Apple is reportedly planning to launch three new iPhones this year.
The timing of the news, a day after Samsung unveiled its latest Galaxy S9 at the Mobile World Congress in Barcelona, may seem coincidental. But Mark Spoonauer, editor-in-chief at Tom's Guide, says the American tech giant is nervous about more than just its rivalry.
“I think they’re sweating in general, not necessarily because of competition,” he said. “There was so much hype behind the iPhone X and that sales reportedly are not where they were expected to be.”
According to Bloomberg, Apple will unveil three new devices this fall. One would be the company’s largest yet, with a 6.5-inch screen, another will offer some upgrades to the current iPhone X, and the last is a more affordable version of the $1,000 smartphone.
Samsung is trying to capture some of the users seeing sticker shock with its S9. But a cheaper price tag and a better camera may not be enough to bite into Apple’s U.S. market share, Spoonauer says.
“I think what Samsung needs to do is strengthen their software and their services to make people feel more comfortable about making the switch,” he says. “Just talking to people around the city today, they loved the design of the S9, but they’re nervous about leaving Apple’s ecosystem.”
For the full interview, [click here](https://cheddar.com/videos/the-battle-is-on-samsung-galaxy-s9-vs-iphone-x).
Apple has revealed that the tech giant is working more on going green, reporting the use of more recycled materials than ever before. It's setting sustainability goals, aiming to cut emissions by 75 percent in the next 10 years and eventually ending the use of plastic in packaging.
Chipotle is investing $50 million into a venture capital fund to aid tech startups that focus on operations. Chief Technology Officer Curt Garner joined Cheddar News to talk about how the fast-casual chain is innovating its brand strategy with the fund. "We look for technologies that elevate the human experience, and that human experience can occur with our customers as they come into our restaurants and very importantly our employees as well," he said.
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