Saturday, January 2, 2016

Alibaba plans to invest in the food delivery company

A pedestrian walks past Alibaba.com adveChina’s online retailer Alibaba wants to invest $ 1.25 billion in the Chinese food delivery Ele.me. In return Alibaba will have 27.7 percent share of the company and thereby rise to become the largest shareholder.
Online platforms are growing in popularity in China, following a pattern found in Europe and the US. Many people are bookings taxis or the purchasing food from restaurants using mobile devices such as smart phones and tablets whenever possible. Earlier this year, Ele.me had collected $ 350 million from investors, including the Chinese IT firm Tencent and Alibaba’s rival JD.com.
China is the largest Smartphone market in the world. More and more Chinese people use their devices to go shopping online or just to order food. This has caused the interest of Alibaba and Tencent, which have their investments in online services boosted significantly.
According to a data released during 2015 Ele.me delivers food across 260 cities in China. The company has around 40 million users and $9.25 million in daily transaction value. More than 98% of transactions come from mobile devices. China’s three largest Internet companies Alibaba, Tencent and Baidu have been investing heavily in O2O services to keep users tied to their ecosystems. Last year, the three companies collectively invested $30 billion on acquisitions.

Amazon is killing Ocado, but Goldman Sachs has an interesting theory about how this might actually be good for Ocado

Paul ClarkeWired / YouTubePaul Clarke, CTO of Ocado.
It has been a terrible year for Ocado stock. Currently, it's down to 304p from a high of 470p in mid 2015.
Mostly, this is Amazon's fault.
Amazon's UK CEO, Chris North, gave an interview to The Guardian last week in which he saidAmazon Pantry would extend the range of grocery items it will deliver to people's doors. That alone drove OCDO stock down 3% on the day.
Investors currently see Amazon Pantry as competing head to head against Ocado, so they sold OCDO. No one wants to bet against Amazon.
But there is an interesting theory — first proposed by Goldman Sachs analyst Rob Koyce and his team back in August 2015 — that Amazon might actually be good for Ocado stock in the long run.
Here are the main points:
  1. It makes OCDO look more like a takeover target, especially if Amazon wants to expand quickly. Thus OCDO ought to go up.
  2. Amazon Pantry's expansion will increase pressure on UK supermarkets — and other groceries in foreign territories, particularly the US — to get their online delivery acts together, and the best way to do that is to sign a deal with Ocado, either to let Ocado deliver their goods or to license Ocado's online platform and delivery infrastructure, which is better than everyone else's.
  3. Amazon Pantry doesn't deliver the wide range of products that Ocado does (it doesn't do fresh or frozen food, for instance) and this will drive disappointed shoppers to Ocado. Most people who want groceries delivered want all their shopping delivered, not justsome of it. 
  4. Online grocery delivery is a lot more complicated than most people think, and Ocado is masterful at it. Amazon, by contrast, has a spotty track record so far.
Goldman's Joyce says:
[In] markets where Amazon has a local site outside of the US, it holds dominant positions where it entered the market early on. However where the company entered already developed online retail markets, incumbent online players have retained strong positions (Exhibit 3). For example, if we look at India and China, established online incumbents Flipkart and Alibaba have continued to grow strongly and maintain dominant market shares despite Amazon’s entrance. In this context we highlight that the UK online food retail market is already well established (c.6% online penetration compared to c.1% globally).
So far, the thesis isn't working out (much to the chagrin of Ocado investors like me). Amazon's mere media presence is crushing Ocado stock. Nonetheless, this is a long game. Ocado has only ever had critics who think it will fail, and its revenue base has only ever grown. It is years ahead of Amazon in this fight.
And if you want an idea of just how complicated it is to do grocery delivery well — how many thousands of variables you have to get just right — then check out this video of a talk that Ocado CTO Paul Clarke gave at a Wired conference recently. 


