If you have not heard, there’s been a growing network of services, such as Sprig, Grubhub, Seamless, and other food delivery services. These services mostly travel through apps designed for the purpose of user interface, delivering food to your doorstep. Though an uncommon thought among most people, there’s an underlying current of corporatization growing in the world. Corporatization where family businesses, smaller markets, and the production of food shifted away from individualism to a more corporate model, homogenized and singularized.
In “Why I Quit Ordering From Uber-for-Food Start-Ups”, written by Robin Sloan, the author argues in favor of a less corporate model for online food service delivery, by describing the differences between the two companies, Sprig and Josephine.
Sprig sells on speed of delivery and is identical to other food service apps of it’s ilk. Scroll through a photographic menu, select food, and have it delivered to you. The food can vary from Very Good to edible, equivalent to that which you can find in a good cafeteria. The backend, as in how the entire thing functions, is entirely hidden from view, and completely unseen. Founded by individuals with tech-industry roots, it’s raised fifty million, and is restricted to four cities with plans to expand. It’s incredibly relentless, more
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The food’s generally good, homecooked food. The author described the food as “reliable generators of smiles and warm feelings.” You order the food via signing up for a text list, and browsing the website for food available a couple days from now. You see the kitchens where the food was created, the cookers who vary from profession chiefs to random neighbors. There’s a personal flavor to the food made by the chiefs. The chiefs are people like you and I. It has raised six hundred thousand, with cooks scattered around two cities, with three cooks in the entirety of