Why the Market Was Wide Open

Tony Xu explains that most restaurants did not offer delivery in 2013 and why DoorDash saw an opening to build the logistics layer.

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Tony Xu is the co-founder and CEO of DoorDash, the largest food delivery platform in the United States.

Before he was a tech executive, he was a dishwasher. Xu was born in Nanjing, China, and immigrated to the U.S. at age four with parents who arrived with $200 in the bank. His mother had been a licensed doctor in China. In America, she waited tables at a Chinese restaurant in Illinois. Xu worked beside her, washing dishes. That experience became the animating idea behind everything he built.

At Stanford, he and three classmates noticed that restaurants in Palo Alto had no good way to handle delivery. They built a basic website, called restaurants, and started driving orders themselves — skipping class to fulfill them. That crude experiment became DoorDash. They went through Y Combinator in 2013 with $120,000 in seed funding and a product that barely existed.

What followed was a decade of improbable dominance. DoorDash entered a market that Grubhub had largely defined, absorbed punishing losses to win share city by city, and eventually surpassed every rival in the U.S. In December 2020, the company went public on the NYSE at a $32 billion valuation, making Xu a billionaire at 36. In 2022, DoorDash acquired the Finnish delivery platform Wolt for $8.1 billion, expanding the business from four countries to more than two dozen overnight.

Xu has always insisted DoorDash is a logistics company, not a food app — a platform for local commerce that starts with restaurants but doesn't end there.

Show notes: https://www.davidsenra.com/episode/tony-xu

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Chapters

(00:00:00) DoorDash MVP in 43 Minutes

(00:01:39) How Delivery Worked in 2013

(00:03:17) Small Business Roots and Insight

(00:05:48) Why Restaurants First

(00:08:24) Palo Alto vs San Francisco

(00:11:03) Early Customers and Unit Economics