That cheesecake you get delivered — or the avocado toast or the rack of ribs or the burrito — should be in perfect condition when it arrives at your door. The hot food should be hot, the cold food should be cold, and the burrito better have the extra cheese you ordered. The logistics for DoorDash, especially in working with high-volume restaurants like The Cheesecake Factory, are complex. Watch DoorDash CEO Tony Xu and Cheesecake Factory President David Gordon talk through the complexity with Recode Executive Editor Kara Swisher onstage at the Code Commerce event in Las Vegas.
Watch DoorDash CEO Tony Xu and Cheesecake Factory President David Gordon: Restaurant delivery is still a growth market
That piece of cheesecake you get for delivery better look as good as it did when it left the restaurant.
Adam Tow
This article originally appeared on Recode.net.
