ashleylovesfood

3 ms·

1. 1.▲
   by ashleylovesfood 7y ago

   Got it. We just finished a cohort of food business interviews to help identify and fix these issues. You should see some changes to the booking system and mobile enhancement releases in the coming months. If you ever want to talk to us dire
2. 2.▲
   by ashleylovesfood 7y ago

   EEK. CEO of The Food Corridor here. Are you a client?
3. 3.▲
   by ashleylovesfood 7y ago

   It does beg the question about accountability in the case of poor quality food or foodborne illness.
4. 4.▲
   by ashleylovesfood 7y ago

   I think this is right. The barriers to entry are lower and they have time to perfect menus and recipes. That said, the delivery element changes the way a chef is going to think about food. I see this model as being super helpful for food tr
5. 5.▲
   by ashleylovesfood 7y ago

   Pizza delivery = the OG cloud kitchen. They revolutionalized delivery.
6. 6.▲
   by ashleylovesfood 7y ago

   I think this is a valid point. The thing that makes it a bit different from traditional gig workers is that food prep requires formal training (food handling/safety, knife skills, time/temp, etc.). Your point about VC money proppi
7. 7.▲
   by ashleylovesfood 7y ago

   It does seem like the operator is more of a line cook than a restaurant owner. Where it could be valuable is for folks looking to test recipes and menus on customers before opening a brick and mortar. The delivery aspect is going to greatly