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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This is a tectonic shift in food culture much like moving food to the market economy away from the household economy has been and continues to be a tectonic shift in food culture. That shift, which has happened but not completely, also rounded to unthinkable, in living memory.
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What do they disagree on? Given the argument is calories fed and not money made per calorie fed or ambience experienced per calorie fed.
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"Food cooked at home will always be healthier." "Eating food other people made for you is a sign of poverty; economy will grow over 20 years." "I would never countenance that in my house." "Hello privilege; most people are too poor to afford market labor cooking for them."
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