Noah Williams, Efe Abogidi pile up fashion factors, Washington State handles UCSB behind scorching begin

PULLMAN – Stylish guard Noah Williams froze a defender on the perimeter with a hesitation and cleared a trail to the basket about the middle of the first half.

Williams, like the rest of that Washington state basketball team, felt it early against UC Santa Barbara.

As he got off his feet, the pre-eminent Seattleite of the Cougs put a hand behind his head and assumed the “Flex” pose made famous by Karl “The Mailman” Malone.

“I thought I made a nice move so I just flashed it up a bit,” said Williams. “I didn’t even think about it – it just happened.”

Williams’ dazzling layup embodied the first half of the Cougars, which was not lacking in electrifying moments.

The WSU had plenty of style points during a 73-65 victory over the gauchos at the Beasley Coliseum on Monday night – a result that wasn’t as close as the score suggested. The Cougars started hot, building a 23-point lead late in the first half, then held a double-digit lead until the end of the game.

In a season full of expectations, the Cougs (3-0) won their first three competitions with ease. But the first two weren’t as convincing as this one.

It came up against the preseason favorites of the Big West Conference, who had qualified as 12 seeded players for the NCAA tournament last season and fell back to Creighton just under 5th place in Big Dance.

“They are used to winning,” said WSU coach Kyle Smith. “We’re not there yet. … In order to be able to play so well and be at the top (early on), I didn’t expect that at all. I was really tickled. “

The WSU was in control from the start. His defense was stifling, his front-court tandem of rising stars from Africa shone, and his transition offensive made for a number of highs – like Williams’ Mailman impression.

“I can’t take full responsibility for what he does,” said Smith of Williams, “but he likes to have fun outside. He’s definitely a showman. He’s a unique personality. And you know what? Our boys love him and he plays hard and he competes. “

Cougar’s sophomore year after Efe Abogidi stole the show in the second half.

The ultra-athletic Nigeria product staged a block party at which gaucho layup attempts were consistently timed and sent out.

“When he’s energetic and active, he’s really impressive,” said Smith of Abogidi.

Abogidi also provided a boost in the scoring list. Overall, he posted a team high of 18 points to 6 of 7 off the field, racked up eight rebounds, and hit six shots – the most blocks from a coug in five years.

“It’s just the timing,” Abogidi said of the blocks. “I was on the Nigerian national team during the summer and just to see how some NBA players play it helps you learn how to attack the ball really efficiently.”

Freshman Big Man Mouhamed Gueye, a native of Senegal, contributed eight points and nine boards to his best show so far for the WSU. He racked up an offensive rebound and pounded home a poster dunk to extend WSU’s lead to 17, around 1:30 p.m. in the second half.

Williams showed his improved ball handling and scoring with several nifty fakes and 13 points (at 6 of 12 shoots) to go with his five boards and three steals. He attributed part of his growth to working the off-season alongside professionals like Jamal Crawford and Isaiah Thomas.

“Going to those open runs (open tournaments in Seattle) and forcing myself to play point guard and get the ball up definitely helped a lot,” said Williams.

Newcomer guards Tyrell Roberts and Michael Flowers each scored 11 points as the WSU continued to show their expanded scoring options earlier this season.

“It’s huge. It takes a lot of weight off everyone,” said Williams. “We have a lot of teammates we can trust and that’s the good thing about us. I think we can be a good NCAA tournament team.”

The Cougars took a double-digit lead after seven minutes and kept the gauchos for five minutes without a bucket in a route that had seven UCSB turnovers and crisp, stimulating plays during the break, especially from Williams and Flowers.

Williams turned a cross-court pass to guard Tyrell Roberts for a scoop layin, and Flowers linked up with freshman post Mouhamed Gueye on back-to-back fake-out feeds from the area – Gueye pounded home dunks.

It’s early on, but the players agreed that the Cougars start represented WSU basketball in its ideal version.

“We definitely want our identity to be a team that creates a lot of havoc and gets stops on defense and that might be a cliché, but defense wins games,” said Williams.

The WSU only lost three balls in the first half and shot 53%. The Cougs slowed a bit in the second half, finishing 46% off the ground while UCSB stayed within relative striking distance. However, the gauchos never got close enough to really threaten. The Cougars controlled the color and Williams put the finishing touches on it with successive fading sweaters.

“It’s been a great first half,” said Smith. “We got shots every time. Our defense was really, really good, then we relaxed a little in the second half because we were tired. “

UCSB Big Man Amadou Sow led all players with 25 points and grabbed 11 boards. The gauchos shot 39% and 2 out of 13 from a distance. The WSU did not impress outside the bow either and shot 2 of 16.

Nashville-Type Scorching Tofu Sliders Recipe

Nashville Hot Chicken is seasoned with a hefty dose of ground cayenne pepper and hot sauce, deep-fried, and then topped with a final layer of spicy oil. In these vegetarian sliders, hot butter gives mild tofu with an extra spicy kick reminiscent of the chicken that inspired it. Tofu is high in water content, but a quick dredge in rice flour and a dip in batter creates a barrier that prevents excessive splashing during frying. The carbon dioxide in the seltzer keeps the dough light and airy, perfect for tender tofu. (This is also a great trick for frying vegetables and shrimp.) The result is a golden sandwich filling with a crispy outside and a soft center. For larger sandwiches, fill normal hamburger buns with two pieces of the deep-fried tofu and finish with the toppings.

The 10 greatest Mexican-style sizzling sauces from grocery shops and what meals to make use of them with

With palates and sinuses ablaze, the Taste team took on a monumental challenge this week: tasting two dozen hot Mexican-style sauces to identify the 10 bottles worth your hard-earned dollars and coveted pantry space .

