DoorDash launched a shared commissary kitchen with multiple restaurants under one roof, the company announced Monday. The ghost kitchen setup, called DoorDash Kitchens, is located in Redwood City, California.
DoorDash said the to-go-only concept will house a mix of locally founded spots and national brands, including Nation’s Giant Hamburgers, Rooster & Rice, Humphry Slocombe, and The Halal Guys. Coverage spreads across seven Bay Area markets—Atherton, Belmont, Menlo Park, Palo Alto, Redwood City, San Carlos, and Woodside.
Pickup options extend to customers in 13 suburban markets, including Atherton, Belmont, Burlingame, Foster City, Los Altos, Menlo Park, Mountain View, Palo Alto, Redwood City, San Carlos, San Mateo, Sunnyvale, and Woodside.
READ MORE: Ghost Kitchens: Their rise and why they’re here to stay.
Another unique feature at launch will be main pairings. For instance, Peninsula customers who order Rooster & Rice will be able to add Humphry Slocombe ice cream pints.
“We are constantly working on innovations that help merchants find new, meaningful ways to reach customers and run their businesses more efficiently,” said Fuad Hannon, head of new business verticals at DoorDash, in a statement. “We launched DoorDash over six years ago in the Peninsula, and can’t wait to bring even more selection to the local community we know and admire.”
DoorDash is offering no delivery fees to DoorDash Kitchens’ restaurants through the end of year.
The company added its ghost kitchen will give merchants access to new customers in neighboring communities without the same overhead cost involved in opening additional stores. DoorDash will cover the infrastructure, maintenance, marketing, and last-mile logistics.
“Given our founders’ Bay Area roots, we are always interested in how technology can change the way food is delivered and shared,” said Min Park, chief financial officer of Rooster & Rice, in a statement. “We were impressed by the overall partnership and scale DoorDash could reach with this concept, and we found the notion of a delivery-only kitchen in Redwood City very appealing as it helps us test out demand in new markets, reaching new customers and areas quickly.”
DoorDash co-designed the spaces with restaurants, it said, and “hopes to empower a new set of entrepreneurs to thrive on the platform, further enabling customers to access their favorite restaurants and local delicacies at the touch of a button.”
DoorDash Kitchens expect to build a team of 50 full or part-time employees in the area as well as create jobs for delivery drivers.
According to Edison Trends’ recent report, DoorDash held 35 percent of the third-party delivery market share of consumer spend in the first half of September. UberEats followed at 25 percent, with Grubhub at 23 percent.
