5 ms·

‘Cloud kitchens ‘ Lol lol is this the WeWork of food? These fries are great technology

mywittyname 7y ago
Yeah, I know. They are called commissaries, not 'cloud kitchens', not 'ghost kitchens'. Commissaries are not new, they are used all the time in the restaurant industry. If you've had food from a food truck or caterer, then that food was likely prepared in a commissary. Giving hip new names to old tech is not doing anyone a favor. Preparing food in a commissary is a sound, established business model. The idea doesn't need any fluff, delivering food prepared in a commissary, rather than a restaurant, makes perfect sense. The benefits are, lower real estate costs, shared labor, fewer stops for delivery personnel, and the ability to quickly change food offerings & experiment.
- buboard 7y ago
  yeah but do they elevate the consciousness of the universe?
  - xwdv 7y ago
    maybe elevate the the appetite of the universe
- jersey 7y ago
  That doesn't seem to match with the definitions I can find for commissary. https://www.merriam-webster.com/dictionary/commissary https://www.merriam-webster.com/dictionary/commissary
  - tingletech 7y ago
    see for example Calif. retail code section "113751. “Commissary” means a food facility that services mobile food facilities, mobile support units, or vending machines where any of the following occur: (a) Food, containers, or supplies are stored. (b) Food is prepared or prepackaged for sale or service at other locations. (c) Utensils are cleaned. (d) Liquid and solid wastes are disposed, or potable water is obtained." https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/MEHKO/CALIFORNIA%20RETAIL%20FOOD%20CODE%202019.pdf https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%2...
- barbecue_sauce 7y ago
  The idea of a 'cloud kitchen' or a 'ghost kitchen' is different from a commissary kitchen, and the terminology doesn't help make this distinction. 'Cloud restaurant' or 'ghost restaurant' would be more appropriate, as the "restaurant" is the ethereal part, not the kitchen. A commissary kitchen can act as the kitchen for a 'cloud restaurant', but the restaurant itself is more a product of branding and food curation that only lives in the minds of the creator and the customer, and this is enabled by decoupling the distribution channel from the production. Food trucks and caterers bring food directly to their customers, and usually have a more personal relationship with them.
- mattmaroon 7y ago
  They are not the same, but ghost kitchens do operate out of a commissary. A commissary is a shared use kitchen. A ghost kitchen (which admittedly would probably be better called a ghost restaurant) is basically just a delivery/pickup-only restaurant. It may operate out of a commissary or its own space. The Food Corridor is a (very terrible) piece of software that allows bookings for kitchen space, so they probably focus on the ones that work from public kitchens for that reason, but lots of them have dedicated kitchens or rent from a church hall or VFW.
  - ashleylovesfood 7y ago
    EEK. CEO of The Food Corridor here. Are you a client?
    - mattmaroon 7y ago
      I work out of a kitchen that uses TFC and frankly everyone finds it difficult to use. Sorry!
      - ashleylovesfood 7y ago
        Got it. We just finished a cohort of food business interviews to help identify and fix these issues. You should see some changes to the booking system and mobile enhancement releases in the coming months. If you ever want to talk to us directly and provide feedback, we are open to it. hello@thefoodcorridor.com
        mattmaroon 7y ago
        Great. Thinking about it, I should apologize for "terrible". That's an exaggeration to be sure. And also, I suspect some of the problems we have are our kitchen's implementation.
stri8ed 7y ago
GPT-2 based recipes, it's all the rage.

Yeah, I know. They are called commissaries, not 'cloud kitchens', not 'ghost kitchens'. Commissaries are not new, they are used all the time in the restaurant industry. If you've had food from a food truck or caterer, then that food was likely prepared in a commissary. Giving hip new names to old tech is not doing anyone a favor. Preparing food in a commissary is a sound, established business model. The idea doesn't need any fluff, delivering food prepared in a commissary, rather than a restaurant, makes perfect sense. The benefits are, lower real estate costs, shared labor, fewer stops for delivery personnel, and the ability to quickly change food offerings & experiment.

buboard 7y ago
yeah but do they elevate the consciousness of the universe?
- xwdv 7y ago
  maybe elevate the the appetite of the universe
jersey 7y ago
That doesn't seem to match with the definitions I can find for commissary. https://www.merriam-webster.com/dictionary/commissary https://www.merriam-webster.com/dictionary/commissary
- tingletech 7y ago
  see for example Calif. retail code section "113751. “Commissary” means a food facility that services mobile food facilities, mobile support units, or vending machines where any of the following occur: (a) Food, containers, or supplies are stored. (b) Food is prepared or prepackaged for sale or service at other locations. (c) Utensils are cleaned. (d) Liquid and solid wastes are disposed, or potable water is obtained." https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%20Library/FDB/FoodSafetyProgram/MEHKO/CALIFORNIA%20RETAIL%20FOOD%20CODE%202019.pdf https://www.cdph.ca.gov/Programs/CEH/DFDCS/CDPH%20Document%2...
barbecue_sauce 7y ago
The idea of a 'cloud kitchen' or a 'ghost kitchen' is different from a commissary kitchen, and the terminology doesn't help make this distinction. 'Cloud restaurant' or 'ghost restaurant' would be more appropriate, as the "restaurant" is the ethereal part, not the kitchen. A commissary kitchen can act as the kitchen for a 'cloud restaurant', but the restaurant itself is more a product of branding and food curation that only lives in the minds of the creator and the customer, and this is enabled by decoupling the distribution channel from the production. Food trucks and caterers bring food directly to their customers, and usually have a more personal relationship with them.
mattmaroon 7y ago
They are not the same, but ghost kitchens do operate out of a commissary. A commissary is a shared use kitchen. A ghost kitchen (which admittedly would probably be better called a ghost restaurant) is basically just a delivery/pickup-only restaurant. It may operate out of a commissary or its own space. The Food Corridor is a (very terrible) piece of software that allows bookings for kitchen space, so they probably focus on the ones that work from public kitchens for that reason, but lots of them have dedicated kitchens or rent from a church hall or VFW.
- ashleylovesfood 7y ago
  EEK. CEO of The Food Corridor here. Are you a client?
  - mattmaroon 7y ago
    I work out of a kitchen that uses TFC and frankly everyone finds it difficult to use. Sorry!
    - ashleylovesfood 7y ago
      Got it. We just finished a cohort of food business interviews to help identify and fix these issues. You should see some changes to the booking system and mobile enhancement releases in the coming months. If you ever want to talk to us directly and provide feedback, we are open to it. hello@thefoodcorridor.com
      - mattmaroon 7y ago
        Great. Thinking about it, I should apologize for "terrible". That's an exaggeration to be sure. And also, I suspect some of the problems we have are our kitchen's implementation.

stri8ed 7y ago

GPT-2 based recipes, it's all the rage.