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I know it's hard to build out into other markets with a biz model like this, but would totally give you money for something like this in South Florida. :) (And
by mikegreenberg 16y ago
I know it's hard to build out into other markets with a biz model like this, but would totally give you money for something like this in South Florida. :) (And could even hook you up with a few local chefs that I've tried this with on a one-on-one basis.)
The biggest problem I've had solving this on my own is agreeing on the menu ahead of time so I don't get blindsided with the bill afterward. Would love to see how you solve this without signing up.
- vantran 16y agoHi Mike. The way we solve that problem is by having fixed price per meal for each chef. Give us some time and we'll open it up to other areas too. Meanwhile we've love any chef leads you have. What's your email? (Mine is in my HN profile)
- chuboy 16y agoMike, your issue is exactly what we want to solve. We thought about the current assumptions of how people order today: 1) Figure out what to eat 2) Determine if it's worth the money On Munchery, we flip it entirely around: 1) A chef figures out what you eat based on the best ingredients of the season 2) The meal always costs the same Or in foodie terms, Munchery is French prix fixe + Japanese omakase. We think that not only brings great value to customers, but it's just plain exciting.
- andrewjshults 16y agoIt'd be great to have a signup waiting list for other areas (I passed the link around to a handful of friends and it's something we'd all be interested in trying out but we're all out in NYC).