Discovering Secret Restaurants Items with Off The Menu
ff The Menu Club is a membership club for discovering secret menu items from new and trending restaurants. Founder and CEO Lawrence Longo, along with co-founder Shay Mitchell, sit down with Alyssa Julya Smith in Los Angeles to talk about some of the secret items members can enjoy, and just how the app works.
Longo explains that members have access one complimentary secret menu item per day at different restaurants around Los Angeles. He explains that every Sunday, seven new restaurants are released with seven new secret menu items.
Shay, who is known for her role on "Pretty Little Liars," also discusses why she decided to get involved with the app, which was basically all about her love for food. OTM Club is invite only, so you've gotta ask a friend who's in, or request an invite online. Longo also explains that a subscription to the OTM Club is $20/month. A portion of the proceeds go to feeding those in need.
TikTok once again finds itself in a precarious position as lawmakers in Washington move forward with a bill that could lead to a nationwide ban on the platform.
Bryan West, Gannett’s Taylor Swift reporter, recaps the many, many, theories and Easter eggs Swifties are debating as her ‘Eras Tour’ film comes to Disney+.
‘Our Biggest Fight’ author and Project Liberty founder Frank McCourt, Jr. explains his problem with the internet – and why this Tiktok bill is just a starting point.
Consumer prices in the United States picked up last month, a sign that inflation remains a persistent challenge for the Federal Reserve and for President Biden.
Jayesh Govindarajan, head of A.I. at Salesforce, explains the company's new Einstein copilot, plus other ways it is investing in artificial intelligence.
Altro founder and CEO Michael Broughton shares how his company is bringing both expanded credit access and financial wellness to underserved consumers, plus netting early investments from Tinashe, Quavo, and Jay Z’s Marcy Ventures.
Portillo’s CEO Michael Osanloo discusses the company’s decades of profitability, opening restaurants in new markets, and why it doesn’t need trends like dynamic pricing.
