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I believe that this is a relatively reliable marker for whether 5-star restaurants will be in the area. quick on-demand access to fresh, never-frozen, produce.

by mygo 8y ago

I believe that this is a relatively reliable marker for whether 5-star restaurants will be in the area. quick on-demand access to fresh, never-frozen, produce. They also tend to go for out-of-season / exotic produce, which is doesnt need to be grown in end-world-hunger quantities.

FrozenVoid 8y ago
Why a restaurant wouldn't run their own private vertical farm where they would control the quality and amount of supply? That would remove supply volatility and transport costs entirely, and even some bulk products can be produced at smaller scale organically.
- greggman 8y ago
  my guess is they have a limited amount of time to manage such a thing and the scale isn't large enough to cover the variety they'd want
- azernik 8y ago
  Because there are serious costs to bringing everything in-house; you've got to get hold of the capital, you lose any economies of scale that come from addressing a larger market, etc. With regards to transportation costs, you're assuming that a restaurant running a private vertical farm could do so on its storefront premises, which is a big assumption. Most pricey restaurants are space-limited.
- mygo 8y ago
  like these? http://m.wtol.com/toledonewsnow/pm_/contentdetail.htm?contentguid=od:cQJkAIfO http://m.wtol.com/toledonewsnow/pm_/contentdetail.htm?conten... https://www.circa.com/story/2017/12/20/food/a-vertical-%20farm-in-a-New-York-City-basement-is-%20growing-rare-plants-from-around-the-world https://www.circa.com/story/2017/12/20/food/a-vertical-%20fa... anyway, I’m not a big fan of the use of indoor farms with artificial lighting. The sun provides the energy that plants need to us at no cost but it’s costly to produce the energy from LED’s. I’m more in favor of the use of greenhouses on rooftops, and urban restaurants getting as much produce as possible sourced from local urban farms, and creating that economy. But hey, people are definitely doing it with LED’s on-premise and making it work for them.

by mygo 8y ago

FrozenVoid 8y ago

Why a restaurant wouldn't run their own private vertical farm where they would control the quality and amount of supply? That would remove supply volatility and transport costs entirely, and even some bulk products can be produced at smaller scale organically.

greggman 8y ago
my guess is they have a limited amount of time to manage such a thing and the scale isn't large enough to cover the variety they'd want
azernik 8y ago
Because there are serious costs to bringing everything in-house; you've got to get hold of the capital, you lose any economies of scale that come from addressing a larger market, etc. With regards to transportation costs, you're assuming that a restaurant running a private vertical farm could do so on its storefront premises, which is a big assumption. Most pricey restaurants are space-limited.
mygo 8y ago
like these? http://m.wtol.com/toledonewsnow/pm_/contentdetail.htm?contentguid=od:cQJkAIfO http://m.wtol.com/toledonewsnow/pm_/contentdetail.htm?conten... https://www.circa.com/story/2017/12/20/food/a-vertical-%20farm-in-a-New-York-City-basement-is-%20growing-rare-plants-from-around-the-world https://www.circa.com/story/2017/12/20/food/a-vertical-%20fa... anyway, I’m not a big fan of the use of indoor farms with artificial lighting. The sun provides the energy that plants need to us at no cost but it’s costly to produce the energy from LED’s. I’m more in favor of the use of greenhouses on rooftops, and urban restaurants getting as much produce as possible sourced from local urban farms, and creating that economy. But hey, people are definitely doing it with LED’s on-premise and making it work for them.