I used to order delivery quite often due to health issues, but since the pandemic I have stopped completely. The delivery fees + tip are just too much.
Getting paid isnt necessarily 'selling out', but selling your name to a place that is not dedicated to you and your standard of quality for a quick buck totally is.
It's like saying a musician getting a brand deal to release their music is "selling out" long as the quality stays the same who cares who does the distribution. What? Should I gatekeep because I don't believe in someone's success? No get them a brand deal and let everyone taste that shiz, so long as the quality stays the same (like I said), and in getting a brand deal the new contract holder doesn't use predatory market practices.
Well said, it's not selling out if you're putting the work in to make sure it's worth putting your name on it. Anything less than that is selling out, though.
Chuck E Cheese ran a ghost kitchen. I remember it made the news as people thought it was just a local pizza place but it turned out to be a Chuck E Cheese. It was called Pasqually Pizza I think. I think people were shocked that the pizza tasted decent for being from Chuck E Cheese.
Chuck E. Cheese actually, pre-pandemic, started serving business-lunches, in an effort to increase weekday store utilization (since, obviously, most of their business is weekend and afternoon/evening birthday parties). Everyone I know who went there for a lunch was pretty positive on the experience; it obviously isn't some high-end gourmet pizza, but when they're not making 20 pizzas in 15 minutes for a party of screaming kids, they put out a decent product.
The biggest source of a ghost kitchen in my town is from ihop. There are at least ten different places that operate out of ihop. A few from chilis and Outback Steakhouse.
Eddie Burback is a fantastic content creator. Glad to see you both reacting to this video about the food industry. This particular model might now be collapsing . . . but some money-hungry person will soon come along with a new version of it, I'm sure.
I love this podcast. I consume it in two ways. When I can, it’s best viewed on TH-cam, but when I can’t, I listen to it through my preferred podcast app. There’s definitely times listen to audio only I know I’ve missed out on awesome viewing moments, especially when it comes to frenchie’s facial expressions.
I feel like the "What about the Mom And Pop restaurants?" argument is a bit outdated because the era of a struggling Mommy and Daddy opening up a quaint little restaurant to feed their families isn't really a thing anymore. In my small town what you would consider to be those kinds of restaurants were made by retirees with a lot of money saved up that mainly opened a restaurant because otherwise they'd have pretty much nothing to do with their day, or they're restaurants opened up by graduates from culinary schools with exciting new ideas, serving exotic or adventurous food. The Mom And Pop restaurants today are, ironically, franchises and ghost kitchens. Like, a struggling Mom And Pop is more likely to be two parents buying a ghost kitchen or operating a franchise with what little money they've managed to save and hoping it succeeds than a traditional restaurant built from the ground up to serve good old fashioned green beans and chicken using their grandmother's recipes, ya know.
I do use food delivery, but not because I am lazy. I move around to different cities and states for work and live outta hotels. So I often don't know the area. Even with that, I have an air fryer and crockpot and often do my own cooking. I was just talking with a co-worker the other day about ghost kitchens. Great timing on this video. As always, thanks for the content guys
The things we order keeps changing as we learn to cook it. Every fast food staple is now cooked at home and we have now expanded asian food into asian fast food as well.
In general what I want is a hybrid ghost kitchen experience, which has that restaurant feel; and that once again pays workers well. Also have proper food inspections!!
@@BlondieLovesFrenchy shout out to you the great one behind the scene' you help make frenchie the man he is' and give brian a lil kick in the rear every now and then :P
Well, I used to drive for DoorDash, and when I went to pick up from certain restaurants they specifically said not to tell the customer where the food was actually coming from.
1:08:47 Worked at a church kitchen years ago, it was run by a chef and the food was phenomenal, though prepared in bulk so obviously not as good as it might have been otherwise.
