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Most ordering-apps I've tried allow customers to customize items and make special-requests. It's often easier to do these things on an app, and these modificat

by _Nat_ 5y ago

Most ordering-apps I've tried allow customers to customize items and make special-requests. It's often easier to do these things on an app, and these modifications are automatically reflected on the receipt. I guess an app could give people access to a webcam to engage in discussion with a cook as they prepare the food, for people who really want to watch the process and talk to the cook.. is that a feature you'd be interested in? I mean, obviously, that wouldn't be right for a lot of places -- many eateries don't want people bothering the kitchen staff -- but if you've been going to places where people can interact with the kitchen-staff as they work, and if that's something the customers value, it'd seem like that process could be made more available. Edit: Actually, when you were talking about engaging kitchen-staff, were you thinking of places like Subway? Or did you mean actually talking to people in a separate-kitchen, like you walk back there and chat with them while they make the food?

andrewzah 5y ago
I believe they’re referring to places small enough and slightly open so that you can see the few kitchen workers. I ran into a few of those mom and pop joints in Korea as well. Basically every 김밥 (kimbap) shop is kinda like subway where you can see them prepare the food. I believe they were talking about how interacting with an actual human is part of the experience of going out for them. And just going to a restaurant in order to fiddle with a menu screen and order kind of defeats the purpose since you could just do that with takeout? It doesn’t bother me either way, but I prefer restaurants that have a button on the table to call the server.
alisonatwork 5y ago
I think my comment is a bit centered around the Chinese experience. A lot of smaller Chinese restaurants are just one guy at a wok standing near the entrance and a bunch of stools inside (sometimes also outside). They're commonly a husband and wife team, where the husband cooks and the wife acts as a runner or takes orders when it's too busy to bark what you want at the cook, but sometimes it's just the one person. If you get there early, sometimes the wife is preparing mise en place at one of the tables, or on a stool out front. Another common layout for larger restaurants is tables and stools on the inside plus a small counter to pay, but there's a window at the back going into the kitchen where they might have a couple of cooks and more space to prep. In both of these cases it's not unusual for customers to know the owners and engage in some smalltalk, whether about the food, or whatever other thing. It's a lot like a classic diner in the US, or a UK "caff". These QR code ordering systems tend to be in place at a different type of restaurant. They are more like strip mall chain restaurants with optimized seating and standardized menus and nobody knows anyone or cares. Personally I don't see the point of these sorts of places, because if you're just getting Sysco-style meals without any service then you could cut out the middle man and buy the meal without going to a restaurant.
- idiotsecant 5y ago
  If QR-code based ordering doesn't decrease the quality of the food (I think everyone agrees it doesn't) why should others have to subsidize your 'personal touch' experience paying higher prices for increased wait staff attention when they may be OK with (and prefer!) impersonal service, which has a built-in lower cost of delivery? It seems to me your focus is less on the quality of the food (provided it means quality standards) and more about the ambiance and experience of another human catering to your customized requirements. In any other domain this would be a luxury you'd be expected to pay more for. I say bring on the impersonally delivered, high quality, cheap food!
  - alisonatwork 5y ago
    As I mentioned in my earlier post, this is literally the opposite of my experience. The restaurants where I was made to order by QR code always cost more than the restaurants where I was not. In China, I suspect this is because QR code places tend to be national chains which have some kind of brand name recognition, so people pay more to prove their status. On top of the increased cost, the food tends to be lower quality, not higher quality, presumably because the ingredients are mass produced and reheated by cooks who don't have any personal reputation at stake if they prepare something poorly. This is exactly what chain restaurants in the west are like, and they tend to be a much worse dining experience than either mom and pop or boutique outfits.
- shitgoose 5y ago
  I really enjoy reading your comments :) Thanks! And I fully agree with you about how the restaurant restaurant should be.
mcguire 5y ago
"I guess an app could give people access to a webcam to engage in discussion with a cook as they prepare the food..." headdesk
- deleted 5y ago
  [deleted]

by _Nat_ 5y ago

andrewzah 5y ago

I believe they’re referring to places small enough and slightly open so that you can see the few kitchen workers. I ran into a few of those mom and pop joints in Korea as well. Basically every 김밥 (kimbap) shop is kinda like subway where you can see them prepare the food. I believe they were talking about how interacting with an actual human is part of the experience of going out for them. And just going to a restaurant in order to fiddle with a menu screen and order kind of defeats the purpose since you could just do that with takeout? It doesn’t bother me either way, but I prefer restaurants that have a button on the table to call the server.

alisonatwork 5y ago

I think my comment is a bit centered around the Chinese experience. A lot of smaller Chinese restaurants are just one guy at a wok standing near the entrance and a bunch of stools inside (sometimes also outside). They're commonly a husband and wife team, where the husband cooks and the wife acts as a runner or takes orders when it's too busy to bark what you want at the cook, but sometimes it's just the one person. If you get there early, sometimes the wife is preparing mise en place at one of the tables, or on a stool out front. Another common layout for larger restaurants is tables and stools on the inside plus a small counter to pay, but there's a window at the back going into the kitchen where they might have a couple of cooks and more space to prep. In both of these cases it's not unusual for customers to know the owners and engage in some smalltalk, whether about the food, or whatever other thing. It's a lot like a classic diner in the US, or a UK "caff". These QR code ordering systems tend to be in place at a different type of restaurant. They are more like strip mall chain restaurants with optimized seating and standardized menus and nobody knows anyone or cares. Personally I don't see the point of these sorts of places, because if you're just getting Sysco-style meals without any service then you could cut out the middle man and buy the meal without going to a restaurant.

idiotsecant 5y ago
If QR-code based ordering doesn't decrease the quality of the food (I think everyone agrees it doesn't) why should others have to subsidize your 'personal touch' experience paying higher prices for increased wait staff attention when they may be OK with (and prefer!) impersonal service, which has a built-in lower cost of delivery? It seems to me your focus is less on the quality of the food (provided it means quality standards) and more about the ambiance and experience of another human catering to your customized requirements. In any other domain this would be a luxury you'd be expected to pay more for. I say bring on the impersonally delivered, high quality, cheap food!
- alisonatwork 5y ago
  As I mentioned in my earlier post, this is literally the opposite of my experience. The restaurants where I was made to order by QR code always cost more than the restaurants where I was not. In China, I suspect this is because QR code places tend to be national chains which have some kind of brand name recognition, so people pay more to prove their status. On top of the increased cost, the food tends to be lower quality, not higher quality, presumably because the ingredients are mass produced and reheated by cooks who don't have any personal reputation at stake if they prepare something poorly. This is exactly what chain restaurants in the west are like, and they tend to be a much worse dining experience than either mom and pop or boutique outfits.
shitgoose 5y ago
I really enjoy reading your comments :) Thanks! And I fully agree with you about how the restaurant restaurant should be.

mcguire 5y ago

"I guess an app could give people access to a webcam to engage in discussion with a cook as they prepare the food..." headdesk

deleted 5y ago
[deleted]