And it’s fine work, as anyone who has walked through the spice shelves in the supermarket knows. The number of hot sauces that Texas grocers have on offer is seemingly unlimited, with dozens of bottles from around the world inviting potential buyers to whip their taste buds with the painful hot peppers of chillies.

To narrow down this overwhelming choice, Emily Spicer and I, the grocery editor for Express-News, focused solely on hot sauces, which are popular in Mexico and Texas. Think Cholula and Valentina, not Louisiana-style sauces like Frank’s RedHot or Crystal or the Srirachas of Southeast Asia or the peri-peri sauces popular in South Africa – all of which are also abundant in stores in the San Antonio area. (Don’t worry, salsa verde fans. We’ll be taking a close look at the green stuff in a future taste test.)

Of the many hot sauces we’ve tried – oh, it still burns as I write this – some were easy to eliminate because they got too close to fresh salsa. Others were just plain inedible for a variety of reasons, such as poor taste balance, chemical aftertaste, or – worst crime of all – just being boring when the tongue calls for a fiery feast.

With the hard work (and several gallons of water through the hatch) we’re bringing you the 10 best sauces we’ve tried and our recommended uses for each.

Classic buffalo sauce

Paul Stephen / staff

Classic buffalo sauce

This thick, smooth sauce is having an identity crisis in the best possible way. It’s somewhere between a traditional Mexican hot sauce and chamoy, with a robust fruity taste and a hint of sweetness thanks to guajillo chillies and a little sugar. We want a splash of it with fresh fruit, tequila-based cocktails, and micheladas.

Cholula Original hot sauce

Paul Stephen / staff

Cholula Original hot sauce

This sauce based on chilli arbol and chilli pequin is a real classic and has a light taste full of vinegar and spices. It is not only suitable as an all-purpose table sauce, but is also a welcome addition to hearty stews such as carne guisada, chilli and picadillo.

De La Viuda Original hot sauce

De La Viuda Original hot sauce

Paul Stephen / staff

De La Viuda Original hot sauce

This Jalisco Arbol Chili Sauce finds a perfect balance between the flavor of Cholula and the flavor of Valentina and is remarkably well balanced in salt, vinegar and heat with a persistent, slow burn. This was one of our favorites. It’s like a glittering, younger sister of Cholula and deserves pride of place as a hot sauce suitable for everyday use.

From the first red sauce

From the first red sauce

Paul Stephen / staff

From the first red sauce

If you can’t decide between fresh salsa and hot sauce, Del Primo is the bottle for you. It’s a little chunky with seeds of tomatillos, jalapeños, and arbol chilies, enhanced by a lively plant-like taste of onions and coriander. This sauce would be a winner if drizzled on almost any type of taco.

Humble House Ancho & Morita Smokey Tamarind Sauce

Humble House Ancho & Morita Smokey Tamarind Sauce

Paul Stephen / staff

Humble House Ancho & Morita Smokey Tamarind Sauce

A really unique sauce made from ancho and morita chillies, tons of spicy tamarind, raisins and balsamic vinegar. Born in San Antonio, this product is perfect for adding a mild smoky and fruity flavor to quick-grilled or oven-fried meat. It would also be a perfect complement to greasy sour cream or cream cheese based dips and mac and mac and cheese.

Trader Joe's hot jalapeño pepper sauce

Trader Joe’s hot jalapeño pepper sauce

Paul Stephen / staff

Trader Joe’s hot jalapeño pepper sauce

Jalapeños are clearly the star here, with their distinct flavor that shines through. This sauce has a pleasant taste of charred chili skin without becoming smoky, balanced with lots of salt and spice. It’s a versatile sauce that can be used almost anywhere you would use a fresh salsa.

Valentina hot sauce

Valentina hot sauce

Paul Stephen / staff

Valentina hot sauce

This hearty sauce with a strong nose of cumin and garlic is based on puya chillies grown in Jalisco. It’s thicker and less acidic than many of the sauces we’ve tried, with a pretty tame heat. This rounded sauce would be a welcome addition to eggy breakfast tacos or quesadillas.

Whisker Bomb Pepper Sauce Pepper

Whisker Bomb Pepper Sauce Pepper

Paul Stephen / staff

Whisker Bomb Pepper Sauce Pepper

ZZ top frontman Billy Gibbons and his bearded music colleague Tim Montana have teamed up to create this surprisingly personable sauce that crosses the line between cantina and barbecue pit. It contains an unusual blend of spices like mustard, ginger, and allspice without losing its Texas twang. This would be a perfect partner with brisket tacos or as a glaze on ribs.

Yucatan Sunshine prepared habanero pepper sauce

Yucatan Sunshine prepared habanero pepper sauce

Paul Stephen / staff

Yucatan Sunshine prepared habanero pepper sauce

Of the various habanero-based sauces we tried, this version was by far the best with a crisp and lively taste of this particular chilli. It’s very fruity with some sweetness of carrots in the mix. While it was the hottest sauce we fell for, it remains very tasty and would be a welcome flavor boost on grilled chicken, seafood, or any other dish that requires a touch of heat and a delicate floral aroma.

