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by ss3000
2142 days ago
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I'm bullish on the concept and business model from an investment standpoint, I think they are likely going to become very successful, but as a consumer I can't say I'm looking forward to delivery platforms being flooded with these "cloud kitchens". It seems to be designed to enable mediocre restaurants to "pivot" at a moment's notice and rebrand themselves after building up a well-deserved crappy reputation, ready to start anew and fool more unsuspecting consumers. On the other side of the coin, well-loved restaurants could disappear at a moments notice because the owner/chef got tired of making the same type of cuisine and want to experiment with something new or more lucrative/trendy. I think the agility this model offers restaurants is both a blessing and a curse in this sense, as with traditional restaurants the physical presence involved makes the brand more enduring, for better or worse. |
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If you watch the restaurants that are successful, you will notice it does not happen. It may spell "the owner/chef got tired of making the same type of cuisine" but it reads "the owner/chef was not making enough money"