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You just described a ghost kitchen, a restaurant without a store front. Honestly, I don’t like delivered food that much. It’s usually cold, often gets screwed
by devoutsalsa 6y ago
You just described a ghost kitchen, a restaurant without a store front. Honestly, I don’t like delivered food that much. It’s usually cold, often gets screwed up (e.g. regular Pepsi instead of Diet Pepsi), and maybe low quality in general. I’m already hesitant to order with Deliveroo most of the time anyway, and if prices go up, I might just finally learn to cook.
- ghaff 6y agoTBH, I find it pretty amazing that anyone with a semblance of a kitchen hasn't been cooking over the past year. I admittedly don't have a lot of good options around where I live but I haven't gotten delivery in years and don't get takeout--from my local pizza place--very often.
- socksy 6y agoDeliveroo pulled out of Germany when it was decided that their drivers weren't self employed. In their absence, we were left with a terrible service called Lieferando ("deliver-ando"), which were not more expensive, but have an unimpressive app, with little incentive to keep you updated on a timescale or deliver things in a very timely manner (leading to colder, soggier food). However, in the last year or so, that's all changed (in Berlin at least) with the introduction of the Finnish "Wolt" (which everyone here is pronouncing like "volt", but come to think of it, perhaps should be pronounced the English way). Like lieferando, they have salaried employees, but the app is much more akin to the deliveroo experience, with people who are on-time and great pictures/food etc. Prices are comparable with what deliveroo had before. I'm sure VC money has something to do with the ability to execute, but assuming that deliveroo had the same, it doesn't seem impossible to run a food delivery service with real employees without huge price hikes.
- devoutsalsa 6y agoI hope they can keep making it work!