YES!! I have been waiting for this video for a while now hahaha!! The " I lied again!" part is never gets old!! :D also, I didn't subscribe... cause nobody told me to... If only someone would remind me to subscribe. Now THAT would really change things ;)
I am not surprised by this. I remember chefs, actors/celebrities, sports athletes, and even singers/Musicians significantly branding their food products when I was growing up in the '90s and 2000s. Many of these food endorsements/sponsorships go towards Old age, Gen X to Millennial/Gen Y Influencers by branding them on various food products from commercials to plastering them on the food labels. So, as of right now, the Ghost Kitchen branding from internet influencers is like their own Zoomers/Gen Z version of celebrity branding online.
We have a few food trucks around my area that use a sort of ghost kitchen, more though like the Nimbus kitchens to prepare some of the food. As there isn't a huge food truck market around here, many of them are not the most outfited inside.
Ya already know..... Fattheads Unite!!🎉🎉 Another amazing Thursday with the guys soaking up some of that fat fat knowledge.. Love the FLIK behind Brian, got one in my truck.. Thanks again for making my day just a bit brighter with you two just hanging out
We found a weird case where there's one brand being operated out of multiple restaurants in our city. I ordered from a birria place one night, and about a week later my spouse ordered birria for me to pick up thinking it was the same place. Turns out, the second order was made to the same brand but from a different restaurant across the city. The birria was completely different too
In my small city, we have at least 2 ghost kitchens, who have respectively 2 shops on uber eats, and 5. But they have the good sense to say it in the name. Like the two are both "something capaddocia" and they don't have the same menu. And the 5 are all "0'18" something. Likewise, not same menu.
For the record: cod isn't a bottom feeder. They can grow up to even 200 lbs. I live in northern Poland, by the Baltic Sea and when it's cod season you can charter a fishing boat and go out to sea and fish for them, relatively cheaply
In my area there is a 24 hour diner that has at least 20 different “restaurants” listed with the same address. It creates the illusion late at night that there are options I guess other than fast food.
Around here when "Wing Street" came about it was marketed as its own place. Later it was found out it was Pizza Hut and then they became one. I feel like it was one of the first "ghost" kitchens I had seen. I remember when Chuck-E-Cheese did their stuff in the pandemic. That's was when shit really started to hit the fan with the bullshit.
Brian, if you ever... and The Rock meeeeeaaaans E-VER... cut Paul off again when he's singing "Eastbound and down", I'll whoop your ass all over Brooklyn!
Seems like the ghost kitchen is replacing the old vending machines that had premade sandwiches or the cafeteria a fancier business might have for their employees to buy lunch. People looking for hot food during their break and not so much of an experience.
Nothing wrong with a "ghost kitchen" that has 50 concepts in a building. But they need to simply have a *single* delivery app entry, and then sell the whole menu on that entry.
1:30 you guys should just come out with a line of sauces: Ding Dong sauce (an aioli), Sauce Becomes Us (hot sauce), So You Wanna Get Fat (BBQ), Handsome Thing (something umami).
Also I love your family members coming in, she’s great!! Aka the one y’all calling blondie!! Also also in general I don’t think we are all lazy frenchie, but there is times you don’t want to go out; and during these Covid times (still happening in my eyes, but just better from the beginning) we’re not safe to go out!! I still eat out at a actual restaurant from time to time.
The benefit of the sandwich shop doing catering in the morning and normal business is great. However, I'm assuming you still sell out catering under the same restaurant name, so it's less ghost kitchen and more a different division in the same location, like a manufacturing plant that makes essentially the same product but in different size packaging. I wish some areas had this idea even for full service restaurants where it has perhaps different morning crews and evening crews with different menus. In many areas, I have lived at a breakfast place, which has a good location for lunch or dinner but is closed, it would be awesome to have another type of restaurant later in the day at that location. These ghost kitchens seem to be as Frenchie says "souless," not necessarily bad, but generally basic and uninspired. And they really miss what could be an amazing concept.
Ghost kitchens are bane of my existence but also what about those offbrands? Like how Chuck E. Cheese has Pasquales’s pizza? Or Denny’s has that offshoot of the meltdown. It’s the same business with the same menu items basically but just under two different names so we can appear twice on delivery apps..
