GrubHub has been accused of buying thousands of domains and creating websites using the names of restaurants on its platform, allegedly without the restaurant owners’ consent.
The food delivery company, which owns Seamless and Menupages, has reportedly purchased 34,000 URLs since 2010, and created duplicate sites using the restaurant’s logos.
20 DINERS AT SEASIDE RESTAURANT FALL INTO CREEK AFTER DOCK COLLAPSES DURING BIRTHDAY PARTY
“I never gave them permission to do that,” restaurant owner Shivane said to New Found Economy of GrubHub’s actions. GrubHub had purchased three different domains with varying versions of Shivane’s restaurant name in 2012, 2013 and 2014, New Food Economy reported.
The food delivery company, which owns Seamless and Menupages, has reportedly purchased 34,000 URLs since 2010, and created duplicate sites using the restaurant’s logos. (iStock)
The copycat websites, which link exclusively back to GrubHub or Seamless, often appear above the restaurant’s own official site in Google searches and can cost restaurant’s money as they have to pay more in commission fees if a customer orders through GrubHub instead of ordering through the restaurant’s website. The restaurants also face higher commission fees if customers place phone calls through the GrubHub app, as GrubHub records the calls and charges restaurants — whether an order is placed or not.
In response to the accusations, GrubHub claimed it was creating the websites to increase the web presence for the restaurants that are featured on its app and site.
“It has always been our practice to transfer the domain to the restaurant as soon as they request it,” the company said, New York Post reported.
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However, Ahmet Bugdayci, the owner of Abracadabra Magic Food in New York City, told the Post when he asked for his domain, he faced such a long process with the company to get it back that he gave up.
“In the beginning, we asked. It’s not easy,” Bugdayci said. “This is what they do, you can’t do anything. We want to talk, but it seems like a long process. We are a very small business.”
Stacy Mitchell, co-director of the Institute for Local Self Reliance, an advocacy group for local economies, accused GrubHub of making money off of restaurants without adding value.
“I just feel like this is a sort of pattern — whether it’s the way in which Uber and Lyft have reoriented the taxi service so they’ve basically positioned themselves as a gatekeeper and compelled everybody to operate in their system, and thereby get to take a large chunk of the revenue when they’re adding very little value compared to how much they take,” Mitchell said to New Food Economy.
GrubHub, which has been called unethical and predatory, has denied wrongdoing.
“I’ve never seen any evidence of cybersquatting or copying of restaurants to take their business,” Sami Naim, Grubhub’s director of public policy, said at a New York City Council hearing last week, New York Post reported. “None whatsoever.”
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GrubHub did not respond to Fox News’ request for comment, but further expanded on cybersquatting in a statement to the New Food Economy.
“Grubhub has never cybersquatted, which is identified by ICANN as ‘generally bad faith registration of another person’s trademark in a domain name.’ As a service to our restaurants, we have created microsites for them as another source of orders and to increase their online brand presence. Additionally, we have registered domains on their behalf, consistent with our restaurant contracts. We no longer provide that service and it has always been our practice to transfer the domain to the restaurant as soon as they request it.”
https://www.foxnews.com/food-drink/grubhub-cybersquatting-fake-websites-without-owners-consent 2019-07-01 19:50:43Z
The co-owner of a Virginia restaurant who refused to serve then-White House Press Secretary Sarah Sanders said she believes the "rules are changing" when it comes to businesses or their staffers expressing political opposition.
In a Washington Post op-ed, Stephanie Wilkinson responded to an incident in which Eric Trump was spat on by an employee of a Chicago cocktail bar.
Wilkinson, who made national headlines by asking Sanders and her family to leave the Red Hen restaurant in Virginia last June, wrote that "no one in the industry condones the physical assault of a patron" before going on to argue that businesses are also expected to adhere to a "code of ethics."
"The once-ubiquitous idea that companies exist purely and solely to provide profit to shareholders is withering away like corn husks in the summer sun," she wrote, calling the new standard, "All are welcome. Terms and conditions apply."
