Houston entrepreneur launches platform for on-demand ordering with biz support for restaurateurs

it's chewtyme

ChewTyme has launched in Houston and Atlanta to approach the fast-growing food delivery industry in a new way. Photo via Getty Images

While Ashley Loveless Cunningham has advised clients how to fix bad credit and build a healthy financial life for years, a look at her family’s own spending on food delivery came as a wake-up call.

Like a lot of busy households, they loved to order food through delivery apps, so much so that Cunningham realized it was time for a change. With the delivery charge and other fees that apps like DoorDash and GrubHub tack on, a food order can easily double in price. A $15 bowl from Chipotle that her son liked to order cost almost $40 by the time it got to the house — and that doesn’t even include a tip for the delivery driver.

“I thought, wait a minute. This is ridiculous,” she says.

She says she brainstormed, and began to look into ways to offer an alternative, not only for consumers, but for minority-owned restaurants that were struggling to keep their doors open.

So, Cunningham, whose business ventures include her financial literacy business New Credit Inc. and a perfume line, created her own app, ChewTyme.

The app launched in Houston and Atlanta last Friday, and has drawn over 3,000 consumer downloads, which Cunningham says is a “pretty good” start.

Cunningham, 40, a native of Mobile, Alabama, says she moved to Houston with her family ten months ago, drawn by the opportunity to grow their various businesses. And, the city’s vibrant food scene offered another avenue.

“Everybody moves here to open a restaurant,” she says of Houston.

Extra support on the side

Through restaurant owner clients of her credit counseling business, she learned that many were struggling to remain open. A lot of the business owners aren’t aware of the many options available to them, in business lines of credit, assuming their own personal financial credit is in good shape.

That’s where the business education side of the app comes in, where restaurateurs will gain access to “Business University,” financial guidance for their journey in the industry.

“I tell people, it’s not only about cash funding. There are other resources out there, things we need to thrive in the business space,” she says, adding that this includes mentorship and publicity services.

Many restaurant owners told her they partner with at least two or three food delivery apps already. But she thinks ChewTyme will stand out.

“A lot of people I’ve talked to, they just don’t know where to start,” she says. Her partnership with the restaurants would solve that issue, helping restaurateurs create a “full, state-of-the-art profile” that guides them every step of the way.

While she's yet to onboard her inaugural Houston restaurants, the app has begun to draw interest, Ashley says, especially from entrepreneurs who need a cheaper way to scale their business growth.

Cunningham says ChewTyme offers a competitive alternative to many third-party apps, which she says charge anywhere from a 20-22 percent commission on a restaurant’s delivery orders. The app will charge a 17 percent commission, with no monthly fee, and a flat $4.95 delivery rate to consumers, whom she plans to attract with discounts and promotions.

She hopes to initially sign up 25 restaurants in Houston and the same number in Atlanta, during the beta run of the app. As they work out the kinks, she feels confident in expansion.

Her biggest challenge moving forward is hiring quality drivers, she says.

“That really scares me. People who want to work, who have integrity. I’ve heard horror stories because people literally pick up their food and don’t deliver it,” she says.

ChewTyme is working with contracting partners who are conducting screening and background checks for potential drivers, and onboarding restaurant owners with follow-up. Interested restaurateurs or drivers can request more information on ChewTyme's website.

Tapping into a high-growth market

Third-party food delivery exploded in popularity during the pandemic, and a 2021 McKinsey report found that food delivery more than tripled since 2017. Post-pandemic, the on-demand services industry growth hasn't waned.

The Texas Restaurant Association fought for a law passed in 2021 to prevent third-party apps from adding restaurants to a delivery platform without a financial agreement or partnership, according to Christine Robbins, executive director of the association. But now that relationship seems to have settled into a profitable venture on both sides.

Taj Walker, of H-Town Restaurant Group, which owns Hugo’s, Xochi, and six other local restaurants, says the apps don’t typically charge a fee unless the restaurant takes part in an app’s ad promotion of their restaurant.

An app’s commission can range from 10 to 25 percent, he says, which their restaurants compensate for by charging 10 percent more on app orders than in-house food. The apps have become an important revenue stream for some H-Town’s more casual eateries, especially Urbe and Prego, which are popular among younger clientele, Walker says.

