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Dark kitchens - the quality is shit, that's how. Plus slave work. https://www.sustainweb.org/jelliedeel/articles/dark_kitchens/ https://www.sustainweb.org/jell

by chewz 8y ago

Dark kitchens - the quality is shit, that's how. Plus slave work. https://www.sustainweb.org/jelliedeel/articles/dark_kitchens/ https://www.sustainweb.org/jelliedeel/articles/dark_kitchens... https://www.theguardian.com/commentisfree/2018/oct/09/dark-kitchens-satanic-mills-deliveroo https://www.theguardian.com/commentisfree/2018/oct/09/dark-k...

toufiqbarhamov 8y ago
Plus massive VC investment I’d assume, but freely admit I don’t know for sure.
opportune 8y ago
dumb article, no pictures of the kitchens. Who tf cares if their food was made in a container vs. the back of a restaurant as long as it's sanitary? Guess where the meat in your supermarket comes from or the processed food you eat? Not a particularly appetizing, homey environment there either
PhasmaFelis 8y ago
That article doesn't make any claims about the quality or the labor except to quote a chef saying that "conditions in a container kitchen are probably better than in many traditional restaurant kitchens."
b_tterc_p 8y ago
This doesn’t answer the question because it’s relative to the price of buying at the restaurant. Who is losing the 80% of normal cost? Is it the restaurant or the delivery company?
ukoki 8y ago
I really don't get the whole negativity about "dark kitchens". There is nothing wrong in theory with a delivery-only restaurant, and there are clear cost savings that can be passed on to the consumer. Articles such as the ones you cited talk about the stifling "windowless boxes" but restaurant kitchens have never been windowed comfortable places. At least in the UK these kitchens are subject to the same hygiene and labour laws as any other place where food is prepared. They seem to want to imply that "dark kitchens" flout these laws but I've yet to see any evidence.
- _nedR 8y ago
  In third countries with lax food safety regulation i feel they matter. When there are more layers of separation between you and your end customer i think its human nature that you will be little less vigiliant / anxious about seeing a cockroach or rat in your kitchen. At some point it isalmost anonymous like an internet crime.

by chewz 8y ago

toufiqbarhamov 8y ago

Plus massive VC investment I’d assume, but freely admit I don’t know for sure.

opportune 8y ago

dumb article, no pictures of the kitchens. Who tf cares if their food was made in a container vs. the back of a restaurant as long as it's sanitary? Guess where the meat in your supermarket comes from or the processed food you eat? Not a particularly appetizing, homey environment there either

PhasmaFelis 8y ago

That article doesn't make any claims about the quality or the labor except to quote a chef saying that "conditions in a container kitchen are probably better than in many traditional restaurant kitchens."

b_tterc_p 8y ago

This doesn’t answer the question because it’s relative to the price of buying at the restaurant. Who is losing the 80% of normal cost? Is it the restaurant or the delivery company?

ukoki 8y ago

I really don't get the whole negativity about "dark kitchens". There is nothing wrong in theory with a delivery-only restaurant, and there are clear cost savings that can be passed on to the consumer. Articles such as the ones you cited talk about the stifling "windowless boxes" but restaurant kitchens have never been windowed comfortable places. At least in the UK these kitchens are subject to the same hygiene and labour laws as any other place where food is prepared. They seem to want to imply that "dark kitchens" flout these laws but I've yet to see any evidence.

_nedR 8y ago
In third countries with lax food safety regulation i feel they matter. When there are more layers of separation between you and your end customer i think its human nature that you will be little less vigiliant / anxious about seeing a cockroach or rat in your kitchen. At some point it isalmost anonymous like an internet crime.