Google drones delivering fast food, $2.7 billion acquisition for Campbell Soup

AGRICULTURE, SCIENCE, AND TECH

Alphabet’s Wing and Doordash use drone delivery

Wendy’s, in collaboration with DoorDash and Alphabet’s Wing, is pioneering drone delivery at a single location in Christiansburg, Virginia. This initiative allows customers to order through the DoorDash app and opt for drone delivery at checkout for selected menu items.

Promising deliveries in 30 minutes or less, this test aims to offer a fast, affordable, and safe service. Stemming from successful pilots in Australia, this partnership seeks to expand and enhance the last-mile delivery ecosystem in the U.S.

With Wendy's digital sales constituting nearly 30% of its business, this move into drone delivery aligns with broader industry trends, as seen with Chick-fil-A and other brands exploring similar technologies. This test represents an innovative step forward in leveraging drone technology to improve customer service and operational efficiency.

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FOOD DOLLAR

$2.7 Billion Acquisition for Campbell Soup

Campbell Soup has finalized its acquisition of Sovos Brands for approximately $2.7 billion, overcoming delays due to regulatory scrutiny. This strategic move enriches Campbell's portfolio with Sovos' array of food products including Rao’s pasta sauces and Noosa yogurts. Sovos reported $1 billion in net sales for 2023, indicating strong growth. The acquisition will lead to the creation of a new business unit within Campbell, Distinctive Brands, aimed at leveraging specialized food categories. Expected to boost earnings by the second year, Campbell anticipates significant cost synergies and plans to detail the acquisition's fiscal impact in its upcoming Q3 earnings report.

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ENTERTAINMENT

$100 to reserve a table

Restaurants are increasingly charging a "reservation fee" upon booking, a practice that has sparked debate among diners. These fees, which can amount to $100 for a party of four, aim to mitigate financial losses from no-shows and last-minute cancellations, especially given the industry's slim profit margins. The fee, often $25 per person, is typically deducted from the final bill if the diners honor their reservation. This approach has emerged as a more favorable option than raising menu prices, helping restaurants manage revenue losses while encouraging consumers to commit to their reservations. High-profile examples include Torrisi bar and restaurant in Downtown Manhattan, which requires a $50 deposit per person. The trend reflects a broader move towards treating dining out as a significant experience, akin to attending an event or staying at a hotel, where nonrefundable deposits are standard. This shift towards reservation fees represents restaurants' efforts to maintain financial stability, particularly in the wake of challenges posed by the COVID-19 pandemic.

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FOOD SAFETY

Plant-based protein food safety risk

These innovations come with their own set of food safety risks, distinct from those associated with traditional meat products.

1. Food Safety Risks: While plant-based proteins are innovative, they come with potential food safety hazards including biological, chemical, and physical contaminants that differ from those associated with animal products.

2. Physical Contaminants: Risks include foreign objects from the field or processing, such as stones or metal shavings.

3. Chemical Contaminants: Pesticides and heavy metals from soil can contaminate plant-based proteins.

4. Allergens: Plant-based proteins can pose serious risks to people with allergies to soy, wheat, sesame, and other cereals, grains, and seeds.

5. Biological Contaminants: Exposure to soil, air, and wildlife increases the risk of contamination by bacteria, viruses, molds, and yeasts.

6. Safe Food Handling Practices: Proper handling is essential to prevent foodborne illnesses, similar to the practices followed for meat.

7. CDC's Four Steps to Food Safety: Recommendations include cleaning hands before preparation, avoiding cross-contamination, cooking to the correct internal temperatures, and storing at appropriate refrigeration or freezer temperatures.

8. Consumer Awareness: Emphasizes the importance of consumer education on the safe handling of plant-based proteins to reduce the risk of foodborne illness.

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FOODIE SOPTLIGHT

Guy Fieri opens a new restaurant

The Chandi Hospitality Group has initiated construction on the first Northern California Chicken Guy! restaurant in American Canyon, a project delayed by the pandemic but now moving forward with a 90-day completion goal. This development, under an exclusive agreement since 2019, signifies Chandi's expansion into fast-casual dining with the support of Guy Fieri's brand. Slated for an early July opening, the restaurant will feature Fieri's signature chicken tenders and sauces. This venture reflects Chandi's successful track record in hospitality and real estate, marking a strategic collaboration with Fieri and Earl to bring a unique dining experience to Northern California.

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RECIPES

Peach Cobbler Eggrolls

Cowboy Butter

French Onion Ribeye Sandwich

Jerk Chicken Soup Dumplings

COMPOUND OF THE WEEK

C₁₈H₂₇NO₃: Capsaicin is the active component of chili peppers. It's responsible for the characteristic heat or spiciness of these peppers. Found in the pepper's fruit, primarily in the membrane that holds the seeds, capsaicin is a chemical compound that can produce a strong burning sensation when it comes into contact with mucous membranes.