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If there was a way to WeWork a kitchen while still being able to have a health inspector validate everything's in order, that would be fine. The article only br
by blackearl 7y ago
If there was a way to WeWork a kitchen while still being able to have a health inspector validate everything's in order, that would be fine. The article only briefly touches on that, and I'm not sure how a grubhub/doordash would validate (or if they care). Until that's explained I'll stay away from the possibility of a fly-by-night restaurant.
- zer00eyz 7y agoI understand your concern and it is valid, because as it stands there are plenty of ways to get around the heath inspection issue. However I suspect that this model will take off and the delivery apps will start to address your concerns. The southwest model (ever minute the plane isn't flying were loosing money) applies to kitchen space as well. Depending on your locale there is a lot of it out there being underutilized. Lots of places require that food trucks have (and many need) a physical location. Having that be in an out of the way place and NOT having to a retail side is a massive savings as the location can be "shared" and potentially come at a massive savings. Leveraging these same places for delivery only businesses (or in the case of one local truck a delivery option near the kitchen they use) has been a boon to all involved.
- blackearl 7y agoI'll be happy when it gets there. My city has a pretty solid food truck market, and their food is usually unique and delicious. But I've also seen an increase on grubhub of generic shop names like "Flatbread" and "Fried Chicken" with addresses that don't seem to make sense.
- barbecue_sauce 7y agoI think these places exist (commissary kitchens), they just don't market themselves that way.
- mooreds 7y agoYes, commissary kitchens typically require health inspector approval and proper insurance from any food company that wants to work on its premises.