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13.11.25 - 16:06
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sunday Raises $21M to Grow the Payment Platform Used by 80M Diners (Business Wire)
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ATLANTA--(BUSINESS WIRE)--sunday, the payment platform built by restaurateurs that's reinventing restaurant hospitality, has raised a $21 million Series B funding round, with participation from DST Global Partners.
This new investment follows a year of hypergrowth. sunday has tripled in size, as its alternative to traditional payment terminals becomes the new standard: from the coolest burger joints in America, like Au Cheval, to Michelin-starred icons like Apicius or Imperfecto, cult favorites like Dishoom, global nightlife leaders like TAO, sun-soaked destinations like Gigi in Saint-Tropez, and leading multi-brand groups like Lettuce Entertain You and Gibsons.
“Guests who pay with their phone behave just like they would in other digital experiences — they leave feedback, rate their experience, and generate data. And with the rise of AI, that unlocks an incredible amount of insight. Compared to traditional reservation platforms, sunday provides 11 to 13 times more guest feedback — instantly. It's...
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11.11.25 - 11:36
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The perplexing rise of protein shakes: how a ′meaty sludge′ became a billion-dollar industry (The Guardian)
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In 1865, the first ever protein-based product consisted of 'melted-down beef hides and carcasses'. Now, there are countless shakes on the market – including one by a Michelin-starred chef. Why is everyone drinking them?I always thought my first foray into Michelin-starred culinary territory would involve sitting in a fancy restaurant feasting on some perfectly seared scallops or a magnificent rack of lamb doused in a rich jus. Instead, I'm in a fitness studio – with Doja Cat blaring through the speakers – watching my “Michelin-starred” shake come together in a blender. Inside is a scoop of vanilla protein powder, the flesh of a guanabana (a tropical fruit with a spiky exterior that tastes like a cross between a mango and a banana) and some almond milk. Saffron foam is sprayed into a plastic cup and sprinkled with some blue spirulina before the pale protein mixture is poured on top.The resulting shake, which was developed by the Michelin-starred chef Miller Prada for Hermosa, a luxury protein ...
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