Uber Eats and Pipe partner to offer working capital to U.S. restaurants

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🍽️ What’s Cooking?

Zella’s Deli in Asheville reopens in a new spot after loss from Helene

Zella’s Deli, known for its hearty sandwiches and local favorite eats, is reopening in Asheville at a new location: 611 Tunnel Road. The move follows damage caused by Hurricane Helene, which forced the deli to close its Swannanoa spot. Their grand reopening is set for September 12. The deli’s comeback is part of the broader recovery of Asheville restaurants affected by the storm. ​Read more.

🃏 Running a Smoother Kitchen

“Fix-It Clock Trigger” for faster equipment fixes

Place small analog clocks (one per major piece of equipment: oven, fryer, mixer, etc.) near each unit with no hands. If staff spots something wrong (e.g. strange sound, poor heat, etc.), they write in the time (using a dry-erase marker) when it was noticed. Maintenance staff check these clocks regularly, prioritizing fixes by how long the issue has been flagged. This helps avoid last-minute breakdowns during rush, ensures problems are addressed in order, and makes it clear what’s outstanding without relying only on verbal reports.

🚀 Scaling Up

Uber Eats and Pipe partner to offer working capital to U.S. restaurants

Uber has teamed up with fintech firm Pipe to help restaurant partners access working capital directly in the Uber Eats Manager platform. Eligible restaurants will see pre-approved capital offers that are customized based on revenue, cash flow, and performance, with no credit checks or personal guarantees required. The financing includes flexible, multi-draw advances and payment terms that adjust to business performance. This is intended to help small and medium restaurants where traditional financing has often been out of reach. Read more.

🦾 Fresh Ideas

Restaurant equipment supply gets more speed & scale

Chef’s Deal is also setting new expectations in the equipment supply industry by emphasizing not just breadth of stock but faster availability. Their approach includes better in-stock items for immediate need, more local distribution, and streamlined procurement. For restaurateurs, this means less downtime waiting for parts or new gear, and potentially lower costs when scaling or upgrading. ​Read more

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