While Cunningham’s main goal is to uplift minority entrepreneurs and communities, the app will be available to any restaurateur who wants it.

Since being acquired by a private equity firm, Houston-based HungerRush has expanded its tech. Photo via Getty Images

Recently acquired Houston hospitality tech company continues to expand following fresh funding

tech growth

Houston-based HungerRush, which is a point-of-sale system that includes payment-processing, digital ordering, customer engagement, and delivery management, continues to spread its impact to businesses big and small.

A New York private equity firm, Corsair Capital, saw the potential for the cloud-based POS software and purchased a majority stake in HungerRush last summer. In 2022, HungerRush was on target to reach $100 million in recurring revenue according to The Deal.

HungerRush aims to serve an industry that according to the tech company, 80 percent think technology is the way to go to assist restaurants with labor shortages and other barriers. HungerRush acquired artificial intelligence text ordering app OrderAI, ordering and marketing company 9Fold LLC and Menufy.com over the past two years to grow its reach.

In the first quarter, the company introduced a comprehensive all-in-one POS system bundle designed to meet the needs of independent operators (IOs), with the overall goal of providing a tech stack to transform the experiences of both restaurant staff and customers. Their partnership with Menufy, which helps IOs drive both growth and profitability through an online website and mobile app ordering experience and currently serves over 15,000 restaurants across the US market, has helped to deliver the transformed IO experience to pizza restaurants and our offerings have quickly expanded to serve Vietnamese and Mexican restaurants as well.

One of the businesses seeing the benefits of platforms like HungerRush is Little Pop’s Pizzeria, which is a Naperville, Illinois-based pizza spot that uses the HungerRush to communicate to help the small business keep up with the large demands of the Chicagoland suburbs.The platform’s help has led to substantial business growth.

“Thanks to having 5,000 loyalty program customers stored in HungerRush, we were able to quickly communicate the new curbside pickup and no contact delivery options,” says HungerRush user Mike Nelson of Little Pop’s Pizzeria. “Getting the word out through email and Facebook has increased our business by 75 percent.”

HungerRush continues to flourish in a crowded marketspace, which Chief Revenue Officer Olivier Thierry attributes to the platform’s accessibility to the audience and variety of features.

“While speaking to small business restaurant owners, we continued to hear the unique challenges they faced around having to navigate multiple delivery app interfaces, labor scheduling solutions, and other tools – resulting in many ending the month under their goal quotas, “ Thierry says. “Our tech tools arm our IOs to be able to manage omnichannel ordering, inventory, loyalty programs, and labor scheduling - but most importantly, support them where they need it the most to be successful in today’s digital world.”
Crityk's main goal is to be a marketing asset to restaurants. Getty Images

Restaurant-driven app focuses on Houston's food scene

order up

One night, Sumit Sikka was on a quest to find the best Moscow Mule in Santa Monica. He couldn't find anything helpful online, and when he finally did get a good recommendation, he was already done for the night.

It was through this experience that Sikka knew he wanted to make a restaurant finder app, but he wanted to do something different from Yelp or Google Reviews. On those platforms, a restaurant can get crushed by a bad review that provides false information. So, when he started getting the ball rolling on Crityk, he realized he needed to give the restaurants a voice.

"That was kind of the first big pivot," Sikka says. "First, we had an app based on user content. Then we pivoted to have content curated by the restaurant. For the first time ever, the restaurant gets to create their own profile."

The app launched on November 18 and has over 700 restaurant profiles live. There are 250 here in Houston, and 25 are clients, meaning they pay Crityk and have exclusive marketing opportunities, like promoting events — something most restaurants struggle to engage customers with.

"Restaurants do so much marketing, but they do the majority of it inside the restaurant," Sikka says. "Who's not going into your restaurant and not seeing that?"

Crityk users can log into the app and find different restaurant events around town to attend. Users can upload images of food from different restaurants. They rate the specific menu item, rather than the restaurant as a whole. Then, restaurants can link that photo to the specific menu item. Instead of comments on the picture, users can engage with hashtags. Any comments a user might have would go directly to the establishment to be resolved.

