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Shameless plug: I've developed an on-demand delivery app called getcho [1] (for anything, not just food) and am in the process of adding their fleet!
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> You can run a ghost kitchen from a warehouse. This trend was already underway before covid And it was already failing before Covid. Delivery requires proximity --every minute in delivery is a minute your food is shittier. And warehouses aren't proximate to residential in most places. Why do you think food trucks became a thing (and even they were declining)? They changed "proximate" to "immediate".
Yeah, I dont order from food apps too often because a lot food doesn't travel well. Most fried things are soggy by the time they reach you. Many people don't seem to care though.
That's the only relevant question, at least for me, and the answer is pretty much always the same.
My 2 cts on the long term play of Doordash: The long term trend is that (primarily take-out) restaurants will decline and be replaced by ghost kitchens. The unit economics of ghost kitchens is much better than paying rent for prime real estate. You can run a ghost kitchen from a warehouse. This trend was already underway before covid [1] (see also Travis Kalanick's investments in this space) but has been 10x accelera…
I had several bad experiences with ghost kitchens (low quality food) and now I look up ay restaurant before I order from them to make sure it has a storefront. Though usually you can tell by the absurd names most ghost kitchen places use.
https://www.cravedelivery.com/
I'm actually going to order dinner from them now as a first time user (i've been signed up for a while but now after reading this thread i'm curious what the quality is like)
will report back.
Doordash's demo day was the first one I attended. I invested in spoonrocket.
My 2 cts on the long term play of Doordash: The long term trend is that (primarily take-out) restaurants will decline and be replaced by ghost kitchens. The unit economics of ghost kitchens is much better than paying rent for prime real estate. You can run a ghost kitchen from a warehouse. This trend was already underway before covid [1] (see also Travis Kalanick's investments in this space) but has been 10x accelera…
+1 The market for cheap delivered food is much larger than sit down restaurants. Covid just make more of the population comfortable with apps.
The dichotomy between this massive IPO making the founding team and investors rich and local restaurants shuttering in record numbers (partly due to losing 25% off the top to DD with no other options) is startling. A small case study on how inequality is growing in our country and tech like this is pouring fuel on the fire
Alternately, you could look at this as a dichotomy between local restaurants shuttering in record numbers due to inadequate government support for small businesses during a once-in-a-lifetime pandemic, and tech like this providing some of them with a lifeline to stay open (while also making the founding team and investors rich). A small case study in how the world is not necessarily a zero-sum game?
My 2 cts on the long term play of Doordash: The long term trend is that (primarily take-out) restaurants will decline and be replaced by ghost kitchens. The unit economics of ghost kitchens is much better than paying rent for prime real estate. You can run a ghost kitchen from a warehouse. This trend was already underway before covid [1] (see also Travis Kalanick's investments in this space) but has been 10x accelera…
People go to the restaurant for the restaurant and everything with it will still go to the restaurant.
It's an entirely different market, the segmentation of which DoorDash enabled.
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I had several bad experiences with ghost kitchens (low quality food) and now I look up ay restaurant before I order from them to make sure it has a storefront. Though usually you can tell by the absurd names most ghost kitchen places use.
interestingly there's a local startup here in Boise that is trying to pre-empt your experience. They are a ghost kitchen that also owns the logistics (delivery) the ordering software, and have hired chefs to build menus specifically targeted at being delivered and still being good. https://www.cravedelivery.com/ I'm actually going to order dinner from them now as a first time user (i've been signed up for a while but…
Why does anyone want cold food delivered by a rando? I never understood to value proposition because I never got the value proposition of delivered food, outside of coldcut sandwiches and pizzas, especially once you stop being 18 living in a dorm. To each his own, I guess.
I've ordered DoorDash a lot this year (pandemic and all) and the food has literally not been cold once.
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I like how the drivers are always depicted as underpaid yet... they flock to the app! If it paid more to have a minimum wage job, why are there so many drivers on the platform?
Drivers were so underpaid they were stealing food . Many of the restaurants had to repackage their food in such a way that it could be sealed so that they could deny claims for theft. That's not the sign of well-paid employees.
To say that the only reason someone steals food is for hunger is to say that nobody has ever stolen food for any reason other than hunger. Otherwise, there would necessarily be multiple reasons to steal food. I don't think that could possibly be true.