• “Patrick Doyle asked himself, 'How do we look at the power of technology, not just to make everything we do more efficient, although that's important, but to make ourselves a more memorable brand to encounter?”

    Bill Taylor, Columnist Harvard Business Review

  • What you’ll hear in this episode

      • The surprisingly bourgeois origins of in-home kitchens
      • How the automobile changed the way we eat
      • Oysters as takeout
      • Pizza’s meteoric rise in the US, the result of WWII
      • If you want to try a new way to buy something, test it by buying a pizza
      • What was the first food item to be delivered?
      • What was the first food item ordered online?
      • The difference between charging a fee and a commission
      • GrubHub and Seamless’ quest for world domination
      • The power of owning your failures
      • Domino’s – an underdog story
      • Robots in the kitchen, drones as delivery
  • Guest list


      Emelyn Rude

      Is a food writer and food historian and the author of Tastes Like Chicken: a History of America's Favorite Bird.


      Neil Ungerleider

      Is a Los Angeles based journalist, writer, and consultant. He reports for Fast Company magazine, covering emerging technologies.


      Bill Taylor

      Is the co-founder and founding editor of Fast Company magazine and author of Simply Brilliant: How Great Organizations Do Ordinary Things in Extraordinary Ways.


      Peter Nowak

      Is a technology journalist, syndicated blogger and author of Sex, Bombs, and Burgers: How War, Porn, and Fast Food Shaped Modern Technology as We Know It.

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