On Wednesday, Domino’s Pizza succeeded in transporting two pizzas to a customer in Whangaparaoa, New Zealand by drone thanks to a partnership with UAV delivery service Flirtey. Domino’s Group CEO Don Meij notes:
“We invested in this partnership, and technology, because we believe drone delivery will be an essential component of our pizza deliveries, so even more customers can receive the freshest, hottest pizza we can offer. I am proud of this partnership that has not only delivered this momentous event, but is leading the world for this important technology.”
The company is hoping to expand the service in the future, but it is currently only available to customers living within 1.5 kilometers of its Whangaparaoa store. Watch the drone delivery below. [click to continue…]
If a book and a glass of wine sounds like the perfect evening for you, then you’ll be pleased to know that Italian winery Matteo Correggia and design agency Reverse Innovation have found a way to bring these things closer together.
Combining the Italian words for “book” and “bottle”, their new “Librottiglia” range of wines include short stories built into the label of each bottle. Flavors include red Anthos, ruby red Nebbiolo Roero and white Roero Arneis accompanied by stories such as Patrizia Laquidara’s “A Frog in the Belly”, Regina Marques Nadaes’s “I love you. Forget me” and Danilo Zanelli’s “Murder”.
Sadly, the bottles are only available in Italian at the moment, and there’s no word on whether or not this will eventually change. It should though—this is a great idea. Check out more pics below. [click to continue…]
The popularity of Sriracha has officially reached absurd levels with the unveiling of Lexus’ latest custom car.
The 2017 Lexus Sriracha IS is the result of the auto manufacturer’s collaboration with Huy Fong Foods. It features Sriracha-infused red paint, temperature controls that range from cool to “Sriracha hot” and a sport drive mode that includes Eco, Normal and, you guessed it, Sriracha.
Oh, and the steering wheel was injected with a Sriracha-like liquid and cast in resin while green accents mimicking the bottle’s cap are found throughout. The car also includes 43 bottles of the sauce in the trunk and an emergency button on the key fob that will actually dispense Sriracha from a built-in nozzle.
Sadly, this spicy car is a one-off and not available for sale. But you can see it in person at the Los Angeles Auto Show from November 18 through 27 at the Los Angeles Convention Center. Check out a video and additional pics below. [click to continue…]
OTOTO Design is hoping to expand on their previous success with the Loch Ness Monster Ladle with a new swan ladle.
Although they may not differ much in appearance, this new offering, dubbed “Swanky”, is specially engineered to float in an upright position, and will also stand on solid surfaces.
The Swanky is currently the focus of a Kickstarter campaign and is available in black, white or pink in exchange for a $17 contribution. Shipping is expected to begin in January.
Oreo has been transformed yet again, although this time it isn’t a weird new flavor. Oreo is now available in candy bar form in the U.S.
The new Oreo Big Crunch Bar consists of an Oreo cookie layer sandwiched between two layers of vanilla creme filling, while the Oreo Chocolate Candy Bar is enhanced with Oreo cookie bits mixed into the filling. Both bars are covered with imported Milka European chocolate.
The new bars are currently available in limited release with a nationwide rollout slated to begin in January.
In a moment of brilliance, Lollyphile transformed pizza into lollipop form and presented it to the masses. It’s pizza…on a stick…with sugar. The ultimate food.
The pops are available in groups of 4, 12 or 36, with prices ranging from $8 to $54. Check out an additional pic below. [click to continue…]
This holiday season, Trader Sam’s Coffee Co. is introducing a new line of Disney-inspired coffee flavors that are certified USDA Organic, Rain Forest Alliance certified, Gluten Free, Kosher and, most importantly, fun.
The collection includes Main Street U.S.A. Colombian, Prospector’s Roast Hazelnut, Ghoulish Delight Cinnamon Bun, Mad Chocolate Biscotti and Matterhorn Bobsledder’s Brew Fudge Brownie flavors. The offering is also accompanied by a Trader Sam’s Adventurer’s mug.
The company notes that additional unique flavors will be offered each month along with winter roasts that are slated to debut in December. Take a closer look at the current offerings below. [click to continue…]
Your days of heating up lunch in a breakroom microwave or packing cold lunches on the jobsite may soon be numbered thanks to this “HeatsBox” from Swiss start-up Faitron.
The portable lunchbox utilizes an 85 watt oven-type heater to gradually warm your food over a 15 minute period. It is also equipped with a self-cleaning system like a traditional oven and can be powered up via USB.
As awesome as all of this sounds, some mysteries about the product remain, such as when it will be available, how much it will cost, and how it will prevent your food from spoiling while it is waiting to be eaten. If you want answers, you can sign up for the manufacturer’s mailing list here.
The holiday season can officially begin now that Starbucks has introduced its 2016 winter cup designs. And to add to the merriment, the company has ensured that the sins of last year are not repeated, emblazoning 12 of the 13 different designs with snowflakes, poinsettia, winter landscapes, reindeer, ornaments, Christmas tree lights and most importantly, an abundance of festive red. A 13th design featuring a wreath will also be available on a plastic cup for cold drinks.
The design of this year’s cups are the result of a crowdsourcing effort that stemmed from customers inundating the company with improvements over last year’s solid red debacle. The company realized the potential of letting customers handle the design work and soon 1,200 designs were submitted via Instagram from 13 different countries. The results will be available at over 25,000 locations in 75 countries, where they will be admired at a glance then tossed in the trash.
Italian pastry chef Matteo Stucchi takes playing with food to a whole new level by transforming desserts into mini construction zones where workers build artistic monuments to calories and sugar.
Stucchi also used sweets to imagine how inhabitants of candyland kick back, showing mini figures riding edible ferris wheels, going pastry fishing and paddling on a stream of chocolate. Check out more examples below. [click to continue…]