Chicken Breast Salad

20210626 #breakfastdiary 131, 21°C/mostly cloudy In a pan with olive oil, I lightly cook store-bought chicken breast. I soak frozen shrimp in water, pat them dry, then sauté them in the same pan with salt and pepper. I slice romaine, boiled egg, tomato, and the prettiest mini bell peppers in the world to go alongside. #chickenbreastsalad Users ordered from an average of 35 different restaurants over the year. In-app payment users made up as much as 92.5%. The take-out (no-delivery) order rate, which stood at only 3.5% back in January of last year, climbed to 12.6% by September. In 2019, the top 100 menu items accounted for 31.9% of all orders, but that share dropped to 27.4% in 2020. From April 22, 2019 through November 20, 2020, the cumulative number of orders where customers chose the 'skip the disposables' option passed 120 million. That's said to be equivalent to saving 15.3 billion won in disposable-goods costs and 3.2 billion won in waste-disposal costs. Some highlights from #BaeminTrend, an analysis of a year's worth of delivery-food data. The insight '#travelisaboutwhatyoueat' stood out to me too — thinking back on trips I've taken, it does ring true (for different reasons, of course). If #TrendKorea feels like it's floating somewhere up in the air, Baemin Trend feels like it has its feet planted firmly on the ground.