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If they suss it out for one place, they can roll it out to many places. So yes scaling up is the whole idea. Pizza factories make pizzas in batches, like 2000
by FullContCoder 9y ago
If they suss it out for one place, they can roll it out to many places. So yes scaling up is the whole idea.
Pizza factories make pizzas in batches, like 2000 times pizza Y. And they get frozen, no need for an oven.
Here you need to make X, Y and Z pizza for this order. Then just an X. Then 2 Y's and a Z. All need to be made from scratch and end up hot in a pizzabox. So quite different from the factory.
- tyingq 9y agoIt would be interesting to hear what they think the net gain is. Some places are pretty optimised already. Little Caesars, for example, usually has only 2 or 3 workers.
- bluedino 9y agoPizza places need more drivers than anything.
- tyingq 9y agoI wonder if there's some business opportunity there. I would guess a pool of drivers that serve more than one pizza chain might be more efficient than ones assigned to a specific company. Or maybe the pizza companies have some vision to leverage their own driver networks for things other than pizza?
- BrooklynRage 9y agoLike Ubereats?
- tyingq 9y agoWell your leverage with a pizza place that already has its own drivers might be a bit different. More like a white label offering. Which has lower margins, and requires the customers don't view their driver network as an asset.
- leggomylibro 9y agoA multi-pizzeria network of drivers might work; they could call themselves Deliverators. After all, like Stephenson said, when you get down to it America really only does four things very well. Music, movies, microcode, and high-speed pizza delivery.
- ghostly_s 9y agoJamie Zawinski was just complaining about the lack of options in this market on his DNALounge blog last week.
- saturdaysaint 9y agoThe article says that can make about 10x as many pizzas as a similarly staffed pizzaria. Along with their delivery innovations, it seems like they could serve a wider area and deliver pizzas much faster, especially at peak hours. The last bit strikes me as important: I really haven't ordered much pizza since the early 00's because at peak hours it could take 20 minutes or an hour - if it was a reliable 20 minute delivery, it might be more tempting (especially if automation grants some quality improvements).
- tyingq 9y agoAh, interesting. I wonder how much the longer drive hurts the quality though. I can certainly tell when my pizza sat around too long.