Yahoo Mail users will now be able to fill Walmart shopping carts directly from their inboxes - transforming commerce experience for consumers

The personal information of what could be hundreds of thousands of Instacart customers is being sold on two dark web stores, although the company has denied there has been a breach.

In the span of one year, five large players in the food delivery industry have consolidated into three, following three landmark mergers.

‘Pub Subs’ become available for same-day delivery and pickup.

Grocery chain is partnering with robotic warehouse tech company Ocado.

U.S. grocer Albertsons Cos Inc on Monday reported a 26.5% rise in same-store sales in its first quarter as a publicly listed company, driven by demand for home deliveries of groceries during the COVID-19 pandemic.

Albertsons Cos Inc reported a 26.5% rise in quarterly same-store sales on Monday, but the grocer signaled weakening demand in the current quarter as consumers temper their spending on daily essentials as lockdown restrictions ease.

Startup restaurant matchmaker Franklin Junction finds restaurants with spare kitchen space, and marries them with brands that want to expand their delivery-only reach

Fast-casual chain hopes to offset profit-hurting commission fees.

Digital sales for the quarter - including customers who order ahead through Chipotle's mobile app to pick up in special drive-thru "Chipotlanes" - grew 216% to nearly 61% of total sales.

Fueling this growth, Saladworks is not only entering traditional restaurant franchises, but it is also expanding into non-traditional retail presences such as a store-within-a-store, universities, ghost kitchens and Military bases.

The latest round of funding responds to accelerated demand for food delivery

Farmstead, the first online grocer to offer fresh, high-quality groceries, delivered for free, at better prices than local supermarkets, announced today that it has signed a lease for a new, greatly expanded microhub space in Burlingame. The space is 6x bigger than Farmstead’s previous microhub on Harrison Street in San Francisco.

Grocery delivery service Misfits announces the close of an $85M capital round.

Tencent-backed grocery delivery startup Missfresh has raised $495 million in funding, billing the round as the largest single fundraising in China’s grocery delivery industry, Chinese media reported.

U.S. retailer sells Indian operations.

UK healthier-for-you brand The Food Doctor has been sold for an undisclosed sum.

With food delivery orders on the rise, Domino’s Pizza is embracing electric transport. And Kiwi business UBCO is providing new electric motorbikes for the growing Domino’s fleet. Two Kiwi businesses innovating for the good of the planet (and pizzas).

Northern Gulf Partners, a frontier market investment firm, and California-based Pay It Forward Venture Capital, have led a seven-figure US dollar seed round investment in Lezzoo, a delivery and e-payment platform that aims to become Iraq's first super-app.

CBRE finds rush to provide final-mile distribution services as e-commerce growth strains networks.

In Grocery Delivery, flexibility poses challenges in terms of matching supply with demand and committing to a service capacity.

The rapid acceleration in delivery demand has caused major delays, sold-out items and operational glitches — mostly stemming from siloed technology. At the same time, low-margin products and additional costs associated with hiring more delivery staff have eaten into profits. And online growth looks set to continue strengthening. Addressing these challenges to drive operational efficiency requires becoming a truly connected retailer.

But there is only one problem with the surge in online sales: many supermarket chains are struggling to make a sizeable profit — and in some cases, any profit — from ecommerce because of the huge commitment in resources that it requires.

The market has shown significant growth during the pandemic lockdowns which are bringing new first time users online to order daily needs from instant delivery platforms.

Operators can win with a more efficient model that provides consumers with options not available pre-COVID-19.

Design that prioritizes off-premises ordering—such as smaller stores or additional branding in the drive thru—was already becoming popular. Now it’s necessary.

Even before March 2020, restaurant experts predicted the rise of off-premise dining options to meet growing consumer expectations for online ordering. The demand grew exponentially as consumers sought food options while sheltering in place to combat COVID. The rise of bundles, family packaged options and even of terms such as ‘contactless’ pickup and ‘touchless’ menus have become part of the new norm.

Join Net Conversion with guest speaker Nick Scarpino, SVP of Marketing and Off-Premise Dining for Portillo's Hot Dogs, as we cover trends and media strategies for restaurants in a post-COVID world.

An increasingly popular alternative to in-house delivery is to utilize a third-party delivery service. These platforms can give thousands of new customers access to a restaurant’s products, increase brand visibility in their area and allow them to ring up sales for off-premise dining.

Customers are restricted from dining in your restaurant, so make it as easy and accessible as possible to order online, with as many ordering methods as possible to cater to different customer preferences. Combine this with getting rid of third party delivery commissions that hurt your business, and you are really onto something!

Bloomin's newfound success with takeout and delivery sales will drive the development of new stores and the remodel of existing locations, CEO David Deno told the Business Journal.

The pros and cons of restaurant food delivery apps came under the microscope in a Produce Marketing Association Foodservice: Delivered session.

Operators are dealing with increased costs, supply issues and sticking to sustainability goals.

Chowbus was founded in 2016 by Suyu Zhang and Linxin Wen with the goal of connecting consumers with authentic Asian food restaurants that are mostly left out of mainstream third-party apps.

80% of restaurant operators said third-party delivery prevented them from laying off staff during coronavirus pandemic.

With a business model that’s as pandemic-adjacent as possible, a cloud kitchen, also sometimes called a ghost kitchen, is a virtual restaurant or RAAS (Restaurantsas-a-service) that is designed for online ordering and delivery.

Ghost kitchens. You’ve heard about them nonstop since the pandemic overturned the foodservice industry and forced almost every restaurant in the country to go off-premises. And with the fate of the restaurant dining room still very much uncertain (see below), we’ll see more restaurants turn to the ghost kitchen model in the future.

In Washington DC, Ghostline—an establishment that will gather several chefs cooking in different styles to offer takeout, delivery, and limited patio seating—will open for business Sept. 1, without serving customers inside. Besides Ghostline, Pasadena, CA-based Kitchen United and Houston-based Click Virtual Food Hall seem to be among the only other ghost food halls in the U.S.

Restaurants are embracing ghost kitchens as a way of meeting the growing takeaway and home-delivery market without the cost of overheads for dine-in customers.

The concept, which uses ghost kitchens to operate commissary-style production facilities with delivery-only service nationwide, brings 50 brands to existing spaces of independent restaurant owners seeking new ways to maintain their businesses in the changing COVID-19 restaurant market.

Starting Aug. 1, China Live in San Francisco will be delivering its sheng jian bao, Dungeness crab handrolls and Dutch Crunch pork buns locally from ghost kitchens throughout the Peninsula.

The cloud kitchen market in India will hit $1.05 billion by 2023.

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