When mealtimes come, more and more people instinctively reach for their phones and open up an app. Many customers now want restaurant food, often delivered contactless to their door step, without the actual restaurant experience. In a report last year, the National Restaurant Association found that nearly three out of four restaurant orders were for delivery or takeout. This shift has fundamentally altered the way many restaurants do business and how many diners eat, socialize and spend money. We’ll talk about the rise of food delivery apps and why people keep ordering in despite the added cost and risk of cold, soggy food.
Guests:
Corey Mintz, food journalist; author, "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After"
Michele McQueen, owner, Town Fare at the Oakland Museum of California and cocktail bar Lucy Blue
Tony Gemignani, chef, owner, author and pizza instructor, Slice House Pizza
Laurie Thomas, executive director of the Golden Gate Restaurant Association; owner of two San Francisco restaurants
Arzsebet Saucedo, shift lead, Aburaya
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