I think I can see the point. Cut out the middle-man. Let chefs sell directly to the consumer. No restaurant needed. No boss needed. Work your own hours. Maybe even from your own kitchen?
So more like Uber itself, rather than UberEats. Just replacing the 'driver' skill with 'chef' skill. And keep prices low with effectively a chef-side auction. And quality high with a review system. What about food safety laws in Australia I wonder? And the manual-labour rate in countries like Australia could be a big problem. I would imagine individual delivery costs could easily outstrip the cost of the food, until a chef reaches significant volume, in which case he/she has practically become a restaurant anyway... Anyway, good luck with it Pushpinder! Sounds worth a shot to me. -- -- You received this message because you are subscribed to the Silicon Beach Australia mailing list. Vist http://siliconbeachaustralia.org for more Forum rules 1) No lurkers! It is expected that you introduce yourself. 2) No jobs postings. You can use http://siliconbeachaustralia.org/jobs To post to this group, send email to [email protected] To unsubscribe from this group, send email to [email protected] For more options, visit this group at http://groups.google.com/group/silicon-beach-australia?hl=en?hl=en --- You received this message because you are subscribed to the Google Groups "Silicon Beach Australia" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. For more options, visit https://groups.google.com/d/optout.