I pretty much stopped ordering online delivery altogether over the course of COVID. I'm in the suburbs, there's few drivers near me, so it takes a long time and good luck unless you give a big pre tip. I. the end, I want a meal that's say $14 if I go get it… but it's $18 in the app, then a delivery fee, then the tip and I'm paying $30 for my meal that was $9 a couple years ago. It's just not worth it when working from home.
50:55 Don't insult Frenchie for not recognising avocado, he at least named two things which are also green. My dumb colorblind ass thought it's boiled potato 😆😆
As a consumer I really find this to be a non issue as long as I get the food I ordered and it tastes good. It's not like I'm going to go to a restaurant if I'm ordering takeaway. So I'm not expecting any frills. All I expect is that it'd be better than what I pick up in the grocery store premade section and we Gucci.
I was so bothered by the Taco Bell reference in demolition man because I was 1000% sure it was Pizza Hut. So I checked and found out that in the international version it's Pizza Hut and in the Original it's Taco Bell. I guess it makes sense, as we don't have Taco Bell in Europe, but we do have Pizza Hut.
Also I know how to cook, and I’ve worked in the food business; but I agree that there are some that can’t cook!! In my eyes, I wish people would learn a little bit; so that you don’t spend money outside all the time. No I’m not making you a house wife or husband, but if I know how to cook; then so do you!! If you got a kid, don’t just expect me to cook only!! Food is life, and it helps you live!! I’m mad at a friend who only orders out, and won’t care to actually learn!!
Whenever I get Thai food I have to argue with them that I want the food 10 out of 10 heat and they tell me that I can't handle it, so I never had "hot" Thai food.
That ghost kitchen looks more like a factory than a restaurant 😬 "I LIED AGAIN!" LMAO. The idea of an influencer having a ghost kitchen to "connect with their fans" feels like the most disengenous thing I've heard for someone who has no prior connection to food service/food. It's just to make some money. They have no idea. Less concern about producing a proper brand and following for the food and just want to slide into a hole and make money. Ghost kithens as Frenchy put it feel soulless. Like they just didn't care enough to put the proper effort in to go all the way. They're an empty shell with no heart. No properly developed food identity that they failed to develop. I don't want the same cookie cutter restaurants all doing plain and "safe" pizza, burgers, etc. What if somebody dies from the food of one of these ghost kitchens? Who takes responsibility? I know Jimmy isn't going and checking on these ghost kitchens. Especially if there's dozens of restaurants under that ghost kitchen's blanket. What if someone dies from a sandwich that is offered under ALL the other brands in that ghost kitchen? It gets so hard to track and is so messy. To my brain, a ghost kitchen that is just hiding under a different roof feels deceptive. Give us food with an identity. I think ghost kitchens wouldn't be as bad if they weren't pumping out the same exact food under several if not dozens of brands. That's what I don't like. BLONDIE'S FIRST APPEARANCE! 👏🏻I didn't even know Blondie was still there till Paul's head turned after the "you old, blind fuck" comment 🤣 Some days I do really wish we took away a lot of conveniences. There's some people who need those conveniences but it's heavily abused and incentivized now. Now it's about expansion over experience 😞 Now if a ghost kitchen with it's OWN independent brand and unique food went viral strickly on delivery? I'm fully behind that. Thanks for this episode Brian and Paul. Love these deep dive episodes ❤
It used to be tri corp, and now is yumm. Tacobell, pizzahutt, A&W, and kfc. Some locations had 2or3 of those businesses in one building. Same thing. Fun cat: Pepsi needed to get into a franchise but couldn't, then bought taco bell to make them use their soda. And such the 3 other companies which is why they have Pepsi and not coke.
I am not fully against ghost kitchens, but the people that work there should be compensated; and it should help the restaurant business for all. Although when they first started, it wasn’t great!!! I love eddie burback (typo), and explaining the problems. I still dislike that my friend soup dumplings to be a set of 4, when it should’ve been a set of 6 for the price I was paying for it!!
