• Restaurant software provider Olo is launching a delivery app.
• Olo will offer the same menu prices for delivery that in-person visitors get, it said.
• Other delivery services often mark up order prices.

A new food delivery service is taking aim at menu mark-ups — and some entrenched rivals

Restaurant ordering software company Olo is launching its own customer-focused app, it said on Tuesday. The app puts it in competition with more established delivery companies, such as DoorDash and Uber Eats.

On Olo's app, customers will see the same prices that restaurants charge in-person patrons, the company said. By contrast, third-party delivery services often charge customers higher menu prices than diners would get at a restaurant.

Offering in-store prices can save customers between 15% and 30%, Olo said.

"It's a better experience for consumers and a more sustainable model for restaurants, with no menu price inflation and no barriers standing between great brands and the people and communities they serve," Olo CEO and founder Noah Glass said.

Food delivery is one area where consumers continue to spend money, even as they cut back their budgets elsewhere. How much customers pay for delivery — and whether apps charge individuals different prices or the same order — can affect how often they order.

Olo is stepping into a competitive space. DoorDash and Uber Eats continue to grow, including by rearching into club deliveries and catering. And Walmart, which spent years building its own grocery-focused delivery service, started delivering restaurant orders earlier this year.

Olo got its start in 2005 with a service that let users text their orders to restaurants in the pre-smartphone era. Now, the company fields about 3.5 million orders daily through around 800 restaurant brands.

The company doesn't have its own team of delivery drivers. Instead, the company uses its own dispatch service to compare delivery options at other third-party services, such as Grubhub, and pick one based on factors like cost and speed.

Olo's delivery app will allow customers to order from about 250 restaurants, including Five Guys and Dave's Hot Chicken.

Do you have a story idea about Uber Eats, DoorDash, or another delivery service? Contact this reporter at abitter@businessinsider.com or via encrypted messaging app Signal at 808-854-4501. Use a personal email address, a nonwork WiFi network, and a nonwork device; here's our guide to sharing information securely.

• As a former Trader Joe's employee, I know the store inside and out.
• I rely on the store's products for quick, nutritious meals that I can make ahead of time.
• Some of my favorite items include the frozen pie crusts, soy chorizo, and miso-ginger broth.

After shopping at Trader Joe's for over 20 years — and working at my local store for two — I like to think I know the chain inside and out.

The retailer is my go-to spot for picking up budget-friendly meals I can make in my small apartment kitchen.

Here are some of my favorite items to buy for quick meals I can throw together without much thought.

• I'm a mom of three and a dietitian who often works with busy parents who are trying to lose weight.
• Meals like quesadillas and Cobb salads can easily be made more nutritious or kid-friendly.
• Burrito bowls and dishes made with protein-rich pasta can be customized for parents and children.

As a registered dietitian who helps busy parents lose weight — and as a mom of three myself — I know the struggle of trying to make just one dinner that works for everyone at the table.

In many cases, kids want something fun and familiar, while parents aim for somewhat nutritious meals that support their weight-loss goals.

Fortunately, you don't have to cook a bunch of separate dinners or settle for "kid food."

Here are eight family-friendly meals I swear by that allow for simple swaps and add-ons to make them lighter, more nutrient-dense, and better for balancing blood sugar.

• I'm a diehard Costco fan who's had an executive membership for 11 years.
• My family swears by the store's freezer section for easy breakfasts, quick appetizers, and snacks.
• Some of our favorite products include Kirkland Signature frozen fruit and Bibigio spring rolls.

With a busy schedule and a hungry family, I'd be a mess if it weren't for Costco's extensive frozen options.

I've been an executive member for 11 years, and I feed my family of four — my husband, my son, my mother-in-law, and myself — almost exclusively with Costco products.

We're diehard loyalists, thanks to the value, the store's wide selection, and our general trust in the products Costco stocks. We consider the store's freezers our cheat code to fast, balanced, and easy breakfasts, snacks, and dinner appetizers.

These are the staples we always have in the house and swear by.

European Union governments have agreed a negotiating position on new agricultural market rules intended to take effect under the bloc’s 2028–2034 budget, advancing reforms to support arrangements for farmers while leaving the most contentious financial questions unresolved.

The Council approved its partial negotiating mandate on Monday, 19 October, covering changes to the Common Market Organisation regulation, which governs agricultural markets across the European Union.

