DoorDash Closes $400 Million Funding Round

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“In the last month, a pair of food delivery startups were battling complaints about their tipping policies. Customers and workers chastised the companies for unfairly using tips to subsidize worker pay. As the furor grew, one of the companies, Instacart Inc., changed its compensation policies to match some of workers’ demands.

Meanwhile, the other company, DoorDash Inc., stood firm. It still uses tips from customers to offset some of the minimum payment that a worker gets for each delivery job, in which “Dashers” travel to restaurants or stores and bring food to customers. That decision apparently hasn’t harmed DoorDash’s reputation in the eyes of investors. The company said on Thursday that it received a new round of funding that values it at $7.1 billion.

In an interview Thursday to promote the investment, DoorDash Chief Executive Officer Tony Xu defended the tipping practice, which has been in use since 2017. Xu said internal data show that under the current pay model, Dashers stay on the platform longer, are more satisfied with their jobs and make deliveries in a more timely manner. He blamed recent backlash on Instacart’s implementation of its own policy.”

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How the Union Square Partnership puts on the ‘best food event’ in New Yorks’

The 23rd annual Harvest in the Square will

As Harvest in the Square, a fundraising event put on by the Union Square Partnership and a favorite of foodies in the area, gears up for its 23rd edition later this month, patrons and sponsors alike reminisce on the good it has done for the neighborhood and look toward the park’s promising future still ahead.

These days, the partnership funds the park’s repairs, seasonal plantings, and seating area additions, but it also focuses on providing the neighborhood with a series of free programs year-round. From cooking demos with some of the city’s best chefs to outdoor concerts and film screenings, the organization offers events to maintain Union Square’s booming reputation, all free of cost.

This year’s Harvest in the Square will take place from 6 to 9 p.m. Sept. 20. Tickets start at $125, or $150 on the day, and can be purchased at

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Fung Tu Hosts Fundraiser for School

This coming Monday, March 20th, Wilson Tang and Jonathan Wu of Fung Tu are hosting chefs Pichet Ong, Christine Lau, Ed & Lien Lin, and Medwin Pang for dinner to help raise funds and awareness for Chef’s Connection Line Cook School.

Chef’s Connection is a media company built to connect its audience with top chefs, jobs, and opportunities in the foodservice industry.  The organization runs a philanthropic program designed to train or retrain unemployed people to get into the restaurant field.  It’ is a free course taught by seven of the best chefs NYC has to offer.  The program is run by Alan Batt, a renown food photographer fondly known by the industry as “Battman”. Alan’s generosity and dedication has enabled the school to offer classes, supplies and equipment without any cost to the students.

The nine-course dinner with complimentary beer and wine is $110 per ticket, and the team is offering two seatings: 6:00PM and 9:00PM.  Here is the menu:

Whey-Poached Celtuce Salad with Flying Fish Roe; Chef Johnathan Wu.
Housemade Warm Silken Tofu, Shrimp Eggs, Hot Oil, Cilantro; Chef Christine Lau.
Szechuan Peppercorn Cured Artic Char, Chinese Mustard Creme Fraiche and Dill; Chef Ed & Chef Lien Lin.
Hunan Crispy Fish with Chinese Preserved Vegetable, Miso Mustard Chairman Mao style; Chef Doron Wong.
Congee with 1000 Year Egg, Roasted Garlic, Mushrooms, Pork Broth and Crispy Chinese Bread; Chef Chris Cheung.
Roasted Cauliflower, Garlic, House Preserved Lemon; Chef Ed & Chef Lien Lin.
General Guan’s Honey Laquered Roasted Chicken; Chef Medwin Pang.
Braised Short Ribs with carrots, Daikon Potato and cardamom; Chef Eric Kwan.
Frozen Mango Pudding; Chef Pichet Ong.

For tickets, click here.  For more information on Chef’s Connection, click here.