In today's episode, I'm joined by Robert Chen, the CEO of eatmise, a food delivery platform based in New York City that is disrupting the way that the "city that never sleeps" eats. Join us as we dive into what it takes to build a three-sided marketplace, how to monetize excess value creation, and the way that eatmise is reimagining the way New Yorkers eat, forever.
Highlights:
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The Problem with Traditional Food Delivery: Robert highlights the challenges of expensive meal kits and the rising costs of ordering from delivery apps like DoorDash and Uber Eats. He also discusses the time-consuming process of cooking from scratch and the limitations of meal kits.
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Introducing eatmise: Robert explains that eatmise partners with top restaurants in New York City, such as Luke's Lobster and Bareburger, to bring prepped, ready-to-cook ingredients directly to your door. The goal is to provide a last-mile cooking experience that is affordable, convenient, and offers fresh ingredients.
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The Balance Between Cost and Convenience: Robert discusses how eatmise offers the same dishes as delivery apps but at a significantly lower price (30-50% cheaper). By optimizing logistics and leveraging off-peak hours, eatmise can pass on the savings to customers while ensuring the ingredients are always fresh.
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The Inspiration Behind eatmise: Robert shares his background in finance and investing, which gave him a deep understanding of business logistics and profitability. He saw an opportunity to help struggling restaurants access a larger market without increasing their costs. The pandemic also pushed him to start his own company and make a positive impact.
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The Unique Value Proposition: Robert explains that eatmise creates an intimate connection between restaurants and diners. By representing their dishes and providing ingredient-level data, eatmise becomes a trusted food brand. This opens up opportunities for partnerships beyond delivery, such as creating sauces for retail partners.
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The Challenges of Building eatmise: Robert shares his war stories, including the initial struggle to convince restaurants to join eatmise and the chicken-and-egg problem of building a two-sided marketplace. He emphasizes the importance of being hands-on and understanding every aspect of the business.
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Scaling and Future Plans: Robert envisions geographical expansion as the next phase for eatmise, starting with New York City and then moving to other cities. He also sees eatmise as a unique food platform that can offer marketing opportunities and ancillary benefits to restaurants.
If you're tired of expensive meal kits and soggy deliveries, it's time to discover the future of food delivery with eatmise. Visit their website at eatmise.com to explore their menu, learn more about their subscription options, and experience the convenience of last-mile cooking.