Ngl, I could never stand paying extra to use delivery apps. It's not that hard to just go to the restaurant myself and the food's better because it's fresh. And I live in the ACTUAL middle of nowhere. Most restaurants are at least 30 minutes away at highway speeds
I ordered from there once when they were out here in Utah. I left a review on Yelp about it. Their team just asked me to send an email of the exact same thing I posted there. I don't mean to prey on another's downfall, but if they're only offering discounts for awful food. Just get out of the game.
P.s when will loss becomes come to Australia! i promise ill fight the spiders' emus and crocs off myself! a beer in one hand walking up hill in 45'c heat" :P
I will only eat at places that have brand recognition, and I’ve ate at at least once when I had a good experience from a ghost kitchen; and I can see it be beneficial to content creators. Although I’m only eating at a content creators food place if it’s outside of ghost kitchens, because it’s had bad results; and I’d like it to be run by them or a local business that they trust to make the food!! Like for example Gordon Ramsey is a chef, and in a way a content creator on TH-cam as is tv/film; and knowing he’s trained many of them to run without him there all the time because he knows it’s going to be in a favorable light. Compared to a content creator who doesn’t have any experience in the food/restaurant industry to the point that they’ve never even worked at a McDonald’s when they weren’t famous or a retail grocery store, which is the bare minimum for them to know how to make sure it’s correct. At least the brand recognition places in ghosts kitchens that do it well in California, I know it’s coming from a brand I have trust in; and it has the actual restaurant type experience or vibe. I ate at sushiritto (typo) recently from a ghost kitchen, and it was the exact same quality as the main restaurant/fast food that isn’t connected to the ghost kitchen. Thus putting things in a good light!!
Ghost kitchens are not really working here either coz our government is very strict on food safety. You can't just open a new kitchen and get yourself on a delivery app. Also since we are an aging population, majority of people still prefer eating out or picking up food directly coz it's way cheaper. I would also say as someone who orders delivery almost every day I only see actual restaurants and/or fast food on our apps. Cloud and/or ghost kitchens are pretty much non-existent here.
Blondie is a redhead? We've been lied to the whole time.
But it's nice she gave Frenchy some affection ^_^
grill cheese is actually pan fried. Your life is a lie. Congratulations !!
Bizarre lighting
@@nguyentri6651 Grilled is also synonym for griddled. Any shallow pan made of heavy material can be a griddle.
My debut!!! Should have given me better light;)
I used to order delivery quite often due to health issues, but since the pandemic I have stopped completely. The delivery fees + tip are just too much.
Imagine the disappointment when you try for hours to find out the actual location of a Wing Place and it being inside Chilis. =__="
Hi Blondie! We're glad we finally get to see the woman who keeps Frenchie in check.😂
Getting paid isnt necessarily 'selling out', but selling your name to a place that is not dedicated to you and your standard of quality for a quick buck totally is.
Yes!!!!!
It's like saying a musician getting a brand deal to release their music is "selling out" long as the quality stays the same who cares who does the distribution. What? Should I gatekeep because I don't believe in someone's success? No get them a brand deal and let everyone taste that shiz, so long as the quality stays the same (like I said), and in getting a brand deal the new contract holder doesn't use predatory market practices.
Well said, it's not selling out if you're putting the work in to make sure it's worth putting your name on it. Anything less than that is selling out, though.
Chuck E Cheese ran a ghost kitchen. I remember it made the news as people thought it was just a local pizza place but it turned out to be a Chuck E Cheese. It was called Pasqually Pizza I think. I think people were shocked that the pizza tasted decent for being from Chuck E Cheese.
Chuck E. Cheese actually, pre-pandemic, started serving business-lunches, in an effort to increase weekday store utilization (since, obviously, most of their business is weekend and afternoon/evening birthday parties). Everyone I know who went there for a lunch was pretty positive on the experience; it obviously isn't some high-end gourmet pizza, but when they're not making 20 pizzas in 15 minutes for a party of screaming kids, they put out a decent product.