Zaaschila pequin sauce

Zaaschila pequin sauce

Paul Stephen / staff

Zaaschila pequin sauce

While this sauce is clearly Mexican and made with tomatillos and chili pequin, it has a remarkably global flavor profile thanks to loads of garlic, onions, lemon juice, and a large serving of oregano. It is reminiscent of the hot Middle Eastern sauce called Shatta and would be a perfect alternative to chimichurri on grilled red meat, poured over a lamb gyro or drizzled on crispy falafel. | Twitter: @pjbites | Instagram: @pjstephen

CDC to reverse indoor masks coverage, saying totally vaccinated folks ought to put on them indoors in Covid scorching spots

The Centers for Disease Control and Prevention is expected to recommend Tuesday that fully vaccinated people return to wearing masks indoors in locations with high Covid-19 transmission rates, according to those familiar with the matter.

According to the sources, federal health officials still believe that fully vaccinated individuals represent a very low level of transmission. Still, some people who were vaccinated could carry higher amounts of the virus than previously thought and potentially pass the virus on to others, they said.

The updated forecast comes before the fall season, when the highly contagious Delta variant is expected cause another increase in new Coronavirus Cases and many large employers are planning to bring workers back into the office.

Continue reading: Americans will need masks indoors as the US is heading for a “dangerous fall” with a surge in Delta Covid cases

Health experts fear that Delta, already the dominant form of the disease in the US, hits states with low vaccination rates and high prevalence of the virus. These states are now being forced to reintroduce mask rules, capacity limits and other public health measures that they have largely withdrawn in recent months.

The Whites’ chief medical advisor, Dr. Anthony Fauci said Sunday the CDC was considering revising mask guidelines for vaccinated Americans, saying it was “in active consideration.”

“It’s a dynamic situation. It’s in the works, it’s developing like so many other areas of the pandemic, “Fauci, also director of the National Institute of Allergies and Infectious Diseases, told CNN. “You need to look at the data.”

The CDC guidelines are just a recommendation, leaving it up to state and local officials to reintroduce their masking rules for specific individuals. But even before the expected guidance from the CDC on Tuesday, some regions were reintroduced Mask mandates and notices.

Several California and Nevada counties are now advising all residents to wear masks in public indoor spaces, regardless of whether they are vaccinated or not. In Massachusetts, Provincetown officials advised everyone to return to wearing masks indoors after the July 4 celebrations resulted in an outbreak of new cases.

Dr. Paul Offit, a pediatrician and vaccine advocate who served on advisory boards for both the CDC and the Food and Drug Administration, told CNBC earlier this month that the US is still “undervaccinated” and about half the population is not fully vaccinated be .

Even people who are fully protected have cause for concern when it comes to variants of Covid, Offit said. While the vaccines protect well against serious illness and death, they may not protect as well against minor illness or the spread of Covid to others, he said. No vaccine is 100% effective, he noted.

“It is not a bold prediction to believe that SARS-CoV-2 will be circulating in two or three years. I mean, there are 195 countries out there, most of which haven’t received a single dose of vaccine. ”“ Offit said. “Will it still be circulating in the United States? I think that would be very, very likely.”

Israel publishes preliminary data Last week showed that the Pfizer vaccine there was only 39% effective against the virus, which officials attributed to the fast-spreading Delta variant. Its effectiveness against serious illness and death remained high, the data showed.

– CNBC’s Meg Tirrell and The Associated Press contributed to this report.

This is the latest news. Please check again for updates.

Annual scorching canine consuming contest raises cash for psychological well being

MARIETTE, Ohio. (WTAP) – The Locker Room Sports Bar hosted their 14th annual hot dog eating championship on Sunday.

WTAP got an exclusive interview with the competitors.

The rules were simple. Treat yourself to as many hot dogs as possible in 10 minutes. No spices. And – you have to keep it down – at least for a minute after you’re done.

Seated at the table were Reed Byers, also known as The People’s Choice, Charlie Rose AKA Chuck Diesel and, last but not least, the now five-time reigning champion Jimbo Slice, who broke his personal record on Sunday.

“I think my record was 13 and I hit 16 today,” said Slice.

Byers said the secret was … “Probably a lot of prayer.”

And Slice gave us a glimpse into his strategy.

“I mean, if you just dip your hot dog in water, get the bun soaking wet, it goes down a lot easier, keep bouncing, it brings the food down,” he said.

While these competitors may sound like hot dog enthusiasts, that couldn’t be further from the truth.

Byers said, “I didn’t like hot dogs in the first place. Hopefully I’ll find a better way to raise money next year. “

Byers came to the table on a mission – to raise funds for Givemore Connections – a local mental health nonprofit. With the help of sponsors, he was able to raise $ 1,000.

“It’s incredible. You know, a year ago I could never have confidently told you that so many people would support me in what I do, and I’m just very grateful for that. The Mid-Ohio Valley is really a wonderful one Place, ”said Byers.

Whether they came for the cause or for fame, one thing is for sure … these three can throw down some hot dogs.

Copyright 2021 WTAP. All rights reserved.

Nathan’s Sizzling Canine Consuming Contest prize cash: How a lot will the winner make in 2021?

Get paid for hot dogs? Doesn’t sound too bad.

Well that is until you figure out how many it takes to get the profit. Last year, men’s champion Joey Chestnut ate 75 hot dogs and buns to win his fifth consecutive Nathan’s Hot Dog Eating Contest title, while women’s champion Miki Sudo ate 48.5 to win her seventh in a row.

Sudo won’t be competing in the women this year, but Chestnut is back as a strong favorite to repeat another men’s mustard belt to take home. The winner of the mustard belt for women is much more of a question.

MORE: Schedule, start time for Nathan’s Hot Dog Eating Contest 2021

But if you take a belt home with you, it’s nice, leaving with a check is even better. The winners – and each of the top five – will take home money in the annual competition on July 4th.

Below is everything you need to know about the prize money for Nathan’s Hot Dog Eating Contest 2021.

