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Wonder to acquire GrubhubWonder to acquire Grubhub

The acquisition, slated for completion early in 2025, could allow one-app ordering for everything from high-end dinners to meal kits

Bret Thorn, Senior Food Editor

November 13, 2024

2 Min Read
A Wonder exterior in Quakertown PA
A Wonder location at a Walmart in Quakertown, Pa.Wonder

Virtual food hall company Wonder said on Wednesday it is acquiring food ordering and delivery platform Grubhub from current owner Just Eat Takeaway.com. The acquisition is expected to be completed in the first quarter of 2025.

Wonder, whose app allows customers to order meals developed by big-name chefs from across the country, also said it has raised an additional $250 million in capital from new investors. That’s on top of the $1 billion or so it has already raised.

Its acquisition of Grubhub brings more than 375,000 new merchants into its fold.

Wonder also acquired meal kit provider Blue Apron in 2023. The combination of the services could allow guests to request meals from local restaurants as well as groceries and meals from famous chefs in a single order.

Current chef-developed menu items available from Wonder include dishes from Yasas by Michal Symon, Bobby Flay Steak, Streetbird by Marcus Samuelsson, Bankside by J.J. Johnson, and Jota by José Andrés, among others.

Grubhub CEO Howard Migdal said he was pleased with the sale.

"I am incredibly excited for Grubhub to join forces with Wonder and bring more value to our diners, merchants and delivery partners," he said in a statement. "Since our earliest days, Grubhub has helped restaurants open their doors to new customers, while introducing diners to new cuisines. That's why I'm confident that Grubhub will complement Wonder's mission to make great food more accessible and that together we will create remarkable dining experiences for more customers across the country."

Related:Wonder food delivery platform draws $700M funding round

Wonder was founded by former Walmart executive Marc Lore in 2018. Although originally developed as a delivery service using a fleet of trucks, the company’s focus shifted in 2019 to brick-and-mortar locations where guests can pick up their meals or have them delivered. It now has some 30 locations, mostly in New York and its suburbs, but some as far away as Quakertown, Pa., and Providence, R.I.

Contact Bret Thorn at [email protected] 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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