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this post was submitted on 20 Jan 2024
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I don’t even mind the concept of a ghost kitchen, if you don’t want to manage a front of house, fuck it, do pickup and delivery only like so many pizza places do, or run a delivery only brand on top of your existing brick and mortar to avoid contaminating expectations between the two, that’s fine, but just like everything else it gets labor exploited to benefit the owner class by running a dozen “restaurants” out of the same kitchen
There are no "rate limiters" in these kinds of kitchens, either. You can literally have 100 people all order over the internet within 10 seconds of each other, and now all of them expect their orders to be ready in a timely manner. Not fucking happening, you know?
Internet ordering is fucking ruining restaurants and overworking everyone in them.
Online ordering needs a wait time system if the kitchen is too busy, just like waiting for a table. People can order elsewhere if the wait is too long, just like in-person.
It really seems like it wouldnt be too hard to give an option for the restaurant to be able to put in the average prep time for each dish, and start building a queue based on those times. So even if they come within seconds of each other, a computer can catch which one came first, and put them in order, and then add a time-frame that takes previous orders into account before it shows the customer a time before their order is ready.
Oh yeah I don’t mind the concept, I mind this company specifically, it’s pretty clear their whole schpiel is to take some celebrity name and slap it on some shitty food to drive up clout based sales