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???

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>> GERRY: IT'S TIME NOW TO GOINSIDE INNOVATION BROUGHT TO YOUBY AT&T.A STARTUP TRYING TO

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REVOLUTIONIZE FOOD DELIVERY ISRACKING UP INVESTMENT RECENTLYRAISING MORE THAN $1MILLION BRINGING ITS TOTAL SEED

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FUNDING TO $3 MILLION.INDIANAPOLIS-BASED CLUSTERTRUCK,WHERE FOOD TRUCK MEETSTECHNOLOGY, ALREADY HAS MORE

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THAN 11-THOUSAND CUSTOMERS.FOR DETAILS, I'M PLEASED TO BEJOINED BY SERIAL ENTREPRENEURAND CLUSTERTRUCK CO-FOUNDER

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CHRIS BAGGOTT.AS ALWAYS, CHRIS, WELCOME TO THEPROGRAM.>> THANK YOU SO MUCH.

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>> Gerry: YOU TOLD ME ABOUT THISIDEA A COUPLE OF YEARS AGO ATTHE MIRA AWARDS.AND I THOUGHT THAT'S AN

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INTERESTING CONCEPT.INTERESTING NAME, AS WELL.TALK ABOUT CLUSTERTRUCK, REALLY,AND THE MODEL.

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>> SURE.BASICALLY WHAT WE LOOKED AT WASFOOD DELIVERY, PREPARED FOODDELIVERY IS THE FASTEST GROWING

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IN THE RESTAURANT INDUSTRY ANDIT IS NOT BEING DONE RIGHT.THERE ARE APPS THAT WILL ALLOWYOU TO ORDER FROM AN INDIVIDUAL

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RESTAURANT, AND THEN SOMEONE HASTO GO TO THAT RESTAURANT, FINDTHEIR FOOD, AND IT CAUSES A LOTOF FRICTION, POINT TO POINT, THE

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RESTAURANTS AREN'T SET UP FORTAKEOUT, EVERYONE HAS TO AGREEON A RESTAURANT.IT'S A LOT OF FRICTION.

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AND WE THOUGHT IF WE CANVERTICALLY INTEGRATE THIS AND BEABLE TO HAVE THE KITCHEN MAKEALL THE FOOD, DELIVERY ONLY

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KITCHEN, FOCUS ON UBER-STYLEDRIVERS, WE'D HAVE A WINNER.>> Gerry: THE NUMBERS ARE IN,11,000 PLUS CUSTOMERS.

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AND PREPARING THIS IN A CENTRALKITCHEN.I'M A CUSTOMER, AND I LOVE IT.TYPICALLY GET FOOD IN 10, 15

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MINUTES.>> THAT'S RIGHT, OUR AVERAGEDELIVERY TIME IS AROUND 20MINUTES.

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OUR PROMISE TO THE CUSTOMERISN'T NECESSARILY THAT IT'SGOING TO BE THAT FAST, BUT WEDON'T COOK THE FOOD UNTIL WE

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KNOW WHERE THE DRIVER IS.IF YOU THINK ABOUT A PIZZA,THEY'RE GOING TO MAKE THE PIZZANOW.

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AND YOU WONDER WHY DOES IT TAKE45 MINUTES?IT IS BECAUSE THEY DON'T KNOWWHERE THE DRIVER IS, SO THE

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PIZZA CAN SIT THERE.PIZZA CAN LIVE 45 HOURS.A CHEESEBURGER CANNOT.WE DON'T START COOKING UNTIL WE

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KNOW WHERE THE DRIVER IS.IF IT'S A 3 MINUTE ORDER AND THEDRIVER IS 7 MINUTES AWAY, WEKNOW WHEN HE'S 3 MINUTES AWAY

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THAT'S WHEN THE KITCHEN FIRES UPAND STARTS COOKING THE FOOD.THE FOOD WILL BE FRESH.>> Gerry: JUST CLOSED ON ANOTHER

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ROUND OF MONEY.GOING TO USE THAT TO EXPAND.>> WE'RE ON THE CUSP, IF WEHAVEN'T SIGNED IT ALREADY, OF A

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LEASE IN BLOOMINGTON TO SERVETHE I.U. MARKET, AND LOOKING TOEXPAND INTO COLUMBUS, OHIO, ANDHOPEFULLY WE'LL START HERE IN

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2016, AS WELL.>> Gerry: YOU'RE LOOKING AT ANUANCE HERE IN TERMS OF AMODULAR CONCEPT.

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>> YEAH, YEAH.>> Gerry:...TO HELP FACILITATE.>> OUR FIRST MODEL WAS TO GOINTO OLD BUILDINGS, AND

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KITCHENS, IN LESS EXPENSIVE REALESTATE BUT CLOSER TO THE URBANCENTER.WE FOUND OUT IN INDIANA THAT ALL

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BASICALLY MODULAR HOMES,TRAILERS, RVs ARE MADE ININDIANA, WE CONNECTED WITH ACOMPANY THAT WILL BUILD MODULAR

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KITCHENS AND BE UP IN A MATTEROF WEEKS.>> Gerry: YOU BELIEVE THIS CANBE A BILLION DOLLAR COMPANY.

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>> ABSOLUTELY.YOU THINK ABOUT OUR COMPETITORIS GRUB HUB.A PUBLICLY TRADED COMPANY,

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$3.5 BILLION, AND WE ARECOMPLETELY DISRUPTING THEIRMODEL.THEY WON'T BE ABLE TO COMPETE

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WITH US.