Sublime

Ken Chong and Matt Sawchuk saw these problems first-hand during their time at Uber, where they helped grow Uber Eats’ GMV from $0 to $6B in GMV run-rate in only a few years. They understood that the critical bottleneck to the growth of delivery was the kitchen itself.

Danny Meyer the restaurateur has called ABCD: “always be collecting dots, so that you can always be connecting dots.” Dots or breadcrumbs, if your whole life is oriented around that collection, which mine is, then you're always preparing.