Food delivery apps and marketplaces have raised $31.3 billion since 2017. Still, the long-term profitability of these low-margin companies remains in question—something that could impact restaurants that are prioritizing takeout and delivery amid COVID-19. In this episode, we chat with REEF Technology’s VP of Corporate Strategy Felix Gonzalez Roson and Creating Culinary Communities’ COO Brad Reynolds about the evolution of foodtech, how ghost kitchens could help address food delivery apps’ remaining barriers and how COVID-era shifts might impact our dining options and experiences into the future. Our guests are also joined by PitchBook emerging technology analyst Alex Frederick, who focuses on foodtech and agtech.

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