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December 5, 2019 08:10 pm

The Rise Of Restaurants With No Diners As Apps Take Orders

Shannon Bond, writing for NPR: Inside a bright red building in Redwood City, just south of San Francisco, cooks plunge baskets of french fries into hot oil, make chicken sandwiches and wrap falafel in pita bread. If you've been in a restaurant kitchen, it's a familiar scene. But what's missing here are waiters and customers. Every dish is placed in a to-go box or bag. Delivery drivers line up in a waiting area ready for the name on their order to be called. Behind the counter, racks of metal shelves hold bags of food. Each bag sports a round, red sticker with the logo of DoorDash, America's biggest food delivery app. DoorDash manages this building, the drivers, the counter staff -- everything but the food, which is made by five restaurants that are renting kitchens here. Rather than having to build a physical brick-and-mortar store, we do that on their behalf. And then they move into our DoorDash kitchen and then overnight they're live on the DoorDash platform," said Fuad Hannon, DoorDash's head of new business verticals. He oversees the new kitchen venture. Not long ago, food delivery in many places was limited to pizza and Chinese takeout. But now, thanks to apps like DoorDash, Grubhub and Postmates, customers can summon their favorite dish with a tap on a smartphone screen, whether they live in a city or the far-flung suburbs. "Your customer is just like, at their living room, watching Netflix," said Min Park, an investor in DoorDash tenant Rooster & Rice, a chicken chain with six locations in the Bay Area.

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