- How an industry with already thin margins can survive with reduced dining room capacity
- How the relationship between restaurants and third party delivery apps really works
- How to handle negative reviews from self-proclaimed food critics – and actually get something valuable out of them
Check out the episode at the links below. If you enjoyed the episode, the best way to support the show is to share with your friends, so send them a link.
- Google Play
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Check out more from Jeff, Yum Dum Truck and Modern Asian Kitchen here:
- [01:11] What is the difference in business model between the food truck and the brick and mortar restaurant?
- [05:42] What has the impact of COVID-19 been on both businesses?
- [11:14] How can restaurants – with already thin margins – survive in an environment with reduced dining room capacity?
- [18:56] How does Jeff react to negative reviews? And what are some of the more ridiculous things people have said on Yelp? is any negative feedback from review sites actionable?
- [23:59] Are apps like Grubhub and DoorDash a net positive or a net negative for the restaurant industry?
- [32:49] How do the fees for delivery apps actually work? What do the agreements look like between restaurants and delivery apps?
- [38:12] Why hasn’t there been a white label online ordering option that competes with delivery platforms?
- [49:15] What did Jeff’s upbringing in a restaurant family look like? And, how robust are small ethnic restaurants to the disruption presented by COVID-19?
- [55:45] How to follow – and order from – Jeff’s restaurants
Links and Resources Mentioned
- “SF Michelin star restaurants put their unique spin on takeout during shelter in place” from SFGate
- Fat Rice
- “Fat Rice, Chicago’s acclaimed fusion restaurant, has closed” from Eater Chicago
- “Aggregation Theory” from Stratechery by Ben Thompson
- “Nick Kokonas on Resurrecting Restaurants, Skin in the Game, and Investing” from Tim Ferriss
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