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Although Im not in SF, I still think you have an interesting idea. My concern for you would be the actual product the chef's produce once you start getting some
by dmlevi 16y ago
Although Im not in SF, I still think you have an interesting idea. My concern for you would be the actual product the chef's produce once you start getting some traction. The more a chef cooks in larger scale, the quality of the product goes down.
As a side night on your business model, I would have the chefs use ingredients that are readily cheap. This way your decreasing your startup costs and at the same time still increasing customers willingness to pay. Just a thought...goodluck. Im in Chicago and I would try it, if it were here.
- tt 16y agoQuality is one of the top priorities in our mind as we roll out beta. That's why we select professional chefs to start with. Some of the chefs want to specify a max number of subscriber, so we know they also want to ensure high quality and not have to prepare too many meals. Our chefs and restaurants vary a bit when it comes to pricing. With this omakase style, it's true they can get in-season ingredients and that helps lower the cost (and also increase the quality of the food). But if they are a all-or-mostly-organic meal provider, it's still hard to get the price really low.