RED HEN OWNER RESIGNS FROM VIRGINIA BUSINESS GROUP AFTER BOOTING SARAH SANDERS FROM RESTAURANT
ILLEGAL IMMIGRANTS FROM 52 COUNTRIES CROSSED US-MEXICO BORDER THIS YEAR
Wilkinson also pointed to several other examples of Trump officials or Republicans meeting resistance while dining out, including Senate Majority Leader Mitch McConnell, former DHS Secretary Kirstjen Nielsen and White House adviser Stephen Miller.
Wilkinson said restaurant workers cannot be expected to "clock out of their consciences when they clock in to work."
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"The high-profile clashes rarely involve one citizen fussing at another over the entrees. It’s more often a frustrated person (some of whom are restaurant employees) lashing out at the representatives of an administration that has made its name trashing norms and breaking backs. Not surprising, if you think about it: You can’t call people your enemies by day and expect hospitality from them in the evening," she wrote.
"So when the day comes that the world feels returned to its normal axis, I expect we’ll see fewer highly charged encounters making headlines. In the meantime, the new rules apply. If you’re directly complicit in spreading hate or perpetuating suffering, maybe you should consider dining at home."
https://www.foxnews.com/food-drink/red-hen-owner-restaurant-trump-officials-should-consider-dining-at-home 2019-07-01 13:06:19Z
One Monday morning inside Fromin’s Restaurant & Delicatessen, a 41-year Wilshire Boulevard staple, general manager Bruce Stein assists an elderly gentleman at the register. The gentleman turns to Stein and says, “I’m here all the time and this place is the best oiled machine I’ve ever seen.”
Stein jokingly responds, “I appreciate the fact that you can’t see past that.”
Since 1978, the West Los Angeles landmark’s been projecting feelings of glee to generations of customers while serving deli and comfort food from a menu of over 350 items. Fromin’s prides themselves on acknowledging and getting to know their customers in a comfortable, homey environment. The restaurant celebrated its 40-year anniversary last December.
Dennis Fromin, the man who started it all, is a fourth-generation deliman from Cleveland who moved to Southern California with his family in the 1960s. Fromin, 77, began peeling potatoes in his father’s Encino deli at age eight. As soon as he could think, all Fromin saw was restaurant and deli.
“Everybody says the restaurant business is the hardest business there is,” said Fromin. “And I agree with that. But I also didn’t realize it until I was 60-years-old.”
His father worked seven days a week for eight years straight without taking one day off. If Fromin wanted to be around him, he had to go to the restaurant. Being the kid he was, Fromin wouldn’t sit around. He’d strap on an apron and get to work.
“I thought it was great when I got over washing pots and pans and thy let me peel potatoes,” he said. “I thought I was moving up in society.”
He received his first paycheck at age 15, working weekends at his father’s deli and running a morning paper route seven days a week. In 1974, Fromin opened “The Sports Deli” in Century City and achieved immediate success. His experiences in Encino and Century City motivated him to look for a restaurant space on Los Angeles’ far west side.
Fromin browsed locations for five years before meeting a landlord on Wilshire Boulevard and securing what would become Fromin’s, Santa Monica. Shortly thereafter, he opened another Fromin’s in Encino. In the 1980s, he opened two more delicatessens in Rancho Mirage and Simi Valley.
Operating five concurrent locations pushed Fromin to the limit. With his health in jeopardy, he sold four of the five delis. Fromin closed the Encino location in 2004, but kept Santa Monica. Fromin’s always held admiration for the city’s diversity.
“You’re kind of in the middle of a hotbed of business, which is why we’re here after 41 years,” he said. “It’s a neighborhood that always gets better and continues to do so.”
When asked if he envisioned the Santa Monica location lasting this long, Fromin giggled out an enthusiastic yes. He started in the business world at age 21 and knew Wilshire Boulevard would be a great location.
“I don’t mean that to sound cocky,” he said. “I’ve done many things in my life that haven’t worked out, but it would be hard to screw this place up.”
While Santa Monica has its advantages, Fromin acknowledges its “tough” business climate. New city legislation enforcing plastic restrictions have brought frustrations to his small business. For instance, Fromin’s can no longer legally use plastic straws, while fast food chains are still allowed to.
“It’s falling on us which is a small percentage and we’re glad to do it,” he said. “But it comes at a great expense.”
