"Kulp, who co-owns Honey Butter Fried Chicken, a Chicago restaurant, had already shipped ahead his trademark honey butter. Two-thousand miles away from his home base, Kulp was taking a risk as he prepped his food to serve a new market in California with potentially different tastes.
“This feels like we’re operating a restaurant here,” Kulp said. “There’s a lot of unknown.”
As the competition between delivery companies heats up in a very crowded market, the next battleground is in the kitchen."