But it’s not like they think this food is going to be hot and amazing.
They order from DoorDash to solve a problem, like they need these calories now and they can’t go out. And that’s a unique thing in a delivery space because nobody really orders from DoorDash looking for a culinary experience. So, we’re really proud of our culinary efforts. Everything else is essentially a raw ingredient. And I’ll say that the only processed food we use is the macaroni in the macaroni and cheese. I’m about to write this newsletter to my customers about processed food. We prep, we are not buying bags of pre-made anything.
I love the discussion we have on that subject. But does a burrito ordered from an online menu that also includes pad thai, loaded tots, and vegan chickpea bowls satisfy as much as the one at your neighborhood taqueria? Cofounder and food delivery guru Chris Baggott believes his food is every bit as good as the best restaurants, and he has legions of fans and online reviews to back him up.
But Indy-based delivery-only scratch kitchen ClusterTruck was poised with a business model and a safety protocol that could provide hot, consistent dishes for thousands of hungry, homebound urbanites while expanding into new markets such as Carmel and, last month, Castleton. As the pandemic ends, restaurateurs struggle to find enough staff to serve eager diners, and many wonder if restaurants will ever see the crowds they once did. It was a period that saw local gems and even some regional franchises shutter, while many longtime culinary professionals found more stable work in other fields. "The new on-premise kitchen, in partnership with ClusterTruck, is an innovation that streamlines ordering, preparation and delivery, supporting Kroger as we meet the sustained customer demand for quick, fresh restaurant-quality meals, especially as we navigate an unprecedented health crisis that has affected every aspect of our lives, including mealtime," said Dan De La Rosa, Kroger's group vice president of fresh merchandising.By any measure, 2020 was the most devastating year in history for the nation’s restaurants. Customers can order from a menu of more than 80 meals, spanning a variety of ingredients – and best characterized as food quality you can get at a sit-down restaurant with the personality of street food. Different from the off-premise concept, the new concept will repurpose approximately 1,000 square feet at each participating store to create a culinary space for ClusterTruck staff to prepare meals for quick delivery and in-store pickup. Kroger and ClusterTruck's on-premise kitchens were developed from the momentum and insights of an informative pilot launched in December 2019 in Carmel and Indianapolis, Indiana and Columbus, Ohio. Developed in partnership with ClusterTruck, a technology start-up that operates delivery-only restaurants, the kitchens will provide a variety of freshly prepared meals on-demand with no service or delivery fees. announced the launch of two on-premise kitchens, respectively at stores in Metro Indianapolis, IN and Metro Columbus, OH.
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