Both Fromin and Stein, his son-in-law, would like more discussion before implementation.
“Not that we’re against it,” said Fromin. “We just don’t like the way it’s being done. To me, if you’re going to change from plastic to paper, make it 100 percent, everybody.”
Stein credits the restaurant’s ability to withstand these challenges to the community of loyal customers Fromin’s has built. On any given day, the restaurant is complete with tables full of guests who visit on a near daily basis.
“That’s what keeps us going,” said Stein.
Fromin’s employs more than 40 people, many of whom have over 20 years under their belts at the restaurant. On average, most restaurants turnover between 80 to 90 employees per year. In 2018, Fromin’s lost just three.
“You have to explain to your help that everybody in the world has problems,” said Fromin. “But when people go out to eat, they aren’t just going out to eat.”
The restaurant views food as subjective. Fromin believes if people are simply trying to eat, they’ll microwave a meal from home. What the restaurant attempts to get customers out of the house for is comfort above all else, with the food, staff and environment.
“Are we always perfect? not even close,” said Fromin. “But we’re consistently pretty good.”
https://www.smdp.com/fromins-restaurant-delicatessen-celebrates-41-years-of-food-and-family/176946 2019-07-01 13:05:50Z
Approximately 20 partygoers at a seaside restaurant in South Carolina needed to be rescued from a nearby creek after a portion of the eatery’s dock collapsed on Saturday evening.
Police confirmed on Twitter that diners at The Wreck of The Richard and Charlene, in Mount Pleasant, “went into the water” after the dock gave out. All were safely recovered, police believe, though three sustained minor injuries and were transported by EMS for further medical evaluation.
PICTURES: BUFFALO WILD WINGS PATRON SEES RAT FALL FROM CEILING, LAND ON TABLE
Police also shared a photo of the partially collapsed dock, taken after the diners were rescued from Shem Creek.
Other photos and footage shared from the scene show the diners floating between the collapsed dock and a nearby boat, some clinging to wooden planks to stay afloat.
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“Town police and fire personnel responded and assisted people out of the water,” confirmed Mount Pleasant Mayor Will Haynie, per WCSC-TV. “All appear accounted for.”
One of the partygoers, Taylor Grooms, told the station that guests were celebrating a friend’s 30th birthday on Saturday night. Just before the incident, many of the partygoers were lined up on the dock for a photo when they heard the “loud crack,” Grooms said.
“And then everyone was just in the water.”
Another attendee who tell into the water told WCSC a few of the guests lost their mobile phones, but most laughed off the incident.
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The Wreck of the Richard and Charlene was unable to be reached for comment on Monday.
https://www.foxnews.com/food-drink/diners-seaside-restaurant-fall-dock-collapses 2019-07-01 12:55:54ZCharlotte, a new hostess, seems eager to show restaurant customers to their seats.
"Please follow me to the table," she says politely in a girlish voice.
Dressed in a purple uniform with a hat that looks like one worn by an old-fashioned bellhop, Charlotte waits until patrons are seated to say their server will be with them shortly and she hopes they enjoy their meal.
If someone accidentally bumps into her, Charlotte says "excuse me" and rolls out of their way.
Charlotte, who seems like the perfect employee, is a robot, one of five now "working" at the new Robot Captain Crabs Cajun Seafood & Bar near Newark.
In a concept perhaps imagined only in Delaware right now, futuristic sci-fi meets rustic seafood at this robot restaurant which opens daily at noon.
Owner Guang Chen says he believes the seafood restaurant at 1130 Capitol Trail, near Red Mill Road, could be one of the first in the United States to use robot servers and hosts.
It's a little bit "Jetsons," a little bit "Star Wars."
"Kids love it. They're taking photos. Adults are amazed," says John Soysal, general manager of the seafood restaurant, formerly Soffritto Italian Grill, that opened June 22.
Chen says he got the idea for the robot servers after seeing them in restaurants in China. Each one costs $20,000.
There are two "hostesses" and three "food runners," each less than 4-feet tall. They can spin in circles, flash blue, red and green lights and '"talk" to customers.
While the new restaurant has human cooks, hosts, bartenders and a wait staff, three robots bring plates and trays to tables.
