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0 -0.000260695012904462 0.00057352902838961 0.0027894366380771 0.00187700409291163 0.00560494277744461 0.00560494277744461 0.00560494277744461
Stock impact report

What does it take to make it as a restaurateur in LA? One chef is banking on a 200-square-foot 'ghost kitchen' and a decades-old family recipe. [Business Insider]

DoorDash, Inc. (DASH) 
This article is part of " Made to Order ," a series highlighting the business strategies driving today's food industry. Noah Clark grew up eating California rolls, collard greens, and chicken katsu — a multiethnic cuisine that his Japanese American mother, Reiko Clark, and aunt, Maggie Antoine, developed in their hometown of Los Angeles. "We both ended up marrying Black guys — and raising these Blackanese babies," Reiko told Business Insider. "They are literally Japanese and African American, so they were raised on what we call Japanese soul food." The sisters brought their home-cooked food to the South in the late 1990s when they moved to Atlanta and opened their first restaurant. Clark was 8 at the time and earned an allowance — "$20 every two Read more
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