In the 18th episode of the Food On Demand Podcast, hosts Tom and Nick talk with David Bloom, Chief Development and Operating Officer for Capriotti’s and Wing Zone. They also cover DoorDash’s new Full Service model that allows restaurants to outsource everything—even the cooking—at its ghost kitchens, WoodSpoon landing $14 million in funding, and the Food On Demand team’s delivery price inflation test comparing the cost of delivery to dining in.