@@RvLeshrac the pizza has vastly improved from what it was when I was a kid. It taste better than Pizza Hut.
I remember seeing it on Uber eats, it was really interesting
The biggest source of a ghost kitchen in my town is from ihop. There are at least ten different places that operate out of ihop.
A few from chilis and Outback Steakhouse.
Eddie Burback is a fantastic content creator. Glad to see you both reacting to this video about the food industry. This particular model might now be collapsing . . . but some money-hungry person will soon come along with a new version of it, I'm sure.
"I don't trust her.... she's skinny😒'
Frenchy -2024
This is just disturbing. I am glad I know how to cook - & Frencie is the most adorable man on earth 🥰
I know, right 😏
@@BlondieLovesFrenchybased
I love this podcast.
I consume it in two ways.
When I can, it’s best viewed on TH-cam, but when I can’t, I listen to it through my preferred podcast app. There’s definitely times listen to audio only I know I’ve missed out on awesome viewing moments, especially when it comes to frenchie’s facial expressions.
I feel like the "What about the Mom And Pop restaurants?" argument is a bit outdated because the era of a struggling Mommy and Daddy opening up a quaint little restaurant to feed their families isn't really a thing anymore. In my small town what you would consider to be those kinds of restaurants were made by retirees with a lot of money saved up that mainly opened a restaurant because otherwise they'd have pretty much nothing to do with their day, or they're restaurants opened up by graduates from culinary schools with exciting new ideas, serving exotic or adventurous food.
The Mom And Pop restaurants today are, ironically, franchises and ghost kitchens. Like, a struggling Mom And Pop is more likely to be two parents buying a ghost kitchen or operating a franchise with what little money they've managed to save and hoping it succeeds than a traditional restaurant built from the ground up to serve good old fashioned green beans and chicken using their grandmother's recipes, ya know.
These two are hilarious together. This is quickly becoming one of my favorite food podcasts.
Podcast on my birthday lets go 🎉🎉
Happy birthday to you!! Happy Aries birthday!!
I do use food delivery, but not because I am lazy. I move around to different cities and states for work and live outta hotels. So I often don't know the area. Even with that, I have an air fryer and crockpot and often do my own cooking. I was just talking with a co-worker the other day about ghost kitchens. Great timing on this video. As always, thanks for the content guys
Never thought i would ever experience you two dorks making star wars references for each other hahaha
Or DBZ Abridged references!
Darth DeAnimal over here even had the hoodie .. while Darth Tsao dressed all in black HAHAHA
The things we order keeps changing as we learn to cook it.
Every fast food staple is now cooked at home and we have now expanded asian food into asian fast food as well.
Awesome Episode and thank you for the insight. Now i have a whole new channel to bingewatch. Keep up the great work and until next week
Around the 17 min mark, it looks like a mall food court. A bunch of kiosks basically that each have diff "restaurants " foods.
In general what I want is a hybrid ghost kitchen experience, which has that restaurant feel; and that once again pays workers well. Also have proper food inspections!!
I’ve watched Eddie’s video twice and love it.
I lived in Shanghai, China from 2011-2018 and they were already doing the ghost kitchen thing there, especially for us expats.
Let frenchie rip! love the way you guys compliment each other! #1 podcast on youtube :P
🙏
Louder for the back row 🎉
@@BlondieLovesFrenchy shout out to you the great one behind the scene' you help make frenchie the man he is' and give brian a lil kick in the rear every now and then :P
Well, I used to drive for DoorDash, and when I went to pick up from certain restaurants they specifically said not to tell the customer where the food was actually coming from.
1:08:47 Worked at a church kitchen years ago, it was run by a chef and the food was phenomenal, though prepared in bulk so obviously not as good as it might have been otherwise.
Yeah. The biggest ghost kitchen in my small is Ruby Tuesday.