Prize money for Nathan’s Hot Dog Eating Contest

Major League Eating has typically given winners of the men’s and women’s competitions a grand prize of $ 10,000 each, with the remaining eaters receiving incrementally smaller prizes in the top five.

The total prize pool is $ 40,000. This is how the wallet is traditionally divided:

  • First place: $ 10,000
  • Second place: $ 5,000
  • Third place: $ 2,500
  • Fourth place: $ 1,500
  • Fifth place: $ 1,000

This year 17 men and 13 women are taking part in the event. The eater Michelle Lesko, who is number 9 in the world rankings – the second tallest woman behind Sudo – will be the favorite on the women’s belt. Chestnut is of course considered very likely to be the men’s winner.

What is Joey Chestnut’s net worth?

A professional career in food has done Chestnut well.

The 13-time winner of Nathan’s Hot Dog Eating Contest – not to mention countless other major league eating contests – has a net worth of $ 2 million, according to Celebrity Net Worth. According to the website, he can make anywhere from $ 250,000 to $ 500,000 per year by winning competitions and subsequent sponsorship deals.

In addition to his profits and sponsorship money, Chestnutnut its own line of spices for hot dogs, sausages, wings and sandwiches.

Nathan’s Hot Dog Eating Contest Past winner past

Chestnut and Sudo both set MLE records at the 2020 event. Chestnut set a personal best of 75 hot dogs and buns to extend its men’s brand, while Sudo finished a women’s record of 48.5 hot dogs and buns to surpass Sonya Thomas, who consumed 45 in 2012.

Chestnut will be back in Coney Island in 2021 to win for the sixth straight year. Sudo takes the year off because she is expecting her first child.

Below are the winners of the 1997 competition.

year winner Eaten hot dogs time
2020 men Joey Chestnut 75 10 mins.
2020 women Miki Sudo 48.5
2019 gentlemen Joey Chestnut 71 10 mins.
2019 women Miki Sudo 31
Men 2018 Joey Chestnut 74 10 mins.
2018 women Miki Sudo 37
2017 men Joey Chestnut 72 10 mins.
2017 women Miki Sudo 41
2016 men Joey Chestnut 70 10 mins.
2016 women Miki Sudo 38.5
Men 2015 Matt Stoneie 62 10 mins.
2015 women Miki Sudo 38
2014 men Joey Chestnut 61 10 mins.
2014 women Miki Sudo 34
2013 men Joey Chestnut 69 10 mins.
2013 women Sonja Thomas 36.75
2012 men Joey Chestnut 68 10 mins.
2012 women Sonja Thomas 45
2011 gentlemen Joey Chestnut 62 10 mins.
2011 women Sonja Thomas 40
2010 Joey Chestnut 54 10 mins.
2009 Joey Chestnut 68 10 mins.
2008 Joey Chestnut 59 10 mins.
2007 Joey Chestnut 66 12 min.
2006 Takeru Kobayashi 53.75 12 min.
2005 Takeru Kobayashi 49 12 min.
2004 Takeru Kobayashi 53.5 12 min.
2003 Takeru Kobayashi 44.5 12 min.
2002 Takeru Kobayashi 50.5 12 min.
2001 Takeru Kobayashi 50 12 minutes
2000 Kazutoyo Arai 25th 12 min.
1999 Steve None 21.5 12 min.
1998 Hirofumi Nakajima 19th 12 min.
1997 Hirofumi Nakajima 24.5 12 min.

DoorDash and Uber Eats Are Scorching. They’re Nonetheless Not Making Cash.

Food-delivery companies did record-breaking business during the pandemic, as millions of homebound Americans embraced the idea of ordering dinner via smartphone apps. Their valuations skyrocketed. They acquired reams of data that helped increase their efficiency. There was just one problem: Even at the height of their success, they weren’t making any money.

“You really need to optimize things to the cent,” said Pierre-Dimitri Gore-Coty, the global chief of Uber’s delivery business, which includes Uber Eats.

At the height of the pandemic, DoorDash delivery workers made more deliveries in an hour, on average, than in previous years.


Alexi Rosenfeld/Getty Images

Delivering food is an expensive logistical undertaking. Apps earn money by charging restaurants a percentage of the order, as well as by charging consumers a service fee. They then dip into those earnings to pay drivers, their biggest expense.

After accounting for advertising costs and refunds to customers, among other operational expenses, DoorDash on average is left with 2.5% of a customer’s overall bill, according to a

Deutsche Bank

analysis. That means DoorDash ended up with 90 cents on the average order during the height of the pandemic, worth around $36.

The math isn’t pretty, but it’s the best in the industry. While DoorDash hasn’t posted an annual profit in its eight years of operation, it slipped out of the red for one quarter last year, becoming the only food-delivery company in the U.S. to do so during the health crisis.

Feast or Famine

An average DoorDash order during the pandemic* cost the customer almost $36, out of which the delivery company made less than $1 in profit.

Food: $24.04

Tax: $1.82

Tip: $3.54

Fees: $6.15

Total: $35.55

The delivery person takes:

Delivery fee: $5.37

Tip: $3.54

Total: $8.91

After paying the restaurant and delivery person, DoorDash is left with:

Remaining: $4.85

Refunds: –$0.49

Promotions: –$0.55

Advertising: –$1.01

Other costs: –$1.90

Profit: $0.90

Food: $24.04

Tax: $1.82

Tip: $3.54

Fees: $6.15

Total: $35.55

The delivery person takes:

Delivery fee: $5.37

Tip: $3.54

Total: $8.91

After paying the restaurant and delivery person, DoorDash is left with:

Remaining: $4.85

Refunds: –$0.49

Promotions: –$0.55

Advertising: –$1.01

Other costs: –$1.90

Profit: $0.90

Analysts don’t expect the companies to turn profitable for at least a few more years. For now, they say, they’re looking for the industry to prove that it can continue to grow and improve profit margins, even as diners return to restaurants.

