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Inside a bright red building in Redwood City,just south of San Francisco,cooks put baskets of French fries into hot oil,and make chicken sandwiches.If you've been in a restaurant kitchen, it's a familiar scene.But what's missing here are tables and cus- tomers.Every dish is placed in a to-go box or bag.Delivery driv- ers line up in a waiting area ready for the name on their order to be called.Behind the counter,metal shelves hold bags of food. Each bag has a round,red sticker with the logo of DoorDash, America's biggest food delivery app. Not long ago,food delivery in many places was limited to pizza and Chinese takeout.But now,thanks to apps like Door- Dash,Grubhub and Postmates,customers can call for their fa-