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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Replying to @sarthakgh
I would take the other side of this bet, based on my ambient impressions of how commissaries work. Commercial kitchens can approach factory levels of output per employee; restaurants have more difficulty (unless they’re built around “run it like a commissary”). 60% confidence?
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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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Replying to @patio11 @satvikpendem and
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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Replying to @patio11 @_naveenmishra and
I heartily disagree with all of these but can understand a mental model which would generate them.
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Some people still sew their own clothes. I don't think we'll ever see home cooking die out. I do think that, social desirability or no, it is unlikely it will be culturally normative in 20 years (for many cuts on "culture").
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Replying to @patio11 @satvikpendem and
those making predictions love binary outcomes, but two worlds can co-exist. just look at books, even one person can be both digital and physical book lover whether cooking, books or crypto, two worlds can co-exist
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