Another priority for Crityk is to have photos of every menu item the restaurant offers as well as complete dietary information. It's becoming more and more important for diners to know about vegan, gluten-free, etc. options before getting to the restaurant only to be disappointed with the selection.

Investing in Houston
While the idea came about in California, Sikka, who has a sister who lives in The Woodlands, took a trip to Houston to feel out consumer interest in the app. He hosted an event with a local restaurant and some influencers. The app kind of just exploded in town, Sikka says.

"I packed up some of my bags and decided to try here in Houston," Sikka says." It's a lot easier to get to decision makers here in Houston than in LA."

The development team is still based in India, and Crityk's co-founder, John Kegel, is still based in California. However, Sikka works out of Station Houston, something he says has been an extremely valuable. He says he's made some valuable connections through both Station and the Texas Restaurant Association.

"I think Houston is a phenomenal city to get started in. It's a big city, but it has the feeling of a small city."

Second course?
Still under two months old, the app has a lot of improvements and expansions in the works. Sikka says he wants to double the number of restaurant profiles to 500 by summer. He'd also like to grow the number of paying clients on the site, which would include more restaurants with a full photo menu on the app for users to browse.

Made for foodies

  

Screenshot via the Crityk app

Crityk is a free smartphone app that connects users to other users and to restaurants directly.

Vinegar Hill will be divided into a restaurant and a bar. Courtesy of Vinegar Hill

Former restaurant reemerges as showcase for up-and-coming Houston chefs

Chef incubator

A new concept aims to give chefs on the rise a space to get their feet wet. Vinegar Hill Houston will serve three distinct roles when it opens in November: A co-working space by day, a bar by night, and an incubator for the next generation of culinary talent by design.

Axelrad owner Adam Brackman and chef Monica Pope have taken over the original location of Beaver's and are turning it into the new concept. Vinegar Hill's name is taken from a nickname for the area now known as the Old Sixth Ward. The co-working aspect will provide people who have been working at coffee shops with a more comfortable environment that better suits their needs. Design changes to the space will separate the restaurant from the bar. General manager Shawn Busch will work with the space's bar manager to maintain Beaver's reputation for innovative cocktails, but it's the incubator that's the most intriguing aspect.

Described as a chefs-in-residency program, the incubator will provide chefs with the opportunity to refine their concepts before committing to a brick and mortar. Pope will offer participants mentorship based on her experience operating restaurants such as t'afia and Sparrow Bar + Cookshop.

"I'm passionate about working with entrepreneurs," Brackman tells CultureMap. "At Axelrad we have regular pop-ups. It's been neat to see these entrepreneurs go from ideas to buying food trucks, seeing these people grow and flourish. It's kind of the next step in that process."

Chefs will create two menus during this residency. The first is a dinner menu for a 30-seat area within the space that will require reservations. In addition, the chef will offer a menu of casual bar bites designed to be served in the bar area and on the patio. Residencies will typically last for three months, but Brackman also sees the potential for chefs from out of town to use Vinegar Hill for a week or two as a way to market themselves to Houstonians prior to opening here.

At a time when chefs might be considering a stand in one of Houston's new food halls, Brackman sees the setup at Vinegar Hill as an alternative for the person who wants a less permanent arrangement.

"This will be more of their own private restaurant within a bar that will give them a full kitchen to work with and be creative with their own menu and have more of a captive audience," he says. "They can do things like have wine and beer pairings. It's going to be more intimate than a food hall experience."

Evelyn Garcia, a one-time Chopped champion who has earned a devoted following for her Southeast Asian-inspired pop-ups, will take the first turn in Vinegar Hill's kitchen. "The opportunity to take my craft from a tent and portable stoves into a full kitchen and dining room to showcase what I am capable of is a thrilling opportunity," said Garcia in a statement.

"We would like to seek out the next person. We have a couple in mind," Brackman says. "The perfect candidate is someone who wants their next move to be opening a brick and mortar. We want to help them through a bit of mentorship and even crowd funding."

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This story originally appeared on CultureMap.

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Texas cybersecurity co. expands unique train-to-hire model to Houston

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It’s increasingly more difficult to ensure the confidentiality, integrity, and availability of proprietary data and information in the ever-changing, ever-evolving digital world.

