The content here is for informational purposes only should not be taken as legal business tax or investment advice or be used to evaluate any investment or security and is not directed at any investors or potential investors in any A16Z fund.

For more details please see A16Z.com slash disclosures.

Hi and welcome to the A16Z podcast.

I'm Lauren Murrow and today we're talking about the delivery optimized

grab and go future of food. The spike in online ordering and food delivery, a

trend that's particularly relevant now, is evidence of how tech is fundamentally changing how and what we eat.

In this hallway style conversation recorded on site at the A16C summit, we discuss what's

driving this transformation, how tech can cut costs, both to get food delivered

and operate a restaurant, the infusion of data

into the restaurant industry,

and what this all means for the future of dining and cooking. Joining me and general partner Andrew Chen are guests Ken Chong,

CEO Virtual Kitchen Co, which is a network of delivery only kitchens that partners with

existing restaurants, and Kevin Tan, CEO of Snack Pass, a food ordering

app currently on college campuses in which customers can order ahead at restaurants and skip the line.

The first voice you'll hear after mine is Ken, Virtual Kitchen Co, followed by Andrew, and then Kevin of Snack Pass.

We've seen a shift in the past five years or so, from fine dining establishments to the kind of fast casual, to delivery only and take out only.

What do you think is driving this trend?

millennials and Gen Z is the generation that grew up with a smartphone,

grew up with the internet, and with everything at the press of a button on the phone,

whether it's a car with Uber rides or packages from Amazon,

they're growing up with this behavior

and this convenience and this habit. And I think we're seeing that demand and food as well.

...