| Hierarchies or simple category memberships are very simplistic: this is 1970s level natural language semantic processing, but I'm not sure it's appropriate. For example, Yoshihiro Murata is the 3 Michelin Star chef of Kyoto restaurant Kikunoi. In a June 2015 interview[0] in Mad Feed magazine he stated: I think 50 years from now, the borders will be gone. We won't be talking about Nordic cuisine or Japanese cuisine anymore. It will be about what is delicious, without any sense of nationality. That will be the new cooking tradition. The point being, perhaps rigid categories are the wrong approach and tastes are blending across traditional heirarchies. Last week at F&A Next[1] in Holland I met people are working on scientific flavor combination based recommendation engines already. Their market was chefs, but why not sell this feature directly to consumers? There's another issue which is Halal in practice can mean anything from "doesn't include pork products" to "must be a certified Halal restaurant with certified Halal ingredients". They fail to differentiate this in the text. Basically it boils down to obtaining detailed personal preference and restriction information, which is good practice anyway in food service, in case of deadly allergies. On the other hand, if you trust Michelin chefs, delivery is perhaps the wrong approach going forward. In March another three Michelin Star chef, Alvin Leung of HK's Bo Innovation was interviewed[1] by Salt Magazine and stated: Maybe robots making fried rice is the future. That's basically what we're working on at http://infinite-food.com/ .. we figure 3 minutes prep times mean 10-20x speed improvement vs. delivery plus full personalization ... raising Series A now to launch in three markets next year! [0] https://www.madfeed.co/2015/a-japanese-master-on-innovation-... [1] http://fanext.com/ [2] https://saltmagazine.asia/food/demon-chef-alvin-leung-collab... |