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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I would be curious just how much economy of scale you could reasonably achieve at city-scale delivery level if you pooled ingredients for all cuisines/menus. I’m skeptical.
@whitsonwins what do you think? (FWIW we’re ignoring all the factors that make retail rent worth paying.) -
This is exactly what
@SculryCo is. We scale the things that are able to across all locations. Other things we leave alone so a biz can keep their identity; way makes them special. Sometimes it's distributing product in bulk, sometimes it's full or partial processing of an item. - 3 more replies
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