>People have different tastes in food and there's value in variety Which is something that scale helps with. If one person wants Thai, the other Italian, the

>People have different tastes in food and there's value in variety Which is something that scale helps with. If one person wants Thai, the other Italian, the other Greek, and the last Indian a mega kitchen could fill that order. >* Ingredients are low-margin, with prices dominated by transportation, so bargaining power over suppliers is limited. With 100 orders an hour going out from a kitchen you're more likely to be able to combine deliveries. That's an easy way to double your profits since transport is such a big percentage of your overall cost. >Cooks aren't fungible, which makes it hard to capitalize on scale without consolidating similar restaurants. The guy who makes my favorite lamb vindaloo is a TERRIBLE sushi chef Eh, they're pretty fungible. Maybe not the chef designing the recipes but certainly the guys chopping vegetables are.