In a Hillcrest parking lot, Harris Corley, 23, slaps magnetic labels on both sides of his gray, late-model Nissan Maxima, Cheree Franco writes in Tuesday's Style section. It’s 5:10 on a Wednesday evening. He’s fresh from class at the University of Arkansas Little Rock, but he has already changed into a white chef’s jacket.
Corley is one of a dozen Chef Shuttle drivers, half of whom are on the road this shift.
Chef Shuttle works like this: Clients use the website to order at least $15 of food (lunch or dinner daily) from one of 25 restaurants. Chef Shuttle buys the food at a 25 percent discount and sells it at menu price. Drivers, called “mobile waiters,” deliver the food almost anywhere in Little Rock, usually in under an hour. Tipping the driver is optional but encouraged, since their compensation is otherwise limited to a portion of the $5 delivery fee.
Read tomorrow's Arkansas Democrat-Gazette for more.