The proposals include new arrangements for wine producers, protein crops and oilseeds, revised marketing standards, changes to the EU school food programme and provisions intended to improve preparedness for agricultural market disruptions.

However, the agreement does not settle future funding allocations or the broader structure of agricultural subsidies, which remain under negotiation as EU governments attempt to reconcile farming expenditure with competing demands for defence, industrial investment and regional development.

Agricultural markets under review

The Council’s negotiating position retains much of the European Commission’s original proposal while introducing amendments intended to accommodate national differences in agricultural production.

Under the proposed arrangements, sector-specific interventions would become mandatory in several areas, including beekeeping, fruit and vegetables and, under certain circumstances, wine production.

The Council has also proposed flexibility for countries where particular sectors are absent or relatively undeveloped.

For the wine industry, governments would be able to seek exemptions from certain obligations where national circumstances justify different arrangements.

This would allow the framework to retain common European rules while avoiding requirements that would be inappropriate for member states with little or no domestic wine production.

Sectoral interventions form part of the mechanisms through which the EU supports agricultural markets and producer organisations. They can cover measures intended to improve competitiveness, manage production and strengthen farmers’ commercial position.

New provisions for protein crops

The Council has endorsed the establishment of a separate sector for protein crops and oilseeds, replacing existing provisions covering dried fodder.

The objective is to encourage domestic production and reduce dependence on imported agricultural inputs, particularly crops used in animal feed and food production.

European livestock producers rely on protein-rich feed ingredients, including soyabeans, that are often sourced internationally.

Greater domestic production could reduce exposure to fluctuations in global commodity prices, transport costs and disruptions to international supply chains.

Under the Council’s proposal, member states would be encouraged to recognise producer organisations specialising in protein crops and oilseeds.

Such organisations can help farmers coordinate production, marketing and investment, although the effectiveness of the proposed measures will depend on how they are implemented nationally.

The proposals follow broader EU efforts to improve supply security in sectors extending from agricultural inputs to critical industrial materials.

School food and product labelling

The negotiating mandate also preserves the EU school scheme, which provides support for the distribution of fruit, vegetables and milk to schoolchildren.

Under the proposed framework, the programme would move from a school-year financing cycle to a calendar-year system, with transitional provisions intended to prevent disruption during implementation.

The Council has maintained the Commission’s objective of encouraging healthier eating habits by limiting products containing high levels of free sugars and fats.

The proposal also opens the possibility of additional marketing standards for several agricultural products, including protein crops, beef, pork, sheepmeat, goatmeat and rice.

These standards could provide consumers with more detailed information about product origins, subject to the final legislation.

Such measures would also have implications for producers and food businesses, which would need to comply with any new requirements concerning classification, marketing and labelling.

The Council additionally supports the harmonisation of rules covering industrial hemp, while retaining safeguards concerning seed certification and the permitted level of tetrahydrocannabinol.

Farming subsidies remain contested

The agricultural market agreement forms part of negotiations over the next Common Agricultural Policy, which will operate within the EU’s new seven-year financial framework.

Under the Commission’s proposed budget structure, several funding streams, including agricultural and cohesion programmes, would be brought together within national and regional partnership plans.

The restructuring has encountered opposition from governments and agricultural interests concerned that farming could lose protected access to EU funding.

As EU Today previously reported, 17 member states have called for agricultural and regional development expenditure to be protected against further reductions.

The Council’s latest position addresses how agricultural markets should operate rather than determining the size of the financial support available to them.

A separate debate concerns the conditions for receiving direct farm payments, including the definition of an active farmer and the degree of discretion granted to national governments.

Those questions remain central to the continuing CAP negotiations, which are due to return to the Agriculture and Fisheries Council on 26–27 October.

Negotiations move to Parliament

The Council’s partial mandate now provides a basis for negotiations with the European Parliament on the agricultural market provisions.

The legislation will still require agreement between the institutions, while its financing will depend on the eventual settlement of the 2028–2034 budget.

Governments must also complete negotiations on the wider CAP framework, including direct income support and the distribution of responsibility between Brussels and national administrations.

The market agreement reached on 19 October therefore establishes important elements of the proposed agricultural rules, but leaves unresolved the level of financial support available to European farmers after 2027.

