In this episode of the Choppin’ It Up podcast, Carl Orsbourn sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss dynamic pricing as well as the importance of using data and converting customers to first-party from third. He also comments on the growing pains currently experienced by ghost kitchens and virtual brands.

On this episode they go through Mike Evans’ journey, from the spark of the idea to managing a successful startup and beyond.

In this episode they chat about the opportunity for influencers to work with brands, ghost kitchens, and tech firms to create tangible consumer experiences, the potential for grocers and restauranteurs to tap into such talent, and the key to successful partnerships in the space.

Meredith Sandland and Carl Orsbourn do another fantastic job of breaking down the latest industry news.

This post provides links to all the news mentioned in this week’s The Digital Restaurant Podcast. This is a great resource.

The move is expected to impact 50 Uber employees and thousands of non-employee couriers and restaurants in Italy.

A recent report by JM Financial surveyed more than 135 restaurants across the top 10 cities and found that over 85 percent of them have higher online menu prices compared with dine-in menu prices in order to recoup high aggregator commissions and discounts.

The policy aims to streamline licensing procedures for cloud kitchens by implementing a user-friendly single-window system through a digital platform. The initiative is designed to support independent food outlets and foster the creation of numerous employment opportunities within the sector.

A leading Turkish food-tech start-up that develops delivery-focused food brands and operates ghost kitchens, on its new USD 1.5 million seed investment round.

Fun video of a guy delivering a huge stack of pizzas on his hoverboard.