“This is a cost-intensive business that is low-margin and scale driven—that is absolutely correct,” said DoorDash Chief Operating Officer Christopher Payne.

Executives at DoorDash and Uber have spent the past year testing what they hope will be the secret sauce. They want to raise customers’ average order size by expanding into more lucrative offerings like groceries and alcohol; bundle nonperishable goods with food to drive down delivery costs; and use technology to reduce errors by restaurants and drivers, translating into fewer refunds.

Some rivals doubt that diversifying into new categories and slashing operating costs is the key to profits. Grubhub, which pioneered online ordering for restaurants for pickup or delivery by the food business’s employees and reluctantly embraced delivery to ward off competition from DoorDash and others, is set to be acquired by European giant

Just Eat

NV next month. It says it intends to go back to its roots as an online marketing service for restaurants.

Food delivery “is and always will be a crummy business,” Grubhub Chief Executive

Matt Maloney

said. As restaurants recover, Mr. Maloney believes more orders will shift away from app delivery, but online ordering will remain popular, whether for pickup or for transportation by the restaurants’ own personnel. Grubhub’s advertising service, he said, will hold the key to its future profitability.

Grubhub is skeptical about its competitors’ varying bets. “Everyone else in the industry is doubling down on their logistics plays and talking about how smart they are and what a great technology company they are,” Mr. Maloney, the CEO, said. “I think the right choice is to be a better restaurant company.”

A game of seconds and cents

Shaving seconds off a transaction can mean the difference between an order that adds to or subtracts from the bottom line. The companies have used lessons learned over the past year to improve efficiency and reduce some operational costs.

DoorDash driver Mark Ferguson says the app now makes more efficient use of his time—something he noticed when he started delivering food again in March after a yearlong hiatus. The app matches him with restaurants closer to the time orders are ready, cutting his waiting time.

The 47-year-old, who has logged more than 6,000 DoorDash deliveries since 2015, also saves time en route to deliveries because the company has integrated Google Maps into its app interface for drivers. Previously, if he wanted to use Google Maps he had to toggle between the two. Deliveries have become smoother, too: So-called Dashers are asked to upload photos, which customers can see, showing where they leave the food, reducing reports of missed orders.

Online orders accounted for nearly half of Chipotle’s sales last year, up from 11% in 2019.


David Paul Morris/Bloomberg News

“The way that I spend my time as a Dasher changed,” said Mr. Ferguson.

Deutsche Bank says that DoorDash drivers made 44% more deliveries in an hour at the height of last year’s pandemic lockdowns compared with three years earlier.

There are still plenty of roadblocks along the apps’ route to profitability.

While early data show that consumers who embraced the apps during the pandemic may stick around as the health crisis fades, growth is expected to slow from the breakneck pace of 2020.

More than 70 U.S. municipalities or states, seeking to help local businesses, temporarily capped what apps could charge restaurants last year during the pandemic, according to the Protect Our Restaurants advocacy group. Major cities are considering making those changes permanent, a move that would squeeze apps’ already slim margins.

As road traffic increases and restaurant kitchens run at capacity again, operational efficiency may decline despite the measures app companies have taken. Some big chains are reducing their reliance on delivery already, raising menu prices on apps and investing in high-tech pickup services to drive more direct orders.


Chipotle Mexican Grill Inc.,

online orders accounted for nearly half of the chain’s $6 billion in sales last year, up from 11% in 2019. Delivery accounted for about half of those online sales, but emerged as the least profitable category.

Chief Technology Officer

Curt Garner

said Chipotle’s prices on delivery apps now average 17% higher than those in stores after company data scientists did market research on how much they could raise costs.

The company also found that more customers opted for online-order drive-throughs when they were available, Mr. Garner said. Chipotle is now building dozens of “Chipotlanes” across the country.

Food-delivery apps, mindful of restaurants’ pullback, have started altering their terms. Late last month, DoorDash said it would allow restaurants to choose from three commission rates, offering varying degrees of marketing and product support based on the selection. Uber is experimenting with something similar. Previously, restaurants didn’t have a choice. Some bigger chains used their scale to negotiate commissions as low as 15%. Many small restaurants paid apps as much as 30% of every order. Grubhub this month joined its rivals in saying it would build individual websites for independent restaurants for a monthly fixed fee, instead of extracting commissions on each order. The move is designed to give restaurants more access to consumer data, the company said.

Apps are also appealing to regulators. Uber and DoorDash representatives met in April with members of the New York City Council who were considering making 20% commission caps permanent. Uber argued that it is a smaller and better actor in the city compared with its competitors, according to a person briefed on the discussions. DoorDash told the lawmakers that it had discontinued certain practices, such as listing restaurants on its app without their permission, this person said. The Council is still considering extending the cap or making it permanent.

Bigger orders, fewer errors

DoorDash and Uber have spent the past few months positioning themselves to offer more than just food. Executives say the move gives customers reasons to keep coming back—and they believe the habit will stick. Together, the companies control over 85% of food-delivery sales in the U.S., according to market-research firm Edison Trends.

In the middle of last year, the two companies expanded to delivering groceries, alcohol and household supplies like toilet paper. Part of the pitch: the ease of ordering everything on one app.