Friday, January 1, 2016

This Southern fast-food chain has a secret weapon that makes it better than the rest

cookout 12Kate Taylor
Milkshake fanatics, it’s time to begin planning your pilgrimage down South.
While there are plenty of famous milkshakes in the world of fast-food, none are closer to my heart than those made at the regional restaurant chain Cook Out. With 140 locations in the southern US, the chain has a cult following in states like North and South Carolina, but remains foreign to the rest of the country.
While Business Insider’s own Travis Lyles recently wrote up a guided tour of a Newport News, Virginia location, I wanted to more fully explore my personal favorite Cook Out item: the milkshake.
So, while in Durham, North Carolina for Christmas, I decided it was time to shine the spotlight on the best chain restaurant milkshakes you can find.

I decided to visit the newest of the four Cook Out locations in Durham, eschewing my go-to drive thru for a sit-down spot.

I decided to visit the newest of the four Cook Out locations in Durham, eschewing my go-to drive thru for a sit-down spot.
Kate Taylor

College sports gear serves as decoration at Cook Out, adding to the local vibe — though, I admit as a Duke fan, I didn't love the over-representation of the University of North Carolina.

College sports gear serves as decoration at Cook Out, adding to the local vibe — though, I admit as a Duke fan, I didn't love the over-representation of the University of North Carolina.
Kate Taylor
The food at Cook Out is a great value. Few other chains allow as many options or this much food for less than $5. As value combo deals promise to be a hot topic in 2016, with new menus like McDonald's McPick 2, most chains could learn a few lessons from Cook Out.
Kate Taylor

However, when it comes to the menu, the real gem is the extensive milkshake list. With more than 40 flavors that can be combined at customers' whims, the options seem endless. Plus, with choices like pineapple, Hi-C punch, and walnut, these aren't flavors you can get anywhere else.

However, when it comes to the menu, the real gem is the extensive milkshake list. With more than 40 flavors that can be combined at customers' whims, the options seem endless. Plus, with choices like pineapple, Hi-C punch, and walnut, these aren't flavors you can get anywhere else.
Kate Taylor
Beyond milkshakes, Cook Out also stands out with another drink you can't find at most fast-food chains: Cheerwine, a sweet, cherry cola that calls itself the "Nectar of North Carolina." Cook Out also sells Cheerwine floats, but I decided to sip on the classic as I waited for my food and shakes.
Kate Taylor

I ordered the chicken strips, with sides of onion rings and hushpuppies. The chicken strips were basic, but good.

I ordered the chicken strips, with sides of onion rings and hushpuppies. The chicken strips were basic, but good.
Kate Taylor
However, if I'm highlighting what makes Cook Out special, it isn't the chicken. Instead, it's the hushpuppies, onion rings, and shakes. Both the onion rings and hushpuppies have the addictive quality that the best fried, greasy fast food achieves. Even when stuffed, I couldn't stop eating just one more.
Kate Taylor

However, in my personal opinion, the real reason you come to Cook Out is the shakes. I ordered banana pudding, while my friend ordered Oreo Snickers. Both cost $2.79.

However, in my personal opinion, the real reason you come to Cook Out is the shakes. I ordered banana pudding, while my friend ordered Oreo Snickers. Both cost $2.79.
Kate Taylor
Even before you take your first sip (or spoonful — Cook Out shakes tend to be too thick to immediately slurp through a straw), you can tell a Cook Out shake by the branding. All cups, as well as some napkins and bags, contain Bible verses.
Even before you take your first sip (or spoonful — Cook Out shakes tend to be too thick to immediately slurp through a straw), you can tell a Cook Out shake by the branding. All cups, as well as some napkins and bags, contain Bible verses.
Kate Taylor

The most important part of Cook Out's milkshake recipe is its commitment to chunky add-ins. While I have had Cook Out's plain vanilla shake, and it is thick and delicious, the milkshake shines with the scoops of mix-ins, such as the Oreo and Snickers in this photo.

