We tell
the story about wood
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ABOUT
WALNUT.M Y.S Studio
Every couple of days, Sinclair Browne fights through traffic in Times Square, squeezes his delivery truck into a parking spot, walks up four flights of stairs and delivers groceries to a guy whose order he knows by heart.
“Iʼm fast,” said Mr. Browne, slicing his hands in the air, ninja style. “In and out, in and out.”
Delivering food requires military precision: Bananas canʼt get cold. Produce canʼt get warm. Eggs, of course, must not get broken. And people expect their food to arrive at specific times.
SERVICE
What we can do?
Delivering perishables is much trickier than delivering Tshirts, books or pretty much anything else people can buy online. The biggest challenge is that groceries must stay cold for hours at a time. But there are myriad other complications, too. Bananas and apples give off fumes that can hurt loose leaf lettuce, so they canʼt be stored too close. Tomatoes lose flavor when they cool to below 55 degrees. Milk always has to be packaged upright.
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As the competition heats up, Amazon and others will be relying on drivers like Mr. Browne, who makes $13 an hour, plus tips, to handle the biggest challenges of succeeding in the online grocery business.
