The best cooks know cooking a meal is all about having a plan (and a back-up plan whether things fade south); get the cooking out of the way,and then you can appreciate your family and friends -- the most critical part. But now try doing it for thousands.
How can one company be the de facto sous chef for so many? Turns out there's a lot of data science behind it, in everything from procurement to forecasts to logistics: what to cook, and what people will like,what ingredients are required, what to produce at scale. In this segment of the a16z Podcast, and Gobble's Ooshma Garg suggests that every contemporary food company is really a tech company (or should be). Is there a science to taste? MORE
Source: a16z.com