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what? you sure you thought this through? So instead of having one kitchen producing pizzas all day long, you cut off half (or worse) of that productive time for
by bllguo 9y ago
what? you sure you thought this through? So instead of having one kitchen producing pizzas all day long, you cut off half (or worse) of that productive time for traveling around?
All this complexity just to save on the cost of having some land to put a bunch of ovens sounds absolutely ludicrous.
- platz 9y agoOne word. Juicero.
- toomuchtodo 9y agoThe problem with venture capital is it optimizes for bullshit. If you bootstrap, you have no choice but to actually be a legitimate business, because you don't get paid otherwise.
- jjeaff 9y agoI'd say the point of cooking en route is not for productivity but for freshness.
- HeyLaughingBoy 9y agoThe point of the pizzeria (at least for its owners) is to make money. If you're spending 5 minutes at the destination cooking a pizza, that's either going to be one expensive pizza or the pizzeria is going out of business in a few months.
- platz 9y agoIt's going to be one expensive pizza, of course. That is the target market. Think gated communities, high property-tax areas, etc..