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The Power List 2017: Tony XuThe Power List 2017: Tony Xu

NRN presents The Power List 2017, our fourth annual list of the most powerful people in foodservice. The Influencers on the list are educating the next generation of chefs and restaurateurs and defending and advocating for the industry.

Lisa Jennings, Executive Editor

January 24, 2017

2 Min Read
Tony Xu Power List
DoorDash

As a growing number of restaurants realize the opportunity in off-premise business, DoorDash Inc., founded by Tony Xu, has become their go-to partner for delivery.

DoorDash has remained focused on the restaurant industry’s “last mile,” and has partnered with a growing number of chains, including Taco Bell, The Cheesecake Factory, P.F. Chang’s China Bistro and Dunkin’ Donuts.

Xu, who is CEO of DoorDash, developed the platform in 2013, with Stanford University undergrads Andy Fang and Stanley Tang.

Xu came to the U.S. with his parents from Nanjing, China, in 1989, when he was five years old. He ended up in the startup stew of Silicon Valley, where he worked at Square and eBay before launching DoorDash, a company that has won deep-pocketed investors such as Khosla Ventures and Sequoia Capital.

Now operating in 28 markets across the country, including more than 250 cities, DoorDash continues to evolve.

The company recently launched DoorDash Drive, offering merchants more options for moving food — or anything else, for that matter — from point A to point B, and not necessarily things ordered through the DoorDash website.

With DoorDash Drive, a restaurant can request pick-up of any kind of order and direct where it should go. Buca di Beppo and Lemonade use DoorDash to deliver catering orders, for example. And Greenleaf Chopshop uses DoorDash Drive to deliver salads to Equinox gyms in Los Angeles, where they are sold as grab-and-go items.

DoorDash is setting the stage to deliver more than just restaurant meals, much like other third-party delivery players. In some markets, DoorDash already delivers booze, as well as prepared foods from Whole Foods grocery stores.

Fundamentally, it’s all about convenience, Xu told Fast Company in December.

“Everyone, shockingly, wants convenience,” he said. “And, as a result, it’s our job to find the ways to fulfill that.”

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About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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