DoorDash and Uber Eats have been looking for ways to encourage users to place grocery orders.


Michael Loccisano/Getty Images

Uber says that starting next month it will allow consumers to combine their food order with a convenience run from a nearby store. DoorDash is testing a similar feature.

A grocery or alcohol order is typically more lucrative than food, so apps can drive up people’s basket sizes and, in turn, their revenue. They can also get “better and better about upselling,” said Mr. Payne, the DoorDash COO. Now, he said, apps can ask: “Do you want fries with that? Do you want a Cabernet Sauvignon with that?”

Non-restaurant orders accounted for 7% of DoorDash’s orders in the first quarter of 2021, and grew at a blistering pace of 40% compared with the fourth quarter of 2020. Earlier this month, the company raised its full-year outlook on the total value of orders placed on its platform.

The strategy is also helping apps drive down their biggest expense: the cost of the delivery itself. Food-delivery apps couldn’t always wait to combine a tiny order with a more lucrative one because hot meals needed to be delivered quickly. Executives say expanding into nonperishable items is letting them bundle deliveries in a way they couldn’t with food alone.

Analysts say food-delivery penetration is still low despite last year’s rapid adoption—only 6% of the U.S. population uses DoorDash, the nation’s biggest food-delivery service by market share—so “outside of a city like New York, it’s still very early days,” Deutsche Bank analyst

Lloyd Walmsley


DoorDash leapfrogged its rivals to command more than half of the U.S. food-delivery market in January, up from one-third a year ago, thanks to a strong footprint in the suburbs that drove large, family-style orders, a wider selection of restaurants and better operational efficiency that helped it win business from consumers.

Delivery-app companies are seeking profits in part by expanding into alcohol sales, which tend to be more profitable than restaurant food orders.


Allison Dinner/REUTERS

An open question is whether its suburban footprint will continue to serve as an advantage. Drivers have more ground to cover, but deliveries can be faster because of less traffic and shorter wait times, such as less time spent trying to find parking or taking elevators to restaurants or customers’ apartments. Labor is cheaper too.

Another way the companies burn money is by refunding consumers. Sometimes, small product changes can make a big difference.

Uber’s Mr. Gore-Coty was struck at how many consumers complained about missing combo meals during the early months of the pandemic. When he dug into the problem, he found that in fact, major parts of the combos generally arrived, but often missed items like a side salad or dessert.

The app didn’t allow consumers to say that one of the items within the combo was missing, leaving Uber to refund the cost of the entire meal. Last summer the company began allowing consumers to break down items missing from a combo.

To minimize errors, apps are tweaking the technology they provide restaurants, too. Before the pandemic, the item most commonly missing from

Cheesecake Factory Inc.

delivery orders was cheesecake itself. Restaurant staff would pack hot food but leave cold cheesecakes to be packed later. That increased the likelihood that staffers would forget about the cheesecake.

DoorDash’s solution was to integrate reminders into the restaurant’s delivery tablets so orders with cheesecakes displayed notes in big, bold letters. The change reduced missing desserts as staffers were less likely to overlook them when they handed orders to Dashers. DoorDash says cheesecake is no longer its most-forgotten item.

GrubHub will start giving independent restaurants the option of paying a flat monthly fee for online-ordering websites, instead of commissions on orders.


Mariah Tauger/Los Angeles Times/Getty Images

DoorDash used what it learned from the Cheesecake Factory to minimize errors at other restaurants as orders surged. It began placing instructions from customers, such as no cucumbers on a salad, in a larger font above the order so kitchens saw it before preparing meals.

“A lot of it has to do with tech placement—bold versus red versus other things,” said Toby Espinosa, a DoorDash vice president who previously worked with restaurants on the technology. “A small little thing like this can drive a crazy amount of operational output.”

Grubhub is developing a customer guarantee for its orders. If a delivery is late, for example, Grubhub will cover the cost and offer customer credits, even if it’s the restaurant’s fault, Mr. Maloney said. Mr. Maloney said he expects his business to make money once restaurants are operating at full capacity and profitable again, allowing them to spend more on advertising services such as Grubhub.

Seeking new customers and clients

Apps are seeking ways to attract new users without overspending on advertising dollars—another drag on their bottom lines.

Uber’s Mr. Gore-Coty is relying on its ride-sharing app to attract new Eats users. Last month, Uber introduced new features that further entwined its ride app with its delivery business so it could drive up Eats orders as people begin moving around again.

One feature enables passengers to book and pick up meals while en route somewhere in an Uber. The company began pinging passengers requesting trips from airports, asking whether they would like food delivered to their destination through the Eats app.

Some 13% of Uber Eats’ new users in the fourth quarter navigated to it from the rides app, making executives confident that the number would accelerate after the latest changes.

Apps are also trying to find ways to convert more users into monthly subscribers. Subscribers pay the apps a fixed monthly fee in exchange for reduced fees on orders. They tend to order more frequently and have bigger basket sizes compared with nonsubscribers.

Demand for food delivery has soared amid the pandemic, but restaurants are struggling to survive. In a fiercely competitive industry, delivery services are fighting to gain market share while facing increased pressure to lower commission fees and provide more protection to their workers. Video/Photo: Jaden Urbi/WSJ

Both Uber and DoorDash are offering free trial subscriptions, hoping consumers stick around once they buy into the convenience. Deutsche Bank estimated in January that if DoorDash doubled its monthly subscribers this year, it would post yearly growth, even if order sizes and frequency fell to pre-Covid levels.

