By the way, the food looks amazing! I wish I was in the area to buy it.
Delivery can scale if you get people to order in groups and have a minimum group size or something.
Actually having high quality fresh ingredients is a much bigger challenge. Look at Subway. They always have tomatoes but they're rarely good tomatoes. Even Chipotle can have very substandard pico or guacamole and that's basically their only really fresh ingredients (save lettuce).
All the other big restaurant chains use little to no truly fresh ingredients and for a good reason. It's a legitimate problem with few great solutions at scale.
That's part of why the local/seasonal food movement has taken off; restaurants can't deliver on a perfectly consistent and great menu year-round. But once you introduce the idea of local and seasonal then their hands are no longer tied and you can alter the menu at will. People might complain if they show up for a particular meal and can't order it, but ostensibly they knew that was a risk if the restaurant made this clear.
Given that you record preferences and emphasize the "surprise" aspect you might be able to scale appropriately.
But you may still find it's difficult to find any good ingredients at certain times of the year and have problems keeping the rotation from week to week large enough to keep customers happy.
I would love it if there were a way for city slickers to subsidize the expansion of local organic farms. But at the same time, those farms need to be far enough away from cities to not be affected by increased pollution.
In India there's an army of people who deliver lunches to the city's workers. Maybe we could help provide part-time work to destitute inner city kids and adults with similar services.
I also love your last points, and totally agree that there are some work opportunities here, which we'd love to explore when we get to that size.
Re: ingredients. I totally agree with everything you said. We also preserve a lot of food so could be tomatoes in December, just not the fresh form. You're right that there may be challenges still, especially if people's preferences are all: give me tomatoes in December! But this is a we'll see what happens when we get there story =)
Thanks for your feedback!
If I need 1 fresh tomato a day it's tough because any one supplier might or might not have good tomatoes but I have to visit them all to see.
If I need 10 per day it's less bad for sure. The trip cost doesn't dominate quite so hard anymore.
If I need 100 per day that's probably optimal because the trip cost is minimal and it's easy to make sure that quantity are good. I can probably still get this from a single source, from whichever vendor has the best tomatoes today.
If I need 1,000 or 10,000 per day I'm screwed. I have to have relationships with multiple suppliers who aggregate tomatoes from a bunch of different sources in order to get the volume. Each of which will have different levels of quality and freshness and whatnot. So now I'm spending a lot of time trying to do what I wish my vendor would do, but which it does not.
Big chains get big by removing the fairly well paid manager/operating partner whose job it is to monitor quality and everything and replacing him/her with a food factory at a remote location. So instead of paying several people real middle class wages they pay several people to just manage the hourly staff. If they can get away with paying $40k/year instead of $80k/year times three people then that's $120k/year in profits per restaurant.
Chilis has 1500 locations and seems to do about $200mm in profits a year. 1500 * $120k = $180mm so it seems like my math isn't totally crazy.
I think what that indicates though is that if you want something that'll really scale well and reach as many people as a nationwide chain you're going to have to make the same compromises that most nationwide chains do in terms of quality or price.
My guess is that there's not some magic bullet that everyone's overlooking.
To be perfectly honest I hope I'm really wrong and that it's possible to get higher quality food for cheaper. It'd be great. That would be a billion dollar company for sure.
Best of luck!
Feel free to keep in touch if you ever have other thoughts, I always like chatting strategy: james@farmfeedery.com