alt Hacker NewsYeah mixed blessing at best. Increased volume, but not every 30-table restaurant is set up to do much more; kitchens are sized to expected in-person dining.
And all the stuff you mention.
The one restaurant owner I know who’s happy with DD set up an entirely separate kitchen in an industrial park. But to get to the DD revenue necessary to justify that investment, he had a couple of years of DD hell in his main restaurant.
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I hate industrial/ghost kitchens so much. Accidentally ordered from one with friends and it was so off-putting.
Could see the kitchen areas through a window and they weren't necessarily dirty, but looked sketchy for some reason. Few people, robots delivering orders, one set of cooks making the food. Just dystopian.
We might as well just build ready to eat food factories that pipe the slop directly into your house. We got rid of the "inconvenience" of going out to eat and enjoying a restaurant. Why not get rid of the pesky delivery middle-man too?
That sounds like a scary investment to make on behalf of what's effectively a single customer. Without some kind of contractual commitment that locks in volume and price, they would really have you over a barrel.