DoorDash’s shares are up nearly 50% from its IPO listing price in December. Uber’s shares crashed in mid-March of last year, when widespread lockdowns crushed its core ride-sharing business, but have more than doubled since then. Grubhub’s stock lept after the Just Eat acquisition announcement last year and continued to grow last year, but has cooled since.


How has the pandemic changed the way you use delivery apps? Join the conversation below.

One strategy that is helping Uber and DoorDash drive more profitable deliveries is handling the logistics for businesses beyond restaurants. While the companies struck some partnerships before the pandemic, they doubled down on the offering as many kinds of businesses grew more reliant on delivery during the pandemic. Customers order directly on those businesses’ websites, which then turn to apps like Uber and DoorDash to fulfill them. DoorDash now provides delivery services for

Walmart Inc.,

Macy’s Inc.


Petco Health and Wellness Co.

, among others.

These orders are more profitable because apps don’t need to refund consumers for errors, nor do they need to spend money on marketing. Clients like Walmart bring big business, meaning drivers typically carry more than one order at the same time, lowering apps’ delivery cost.

Deutsche Bank’s Mr. Walmsley estimates that DoorDash makes a profit of $2 on such a delivery, as opposed to the 90 cents it made on the average food order in the middle of last year.

In such setting, even minor gains in efficiency can mean the difference between losing and making money: “It’s a game of seconds and inches,” Mr. Walmsley said.

Write to Preetika Rana at and Heather Haddon at

The Next Act for Delivery Apps

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Vacation grilling: Hold sizzling meals sizzling, cool meals cool | Native Leisure

Remembrance Day is one of the two biggest barbecue days of the year. Before falling under the spell of smoke and sizzle, keep in mind that food safety principles also apply to outdoor cooking.

Memorial Day is the second biggest barbecue day of the year, according to the Hearth, Patio and Barbecue Association. 56 percent of adults in the US boil out, only topped by 68 percent as of July 4th. When asked why people grill, the HPBA found that 68 percent were grilled for taste, followed by “Lifestyle” with 45 percent, convenience with 33 percent and entertainment with 32 percent. and 19 percent said it was a hobby.

“Outdoor cooking requires extra attention to food safety as you don’t have your usual food safety tools on hand, such as a refrigerator to maintain safe temperatures and a sink with running water to put tools, plates and hands clean, “said Mary Jane Cody, a Perry County Extension Agent for the University of Arkansas Agricultural Systems Department. “It’s important not to forget these realities even when we’re having fun outside.”

Food-borne diseases are no mean feat. The Centers for Disease Control and Prevention estimates that 48 million people fall ill, 128,000 are hospitalized, and 3,000 die from food-borne diseases in the United States each year.

Kristen Gibson, associate professor of food safety and microbiology, says grillers should add another tool to their collection of spatulas, tongs, and plates.

“Your thermometer is your best friend when grilling!” She said. “If you slice and visually inspect the meat of your choice, you can’t tell the temperature or the right cooking time.”

She also urged the grillers to “avoid cross-contamination. Tongs and spatulas should be washed with soap and water or changed after raw meat has been placed on the grill or agitated. “

Cody offered these reminders to help prevent foodborne illnesses from ruining your picnic, block party, or outdoor family dinner:

CLEANING – Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking. Think about where you want to grill. If there is no source of clean water, bring it with you for preparation and cleaning. You might even consider using vinyl gloves on your raw meat.

SEPARATE – Do not cross-contaminate. Throw away marinades and sauces that have touched raw meat juices. Put cooked meat on a clean plate.

COOKING – Use a food thermometer to make sure the meat is being cooked hot enough to kill harmful germs. When smoking, keep the temperature inside the smoker at 225 to 300 degrees Fahrenheit to keep the meat at a safe temperature while cooking.

COOLING – It is important to keep cold food cold. Only take out what is immediately put on the grill. Keep meat, poultry, and seafood refrigerated until grilled. Keep it below 40 degrees Fahrenheit when shipping in an insulated cooler. Always keep your hot food hot. After you’ve cooked meat and poultry, keep it hot until it’s ready to serve, at least 140 degrees Fahrenheit or warmer.

COOLING – Immediately store leftovers in the refrigerator. If you plan to reheat those hot dogs and hamburgers on the grill, make sure they hit 165 degrees Fahrenheit and throw away any food that’s left outside for more than an hour. Divide leftovers into small portions and place in covered, flat containers. Put it in the freezer or refrigerator within two hours of cooking, or an hour if it’s over 90 degrees Fahrenheit outside.

Sizzling Springs historic constructing will get grant cash to make repairs

HOT SPRINGS, SD – After traveling to the Black Hills from Colorado for many years, the Alleys began looking for a way to move here and saw the potential of a building that was up for sale around that time last year.

Fargo Mercantile, hot springs

Kimberly Alley, co-owner of Fargo Mercantile, says, “We love the story. We fell in love with it as we walked through the building. “Jeff Alley, the other owner of Fargo Mercantile, says,” I’ve always loved antiques and I really appreciate everything that is old and really old. and the stone work on the outside of the building was just spectacular. “

They quickly applied for a History Preservation Grant to aid the restoration or redevelopment of historic properties to protect the culture and history of South Dakota. The program is funded by Deadwood gaming revenue, which is provided under state law for historic preservation projects across the state. The program is administered by the company State Office for the Preservation of Monuments at the Heritage Center in Pierre.

Fargo Mercantile, hot springs

Fargo Mercantile, hot springs

They learned about the story from the collection of the Helen Magee Heritage Room in the local library.

Fargo Mercantile, hot springs

Fargo Mercantile, hot springs

It was built in 1910 and has seen a handful of owners since then, with Killinger Furniture being the longest from 1912 to 1969.

