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by lumost 1468 days ago
This has been a business for a long time. Selling flash frozen NYC pizza on the west coast, overnight shipping of unpreserved caviar etc. If a restaraunt can prep a dish that lasts 24-48 hours, there isn't any hard reason they can't

Presumably they are traveling via standard freight routes and not paying someone to hold a single meal on a passenger flight...
1 comments
el-salvador 1468 days ago
There is a market for long distance food deliveries. Even more international. When a friend hears I'll be travelling nearby, its not uncommon for me to get special requests for food not available locally.

Bringing Central American fried chicken into the U.S in family trips was so common, that the fried chicken restaurant had to make special packaging so the smell wouldn't escape from the box to the airplane cabin.

They even ran an ad about that:

https://www.youtube.com/watch?v=uFd3a4g8dNc

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twalichiewicz 1467 days ago
I think the increase in these services (GoldBelly, DoorDash National Favorites, etc...) also coincides with the COVID-driven increase of home food deliveries along with the modern restaurant/food social media lifecycle (think: Eater, Food Insider, Munchies, etc).

So, right after someone in SF watches a video describing in great detail how amazing a new NYC chicken sandwich pop-up is, they're almost certainly willing to pay a premium to try it.

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