The most important part of Cook Out's milkshake recipe is its commitment to chunky add-ins. While I have had Cook Out's plain vanilla shake, and it is thick and delicious, the milkshake shines with the scoops of mix-ins, such as the Oreo and Snickers in this photo.
Kate Taylor
My banana pudding shake was full of Nilla Wafer chunks — bite sized and not yet too mushy to enjoy. Sadly, my favorite flavor, watermelon, was not available, as it is a summer-only option. Cook Out's watermelon milkshake is one of the few sweet treats that actually tastes like the fruit, with real chunks of melon mixed in.
Kate Taylor

Cook Out's food is a great bargain, but is definitely too greasy for me to eat on a regular basis. Plus, while I enjoy stuffing hushpuppies into my mouth, Cook Out is ultimately a milkshake destination for me. For anyone who hasn't gotten a shake here, it's worth your time to take a trip to the South — you have more than 40 flavors to test.

Cook Out's food is a great bargain, but is definitely too greasy for me to eat on a regular basis. Plus, while I enjoy stuffing hushpuppies into my mouth, Cook Out is ultimately a milkshake destination for me. For anyone who hasn't gotten a shake here, it's worth your time to take a trip to the South — you have more than 40 flavors to test.

The 10 foods people when crazy for in 2015

chicken_sandwichSara S./YelpThese are the foods that defined 2015.
This year has been a roller coaster of food trends. 
It seems like everything from fried octopus balls to Spam made an appearance on the table and on Instagram feeds across the country.
These are the 11 foods people went crazy for in 2015.

Chicken sandwich

2015 was the year of the chicken sandwich. It's been popping up everywhere from Federal Donuts in Philadelphia to Fuku in New York City and Howlin' Rays in Los Angeles; everyone is getting in on this delicious fried bird between two buns. Even burger-centric Shake Shack has debuted a chicken sandwich this year. 

Sushi burrito

Sushi burrito
Tracy M./Yelp
Thanks to the sushi burrito, chopsticks are no longer needed to eat sushi. In fact, a plate and table are no longer needed either because sushi burritos tidily wrap up rice, fish and vegetables all in a nori sheet. Though sushi purists might scoff at the idea of a sushi burrito, millennials will be the first to tell you it's a pretty convenient way to get your sushi fix on the go.

Hard cider

Boozy cider has grown up. It's moved past the sugar-loaded artificial apple-tasting flavor that has for so long been synonymous with the drink and is now something you can actually order at a bar without the bartender judging you. Sure the stuff is delicious, but it's boom in popularity also rides on the coattails of the gluten-free craze.

Arepas

Venezuelan food is more popular than ever and arepas have played a huge roll in that success. These flat cornbreads stuffed with cheese and other fillings are being slung onto griddles across the nation and have opened the door for other Venezuelan foods such as patacones and tequeños. From the Arepa Zone in Washington D.C. to Four Brothers in Austin and The Arepa Factory and Patacon Pisao in New York, these new establishments are spreading the cheesy love and a slew of other Venezuelan snacks.

Japanese street food

Dirty water dogs and overpriced pretzels have had their day, and now it's safe to say there is a new kind of street food sweeping the country. Japanese street food such as takoyaki (fried octopus balls), okonomiyaki (a savory pancake) and yakitori (skewered grilled chicken) have been so popular in the past year that they've moved beyond the street. These bite-sized snacks have been popping up on menus in both highbrow hangouts and casual haunts alike.  

Ice cream sandwiches

Ice cream can be sandwiched between just about anything, and this year, restaurants and ice cream shops across the country did just that. Be it muffins, macaroons, waffles, black-and-white cookies, donuts, white bread or brioche rolls, ice cream has been acquainted with it all. 

Matcha

When droves of java devotees ditch their religious morning cup of coffee for matcha, a powdered tea, there's definitely going to be quite a bit of buzz. Literally, people are drinking matcha because it delivers the kind of buzz that so many have described as an "alert calm" and now it's everywhere! From Brooklyn to Los Angeles matcha bars are popping up and serving iced drinks, hot drinks, lattes and even matcha pastries. Move over kale, there's a new green food craze in town.