With over 10,000 square meters, the building includes a second floor with six suites.

Fargo Mercantile, hot springs

Fargo Mercantile, Hot Springs (old photo)

The building is known as the Smith Fargo Suites, or to some as the Fargo Mercantile, among others. But preservation goes hand in hand with everything historical.

Kimberly says, “We (hot springs) are known for sandstone buildings and the one next to us burned down, so it would be nice to bring this back to its old beauty.” Jeff adds, “It’s very important to keep this in good shape. It’s how the On brings its face forward, it’s what it’s known for.”

Fargo Mercantile, hot springs

One of 6 suites on the upper floor of the Mercantile Building

They received equivalent funding worth just over $ 16,000. The mortar that needs repairs is a top priority in order to preserve the building, as well as repairs to sandstone and fire damaged on the side of the building and work on the roof.

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

With a restaurant and real estate background, the alleys recognized the potential of the commercial building, but initially wanted to bring it to snuff.

Future plans might include leasing or partnering with someone to run a restaurant, and upstairs might include a plan for an Air B&B or Bed and Breakfast down the street. They are happy to be part of the Hot Springs Community.

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

Jeff says, “The people are extremely friendly and it’s a wonderful, small, close-knit community that is just growing, but I think the feel and make-up of the community will stay as it is, regardless of how she is growing. “

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

They will start the renovations soon. Within a few years, the street they are on will have a facelift. So you are aware of the construction on US Hwy. 385, which is planned for the future.

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

Fargo Mercantile, hot springs. Sheet metal ceiling

A fun fact is that the sheet metal ceiling is 100% original and is the largest continuous sheet metal ceiling of any building in South Dakota.

Jeff & Kimberly Alley, owners of Fargo Mercantile, Hot Springs

Fargo Mercantile, hot springs

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2 Sizzling Leisure Shares to Purchase Now

Shares of Planet 13 Holdings ((CNSX: PLTH)((OTC: PLNH.F) and Mudrick Capital Acquisition Corporation ((NASDAQ: MUDS) have been in tears since February. Your returns of 25% and 40% are very impressive given the fact S&P 500 The benchmark only rose by 8.6% over the same period.

What is behind the luxury cannabis operator and the (imminent) rallies of the legendary trading card company? Well, the strength of their brands alone is enough to take their inventory to new levels.

Image source: Getty Images

1. Planet 13 Holdings

Planet 13 could be the most unique cannabis company in the country. Instead of rushing to open a large number of pharmacies or building wholesale partnerships, the company is dedicated to marijuana superstores. The Las Vegas flagship store is just minutes from the Vegas Strip and is open until 3 a.m. on weekends. The house also has a cafe, restaurant and interactive experiences like LED floors.

Almost $ 70.5 million in 2019 Planet 13 revenue came from its Vegas business and accounted for about 10% of all cannabis sold in Nevada. Due to a one-time decrease in traffic related to COVID-19, sales increased by only 10.8% compared to 2019. Towards the end of the pandemic, party-goers are returning en masse to Sin City.

The catalog of vapes, edibles, flowers, extracts, pre-rolls, tinctures, and themes is extremely popular with tourists from nearby resorts and casinos. Planet 13 also plans to open a second supermarket in Santa Ana, California in early July. It is conveniently located just a 20 minute drive from Disneyland. The company plans to implement home delivery as a core feature. In addition to the two locations mentioned, the company already operates a neighborhood pharmacy in Nevada.

Investors expect a sharp spike in the company’s sales this year as its stock trades for 8.7 times the futures deal. Before the pandemic, the company grew sales an impressive 200% per year, so expectations seem pretty reasonable. Additionally, insiders own nearly half of the company, which shows management’s high level of confidence in Planet 13’s long-term prospects. That is definitely lucrative Cannabis supply check out now.

2. Topps (Mudrick Capital Acquisition Corporation)

The Special Purpose Acquisition Company (SPAC) Mudrick Capital plans to take over the trading card and confectionery company Topps by the end of the year. For over 70 years the company has worked with the MLB to collect trading cards for baseball.

Don’t be put off by what appears to be a niche market. There is a whole market of loyal fans happy to pay for memorabilia. Currently, limited edition cards for rookie players can fetch between $ 1.0 million and $ 5.2 million apiece at auctions.

In addition, the company expanded into the blockchain industry by putting baseball cards for sale non-fungible tokens (NFTs). It is planned to sell 1.38 million virtual cards by the end of April. rare cards come with animated backgrounds or holographic effects. The technology assures buyers that they will receive authentic versions of the cards during the auction or resale.

The company also works with other well-known brands such as Formula 1 and Star Wars to release collectibles. It also has its collection of interactive card game apps and gift cards. Last year, e-commerce sales soared to $ 92 million from less than $ 5 million in 2015. This side of the business has a highly scalable model that the company uses to sell its cherished cards to other countries may be popular in which baseball operates, such as Japan. Outside the sports and entertainment segment, around a third of sales come from the sale of sweets. Its brands like Ring Pop are consistently in the top 4 in the country.

The company’s revenue increased 23% year over year to $ 567 million last year. It expects further momentum with an estimated annual sales increase of 22% this year. That’s very cheap considering Enterprise value (EV) is only twice its sales. All of these factors make Topps’ SPAC a top growth stock for investors. Portfolios.

This article reflects the opinion of the author who may disagree with the “official” referral position of a Motley Fool Premium Consulting Service. We are colorful! Questioning an investment thesis – including one of our own – helps us all think critically about investing and make decisions that will help us get smarter, happier, and richer.