So far, Chen says most patrons seem enchanted with the bots, though some people have been ambivalent about the use of artificial intelligence.
"It's a mixed feeling. Some people feel like they are taking the place of humans," Chen says.
Not true, Soysal says.
A human host greeters customers at the door. That person gets the number of people in the party and punches it into a computer to find an open table.
Then, one of the two robot hostesses, this evening, they're Charlotte and Michelle, take over.
The robot tells the customers her name – the machines can be programmed to say different names on different nights such as Calli and Shirley – and then asks customers to follow her as she rolls toward a table.
There, a human server takes food orders and punches them into a computer which signals the kitchen to start cooking.
The Cajun menu includes fried and boiled seafood. When it comes to a seafood boil, customers select their seasoning (lemon pepper, garlic butter, Cajun or "house") and the level of spice, ranging from mild to "fire."
Chen, whose family owns Hibachi Grill in Peoples Plaza in Bear, says he learned the recipes for the various seasoning sauces from his father, a longtime chef at restaurants in Louisiana.
The boiled seafood – clams, shrimp, crabs and more – comes in a bag, along with two ears of corn, two potatoes, and four pieces of sausage. Prices range from $23 for a half-pound serving up to $49 for a pound of selected seafood along with King Crab legs.
When dishes are ready, the kitchen staff loads plates onto the food runner robots, which have shelves and operate like an automated cart.
The robot brings the plates out to the dining room and rolls them directly to the table.
A human server puts the dishes in front of customers.
"Please enjoy your meal," says a voice from the robot that also sounds like a young woman. On the website, the food runner robots are named Dexter, Alvin and Sheldon.
After a server hits a button on the robot, it returns to the kitchen.
So, who gets the tip?
"The humans," Soysal says, smiling.
Chen says he's not worried about the robots, which run on batteries, will power or break down. They automatically roll toward two chargers near the front door of the restaurant when they're not greeting customers. Any fixes that might be needed can be done by Chen's brother, a technician trained in robot repairs.
Customers Mohamed Bayoumi and his wife Nour say they didn't even know about the robots during their first visit to the restaurant on June 27.
They came solely for the seafood.
"We live pretty close to here," Bayoumi says, after their dinner of steamed crabs. "We looked it up online."
Were they impressed by the robots? Bayoumi was diplomatic.
"It's different," he says, and then added, "It's pretty nice and unique."
The couple says they planned to return soon, but not necessarily to see the robots.
"The food is good and the place is clean," Bayoumi says.
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Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico
https://www.delawareonline.com/story/life/food/2019/07/01/sci-fi-meets-seafood-new-newark-robot-restaurant/1573695001/ 2019-07-01 10:58:00ZAntoni Porowski might be best known as one of the five friendly hosts on Netflix’s Queer Eye, the effervescent update to the reality program encouraging everyday people across the country to live their best lives. As the culinary expert of the quintet, Porowski has expanded his role as the cast chef and parlayed that into a growing brand, most notably with the opening of his new fast-casual restaurant Village Den in Manhattan last fall.
These days, part of building up a personal brand that comes with hosting a lifestyle, reality, or game show is a strong social media presence. For celebrities and Instagram “influencers,” that now entails signing contracts and deals for paid partnerships to boost not only the brand but also the pocketbook. But sorting out which paid partnerships are valuable should require both strategy and sincerity.
Much of Porowski’s Instagram feed features stylized food shots of Village Den dishes (brunch is especially ’gram-worthy), professional portraits, professional-looking selfies, the occasional doggo snuggle, and some scattered sponsored content. Among them are Instagrams advertising Olly Nutrition gummies, Boursin cheese, and Whole Foods meal planning.
Porowski’s latest deal is a partnership with Saeco, an Italian manufacturer of manual, automatic, and capsule espresso machines. In light of the new collaboration (as well as the news this month that Queer Eye has been renewed for at least two more seasons on Netflix), Porowski sat down with Fortune to review some of his latest business dealings—not to mention share a few lifestyle secrets, tips, and tricks so that we, too, might be able to finally throw that perfect dinner party.
This interview has been condensed and lightly edited for clarity.
