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> This is what allows you to order from a restaurant that is otherwise too far away from you. It's arguably of great benefit to those who do not live in that de

by morrbo 7y ago

> This is what allows you to order from a restaurant that is otherwise too far away from you. It's arguably of great benefit to those who do not live in that delivery area. So? They still do it, this is shady business practices which is what the whole point of my post was about. They've started adding a badge "5 star restaurant affiliate" or something similar. They only did this after they were called out on it by the mainstream news. > The metal shipping container has been outfitted to modern standards precisely for this purpose, as opposed to down some stairs in a windowless Victorian cellar, under a bridge, next to a traintrack, which many 'real' restaurant kitchens are like. It still comes from somewhere which is not where i ordered it from. Agree with me or not, the food still comes from (literally) a metal shipping container which has not been certified to the British food health/safety regulations, and is rented out to different restaurants/people from one day to the next. Also that "windowless Victorian cellar" WOULD have been given a food hygiene rating, otherwise it wouldn't be able to operate. Whether or not that rating is good is not the point, the point is that a government official has gone in and rigorously tested it, it is subject to surprise visits, etc. You should be able to easily view this information as you already can online at https://ratings.food.gov.uk https://ratings.food.gov.uk. Can you say the same about the shipping containers which don't have a postcode (so you can't check)? > No they are not, the chefs are employed by the restaurant, and are making the same dishes to the same standards. I didn't mean the food, i meant the containers. But if we are talking about the food, you can almost guarantee that "5 star restaurant" isn't going to be sending their best chefs away from the proper kitchen into a metal box. Again, this is shady as hell and deceptive.

IfOnlyYouKnew 7y ago
> which has not been certified to the British food health/safety regulations That's factually wrong. Of course, the same regulations apply to those facilities as any other. > Can you say the same about the shipping containers which don't have a postcode (so you can't check)? yes.
- ubercow13 7y ago
  The regulations may be the same but the FSA rating you can look up for the restaurant probably doesn't include an inspection of the shipping container, if it is inspected at all.
jmkd 7y ago
> the food still comes from (literally) a metal shipping container 1. This is only true in some cases, there are all variety of hire kitchens used in this program. 2. Much food you consume comes from a metal shipping container at some point, because they are suitable for many different purposes. Is one use okay but the other not? > this is shady business practices which is what the whole point of my post was about As a customer, I truly believe this to be a innovative business practice that benefits me. The restaurants are marked as 'Editions' partners. > a metal shipping container which has not been certified to the British food health/safety regulations The only partners allowed to use Editions kitchens have a 4 or 5 star hygiene rating for their main kitchen. You do realise that the ratings are based on the practices used in that kitchen and not the building itself don't you? Essentially the exact same kitchen could be a zero or a five star rating based on what the chefs do with the food and the environment. So the idea of the 'metal box' being somehow inherently unsuitable - when the interiors are fitted out to the highest modern standards and used by teams who have already proven they meet high hygiene ratings - is simply not true or useful. > It still comes from somewhere which is not where i ordered it from. If you have worked in a restaurant kitchen you will have observed that this is true of much of the food that goes on the plate. This includes: 1. additional unseen kitchens where the bulk of cooking takes place 2. entirely separate kitchen where prep takes place, often days beforehand 3. part-made dishes and ingredients ordered in and made in locations unknown to you 4. pre-made sauces, breads, entire dishes ordered in and made in locations unknown to you Show me the hygiene rating of the kitchen where your fries or ketchup are actually produced. > you can almost guarantee that "5 star restaurant" isn't going to be sending their best chefs away from the proper kitchen into a metal box Most kitchens will use their best chefs at new locations precisely to ensure their success, the trainees will take over at the main location due to its ease and familiarity.
- deleted 7y ago
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by morrbo 7y ago

IfOnlyYouKnew 7y ago

> which has not been certified to the British food health/safety regulations That's factually wrong. Of course, the same regulations apply to those facilities as any other. > Can you say the same about the shipping containers which don't have a postcode (so you can't check)? yes.

ubercow13 7y ago
The regulations may be the same but the FSA rating you can look up for the restaurant probably doesn't include an inspection of the shipping container, if it is inspected at all.

jmkd 7y ago

> the food still comes from (literally) a metal shipping container 1. This is only true in some cases, there are all variety of hire kitchens used in this program. 2. Much food you consume comes from a metal shipping container at some point, because they are suitable for many different purposes. Is one use okay but the other not? > this is shady business practices which is what the whole point of my post was about As a customer, I truly believe this to be a innovative business practice that benefits me. The restaurants are marked as 'Editions' partners. > a metal shipping container which has not been certified to the British food health/safety regulations The only partners allowed to use Editions kitchens have a 4 or 5 star hygiene rating for their main kitchen. You do realise that the ratings are based on the practices used in that kitchen and not the building itself don't you? Essentially the exact same kitchen could be a zero or a five star rating based on what the chefs do with the food and the environment. So the idea of the 'metal box' being somehow inherently unsuitable - when the interiors are fitted out to the highest modern standards and used by teams who have already proven they meet high hygiene ratings - is simply not true or useful. > It still comes from somewhere which is not where i ordered it from. If you have worked in a restaurant kitchen you will have observed that this is true of much of the food that goes on the plate. This includes: 1. additional unseen kitchens where the bulk of cooking takes place 2. entirely separate kitchen where prep takes place, often days beforehand 3. part-made dishes and ingredients ordered in and made in locations unknown to you 4. pre-made sauces, breads, entire dishes ordered in and made in locations unknown to you Show me the hygiene rating of the kitchen where your fries or ketchup are actually produced. > you can almost guarantee that "5 star restaurant" isn't going to be sending their best chefs away from the proper kitchen into a metal box Most kitchens will use their best chefs at new locations precisely to ensure their success, the trainees will take over at the main location due to its ease and familiarity.

deleted 7y ago
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