Cyberattacks, including malware, phishing, and ransomware, are becoming increasingly common and sophisticated, posing a consistent threat to a company’s sustainability and bottom line.

To combat that trend, Nukudo, a San Antonio-based cybersecurity workforce development company, is expanding its initiative to bridge the global cybersecurity talent gap through immersive training and job placement to Houston.

“We saw that there was a need in the market because there's a shortage of skilled manpower within the cybersecurity industry and other digital domains,” says Dean Gefen, CEO of NukuDo. “So, our initial goal was to take a large pool of people and then make them to be fully operational in cybersecurity in the shortest amount of time.”

The company refers to the plan as the “training-to-employment model,” which focuses on providing structured training to select individuals who then acquire the skills and knowledge necessary to secure and maintain fruitful careers.

The company identifies potential associates through its proprietary aptitude test, which recognizes individuals who possess the innate technical acumen and potential for success in various cybersecurity roles, regardless of their level of education.

“We take in people from all walks of life, meaning the program is purely based on the associate’s potential,” Gefen says. “We have people who were previously aircraft engineers, teachers, graphic designers, lawyers, insurance agents and so forth.”

Once selected, associates are trained by cybersecurity experts while gaining hands-on experience through scenario-based learning, enabling them to be deployed immediately as fully operational cybersecurity professionals.

The program training lasts just six months—all paid—followed by three years of guaranteed employment with NukuDo.

While in training, associates are paid $ 4,000 per month; then, they’re compensated by nearly double that amount over the next three years, ultimately pushing their salaries to well into the six figures after completing the entire commitment.

In addition to fostering a diverse talent pipeline in the cybersecurity field, NukuDo is creating a comprehensive solution to address the growing shortage of technical talent in the global workforce.

And arming people with new marketable skills has a litany of benefits, both professional and personal, Gefen says.

“Sometimes, we have associates who go on to make five times their previous salary,” says Gefen. “Add to that fact that we had someone that had a very difficult life beforehand and we were able to put him on a different path. That really hits home for us that we are making a difference.

Nulkudo currently has partnerships with companies such as Accenture Singapore and Singapore Airlines. Gefen says he and his team plans to have a new class of associates begin training every month by next year and take the model to the Texas Triangle (Houston, Austin and Dallas)—then possibly nationwide.

“The great thing about our program is that we train people above the level of possible threat of replacement by artificial intelligence,” Gefen says. “But what we are also doing, and this is due to requirements that we have received from clients that are already hiring our cyber professionals, is that we are now starting to deliver AI engineers and data scientists in other domains.”

“That means that we have added more programs to our cybersecurity program. So, we're also training people in data science and machine learning,” he continues.

All interested candidates for the program should be aware that a college degree is not required. NukuDo is genuinely interested in talented individuals, regardless of their background.

“The minimum that we are asking for is high school graduates,” Gefen says. “They don't need to have a college degree; they just need to have aptitude. And, of course, they need to be hungry to make this change.”

2 Houston universities declared among world’s best in 2026 rankings

Declaring the Best

Two Houston universities are in a class of their own, earning top spots on a new global ranking of the world's best universities.

Rice University and University of Houston are among the top 1,200 schools included in the QS World University Rankings 2026. Ten more schools across Texas make the list.

QS (Quacquarelli Symonds), a London-based provider of higher education data and analytics, compiles the prestigious list each year; the 2026 edition includes more than 1,500 universities from around the world. Factors used to rank the schools include academic reputation; employer reputation; faculty-student ratio; faculty research; and international research, students, and faculty.

In Texas, University of Texas at Austin lands at No. 1 in the state, No. 20 in the U.S., and No. 68 globally.

Houston's Rice University is close behind as Texas' No. 2 school. It ranks 29th in the U.S. and No. 119 in the world. Unlike UT, which fell two spots globally this year (from No. 66 to 68), Rice climbed up the charts, moving from 141st last year to No. 119.

University of Houston impresses as Texas' 4th highest-ranked school. It lands at No. 80 in the U.S. and No. 556 globally, also climbing about 100 spots up the chart.

Rice and UH are on a roll in regional, national, and international rankings this year.

Rice earned top-15 national rankings by both Niche.com and Forbes last fall. Rice claimed No. 1 and UH ranked No. 8 in Texas in U.S. News & World Report's 2025 rankings. Rice also topped WalletHub's 2025 list of the best colleges and universities in Texas for 2025.

