I think we’re going to start seeing really interesting product innovations coming out of commiseries as the food delivery wars cause a surge of product people to get involved in dark kitchens.
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“z’omg how is it even possible that you can buy delicious food in a convenience store for $3?” A supply chain is how it is possible. Plausibly the world’s best for food, although I think China has a differently constituted but pretty credible alternative in some places.
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This seems more than a little way out. I think we underestimate the amount of skill genuinely good food takes. The big successes of quality at good price remain Singapore hawkers and McDonald’s. I also think we overindex on restaurant vs supply chain.
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Counterpoint: Lots of great restaurants open each year. But being a great restaurant means being great at lots of things, like the running the host stand and bussing dishes, not just making great food. How many more great "restaurants" could exist if their only focus was food?
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And yet blue apron
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