sz sz a look at where job kd candidates want to work and the founder of grub hub

good morn in the book, i krib -- describe what it's like to create something from nothing. >> who is your very first

customer. if you didn't know them, they had just stumbled upon your service and ended up paying you. >> charming wok restaurant in chicago. they were our first customer. >> so it starts as menus, right? when does it make the transition to being delivered? >> yeah, it was -- if it was just menus, we made the transition to online ordering about two years into the business. it was really just like a delivery guide to start. then it donned on me people want to place an order, and so it made that -- in start-up world, we call that a pivot. >> so people are still doing this online or their computers. the iphone really wouldn't catch on for some time. >> it came out in 2008.

so firefox was probably the most common browser at the time. this was 2004, 2005. >> i just thought it would be interesting, you can call a pizza place or, you know, and talk to them on the fun and people don't want to. i would much rather control around on my phone opting for pepperoni, or in the chinese one, looking for the crispy beef, then calling people on the phone saying i would like to order some. >> when i first started the business, everybodylike, i don't get it. it's the app we use least on our phone for a reason. people hate going to that. it taking longer, is inefficient. and when people started placing online orders, they went from

ordering delivery once a month to twice a week. so the size of the industry exploded. >> one of the interesting things is, and i realize grub hub is popular in the midwest, but door dash, how did door dash get ahead of you if you've been around for so much longer? you're no longer with the company when i say "you." >> i think it's challenging for any startup that you really have to keep innovating to stay ahead of the competition. you have to be different than the others. so i don't know that there's a ton of difference between door dash and grub hub. at the time of the ipo, i think that there was, back in 2014. but it's maybe just an object lesson for any company that you have to keep innovating to stay ahead of the competition. >> i don't think any

conversation about a gig company without talking about gig employees. other companies of some really bad behavior, but i -- the advantages to being a gig employee to me are tremendous. i don't drive for grub hub, but if i did, i would drop the kids off at school. and when i had to pick them up or take them to soccer practice, i would be an uber driver. >> i think that the gig economy is great for flexibility. if you're looking for a 40-hour career, if you start driving uber, you're no better off. >> that's not a career move. >> yeah. so i think that's an important thing to recognize is that it's not meant to be all things for all people. so my new company, we employ

people full time instead of using a gig economy process for this reason. it's a career oriented, economic growth sort of a job. >> you could have taken the money from grub hub and taken it easy. you rode your bicycle across the continental u.s., but then you did do a new startup. why not just take it easy? >> after grub hub, i rode off into the sunset literally, i rode from virginia to oregon. during that time, i had time to reflect, and it made me think about the fact that i had -- what now? i had a lot of resources. i had a lot that i still had to give. and so i created this new company that is an impact oriented company where you can get somebody to come into your home, but there just isn't enough people to meet the demand. so we wanted to create an entree path to train people. so that's the new company.

and its social impact and profit -- >> it sounds like the greatest title for a book ever. it is out now. mike evans, appreciate you being with us this morning. we'll be right back.

♪ ♪ @a >> >> welcome back.

we were just talking about food with the founder of grub hub. now let's talk about shrimp in a box. come on down to shrimp in a box. but it is an agriculture project. shrimp, raised by robots and artificial intelligence in a shipping container. so daniel is the brains behind the project, based in mexico. you know, let's start, daniel, with why shrimp? what is the value of shrimp? >> well, shrimp is the number one seafood protein. it's the number one product, people spend 30% more on shrimp than on salmon. >> how does that farm now? i have to admit complete ignorance. i assume some of it is inept in the sea, but as far as farming shrimp, how is it done? >> most of it is done inland in

ponds. basically earth ponds or ponds that may be covered with plastic, and it's also done in places like mexico or india or ecuador, which have the right weather conditions for shrimp, the natural environment for shrimp. of temperature, and theo cheap labor. >> when you do that in a box, you can create the conditions. it's my understanding that your first major farm is going to be in indiana, which i don't think of as being necessarily right for shrimp production. >> yeah, that was exactly the reason behind the decision. if we can grow shrimp in land locked indiana that has completely different weather than we have in mexico, i think we can basically grow shrimp

anywhere. >> how much does a box produce? would the average farmer a eight boxes, ten boxes or a hundred? >> yeah, each box can grow 1.5 tons of shrimp, so over 3,000 tons of shrimp per year. to put this in perspective, you would need about two acres of basically previously forests that are destroyed in places like ecuador to grow what you can grow in one shrimp box. >> and this is pretty much set i and forget it. the farmer may have to come by and check some settings or maybe that's done wirelessly. but under ideal conditions, the box does all the work. >> the box does most of the heavy lifting. we consider about 1.5 to 2 hours of labor per week.

cleaning, things that would be very difficult or very expensive to automate. >> now, i was reading some of the information about this, and if i got this right, you do have to keep the water warm. so there is -- there is a heater. but that heater can actually run on animal waste. >> yes. through a bio-digester, yes. >> most farms are going to have animal waste to use as fertilizer, but otherwise it's a problem, not an answer. >> exactly. and also the shrimp itself produces waste in the form of sludge. we basically run microbial communities that are capturing the nitrogen cycle, and that i

very rich in nitrogen and other fertilizers. so we can use that sludge as an organic fertilizer or a biodigestive. >> how long does it take from a box to produce from tiny shrimp to edible shrimp, how long does that take? >> 12 months. there's nothing like that in the animal production. in one month, a shrimp goes 10,000 times -- grows 10,000 times. >> these are up and running in mexico, this is not just some theory, this is happening. >> we've been working on this technology for ten years. the past three years on shrimp, and we have an up and running farm up in indianapolis, and we

will have our first harvest november 15th. so you think about this, we -- in november, we're having our first harvest of shrimp. >> you connect the food companies with the shrimp farmers. tell me something i don't know about the shrimp market. >> wow. >> tell me what are some interesting things about selling shrimp across the world? >> yeah, exactly. shrimp is one of the few staples that we rely on international trade and complicated logistics. so every time there is a gold

rush in this case, a pink gold rush, for instance, the shrimp that you're buying in the market might be frozen for five years. the only way to have fresh shrimp is by adding preservatives. so the problem with that is something like 50% of food allergies are due -- or seafood