Newsletter

126 posts
On The Road Again public
Newsletter 14 min read

On The Road Again

The Food On Demand Conference highlighted upcoming technology trends for restaurants. Vizio has updated its home screen, offering improved advertising options while Valyant catches the eye of some big names in the industry.
Jimmy Frischling
Jimmy Frischling
The Last Mile public
Newsletter 17 min read

The Last Mile

The online food delivery market was worth $221.65 billion in 2022 and is projected to grow at 10% annually from 2023 to 2030. While tech deals have slowed, a sector within the market is performing well in 2023. The key metrics for startups are acceleration and momentum.
Jimmy Frischling
Jimmy Frischling
If You Know, You Know public
Newsletter 18 min read

If You Know, You Know

IYKYK - Knowledge is power. How do delivery app algorithms actually work? Delivery app algorithms are a topic of interest for many people.The restaurant industry's growth remains driven by demand for delivery services.
Jimmy Frischling
Jimmy Frischling
Stay Relevant My Friends public
Newsletter 14 min read

Stay Relevant My Friends

Startup founders can learn valuable lessons from Nassim Taleb's writings, such as embracing uncertainty and striving for anti-fragility. Meanwhile, venture capitalists are fiercely competing to secure the next AI deal on Big Tech's turf. In other news, GoTab has announced a partnership with Meez.
Jimmy Frischling
Jimmy Frischling
We Want You! public
Newsletter 15 min read

We Want You!

The dust settles on the aftermath of SVB, the U.S. banking industry strategizes its next move and Curbit partners with QSR Automations to bring innovation in the hospitality industry to the next level.
Jimmy Frischling
Jimmy Frischling
The Need for Speed public
Newsletter 14 min read

The Need for Speed

Can Silicon Valley have its cake and eat it too? The obsession with speed might not mix well with the importance of food quality and consistency - but when it comes to AI and funding unicorns, sometimes even the most obvious unicorns aren't so obvious after all.
Jimmy Frischling
Jimmy Frischling
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