In 2022, I helped push through the international agreement to protect biodiversity. Wars and economic pressures can make nature seem like a ‘nice-to-have’. But it is a critical asset, and Cop17 must deliver real action

When I was five, property developers came to cut down the woods behind my home in La Tuque, Quebec. My mother encouraged me to climb one of the trees in protest, then told the developers, straight-faced, that there was nothing she could do when they asked her to get me down. A few days later, the tree was cut down anyway.

I thought about that tree in the early hours of a freezing Montreal morning in December 2022, as the gavel came down on a global agreement between nearly 200 countries to halt and reverse the loss of nature by 2030. I thought about how important nature is for our health, our food security and our economies, but also how much passion there is around protecting it, and how it has the power to inspire people all around the world.

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© Photograph: COP17

© Photograph: COP17

© Photograph: COP17

From October 19 to 23, the world gathers in Rome for the 54th session of the Committee on World Food Security (CFS)*—a global platform dedicated to combating hunger and malnutrition, and to upholding the right to food. Discussions will focus on food security, coordinated responses to food crises, and sustainable food systems. The agenda will […]

A new tax on added sugar in France could lead to higher prices for sweet products. The measure was proposed by the government as part of the 2027 draft budget and has been approved by members of parliament. However, it has raised concerns among manufacturers. The new tax follows an existing levy on carbonated drinks […]

• As a sommelier, wine is my job — and sparkling wine is my favorite. Costco's a good place to get it.
• Costco has solid prosecco and cava, plus fancy vintage Champagne like Henriot
• There are also great sparkling wines from brands like Roederer Estate and Moët & Chandon.

I wasn't sure if my husband and I would be able to get the full value out of our Costco membership, but I was wrong.

Although not every location sells alcohol, our local Costco does — and I've found this bulk retailer has some of the best wine prices.

This comes in handy because, as a certified sommelier, I buy a lot of wine for tastings, events, and even my own collection. And every time I go to Costco, I seem to discover something new, whether it's a unique variety or an especially great deal.

Here are some of the best sparkling wines I've found at Costco so far.

Editor's Note: Prices and availability may vary.

• I made chili recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.
• Garten's recipe, which didn't call for any beans, didn't really feel like traditional chili.
• One of my favorites had white beans and chicken, a far cry from a traditional beef chili.

Cold weather is always better with hearty meals, like a warm bowl of chili.

In search of the best one to make on repeat all fall and winter, I tried recipes from celebrity chefs Ina Garten, Ree Drummond, and Giada De Laurentiis.

Here's how the dishes turned out, and which ended up being my top picks.

I started with Garten's recipe, which didn't feel familiar to me at all

Garten's chicken chili recipe, which I found on the Food Network website, seemed fairly straightforward.

I needed easy-to-find ingredients like yellow onion, minced garlic, red bell peppers, yellow bell pepper, chili powder, cumin, dried red-pepper flakes, cayenne, basil, chicken breasts, and cans of whole peeled plum tomatoes in puree.

I simmered the onions and garlic until translucent, added the spices and herbs, diced bell peppers, and whole tomatoes, and cooked for about half an hour.

This mixture was very similar to a chunky pasta sauce.

Instead of roasting the chicken breasts, I sautéed them in a pan

Though the recipe said to split olive oil-covered chicken breasts and bake them in the oven, I decided to sautée them in a pan since it seemed more efficient.

I sautéed them for about 12 minutes on each side, diced them, and combined them with the tomato-and-pepper sauce.

I let the chili simmer for another 20 minutes.

Garten's recipe didn't quite satisfy my chili craving

This recipe wasn't as hearty as a typical chili and had a strong tomato flavor and a lot of bell-pepper chunks.

The chicken was juicy but could have benefited from a different, more potent seasoning blend.

Topped with shredded cheese, it was filling, but not what I would want if I were in the mood for a traditional chili.

A few of my Filipino relatives tried this chili and loved it on top of white rice without cheese, though.

The next recipe I tried was Drummond's, which felt like a traditional chili

I followed a recipe for Pioneer Woman's "simple, perfect chili" that I also found on the Food Network website.

Its ingredients seemed very classic for a chili with things like ground beef, chopped garlic, tomato sauce, chili powder, cumin, oregano, cayenne pepper, and canned beans.

I was surprised to see masa harina, a dried maize-based flour often used as a thickening agent, as an ingredient.

