SkipTheDishes

“One of the other advantages of corporate catering is that you don't need the food from now to now. Imagine skip the dishes, imagine Uber Eats. You're hungry right now. It's 10 p.m. You're watching Netflix. You want your food to show up if you can in like 20 mi…”

“Ended up being one of the most valuable things because it just totally allowed us to, you know, add so much more supply. And now it was like the, for the first time ever, you can get like Earl's delivered or five guys.”

“I think that supply really is what drives demand. You could have an amazing app, but if you don't have any great restaurants on it, no one's going to want to use it.”

“When they launched Toronto, we hadn't even raised a dollar of VC money at that time.”

“It was to just eat actually. And it was, so it was a 110, a hundred and ten million dollars in 2016. And then another ninety million over the course of the next couple of years on earnouts.”

“We didn't want to onboard any restaurants that we didn't feel really got it because if they're like, well, listen, you're taking 25% commission. I'm losing money on every order. We know eventually they're going to turn. So we would actually wouldn't even let t…”

“Growing up in Saskatchewan, a lot of the founding team at skip was a lot of ex athletes aspiring athletes, perhaps weekend warriors. So they were kind of used to a lot of the, maybe the pain and they're kind of used to failure. But they're also used to getting…”

“It was us, like actually, like even like us placing orders with the restaurants, because if a restaurant didn't get an order, they would like forget that they ever signed up. So sometimes we would just place the orders Pablo.”

“Having someone who's not a family member is also helpful because, you know, and this is something I kind of believe in when it comes to doing business is you never would have to make a choice between your close friends, your family and the business. And I thin…”

“I think we're just a big believer in secondary markets. You know, like we believe that there's a huge amount of pent up demand for Services that you can get in these tier one markets, like London, England. And so I think that the idea of launching Canada and f…”

“The crazy thing about skip is that when you actually look over the course of the business, like we grew on average over 20% month on month for like. Seven years.”

“We actually only had a, like a web UI. So it was basically just a website and the restaurants would have to use, like if they had a computer in the back, we didn't launch tablets until a year, maybe two years in.”

“Once they started focusing on Canada, they would go and offer restaurants to have what we were doing for 25% commission. They would just do for free.”

“Paper is, is analog, it's fixed, but the process of preparing food needs to be dynamic because Depending on how backed up that kitchen might be, and depending on where that courier picking up that food is, those are gonna change. So if you print something that…”

“Back home in Canada, there really wasn't a service that could do this. Certainly not a nationwide one. And there was kind of like all these mom and pop little delivery companies. It might be five or six in every single different city, but the websites were kin…”

“We went through six CEOs of Just Eat in two years, well, after we were there.”

“If all of a sudden you get a ton of orders, like it's gonna overwhelm the delivery network, right? It's gonna, you're not gonna have enough couriers. So you're constantly needing to keep supply and demand perfectly balanced. And anytime they got off, it was so…”

“You could come in and you could talk about online ordering. You could talk about delivery. Those things were. They'll kind of work, but where we saw a really strong part of product market fit on the restaurant side is when we just started selling more orders.”