[ryanworl]

Hi Chen-Chen and Antony,

Why did you choose to join YC with a restaurant business?

Is there a technology differentiator in your business?

I have a lot of experience in the on-demand food space and your method of using commissary kitchens is very smart and will allow you to access tens of thousands of customers without an expensive build out.

I would guess net (after paying the delivery platforms for distribution) you're saving about 10% once a kitchen is operating at a reasonable scale.

Is that a model you're looking to expand into other concepts? My understanding is the entrepreneurs going the commissary route are operating multiple "restaurants" simultaneously out of a space since there isn't any reason not to.

[chenchenhuo]

Great questions.

We believe that YC builds companies that are lean, scale efficiently, and build products that people want. We felt like we had a product that people wanted, and wanted a bit more guidance on how to grow.

Our technology differentiation is taking advantage of the growth of delivery platforms to scale our business via commissary kitchens.

We've talked briefly about expanding to other concepts once we've established a network of staff and kitchens, but are looking to focus on the MAC'D brand and product first. But in the world of food, who knows!

[deadmetheny]

>Our technology differentiation is taking advantage of the growth of delivery platforms to scale our business via commissary kitchens.

I'm reading this as having commissaries specially for take-out/delivery apps to make use of, rather than being for dine-in space (and presumably a level of prep work), which sounds like an interesting concept. I own a food truck and have been considering how to go about having availability on delivery apps myself, definitely great food for thought. Best of luck on your endeavor!

[swaggyBoatswain]

You intend to penetrate the market outside of SF with commisary kitchens? That's interesting. How do you intend on tackling employee management/training and food distribution quality though?

Also nice site.

[ryanworl]

Have you explored offering pick-up directly from the commissary kitchens? Not sure what local regulations you'd be navigating there or provisions on your lease, but redirecting diners there with some collateral you include with every delivery order could provide you additional orders without paying the platforms for every order.

[seltzered_]

That concept may work if you're an independent offering a unique item for the area. For example, http://www.windycitypie.com (chicago pizza pequod's style) in seattle started out this way by having online-only pickup/delivery from a commissary kitchen in an industrial district south of downtown.

[chenchenhuo]

We're working on that with our Portland commissary right now. There are talks of installing a delivery/pick-up window to better operations. Stay tuned!