Drummond's recipe was super easy, though I made a substitution

To start, I browned ground beef in a large pot with minced garlic and drained the fat.

I added chili powder, cumin, oregano, and cayenne pepper to the meat and incorporated the tomato sauce.

After stirring, I let the chili simmer for an hour, adding a half cup of water when the mixture looked a bit dry.

I didn't have masa harina, which needed to be turned into a paste for this recipe, so I substituted it with corn grits.

To do so, I mixed the grits with water and stirred them into the chili. Then, I drained and rinsed my cans of pinto and kidney beans, and added them to the mixture along with more seasonings and salt to taste.

I let all of that simmer for about 10 minutes.

Drummond's recipe made an excellent traditional chili

Drummond's easy-to-make recipe was meaty, hearty, and filling.

It was nice and thick, and I liked the ground beef and texture from the pinto and kidney beans. The cumin and spices added a warm flavor, too.

For me, it checked all the boxes for a tasty chili.

De Laurentiis uses ground chicken in her chili recipe

Next, I tried De Laurentiis' recipe for white bean and chicken chili as found on the Food Network website.

The ingredients were fairly simple, including ground chicken, onion, cumin, chili powder, Swiss chard, canned cannellini beans (or other white beans), frozen corn, fennel seeds, chicken stock, and red-pepper flakes.

For serving, she suggested topping the chili with Parmesan and chopped parsley.

To start, I simmered chopped onions and minced garlic until translucent and added ground chicken, salt, cumin, fennel, oregano, and chili powder.

After the meat cooked through, I added the roughly-chopped Swiss chard, beans, corn, and chicken stock.

Per the recipe, I made sure to scrape the browned bits off the bottom of the pot

I let the mixture simmer for about an hour, added chili flakes, and cooked for about 10 more minutes.

When plating, I sprinkled Parmesan and parsley on top.

This chili had some great flavors

De Laurentiis' chili wasn't particularly conventional — with the Swiss chard, ground chicken, and Parmesan — but I thought it was tasty.

I enjoyed the savory flavor of the crunchy corn, tender white beans, and vegetal Swiss chard. The stock and ground chicken gave this a rich, meaty taste, too.

I thought this was the perfect, comforting bowl of chili.

For me, the recipes from Drummond and De Laurentiis tied for first place

I loved both Drummond's traditional chili and De Laurentiis' chicken version for their hearty, savory, and complex flavors.

They were different types of chili, but equally delicious for game day.

Though Garten's recipe wasn't bad, the chunky texture wasn't my favorite, and it just didn't do it for me in terms of what I look for in a chili.

Check out the other celebrity-chef recipes we've put head-to-head so far.

This story was originally published on February 11, 2022, and most recently updated on October 19, 2026.

“As a child, I thought of the burrito as something predictable, filling, and reliable. It would be years before I saw it as a source of political conviction; something that once split my family’s loyalty between their hungry children and a revolutionary cause.” In this essay at Orion, Victoria Blanco writes about her Abuelita, whose family had owned a burrería in downtown Juárez during the Mexican Revolution, and how she worked hard there through childhood, making burritos for Pancho Villa’s troops—an army fighting for a better life for the next generation. “The food we ate was built for movement,” she writes, “the same way we were.” Blanco reflects on the burrito as a symbol resistance, the borderland, and belonging.

I found the unspoken parts of Abuelita’s childhood when I was working in a university archive as a student, examining photographs no one in my family had ever seen. One image stopped me completely: a rooftop terrace at the Paso del Norte hotel, where well-dressed Americans held cocktails and binoculars, watching the war across the river as though it were a form of entertainment. On the other side of that same river—a river with two names, Río Bravo on one bank, Rio Grande on the other—men were falling from gunfire while children went without food so that revolutionaries could have the sustenance they needed to keep fighting. I sat with that photograph for a long time, thinking about my abuelita, a girl somewhere in that city while Americans sipped cocktails and watched her world from a hotel roof.

The production of organic, free-range eggs can have a climate impact nearly twice as great as that of eggs produced by caged hens. This is according to a new study published in the scientific journal *Royal Society Open Science*, as reported by the British newspaper *The Guardian*. The analysis indicates that if the entire egg […]

Spar pilot scheme will test whether heirloom fruit can thrive in today’s commercial and environmental conditions

Only about 10 of the 2,000 types of apples growing in Austria can be found in supermarkets among the polished, pristine fruit usually on display – a sad ratio according to fans of historic varieties being primed for a comeback.

