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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The bet is, effectively, "We have ample evidence that people given the choice would prefer a restaurant kitchen to their kitchen; I bet they'd happily go one step further and prefer a commercial kitchen to the restaurant kitchen (to a degree larger than today by a multiple)."
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Really good points, ty!
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