Spam

Who would have thought a precooked canned meat that gained popularity during World War II would ever be trendy. Hormel Spiced Ham, or Spam, has been popping up in breakfast sandwiches, mac and cheese, and even as a burger topping. But perhaps the singular item that has resuscitated Spam back to general public's consciousness is Spam musubi, a Hawaiian snack food made with a mound of rice topped with a slice of grilled Spam and wrapped in nori. 

Rotisserie chicken

The humble rotisserie chicken has gone from a weeknight dinner go-to to a weekend dinner destination. Some birds are coated in fancy rubs like brown sugar and spices and others are simply left to spin bare and let the juices and crispy skin speak for itself. 

Ramen burger

This is not to say that ramen burgers aren't delicious (because they are) but why mess with two foods that are perfectly good on their own? The ramen burger spurred such a wave of copycats that the inventor, Keizo Shimamoto, had to trademark his famous ramen-bun burger when it first made a splash on the scene. Since then other unconventional buns like white rice buns and spaghetti buns have hoped to catch the same success as the ramen burger.

Avocado toast

Avocado toast is nothing new, and like it or not, it's not going anywhere any time soon. On Instagram it has racked up close to 100,000 tags under its name and even hipster restaurants are embracing this beloved mainstream food.
9 Productivity Tips from People Who Write About Productivity
In recent years, work has become infinitely more complex.
Technological innovations have led to round-the-clock work schedules and mounting expectations. Our assignments have grown more collaborative, requiring more coordination, conference calls, and meetings. We now face an endless barrage of distractions, from the vibrations and alerts on our smartphones to the breaking news stories and viral videos awaiting us at our desks.
Now, more than ever, we need strategies for being productive. But where do we start?
Earlier this year, as part of an online summit taking place in January 2016, I invited 26 bestselling science and productivity writers to share their insights for achieving top performance. Here are nine overarching themes that encapsulate their advice for navigating a rapidly accelerating informational landscape and achieving peak performance at work.
1. Own your time. Our most satisfying work comes about when we’re playing offense, working on projects that we ourselves initiate. Many of us know this intuitively yet continue allowing ourselves to spend the vast majority of our days playing defense, responding to other people’s requests.
Many of the experts I interviewed believe that top performers take steps to ensure a favorable offense-to-defense ratio. Tom Rath, author of Are You Fully Charged?, recommends blocking out time to work away from email, programming your phone to only ring for select colleagues, and resisting emails first thing in the morning until you’ve achieved at least one important task.
2. Recognize busyness as a lack of focus. There’s a satisfying rush we experience when there’s too much on our plate: we feel needed, challenged, even productive. And yet that pleasurable experience is an illusion. It robs us of our focus and prevents us from making progress on the work that matters most.
Sociologist Christine Carter, Ph.D., an expert at UC Berkeley’s Greater Good Science Center, put it this way: “Busyness is not a marker of intelligence, importance, or success. Taken to an extreme, it is much more likely a marker of conformity or powerlessness or fear.” Instead of viewing busyness as a sign of significance, top performers interpret busyness as an indication of wasted energy.
3. Challenge the myth of the “ideal worker.” Far too many of us continue to believe that an “ideal worker” is one who works constantly, often at great expense to their personal life, but there’s overwhelming evidence to the contrary. Being productive requires recognizing that you can’t work for extended periods of time and maintain a high level of performance. As humans, we have a limited capacity for focused attention. And yet, as Brigid Schulte, journalist and author of the New York Timesbestseller Overwhelmed, points out, we have been seduced into thinking that if only we try harder and work longer, we can achieve anything.
Top performers take a different approach. They recognize and honor their physical limitations by getting plenty of exercise and sleep, cycling between 90-minute bursts of focused work and short restorative breaks, and taking time to disconnect from email for some portion of their off-hours.
4. Intentionally leave important tasks incomplete. We often race to finish assignments quickly so that we can move on to the next item on our list. But Wharton professor and psychologist Adam Grant believes resisting this urge can actually make us more productive.
