DoorDash co-founder still delivers 10 years later

🎥 Jun 30, 2023 📺 AssociatedPress ⏱ 0m

A decade after he co-founded DoorDash at Stanford University, Andy Fang still works regularly as a "dasher" delivering food to customers. He's one of a growing number of executives working shifts on their company's front lines. #shorts #doordash #technology

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About Andy Fang

Andy Fang, co-founder and chief technology officer of DoorDash, has continued to make front-line deliveries as a "Dasher" more than a decade after starting the company. Fang said he tries to dash monthly, describing it as a habit and an opportunity to experience the Dasher app and identify operational issues, such as incorrect restaurant addresses. He noted that the practice originated when he and co-founders Tony Xu and Stanley Tang delivered orders themselves as Stanford students in 2013, and said the company formalized the program in 2015. Fang has also discussed DoorDash's approach to growth and profitability, stating that the company focused on both during periods when it struggled to raise funding. He said DoorDash did not raise prices for merchants or customers during a period of high inflation, and that the company has worked with Dasher Advisory Councils to offer cash rewards for gas. Fang has described the food-delivery industry as hyper-local, noting that success in the U.S. does not fully translate to other markets, and highlighted partnerships such as a grocery delivery deal with Loblaw in Canada.

Source: AI-verified profile updated from Andy Fang's recent appearances. Browse all interviews →

Transcript (1 segments)

Andy Fang0:10

When we were students at Stanford, we actually did all the deliveries ourselves. One of the reasons is because we had to, because there was nobody else to do them. But what we quickly found out was that by doing these deliveries ourselves, we learned a ton of insights. I think the directions... yeah, there was a mistake in the restaurant address, so we had to kind of walk a block and a half to get to the actual restaurant delivery. I try to do it monthly, and I think you just enjoy doing it. If Stanley or Tony are available, sometimes we'll do it together, but you know, really it's just an opportunity for me to get to know the product.