4 ms·

There are market opportunities at all axes: - Some people genuinely need a faster dishwasher, because having clean dishes in a timely fashion is important. -

by l0b0 4y ago

There are market opportunities at all axes: - Some people genuinely need a faster dishwasher, because having clean dishes in a timely fashion is important. - Some people need cleaner dishes than others. Cleanliness isn't binary. - Some people need a more energy efficient dishwasher. - Some people need a smaller/bigger/more corrosion-resistant/quiet/heavy duty/etc. dishwasher than the market norm. The trick is figuring out which of these axes have a high ROI.

toss1 4y ago
Also key is HOW MUCH of each of these properties. The article's main point stands only to a certain degree. Speeding the dishwashing cycle from 120 minutes to 60 minutes, or even 30 minutes will almost always be a "who cares?" feature; None of those scale of speed-up change that basic work cycle of load, go away, and come back at another mealtime. But speeding it to less than 5 minutes or 5 seconds per dish could be a very attractive feature, because it would change the entire work cycle such that the whole meal and kitchen could be cleaned up and put away in minutes. Now, can you do that feature and have a great ROI is another question, but it's often nonlinear.
Tor3 4y ago
I generally agree, except for the "Some people need cleaner dishes than others". I can't imagine someone actually accepting "washed" dishes with food stains on them. Either they're clean, or they're not. Presumably you could do a scientific test to figure out the amount of bacteria left, but I assume we're not talking at that level.
- zamnos 4y ago
  I think it depends on how you feel about water spots and streaks. Some people can't stand them, others don't even see them. Each side thinks the other is wrong.
- l0b0 4y ago
  > I can't imagine someone actually accepting "washed" dishes with food stains on them. A charitable reading of my comment would find no such assertion. "Clean" is not binary. A restaurant might get in trouble if 1/100 plates have a smudge on them, but that might be perfectly acceptable in a home. Or not.

by l0b0 4y ago

toss1 4y ago

Also key is HOW MUCH of each of these properties. The article's main point stands only to a certain degree. Speeding the dishwashing cycle from 120 minutes to 60 minutes, or even 30 minutes will almost always be a "who cares?" feature; None of those scale of speed-up change that basic work cycle of load, go away, and come back at another mealtime. But speeding it to less than 5 minutes or 5 seconds per dish could be a very attractive feature, because it would change the entire work cycle such that the whole meal and kitchen could be cleaned up and put away in minutes. Now, can you do that feature and have a great ROI is another question, but it's often nonlinear.

Tor3 4y ago

I generally agree, except for the "Some people need cleaner dishes than others". I can't imagine someone actually accepting "washed" dishes with food stains on them. Either they're clean, or they're not. Presumably you could do a scientific test to figure out the amount of bacteria left, but I assume we're not talking at that level.

zamnos 4y ago
I think it depends on how you feel about water spots and streaks. Some people can't stand them, others don't even see them. Each side thinks the other is wrong.
l0b0 4y ago
> I can't imagine someone actually accepting "washed" dishes with food stains on them. A charitable reading of my comment would find no such assertion. "Clean" is not binary. A restaurant might get in trouble if 1/100 plates have a smudge on them, but that might be perfectly acceptable in a home. Or not.