Fortune: Congratulations on Queer Eye being renewed for two more seasons! What are you looking forward to most coming up for the show?
AP: Thank you! The second season of Kansas City starts Season 4. It’s confusing because we also have Japan season. (It’s not really a season, but it kind of is.)
We’re going to be starting in Philly very soon, and it’s just going to be great to be back with the boys and doing the thing that we love to do, and just meeting new people. I love meeting people. I’m such a people-person, and getting to know their stories, getting as much information as I can, and then figuring out, “Okay, I have a limited amount of time with you, and what are we going to do that I hope you’re going to remember for the rest of your life? No pressure!” But that’s always a fun, stressful, but emotional and exciting challenge. And it’s different every single time because every person is different in their own way.
I think with everybody, it’s just being excited about the individual. I had never been in Tokyo before. I had never been to Missouri before. I’d been to Philly a few times, but really for weekends with friends and just have dinner at their homes. I don’t know too much about the city. I like that it’s close to New York. So it is going to be really nice because I’m hoping to sleep in my own bed. I’ve had an apartment for seven months, and I’ve slept like a month-and-a-half in it! So, selfishly, that’s very exciting.
But also, multiculturalism means something different wherever you are. And it exists in Kansas City as much as it does in New York. There may be more diversity in New York. Even statistically—it’s not even a subjective thing. But I’m always curious to see what does that mean here. With a city as historical as Philadelphia, it feels very old-world America, with the cobblestoned streets and the architecture. I want to see like, “What’s the immigrant story there?” Like who immigrated there, and when. Who stayed, and which food stayed? And that’s something that’s so fascinating to me because I think it feels so much of how we behave and the type of people we’ve become, the people that we’re surrounded by, even if they’re a different culture.
How did you get involved with Saeco? What is your thought process about which brand collaborations and sponsored ads you should run? Have you ever turned down sponsored content? If so, why?
It didn’t take too much investigative journalism to find out that I’m obsessed with coffee. I mention it in almost every single interview that we’ve been in. I talk about it, ad nauseam. I post it on Instagram Stories, supporting all kinds of different coffee from like the big guys to the smaller little roasteries. Whoever it is. I just frickin’ love coffee. It brings me so much joy. One of my favorite writers and poets and musicians—like Patti Smith talks about her cup of black coffee. Coffee and Cigarettes is one of my favorite little vignette films of all time.
So when the team at Saeco came up, we just started having a conversation and trying to figure out like how are we going to develop meaningful content. I think we were on the same page from the get-go: It has to be personal. They didn’t come with guidelines like, “So this is what we want you to do.” It was a very open-ended question: Tell us about coffee in your life. And it feels like that’s so general.
But then when I started thinking about it, and I started breaking it down, I was like, “Oh, I get what you’re saying.” It literally wakes me up in the morning. It gets me going. It allows me to function in front of other people because I work a lot. But also, it’s my way of having a little moment of self-care on a Saturday, when I want to take the time and adjust it, and customize it, and make my beautiful cappuccino with the foam that reminds of the way that it was in Italy when I was there. And at night, if I’m making an espresso glaze for my braised beef short ribs, it’s there for me. It’s like my best freakin’ friend.
And I just love the ritual of it. I love the smell. There are two different smells that come out of this machine. That’s a weird sentence. One is when the coffee, when the espresso beans are being ground. There’s this freshness of it. And then there’s a second whenever it’s brewing, and it comes out. Then there’s just that light purring-kitten sound, when the machine gets activated, that’s very sensory.
How is the restaurant business treating you? What advice would you give to other culinary entrepreneurs looking to open their own restaurants and small businesses?
It’s doing great. I had no idea how powerful catering is. And at first I was like, “No, I want single plates.” But businesses love to have fresh food. But they don’t have the premises or basically the setup to create their own food, and they want to have things catered.
So that’s been amazing. We’ve been doing delivery for SNL to Instagram. It’s a really fun part of the business because it’s self-sufficient.
I’m not there every day because I’m traveling all the time, but food, obviously, is a super-important element, and the number one word for me is consistency. Every dish has to taste exactly the same every single time.
