Just a few short years ago, David Medina was looking at a future much different from where he is now. He and a friend had a plan to open a new restaurant in Santa Barbara. The funding was confirmed, and the restaurant was about to get off the ground when the pandemic hit, shutting down in-person eating and effectively derailing Medina’s plans.
Fortunately, Medina wasn’t one to sit at home waiting for another opportunity to present itself. He still had a skill set, and people still needed to eat; he just needed to figure out how to get his food to them.
