ashleylovesfood

Got it. We just finished a cohort of food business interviews to help identify and fix these issues. You should see some changes to the booking system and mobile enhancement releases in the coming months. If you ever want to talk to us directly and provide feedback, we are open to it. [email protected]

EEK. CEO of The Food Corridor here. Are you a client?

It does beg the question about accountability in the case of poor quality food or foodborne illness.

I think this is right. The barriers to entry are lower and they have time to perfect menus and recipes. That said, the delivery element changes the way a chef is going to think about food. I see this model as being super helpful for food trucks (that have already have a customer following) to extend their sales during the down months or bad weather days.

Pizza delivery = the OG cloud kitchen. They revolutionalized delivery.

I think this is a valid point. The thing that makes it a bit different from traditional gig workers is that food prep requires formal training (food handling/safety, knife skills, time/temp, etc.).

Your point about VC money propping it up is right on. We saw this happen with box/meal kit companies that couldn't achieve realistic unit economics in the food supply chain and instead were paying for customer acquisition in the form of free meals. Most have folded but some are still dying on the vine.

It does seem like the operator is more of a line cook than a restaurant owner. Where it could be valuable is for folks looking to test recipes and menus on customers before opening a brick and mortar. The delivery aspect is going to greatly impact quality though and may not translate well to a sit-down restaurant anyway.

It's an interesting point about the drivers. It does make sense to make it first in/first out as the food is ready.