“It’s self-flagellating chef martyrdom at its best,” says Cullen. “Chefs all want to make their own charcuterie and bake their own breads. And if you’re wildly talented and you’re making exceptional stuff, great. But most chefs know in their heart they can buy it from a local butcher or baker and it’ll be at least just as good, but they’re too proud. And so you’ve got these kitchens putting in just as much labor as fine-dining spots, but not charging nearly enough to make it worth their while.”
Those elevated expectations now even extend to delivery. And the rising food delivery apps promising local, higher-quality foods at cheap prices (Munchery, Blue Apron, Zesty, UberEATS, DoorDash, Postmates, etc.) are starting to seriously position themselves as, at best, major nuisances and, at worst, that annoying word everyone in the tech industry throws around: disrupters.
Why America’s Restaurant Industry Is in a Bubble About to Burst – Thrillist.
Source: Why America’s Restaurant Industry Is in a Bubble About to Burst – Thrillist