One of the country’s biggest retail chains has embarked on a pilot rollout of unusual and long-forgotten apples enjoyed in previous centuries, riding an international trend of reviving heirloom fruit and vegetables.

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© Photograph: Marek Slusarczyk/Alamy

© Photograph: Marek Slusarczyk/Alamy

© Photograph: Marek Slusarczyk/Alamy

• I tried Gordon Ramsay's 10-minute pasta, which he often makes for his family.
• The dish features a turkey and leek sauce and is topped with crispy sage breadcrumbs.
• Ramsay's delicious pasta was light and bright. It's perfect for a busy week.

Gordon Ramsay has never let me down when I need a quick recipe, whether it's a 15-minute Bolognese or a 10-minute bacon cheeseburger.

So I was ecstatic when I discovered that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes.

The very first recipe I tried from "Ramsay in 10" was a turkey and leek pasta with crispy sage breadcrumbs.

"For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house."

• I compared turkey sandwiches from Jersey Mike's, Subway, and Jimmy John's to find the best one.
• I wasn't impressed by the bread from Subway or Jimmy John's, but the sandwiches were OK.
• Ultimately, Jersey Mike's was my clear winner with a generously loaded, flavorful turkey sandwich.

When noon rolls around, nothing is more classic than a turkey sandwich, a basic yet delicious staple of many American lunches — and a personal favorite of mine.

To me, a traditional turkey sandwich consists of sliced turkey, lettuce, and tomato stuffed between two mayo-slathered pieces of bread. If there's cheese, it's usually a mild white like Swiss or provolone.

Jersey Mike's, Subway, and Jimmy John's all offer some version of my go-to sandwich, so I set out to find the best one.

To keep things fair, I ordered each chain's regular-size sandwich without any customizations — and to be extra fastidious, I brought out my measuring tape to make sure the advertised inches were accurate, because you truly never know.

Here's how the sandwiches compared.

• Ultra-processed foods are everywhere, but some additives are worse than others.
• Elizabeth Dunford is a nutrition epidemiologist who studies additives and health issues.
• She avoids two types of additives when she sees them on a food label.

Elizabeth Dunford isn't trying to make grocery shopping an impossible task.

Dunford is a nutrition epidemiologist who studies additives in ultra-processed foods and their impact on health.

It's not realistic to avoid packaged foods altogether, Dunford, who is based at the University of North Carolina at Chapel Hill, told Business Insider. They make up around 70% of the US food supply.

So, she focuses on buying foods for her family that have a low "additive load" overall.

"I try and avoid things in general that have a lot of additives, but you can't avoid everything," said Dunford, who is a mom of two. "If you pick it up, you turn it over, and you don't recognize half the ingredients, it's probably not a good choice," she said.

She has taught her kids that eating enough vegetables, protein, and calcium will "keep their brains and bodies healthy," and that there's a time and a place for treats, but it's not good to have too many. "It is the everyday food and drink choices that really matter to me," Dunford said.

Ultra-processed foods contain ingredients you wouldn't find in a regular kitchen, like emulsifiers and thickening agents. They tend to be ultrapalatable, meaning they contain an irresistible combination of sugar, salt, and fat, and have long shelf lives. They can be anything from potato chips and soda to packaged bread and yogurt.

A diet high in this type of food has been linked to a higher risk of chronic diseases, including type two diabetes, cardiovascular disease, cancer, and depression.

While she finds it unrealistic to cut out all additives, Dunford shared the two additives that she won't buy.

Synthetic dyes

Dunford avoids buying products that contain synthetic dyes for herself and her family. "I will allow it at a birthday party. That's about it. Day-to-day, they're not allowed in our house," she said.

The dyes, which are typically made from petroleum, are used to give food products colorful appearances. If you're looking out for them on a label, scan for a color and a number.

Dunford said that although the dyes are common in candy and junk foods, they can be used in anything from blueberry bagels to spinach wraps. Instead of avoiding any particular food, she checks labels to find a version without synthetic dyes.

"There are definitely enough alternatives out there that there is no need to buy products for my kids that contain synthetic dyes," she said.

Synthetic dyes are not proven to harm everyone who consumes them, but evidence suggests they can worsen hyperactivity or attention-related behavior in children who are sensitive to them. Dunford said her son is on the ADHD spectrum, and that she would notice a difference in his behavior when he had brightly colored foods.

