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How One Delivery-Only Service Makes Dinner Without a Restaurant

In Munchery’s main production kitchen — a space in San Francisco’s Mission District that the company is rapidly outgrowing — a group of cooks are gathered near the entrance, quietly chatting among themselves as they portion sauces into little clear plastic containers familiar to anyone who has ever requested "dressing on the side" when they’ve ordered takeout. Each sauce is just one component in one meal destined for a Bay Area diner opting out of cooking dinner.
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