DoorDash

“When you look at the, our current industry, the restaurant industry, it is not yet even online. 95% of orders still happen through a phone call or an in-person visit. Only five percent occurs through an internet connection.”

“I went door to door to door to sign up our first 50 restaurants, and later on we evolved into phone calls and other, other ways of reaching the restaurants.”

“DoorDash has now delivered more than a hundred million orders in cities across the United States.”

“Yeah, all of them actually.”

“It was my co-founders and me, and the early employees at DoorDash. We did all of the deliveries for the first Almost the first year.”

“We got our first order 45 minutes actually after launching.”

“And we, you know, that, that summer, when we were just testing this project out, we had printed out a 100,000 plus copies of flyers.”

“Every single person did deliveries and customer support every single day for the first year. And actually we still do this today. We do this, you know, once a month instead of, you know, every day every single person in the company.”

“So for nine dollars and 95 cents, we were able to purchase DoorDash.com.”

“So on the first piece we would, you know, do deliveries for services like Domino's or FedEx, and we would learn, well, how, how does deliveries actually work?”

“We've been the fastest growing service in the space for the past year, and we're actually the biggest service in about 60% of the population in the U.S.”

“Right after the shelter in place announcements were made in, in, in a city, the first thing that would happen is, you know, consumers would actually go and stockpile on groceries. And I think this is where you may have read about some of the stories of stores …”

“And that's actually why we invest tens of millions of dollars in marketing for them so that they can get as close as they can to the sales that they once were seeing before this pandemic in the forms of marketing.”

“New York was a bit of an exception to that in the sense that New York has a lot of people who commute into the city, typically when all the businesses are open to work during the day, and then they may leave after hours as the workday closes. Because of the sh…”

“I see this also in the restaurant community where restaurant owners are not just trying to bring positivity in the form of say, donating meals to those who really need them. They're doing that also with the dashers”

“I see Michelin star restaurants changing their menus, which used to be exclusively for in-store, very high end kinds of experiences, and they're making now more approachable, accessible family meals that can, ah, really service both comfort and as a way for th…”

“Giving free deliveries to all healthcare workers nationwide, you know, to the largest hospital systems, hundreds of thousands of healthcare workers daily.”

“Our drivers care about the insomnia cookie order, whereas the DoorDash drivers are agnostic to what they're delivering. And so there's a little bit of an ability to really maneuver and make the experience stronger, and you can't really do it with third party.”

“I didn't really open up to the DoorDash and Ubers of the world in earnest until the middle of COVID when we had to rethink the entire business model.”

“So with margins becoming thinner and thinner in the restaurant industry, we find our original strategy of delivery becoming highly unsustainable with delivery apps like Uber and DoorDash taking margins specifically in the city up to 50%.”

“We refrained from DoorDash all these years, and mobile order has been a big deal for us, and order ahead, and that's what we've incorporated just this last year.”

“We now operate in over 35 countries.”

“You know, in 2013, only about 10 to 15% of restaurants offered their own delivery.”

“I would ask for examples of founders and entrepreneurs who perhaps did not make it in their portfolio and ask to, you know, call three or four of them. And then you'll get a pretty good triangulation in speaking with, you know, the founders of the company, esp…”

“What I've tended to find with projects at any company, no matter how much resources or capital you have what tends to be the rate limiter is do you have a great single leader lead? It doesn't have to, you know, manage a large team or anything who can actually …”