The marginal cost of making a dish remains more or less the same regardless of whether it’s made in a regular kitchen or a delivery-only kitchen, no? If true, how do unit economics of delivery change? Am I being super dumb here? I get that opex is lower in one scenario
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Not very familiar with that company specifically, but I think that cloud kitchens are going to supply many more calories in 2040 than amateurs working at home will in footprint covering 30%+ of populations of US, Japan, etc. 95% confidence. Aware many smart people disagree.
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Two restaurants that notably look more like commissaries than like regular restaurant kitchens: Chipotle and Sukiya (or any of the large Japanese “rice + anything else we make a big batch of in the morning then plate all day” chains).
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Buyer preferences also important here. I expect there's a strong overlap between dishes an orderer knows will keep well 30 minutes after its finished cooking and dishes easy to prepare in bulk. Fewer apps and 'zerts mean more efficiency in prepping mains.
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Narrower/more predictable instruction sets, operating environments, and possible outputs in commercial kitchens.
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Also more ability to scale, more ability to cross-apply production over lines (once you have infrastructure to e.g. cook white rice you’ve halved prep time on a hundred dishes in how many cuisines), and more ability to prep food prior to orders being made.
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