"My son, like many kids his age on the ADHD spectrum, and I noticed he became horrible when he would have brightly colored foods," Dunford said.

In January 2025, the FDA banned Red Dye 3, a dye that gives foods like candy, frosting, and bacon a cherry red color, because it was linked to cancer in an animal study. It has not been found to cause cancer in humans, but has also been associated with behavioral issues in some children.

In April 2025, the FDA announced that it would be phasing out a number of other synthetic dyes, including Red 40, Green 3, Yellow 5, Yellow 6, Blue 1, and Blue 2.

Phosphate additives

Dunford tries to avoid buying products with phosphate additives such as phosphoric acid, dicalcium phosphate, tricalcium phosphate, disodium phosphate, sodium phosphate, and lecithin.

Studies suggest that phosphate-based additives are present in up to 56% of packaged foods in the US and that they raise blood phosphate levels more than the phosphate that naturally occurs in foods such as meat, seafood, and dairy. Soda, processed meats, and fast food all commonly contain phosphate additives, but they can also be used in everyday staples like yogurt and bread.

Dunford won't buy major culprits like soda at all, but for other products like yogurt, she makes sure to find versions without them.

"Children are getting really highly exposed to these additives and they can really cause a lot of problems with bone health, with kidney health," Dunford said.

The body needs phosphate, which is a mineral, for healthy bones, teeth, cells, and energy production. But too much phosphate in the blood can be harmful, especially for people with chronic kidney disease, whose kidneys are less able to remove excess phosphate.

Calcium and phosphate are both used to build bones, and the kidneys help keep their levels balanced in the bloodstream. When phosphate builds up, it can disrupt this balance and trigger hormonal changes, including higher levels of parathyroid hormone, a hormone that regulates calcium in the blood. Over time, this can cause calcium to be released from bones, weakening them.

Although studies suggest that phosphate additives can temporarily affect the phosphate-calcium balance in healthy people, more research is needed to understand if these ingredients can cause health issues over time. Regardless, Dunford prefers to err on the side of caution.

"You're not going to get it perfect. It's okay, but just take that extra step, look at the label," Dunford said.

We went aboard a cruise ship navigating some of the world's most dangerous waters. In the Arctic, drifting icebergs, sea ice, sudden storms and fierce winds make sailing unpredictable. Yet every year, around 100,000 cruise passengers travel to Greenland to explore its remote coastline and experience one of the world's last great wildernesses.

• I've made dozens of Ina Garten's recipes, and some of her dishes are perfect for fall.
• Garten's chicken chili is quicker and lighter than your traditional chili recipe.
• And her weeknight Bolognese and rigatoni with sausage will keep you cozy as temperatures dip.

This year's descent into fall has been more of a crawl, but I think we're all ready for some cozy weather.

And what better accompaniment to a classic rom-com and your favorite sweater than a dish by Ina Garten?

The "Barefoot Contessa" star has built a whole career on recipes that are easy and comforting. I've made dozens of Garten's dishes, so I decided to look back and find a few that I think are perfect for this busy season.

From a Bolognese that's ready in 30 minutes to a cake packed with the flavors of autumn, these are Garten's best fall dishes.

• Los Tacos No. 1 came under fire on social media after receiving a private equity investment.
• Some fans feared the beloved New York City Tijuana-style taco chain would lose its iconic flavor.
• The chain's CEO told Business Insider they will scale cautiously, preserving quality and low prices.

Christian Pineda, CEO and cofounder of Los Tacos No. 1, couldn't fall asleep.

He was caught in a scroll of enraged social media posts. The storm of customer indignation followed news last month that the beloved New York City taco chain had received an investment from the private equity firm TSG Consumer. The internet seemed convinced their favorite carne asada and adobada tacos would lose their quality, and Pineda had not expected the reaction.

To remedy the situation, he said he felt it was his duty to address his customers directly. He woke up at 4:30 the next morning to clear the air.

"No, we're not going to start charging extra for guac. We're not switching to horse meat. And no, we're definitely not messing with the tacos," read the Instagram post published September 4.

"I wanted to keep it simple, honest, and comical too at the same time," Pineda told Business Insider. "I saw it as inspiring, honestly, to really prove our customers wrong — that private equity is not always bad."

