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The growth at all costs model also tends to treat things like hygiene standards as annoying red tape. I remember seeing a journalist a few years ago demonstrat
by tweetle_beetle 6y ago
The growth at all costs model also tends to treat things like hygiene standards as annoying red tape.
I remember seeing a journalist a few years ago demonstrating, tongue in cheek, how there is zero vetting of restaurents. He set up an account as a restaurent, put up a barbecue in front of his house on the same day and got an acquaintance to order from him. Driver showed up shortly afterwards to pick up the food (which had been dropped on the floor to make a point for the camera), no questions asked.
They're happy to run marketing campaigns about "Food Freedom" [1], but it seems like it's old "we're just a platform" selectively applied when it suits them.
[1] https://invidiou.site/watch?v=o2HaQEH6MPo https://invidiou.site/watch?v=o2HaQEH6MPo
- boudin 6y agoI think you meant this BBC article with the fake burger restaurant: https://www.bbc.co.uk/news/av/uk-48762211 https://www.bbc.co.uk/news/av/uk-48762211
- fatfox 6y agoUnrelated to Deliveroo, but "How to Become TripAdvisor’s #1 Fake Restaurant" (2018) was very telling as well: https://www.youtube.com/watch?v=bqPARIKHbN8 https://www.youtube.com/watch?v=bqPARIKHbN8 From the video description: > The Shed at Dulwich was the number one rated restaurant in London, with foodies, celebrities and bloggers trying to get a table. The main obstacle for them, however, was that it didn't exist. Over the course of 8 months VICE's Oobah Butler used an assault of fake reviews to get his 'restaurant' to the hallowed top spot on TripAdvisor.
- tweetle_beetle 6y agoThat's the one. Well found :)