Food Retail Workshop

Sitting in a puddle

Popsicle startups deal with the tricky business of transporting products across the country that become unsellable if they don’t stay cold. Selling frozen products is assumed to be breeze by anyone in the tightrope-walking perishable fresh foods business; just compare selling bananas or fresh salmon, which barely last a week, with frozen peas or ice cream that can sit in …


Food Workshop

How Burger & Lobster hacked shellfish supply and demand

Behind the fast-expanding Burger & Lobster dining chain is a slick operation that appears to have nailed the tricky business of lobster logistics. Originally conceived by restaurateur George Bukhov as a low-key experiment from the London-based Goodman group back in 2011, Burger & Lobster has since surpassed all expectations. Although it wasn’t without some concern in the early stages; the …