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a product feature that converts onetime customers into repeat customers is more valuable than one that brings in onetime customers.
Reid Hoffman • The Start-up of You: Adapt to the Future, Invest in Yourself, and Transform Your Career
Ken Chong and Matt Sawchuk saw these problems first-hand during their time at Uber, where they helped grow Uber Eats’ GMV from $0 to $6B in GMV run-rate in only a few years. They understood that the critical bottleneck to the growth of delivery was the kitchen itself.
Alex Taussig • Firehose #195: 🍲 The kitchen is open. 🍲
Mike Force
@mikeforce
A small group of drivers, about 5 percent of Uber’s users, carry most of the load within the rideshare marketplace—riders are numerous but engage less frequently and deeply.
Andrew Chen • The Cold Start Problem: How to Start and Scale Network Effects
Jason Child, a colleague of mine from my Arthur Andersen days (he’s now the CFO of Groupon), introduced me to Jason Kilar (who later became the founder and CEO of Hulu). They invited me to interview at Amazon.com
John Rossman • The Amazon Way: 14 Leadership Principles Behind the World's Most Disruptive Company
Today, every single staff member, from the dishwasher to the line cook, can interpret and speak to the restaurant’s entire profit-and-loss statement because, for two years now, Mei Mei has been opening its books to its staff... Most operators aim to see COGS and direct labor together at 60 percent (at Mei Mei they target 20 percent and 40 percent, ... See more