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I mean, yeah. This sounds great on paper. I will be interested to see how it plays out in the real world. So many of these things that are supposed to lower bar

I mean, yeah. This sounds great on paper. I will be interested to see how it plays out in the real world. So many of these things that are supposed to lower barriers to entry and give access to less advantaged players seem to instead get exploited by the same big companies as ways to lower costs and evade accountability. I wonder in five years what percentage of these will truly be run by young innovative chefs who don't have startup capital vs. people who don't actually care about the quality of food but see a chance for a faster buck. Maybe I'm just having a cynical Friday....

gwbas1c 7y ago
> Maybe I'm just having a cynical Friday.... I just don't do delivery. I don't know why, it's always rubbed me the wrong way. IMO, if I'm lazy I'd rather just go out or pull something out of the freezer. I've always lived close to something that I can walk to, who will take care of all of the cleanup for the same cost as delivery. Even living in a rather rural area, I can still walk to four restaurants, three of which are exceptional. In addition, I can walk to three ice cream places and one seasonal food truck.
- mattmaroon 7y ago
  Most food doesn't deliver well. It basically steams itself in the packaging. Anything that wasn't meant to be soft ends up that way. I get mad when I see fries even available for delivery, though I hear the big potato companies are hard at work on the solution. I've debated doing a ghost kitchen based entirely on "what foods deliver well".
  - iudqnolq 7y ago
    If you're interested, NPR did a shallow dive into the frie coating research by Big Potato. According to them, the problem is solved. > French fries don't age well. They're crispy and delicious right out of the fryer, but they get colder and soggier the faster and farther they get from the kitchen. That's fine for eating at a fast-food restaurant, and okay maybe for the drive through. > But on-demand app-enabled delivery is changing how, when, and where we eat french fries. And massive multi-billion dollar potato companies, like Lamb Weston, are worried about that. > On today's show, a team of potato scientists sets out to save the french fry. https://www.npr.org/2019/10/23/772775254/episode-946-fries-of-the-future https://www.npr.org/2019/10/23/772775254/episode-946-fries-o...
    - mattmaroon 7y ago
      I heard that. Not solved, but in the process.
      - iudqnolq 7y ago
        If you go to their website you'll see coatings for sale. Maybe they're not perfect, but the reporters in the segment said it tasted fine .

gwbas1c 7y ago

> Maybe I'm just having a cynical Friday.... I just don't do delivery. I don't know why, it's always rubbed me the wrong way. IMO, if I'm lazy I'd rather just go out or pull something out of the freezer. I've always lived close to something that I can walk to, who will take care of all of the cleanup for the same cost as delivery. Even living in a rather rural area, I can still walk to four restaurants, three of which are exceptional. In addition, I can walk to three ice cream places and one seasonal food truck.

mattmaroon 7y ago
Most food doesn't deliver well. It basically steams itself in the packaging. Anything that wasn't meant to be soft ends up that way. I get mad when I see fries even available for delivery, though I hear the big potato companies are hard at work on the solution. I've debated doing a ghost kitchen based entirely on "what foods deliver well".
- iudqnolq 7y ago
  If you're interested, NPR did a shallow dive into the frie coating research by Big Potato. According to them, the problem is solved. > French fries don't age well. They're crispy and delicious right out of the fryer, but they get colder and soggier the faster and farther they get from the kitchen. That's fine for eating at a fast-food restaurant, and okay maybe for the drive through. > But on-demand app-enabled delivery is changing how, when, and where we eat french fries. And massive multi-billion dollar potato companies, like Lamb Weston, are worried about that. > On today's show, a team of potato scientists sets out to save the french fry. https://www.npr.org/2019/10/23/772775254/episode-946-fries-of-the-future https://www.npr.org/2019/10/23/772775254/episode-946-fries-o...
  - mattmaroon 7y ago
    I heard that. Not solved, but in the process.
    - iudqnolq 7y ago
      If you go to their website you'll see coatings for sale. Maybe they're not perfect, but the reporters in the segment said it tasted fine .