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The potential of DoorDash's advertising business
Let's talk about parlaying the selling of tangible convenience into additional dollars
 • 
Barb Leung
December 2022
September 2022
Who gets to cook and talk about this food?
Thoughts on culture gatekeeping and the assumptions we need to move past
 • 
Barb Leung
July 2022
Shake Shack and the business of ethics
The burger chain may talk about values, but does it have a place in the conversation if it's not driving the bottom line?
 • 
Barb Leung
June 2022
Uber Eats ventures into nationwide shipping... two years after the pandemic's start
Instead of playing catch-up, maybe they ought to skip ahead a few chapters
 • 
Barb Leung
May 2022
April 2022
Thoughts on scripts, authenticity, and sincerity
Getting a little nerdy for this talk about dumplings
 • 
Barb Leung
Maybe the Restaurant Revitalization Fund replenishment will happen after all?
And the House receives a bill for a new visa class to help the restaurant industry's labour shortage
 • 
Barb Leung
Ghost kitchens: consumer transparency and health regulations
Let's talk about ghost kitchens in relation to delivery platform transparency and adherence to local health codes
 • 
Barb Leung
March 2022
Popchew: just another startup building virtual food brands or is it something more?
Part 1 of a 2-part series where I take a look at food brands by content creators
 • 
Barb Leung
February 2022
Do 15-minute grocery delivery startups benefit anyone?
And where we're at with the Restaurant Revitalization Fund and a new visa class
 • 
Barb Leung
January 2022
It's streaming, but with cooking
Meet Kittch: the $5MM venture backed by private investment and chefs
 • 
Barb Leung
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