Colin Welch, managing director and head of New York at TSG Consumer, said the backlash among some underscored what TSG saw in the taco business to begin with: a "cultlike following" customer base protective of the food, and an experience that made Los Tacos a "New York institution."

"It's our responsibility to show those skeptics that it's going to be exactly the same Los Tacos experience, and that nothing's going to change for the worse," Welch said. "We got to show them, not tell them, and that'll happen over time."

The PE firm, founded in 1986 and with $14 billion in assets under management, also has investments in food names Pura Vida Miami, Crumbl, and Dutch Bros Coffee. TSG declined to disclose the terms of the deal or the amount it paid for its investment in or stake in Los Tacos No. 1, which opened in 2013.

Welch said the firm plans to let Pineda and his team run the show, while TSG will provide guidance on future expansion. He pointed to Pura Vida Miami, a lifestyle café chain founded in Miami. It grew from locations in two states to seven since TSG announced its minority stake in 2025.

Pineda said the chain focused on finding an investor that would allow Los Tacos No. 1 to scale in a "cautiously smart" way. With 10 locations in Manhattan and a sister location, Los Mariscos, at Chelsea Market, the taco chain wants to continue expanding into other boroughs and markets. It's looking to open a new location in Brooklyn before the end of the year, and another three new locations are planned to open in 2027.

The PE investment comes after 13 years of growth in New York City — a journey that began with three architects and the search for a good taco.

Selling an experience

Pineda and his co-founders, Tyler Sanders and Kyle Cameron, moved from California to New York City in 2010. They lived together in a one-bedroom apartment in the West Village, where Pineda and Sanders, both architects, spent days knocking on doors to find jobs. They found jobs, but there was one thing they could not find wherever they looked — a good taco.

The three men had been raised on Tijuana-style tacos. Pineda was born in San Diego but was raised between there and Tijuana, where his parents are from. Meanwhile, Sanders and Cameron were born in Brawley, California, a city near the border with Mexicali.

Thus, the "No ticket, No taco" order model was born. Customers get a ticket from the cashier, and then have to find and give it to one of the many "taqueros," or cooks, working at once. They can then give the taquero specific instructions for their tacos and watch them prepare the food in front of them. The interactive experience is designed to induce an organized chaos, brought to life by Mexican folk music in the background as the staff speaks in Spanish among themselves.

Growing and scaling a business in NYC

It's no secret that the Big Apple is expensive, and as the cost of living increases, so do expenses for businesses like Los Tacos No. 1.

Since they opened, annual revenue has grown by around 30% each year, and they currently serve about 1,200 customers per day, with an average check of about $20, Pineda said.

In recent months, the expenses that have increased the most are beef, limes, avocados, and tomatoes, Pineda said. Beef prices were 5.9% higher in August 2026 than in August 2025, and they are forecast to increase a total of 9.4% this year, according to the US Department of Agriculture.

To adjust to these increases, the chain keeps other expenses "tight, lean and sustainable," and will not raise prices or cut quality because of a temporary spike, Pineda said. To keep up, the business has to "be efficient in everything else," Pineda said.

"Our idea was always you need to have the best taco and the cheapest taco," Pineda said. "Our carne asada started at $3.50 in 2013. Now our carne asada tacos are $5.95 after 13 years, so we take pride in that."

Pineda sees the new partnership with TSG Consumer as an opportunity to grow the company while preserving its quality, and maybe going public one day, debuting by ringing the opening bell on a stock exchange.

"We want to be in a room where we're with people who have done 100, 200, 1,000 locations. We haven't done that," he said. "We partner up with them because of their knowledge and the people that they've worked with, the brands that they've helped with — a big goal has been if we can ring the bell — that'd be amazing."

Whether it was youngsters proving their skills or state sabotage, Europe’s most hacked country was left with a mountain of waste after food began cooking in freezers

Shortly before midnight last Sunday, the digital thermostats controlling hundreds of supermarket cold aisles across France began to flicker and rise.

In a “bizarre and unprecedented” cyber-attack, hackers had remotely overridden the temperature settings on thousands of freezers, fridges and chiller cabinets pushing them from as low as -27C (-16.6F) to well over 50C (122F).

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© Photograph: Lucien Libert/Reuters

© Photograph: Lucien Libert/Reuters

© Photograph: Lucien Libert/Reuters