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Is this what will finally take down delivery? There’s also the “one restaurant, thousands of different kitchen” with mr beast opening beast burger locations all

by baby 4y ago

Is this what will finally take down delivery? There’s also the “one restaurant, thousands of different kitchen” with mr beast opening beast burger locations all over the US thanks to ghost restaurants. It makes zero sense to me but again, I never order delivery because it’s cold, expensive, and less good.

bornfreddy 4y ago
Sorry to be the one to tell you that, but food delivery is here to stay. It is convenient, and at the end of the day, convenience trumps everything. The lesser problems (food being cold, pricing, quality) are simply optimisations waiting to happen, and actually already happening. What OP describes is an anomaly that should be easy to fix by any platform, and if they are smart, they will fix it - or decay slowly (at least I hope this is what will happen, and that they take Amazon & Google Search with them too).
- Ekaros 4y ago
  I think pricing might be biggest stumbling block and is probably the hardest to solve. Platforms want their oversized cuts, delivery is personal service so always have lower limit which is somewhat high. And restaurants themselves already have rather low margins. Quality is just natural progression. Good food survive and bad food keep being replaced with new restaurants. Just like traditional restaurant industry.
- throwaway290 4y ago
  > Convenience trumps everything Quality food and drink are extremely sensitive to timing, as in minutes matter, and if you are talking about a developed country keep in mind that consumers are sophisticated and getting more so by year, they are aware about it and pay attention to it and this will be reflected in the market. If convenience really trumped everything we would all be eating dry instant noodle out of the packaging. Delivery may remain a thing in the suburbs but it would always be a second rate option.
  - bombcar 4y ago
    You’d be surprised and the quantity of plate warmers and heat lamps even in very nice restaurants.
    - throwaway290 4y ago
      Try delivering a drink that separates (or instead layers mix) in <1 min after being placed on the table...
- primeblue 4y ago
treis 4y ago
In some ways all restaurants are ultimately fronts for Sysco. It's just way more economically feasible for restaurants to do the finish work while outsourcing as much as possible to someone that can do it in a factory sort of setting. It's not just low quality crap restaurants that do this. Like anything you get what you pay for. Better restaurants pay for better quality stuff but still mostly prepared by Sysco and finished at the restaurant.
- bombcar 4y ago
  I don’t think people realize just how much of what is sold at restaurants comes from Sysco. I’ve worked back of house at a “almost michelan star” restaurant (best rated in town!) and even though the chef did actually go to the butcher for meat cuts, we still had a Sysco truck stopping by every day.
  - treis 4y ago
    I like to think about things in terms of labor input. Like if you go to a restaurant and pay $15 for a plate of pancakes then the entire labor that goes into that is less than an hour. And that's for everything. Farmer growing wheat/chickens, cook making batter + cooking, syrup, banana growing, spices, clean up, waiter, etc. Realistically if we're talking about just the restaurant bit there can only be a few dollars of labor and therefore maybe like 5 minutes of labor at most. Only way to achieve that is through scale.
  - rayrey 4y ago
    I have friends who do grocery delivery to restaurants in early mornings and he knows which high end places sources most of their sides and even entrees from Sysco.
    - baby 4y ago
      Did I end up in a parallel universe where costco is now sysco?
- deleted 4y ago
  [deleted]
JCharante 4y ago
Food delivery isn't going anywhere. To be honest, there's been months where I haven't cooked in my kitchen. I either eat out or get my food delivered (and when I order food I'll usually order a few servings at a time for dinner or breakfast tomorrow)

by baby 4y ago

bornfreddy 4y ago

Sorry to be the one to tell you that, but food delivery is here to stay. It is convenient, and at the end of the day, convenience trumps everything. The lesser problems (food being cold, pricing, quality) are simply optimisations waiting to happen, and actually already happening. What OP describes is an anomaly that should be easy to fix by any platform, and if they are smart, they will fix it - or decay slowly (at least I hope this is what will happen, and that they take Amazon & Google Search with them too).

Ekaros 4y ago
I think pricing might be biggest stumbling block and is probably the hardest to solve. Platforms want their oversized cuts, delivery is personal service so always have lower limit which is somewhat high. And restaurants themselves already have rather low margins. Quality is just natural progression. Good food survive and bad food keep being replaced with new restaurants. Just like traditional restaurant industry.
throwaway290 4y ago
> Convenience trumps everything Quality food and drink are extremely sensitive to timing, as in minutes matter, and if you are talking about a developed country keep in mind that consumers are sophisticated and getting more so by year, they are aware about it and pay attention to it and this will be reflected in the market. If convenience really trumped everything we would all be eating dry instant noodle out of the packaging. Delivery may remain a thing in the suburbs but it would always be a second rate option.
- bombcar 4y ago
  You’d be surprised and the quantity of plate warmers and heat lamps even in very nice restaurants.
  - throwaway290 4y ago
    Try delivering a drink that separates (or instead layers mix) in <1 min after being placed on the table...
primeblue 4y ago

treis 4y ago

In some ways all restaurants are ultimately fronts for Sysco. It's just way more economically feasible for restaurants to do the finish work while outsourcing as much as possible to someone that can do it in a factory sort of setting. It's not just low quality crap restaurants that do this. Like anything you get what you pay for. Better restaurants pay for better quality stuff but still mostly prepared by Sysco and finished at the restaurant.

bombcar 4y ago
I don’t think people realize just how much of what is sold at restaurants comes from Sysco. I’ve worked back of house at a “almost michelan star” restaurant (best rated in town!) and even though the chef did actually go to the butcher for meat cuts, we still had a Sysco truck stopping by every day.
- treis 4y ago
  I like to think about things in terms of labor input. Like if you go to a restaurant and pay $15 for a plate of pancakes then the entire labor that goes into that is less than an hour. And that's for everything. Farmer growing wheat/chickens, cook making batter + cooking, syrup, banana growing, spices, clean up, waiter, etc. Realistically if we're talking about just the restaurant bit there can only be a few dollars of labor and therefore maybe like 5 minutes of labor at most. Only way to achieve that is through scale.
- rayrey 4y ago
  I have friends who do grocery delivery to restaurants in early mornings and he knows which high end places sources most of their sides and even entrees from Sysco.
  - baby 4y ago
    Did I end up in a parallel universe where costco is now sysco?
deleted 4y ago
[deleted]

JCharante 4y ago

Food delivery isn't going anywhere. To be honest, there's been months where I haven't cooked in my kitchen. I either eat out or get my food delivered (and when I order food I'll usually order a few servings at a time for dinner or breakfast tomorrow)