Sponsored By

What can restaurants expect from DoorDash now that it's gone public?

COO Christopher Payne talks commission caps, virtual brands and the potential expansion of its ghost kitchen experiment, DoorDash Kitchens.

Nancy Luna, Senior editor, Nation's Restaurant News

December 10, 2020

6 Min Read
DoorDash_Scooter_Driver.jpg
DoorDash COO Christopher Payne talks to NRN about the company's next steps now that it has gone public.DoorDash

Create a free account or login

This content is available for registered users. Subscribe now to access this article.

About the Author

Nancy Luna

Senior editor, Nation's Restaurant News

Nancy Luna is a senior editor at Nation's Restaurant News and a contributing editor at Supermarket News. She covers the industry's largest and most talked about fast-food brands including McDonald's, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway. She is an award-winning journalist with more than 25 years reporting experience. As a veteran business reporter based in Southern California, Nancy has covered some of the country's most beloved food and retail brands including In-N-Out, Taco Bell, Trader Joe's, Aldi, Whole Foods Market, Target and Costco. Luna is a graduate of Cal State Fullerton. When she's not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Contact [email protected]  or follow her on Twitter at https://twitter.com/fastfoodmaven

Subscribe to Our Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like