“I used to sit down to write and not want to get up until I was done with a chapter or an argument,” Grant told me. “Now I will deliberately leave sentences just hanging in the middle and get up and go do something else. What I find when I come back is that I don’t have to do a lot of work to finish the sentence, and now I also have a bunch of new ideas for where the writing should go next.” (Note: Hemingway followed the same strategy.)
What both Grant and Hemingway are leveraging is the human tendency to ruminate over unfinished tasks, otherwise known as the Zeigarnick Effect. If you start a project and leave it unfinished, you’re bound to think about it more frequently than after it’s done.
Instead of aiming to complete important tasks in one sitting, try leaving them incomplete. Doing so will encourage you to continue thinking about your work in different settings and, in the process, position you to uncover creative solutions.
5. Make a habit of stepping back. In a knowledge economy, productivity requires more than perseverance — it requires insight and problem-solving. Research indicatesquite clearly that we are more likely to find breakthrough ideas when we temporarily remove ourselves from the daily grind. This is why the best solutions reveal themselves when we step into the shower, go for a run, or take a vacation. Top performers view time off not as stalled productivity but as an investment in their future performance.
6. Help others strategically. High achievers, Grant argues in his 2013 book Give and Take, tend to be Givers — those who enjoy helping others without strings attached. While giving can certainly help your succeed, Grant’s data also reveals that helping everyone with everything is a recipe for failure.
So how do you do it right? Top performers, Grant argues, avoid saying yes to every helping opportunity. Instead, they specialize in one or two forms of helping that they genuinely enjoy and excel at uniquely.
7. Have a plan for saying no. The more commitments we agree to take on, the more likely we are to experience what author and consultant Rory Vaden calls “priority dilution.” This is when the sheer number of obligations we’ve committed to prevent us from doing the work that matters most.
One method of counteracting priority dilution involves having a strategy in place for saying no in advance, so that you don’t have to stop and think about how to phrase your response each time you need to turn someone down. Create an email template, or write out a script that you can use when doing it in person.
When dealing with a manager who is asking you to take on more than is reasonable, think outside the yes/no paradigm. Consultant and writer Greg McKeownrecommends having a conversation with your manager and listing all the projects you’re currently working on. Indicate which items you think are priorities and invite your supervisor to share his or her opinion. It’s a way of illuminating the constraints you’re under without ever saying the word “no.”
8. Make important behaviors measurable. To make progress toward any goal, it helps to track our behaviors. Bestselling author Gretchen Rubin, an expert on happiness and habits, sees monitoring as one of the keys to behavior changes, saying, “If you want to eat more healthily, keep a food journal. If you want to get more exercise, use a step counter. If you want to stick to a budget, track your spending.”
Marshall Goldsmith, the well-known CEO coach, agrees. Every evening, he reviews a 40-item spreadsheet consisting of every important behavior he hopes to achieve. Among the items: the number of words he wrote, the distance he walked, and the number of nice things he said to his wife, daughter, and grandchildren.
9. Do things today that make more time tomorrow. A final theme to emerge is that top performers look for ways to automate or delegate activities that are not a good use of their time. Vaden suggests asking yourself, “How can I use my time today in ways that create more time tomorrow?” Evaluating your to-do list through this lens makes it easier to commit to activities that are not immediately enjoyable, like automating bill paying or creating a “how to” guide for other team members to help you delegate repetitive tasks more easily.
All of these suggestions are useful individually, but they also highlight an important trend.
In the 1990s, being productive mainly required good time management. Ten years later, the advent of email led to an expanded workday and productivity requiring you to manage your energy, not just your time.
Over the last few years, we have entered a new age in which managing your energy and time is not enough. Today, the magnitude of information rushing toward us from every direction has surpassed our capacity for consumption. No matter how much time and energy you have at your disposal, you can’t be productive without mastering the art of attention management.

Resisting the lure of busyness, having a plan for saying no, maintaining a relentless focus on self-directed goals that only you can achieve — these are the skills we need to cultivate in ourselves to succeed, both at work and in life.