If somebody comes in and gets that Thai chicken bowl, when they come back, I want them to have that experience re-created. Whatever it is. Whether it’s their coffee drink, whether it’s their smoothie. It has to be the same every time. And successful restaurants have mastered it, from Jean-Georges with ABC Kitchen to Mercer Kitchen. Like that tuna pizza and that spring roll have been exactly identical—every single time I go. They never waver.
So that’s my goal. And by being on Instagram, people always tag me when they’re there with photos of the food. So when I don’t see micro-cilantro and crushed peanuts on my Thai chicken bowl, I text my business partners right away, and be like, “Guys, let’s do better. Please.”
For entrepreneurs, just make sure that you have consistency and know what your strong suits are. And just make sure that it’s done the same every single time.
How does social media play into all of your different projects and businesses? Especially in regard to the culinary industry, should it be the centerpiece of your marketing strategy or is there something else that should take precedence?
Whether it should be there, I’m not going to answer because I’m not in control of that. But with some things, I think it’s as important as it is to be creative and to plant seeds for birth and growth. It’s very important to be perceptive and to know when to be reactive and to respond to something that’s already there. Whether you love it or you hate it, Instagram is there for now. So let’s use it as a tool.
And in the position that I’m in, everyone’s following what I do organically, and it’s bringing it back to your initial question of why it’s important for me to collaborate with brands like Saeco. Like for me, I’ve been familiar with the brand since I was a kid, and that was the brand that people had in their homes. It was very familiar to me. I didn’t have a fantasy as a kid of representing an espresso machine brand company. But still, to be attached to something that you really love, even other brands, like Boursin cheese that I ate as a child, it makes me proud and excited to sort of like talk about it.
And Instagram is a perfect medium where you get to express yourself in that way because not everyone does it. I know influencers and personalities have other people manage their accounts, and that’s fine. Zero judgment. But I need to be fully in control because I know that fans of the show are smart. They know who we are. They know what’s real and they know what’s fake. And the stuff that I do that is most organic is the stuff that I get the best feedback from. On the show and with endorsements alike. So honesty is always key.
Finally: The perfect dinner party. What should it entail, and how can the rest of us ever hope to achieve it?
Absolutely! I had the perfect dinner party about a week ago. There were two people that I’d never met before, and one like a good acquaintance and one of my best friends. And I didn’t know what the hell I was going to make!
Sometimes it’s a mistake, but I made a dish that I had never prepared before, and thank goodness it was successful. But make something that you’re comfortable with. The thing with me is when I cook on the show and when I’m working on the cookbook, I make so much food. So when I go to someone’s house, I always get uncomfortable when they’re like, “Oh, I didn’t want to make anything for you because I’m like afraid you’re going to judge it.” And it’s like, “If you make me burnt toast, with butter, I’m going to be thrilled because I just know that you made it for me, and that brings me joy. Not too burnt, but medium-burned, you know?” Just the thought, the effort that somebody puts into making something.
You can do simple things. I don’t pay attention to tablescapes, but I love flowers. I live very close to the floral market. So I love my peonies and my parrot tulips, and just fill a vase up. Get some nice linens that you buy on sale somewhere, Williams-Sonoma or Ikea, or wherever it is. Get some cutlery on the nice little farm table.
Keep it simple, and always have a board when everyone comes in, so they have something to nosh on—whether it’s charcuterie, cheese, or make a nice gooey cheese. Just have food, have alcohol. Play music, dim the lights. You don’t need bright lights at dinner. I like it to be moody. Play some Miles Davis, and just do things that are important to you. Whenever I keep it specific to what my interests are, I get to create an experience for somebody. And people always leave remembering that.
The joke with me is at my dinner parties, everyone’s like, “I’m always passing out at the end of your dinner parties because I get drunk, and I fall, and the lights are always so dim.” But that’s exactly what I want! I want your tummy to hurt. Listen to good music. Be a little tipsy, so you take an Uber home. And be full.
That, for me, is the making of a perfect dinner party. Yes, there’s a perfect way of roasting a chicken, filleting fish, of doing all these things. But it really doesn’t have to be complicated.
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https://fortune.com/2019/06/30/queer-eye-antoni-porowski/ 2019-07-01 02:53:00Z