Fast Company has a piece about Munchery, a San Francisco-based start-up that recently expanded to New York City and is "part of a new breed of food delivery startups that place a premium on locally sourced, high-end meals cooked up daily by real chefs and delivered to your doorstep. The menu items are pretty out there—but the average cost of an entree, delivered to your home or office just in time for dinner, is pretty reasonable: About $10 to $13 a dish. And every time a meal is ordered, a donation of equal value is made to local charities like City Harvest."
The food is upscale. The story says that Munchery has an "impressive team of chefs from Michelin-starred New York restaurants like Le Bernardin and Daniel have been cobbling together a delivery menu of 300+ dishes: Spice rubbed hanger steaks, lobster rolls, Cambodian pork burgers, butter chicken. Instead of a can of Coke, meal additions include Blue Bottle’s impossible-to-find iced coffees and Icelandic Glacial spring water."
According to the piece, "Munchery differs from its competition in that its dishes reach you cold; you complete the cooking process by heating up Munchery's compostable trays in your microwave or oven. Instructions are printed on an argyle orange sleeve, along with the name of the chef who made it. All of the dishes are designed to be heated—they’re 99% pre-cooked; the customer provides the final, gentle push into the oven."
The food is upscale. The story says that Munchery has an "impressive team of chefs from Michelin-starred New York restaurants like Le Bernardin and Daniel have been cobbling together a delivery menu of 300+ dishes: Spice rubbed hanger steaks, lobster rolls, Cambodian pork burgers, butter chicken. Instead of a can of Coke, meal additions include Blue Bottle’s impossible-to-find iced coffees and Icelandic Glacial spring water."
According to the piece, "Munchery differs from its competition in that its dishes reach you cold; you complete the cooking process by heating up Munchery's compostable trays in your microwave or oven. Instructions are printed on an argyle orange sleeve, along with the name of the chef who made it. All of the dishes are designed to be heated—they’re 99% pre-cooked; the customer provides the final, gentle push into the oven."
- KC's View:
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It is exciting to see these new food businesses crop up and to see what new spins can be put on traditional ideas. And it is especially fun when the businesses focus on quality food, not just commodity foods. The culture is always better off when people focus on great food, I think.
