#24 Michael Joseph: Founder and CEO of Scratch Kitchen on the Future of Restaurants and On-Demand Food

Outliers with Daniel Scrivner: Explore the Greatest Innovators, Founders, and Investors

English - March 30, 2021 08:00 - 1 hour
Entrepreneurship Business Education Self-Improvement Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed

Previous Episode: #23 Robert Cantwell, CEO of Upholdings, on Launching the Compound Kings ETF and Building an Investment Process

Next Episode: #25 Simon Mikhailovich: A Masterclass on Why and How to Invest in Gold

“I have two KPIs in how I operate now. Number one, customer delight. There is no business if the customers don't pay. The other piece is profitability.” – Michael Joseph
In this episode of Outliers, I’m talking with Michael Joseph (@scratchkitchen) about building and scaling meal kit company Green Chef, the risk of Cloud Kitchens and delivery platforms, and the future of on-demand food.
Michael Joseph is Founder and CEO of Scratch Kitchen, an entirely new approach to restaurants that offers multiple brands and food types—from salads to sandwiches and burgers—all under one roof. Scratch Kitchen is also takeout and delivery only, and uses proprietary data to inform what foods and brands they offer in each market. Before starting Scratch Kitchen, Michael built and scaled Green Chef (later sold to Hello Fresh), Door to Door Organics, and Mile High Organics. Along with his work in the food industry, Michael is an angel investor in companies like Lunchbox, Caper, MilkRun, and Spark Grills.
Show notes with links, quotes, and a transcript of the episode: https://www.danielscrivner.com/notes/michael-joseph-outliers-show-notes
Chapters in this interview:

00:01:04 – Michael’s background that led him to the on-demand food industry

00:07:56 – Current food trends and where they’ll go next

00:16:50 – The challenges of providing truly gluten-free food options

00:22:42 – Building and scaling Green Chef, a meal delivery service company

00:30:52 – Being successful in business means having multiple strengths

00:32:07 – Michael’s two-pronged approach to business success

00:38:17 – Building out the Scratch Kitchen model

00:56:17 – The Scratch Kitchen system for removing friction from on-demand food

01:05:40 – How Scratch Kitchen compares to a ghost kitchen

01:27:01 – The concept of food APIs

Sign up here for Outliers Weekly, our Sunday newsletter that highlights the latest episode, expands on important business and investing concepts, and contains the best of what we read each week.
Follow Outliers on Twitter: https://twitter.com/heyoutliers.
If you loved this episode, please share a quick review on Apple Podcasts.

“I have two KPIs in how I operate now. Number one, customer delight. There is no business if the customers don't pay. The other piece is profitability.” – Michael Joseph

In this episode of Outliers, I’m talking with Michael Joseph (@scratchkitchen) about building and scaling meal kit company Green Chef, the risk of Cloud Kitchens and delivery platforms, and the future of on-demand food.

Michael Joseph is Founder and CEO of Scratch Kitchen, an entirely new approach to restaurants that offers multiple brands and food types—from salads to sandwiches and burgers—all under one roof. Scratch Kitchen is also takeout and delivery only, and uses proprietary data to inform what foods and brands they offer in each market. Before starting Scratch Kitchen, Michael built and scaled Green Chef (later sold to Hello Fresh), Door to Door Organics, and Mile High Organics. Along with his work in the food industry, Michael is an angel investor in companies like Lunchbox, Caper, MilkRun, and Spark Grills.

Show notes with links, quotes, and a transcript of the episode: https://www.danielscrivner.com/notes/michael-joseph-outliers-show-notes

Chapters in this interview: