![]() ![]() The ClusterTruck menu is divided into what Baggott refers to as food trucks, since the kitchen was based on the food truck concept. Although it has not yet been launched, there are plans to add bicycles to the Bloomington kitchen, just as there are bicycle delivery people in Indianapolis. There is no charge for the delivery it’s included in the price of the menu items. The average delivery time for the Indianapolis kitchen is 21 minutes or less. All orders are timed so that all the food is completed at the same time and then handed off to the waiting driver outside to be driven to the customer.įor people who live outside the delivery area, they often pick a parking lot, gas station or other easy-access location within the delivery area and meet the driver, Baggott said. Inside the kitchen, workers stand at different stations, looking at a computer screen overhead that tells them what items they should make next. The Bloomington kitchen will employ about 25 people, Baggott said. As traffic ebbs and flows, the map of where ClusterTruck will deliver will change, Baggott explained. “We think of ourselves almost as a technology company first,” he said, explaining that the kitchen will only take orders, usually made online, within an area that they can deliver to within six minutes. All the food is menu-quality, according to executive chef Tim McIntosh, and each order isn’t begun until there’s a delivery driver ready to whisk the food to the customer.Ĭo-founder Chris Baggott, who is also co-founder of two major marketing software programs ExactTarget and Compendium, said ClusterTruck begins with the software that runs the kitchen. There are more than 100 items on the menu, from burgers and fries, to tot tots to mac and cheese and breakfast burritos. in the Tenth and the Bypass center, ClusterTruck is a kitchen that creates food from scratch and delivers it to the customers as quickly as possible. ![]() ClusterTruck will open its Bloomington operation to customers on Thursday.
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