics, a technique in which crops are grown in vertical stacks of plant beds, without soil, sunlight or water.”
The food and beverage industry is remarkably concentrated, with top companies wielding multiple, sometimes dozens, of brands to capture over 70% market share in the US market in key segments like beer, soda, chocolate, and cereal.
With increased global focus on health and natural eating, smaller food companies have grown in recent years — a Boston Consulting Group report found that CPG companies with less than $5B in sales gained 2.7 points of market share since 2011 — representing $18.1B in aggregate sales growth. BCG also noted that in 2015 the industry saw its fastest growth rate since 2012.
The company’s lettuce robot — which scans a field using computer vision and douses just the weeds with deadly fertilizer — seems to be gaining traction in the market. Heraud says that 5 percent of the lettuce produced in the U.S. has been grown in California and Arizona using Blue River lettuce robots. “If you’ve eaten lettuce over the last few months, odds are the lettuce has been scanned by the lettucebot,” says Heraud.
The lettuce bot, which is in its fourth generation, can boost the yield of farms by 10% and can reduce operation costs by replacing human labor. Manually spraying and pulling weeds on a lettuce farms is a difficult job.