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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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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