More recently, in April, both UH and Rice made U.S. News' 2025 list of top grad schools.

In all, 192 U.S. universities made the 2026 QS World University Rankings — the most of any country. Topping the global list is the Massachusetts Institute of Technology (MIT).

“The results show that while U.S. higher education remains the global leader, its dominance is increasingly challenged by fast-rising emerging systems,” says the QS World University Rankings report. “A decade ago, 32 American universities [were] featured in the world’s top 100; today, that number has dropped to 26, and only 11 of these institutions have improved their position this year."

The 12 Texas universities that appear in the QS World University Rankings 2026 list are:

  • University of Texas at Austin, No. 20 in the U.S. and No. 68 in the world (down from No. 66 last year).
  • Rice University, No. 29 in the U.S. and No. 119 in the world (up from No. 141 last year).
  • Texas A&M University, No. 32 in the U.S. and No. 144 in the world (up from No. 154 last year).
  • University of Houston, No. 80 in the U.S. and No. 556 in the world (up from 651-660 last year).
  • University of Texas at Dallas, No. 85 in the U.S. and No. 597 in the world (down from 596 last year).
  • Texas Tech University, No. 104 in the U.S. and No. 731-740 in the world (unchanged from last year).
  • University of North Texas, No. 123 in the U.S. and No. 901-950 in the world (up from 1,001-1,200 last year)
  • Baylor University, tied for No. 136 in the U.S. and at No. 1,001-1,200 in the world (unchanged from last year).
  • Southern Methodist University, tied for No. 136 in the U.S. and at 1,001-1,200 in the world (unchanged from last year).
  • University of Texas Arlington, tied for No. 136 in the U.S. and at 1,001-1,200 in the world (unchanged from last year).
  • University of Texas at San Antonio, tied for No. 136 in the U.S. and at 1,001-1,200 in the world (unchanged from last year).
  • University of Texas at El Paso, No. 172 in the U.S. and at 1,201-1,400 in the world (down from 1,001-1,200 last year).
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This article originally appeared on CultureMap.com.

Houston students develop new device to prepare astronauts for outer space

space race

Rice University students from the George R. Brown School of Engineering and Computing designed a space exercise harness that is comfortable, responsive, and adaptable and has the potential to assist with complex and demanding spacewalks.

A group of students—Emily Yao, Nikhil Ashri, Jose Noriega, Ben Bridges and graduate student Jack Kalicak—mentored by assistant professor of mechanical engineering Vanessa Sanchez, modernized harnesses that astronauts use to perform rigorous exercises. The harnesses are particularly important in preparing astronauts for a reduced-gravity space environment, where human muscles and bones atrophy faster than they do on Earth. However, traditional versions of the harnesses had many limitations that included chafing and bruising.

The new harnesses include sensors for astronauts to customize their workouts by using real-time data and feedback. An additional two sensors measure astronauts’ comfort and exercise performance based on temperature and humidity changes during exercise and load distribution at common pressure points.

“Our student-led team addressed this issue by adding pneumatic padding that offers a customized fit, distributes pressure over a large surface area to reduce discomfort or injuries and also seamlessly adapts to load shifts — all of which together improved astronauts’ performance,” Sanchez said in a news release. “It was very fulfilling to watch these young engineers work together to find innovative and tangible solutions to real-world problems … This innovative adjustable exercise harness transforms how astronauts exercise in space and will significantly improve their health and safety during spaceflights.”

The project was developed in response to a challenge posted by the HumanWorks Lab and Life Science Labs at NASA and NASA Johnson Space Center for the 2025 Technology Collaboration Center’s (TCC) Wearables Workshop and University Challenge, where teams worked to solve problems for industry leaders.

Rice’s adaptive harness won the Best Challenge Response Award. It was funded by the National Science Foundation and Rice’s Office of Undergraduate Research and Inquiry.

“This challenge gave us the freedom to innovate and explore possibilities beyond the current harness technology,” Yao added in the release. “I’m especially proud of how our team worked together to build a working prototype that not only has real-world impact but also provides a foundation that NASA and space companies can build and iterate upon.”

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