I think it would work to have a gathering location attached to several of these ghost kitchens
INCREDIBLE POD!!
funny thing: i used to work for a small place (20 seats) called "Ghost Kitchen" We used a lot of ghost peppers. wings and sandwiches
YES!! I have been waiting for this video for a while now hahaha!! The " I lied again!" part is never gets old!! :D
also, I didn't subscribe... cause nobody told me to... If only someone would remind me to subscribe. Now THAT would really change things ;)
In Trinidad & Tobago our government finances ghost kitchens to provide breakfast and lunches to all public schools.
I am not surprised by this. I remember chefs, actors/celebrities, sports athletes, and even singers/Musicians significantly branding their food products when I was growing up in the '90s and 2000s. Many of these food endorsements/sponsorships go towards Old age, Gen X to Millennial/Gen Y Influencers by branding them on various food products from commercials to plastering them on the food labels. So, as of right now, the Ghost Kitchen branding from internet influencers is like their own Zoomers/Gen Z version of celebrity branding online.
We have a few food trucks around my area that use a sort of ghost kitchen, more though like the Nimbus kitchens to prepare some of the food. As there isn't a huge food truck market around here, many of them are not the most outfited inside.
Ya already know..... Fattheads Unite!!🎉🎉 Another amazing Thursday with the guys soaking up some of that fat fat knowledge.. Love the FLIK behind Brian, got one in my truck.. Thanks again for making my day just a bit brighter with you two just hanging out
🙏
We found a weird case where there's one brand being operated out of multiple restaurants in our city. I ordered from a birria place one night, and about a week later my spouse ordered birria for me to pick up thinking it was the same place. Turns out, the second order was made to the same brand but from a different restaurant across the city. The birria was completely different too
Oh man I remember coming to LeRivage when this happened. Glad you’re better, Brian.
In my small city, we have at least 2 ghost kitchens, who have respectively 2 shops on uber eats, and 5. But they have the good sense to say it in the name. Like the two are both "something capaddocia" and they don't have the same menu. And the 5 are all "0'18" something. Likewise, not same menu.
For the record: cod isn't a bottom feeder. They can grow up to even 200 lbs.
I live in northern Poland, by the Baltic Sea and when it's cod season you can charter a fishing boat and go out to sea and fish for them, relatively cheaply
Yes I am french and I love to watch your videos!!! Ne changez rien vous etes super
Need to watch a turtorial on decreasing my dopamine lvl's after each episode of SYWGF podcast
🙏
That last funny was gold. 😂
I am french and a fan of the podcast, take that Frenchy , prends ça Paul 2namiel 😂
In my area there is a 24 hour diner that has at least 20 different “restaurants” listed with the same address. It creates the illusion late at night that there are options I guess other than fast food.
Around here when "Wing Street" came about it was marketed as its own place. Later it was found out it was Pizza Hut and then they became one. I feel like it was one of the first "ghost" kitchens I had seen. I remember when Chuck-E-Cheese did their stuff in the pandemic. That's was when shit really started to hit the fan with the bullshit.
Brian, if you ever... and The Rock meeeeeaaaans E-VER... cut Paul off again when he's singing "Eastbound and down", I'll whoop your ass all over Brooklyn!
Lol
I've had Maggliono's Italian Classics before, and I was actually curious where it went. Guess that's what.
I ate at a ghost kitchen yesterday, and that one was more lively that felt like a real restaurant. I got my food Togo.
32:08 "ghost chickens" 😅
Seems like the ghost kitchen is replacing the old vending machines that had premade sandwiches or the cafeteria a fancier business might have for their employees to buy lunch. People looking for hot food during their break and not so much of an experience.
Nothing wrong with a "ghost kitchen" that has 50 concepts in a building. But they need to simply have a *single* delivery app entry, and then sell the whole menu on that entry.
1:30 you guys should just come out with a line of sauces: Ding Dong sauce (an aioli), Sauce Becomes Us (hot sauce), So You Wanna Get Fat (BBQ), Handsome Thing (something umami).
Also I love your family members coming in, she’s great!! Aka the one y’all calling blondie!! Also also in general I don’t think we are all lazy frenchie, but there is times you don’t want to go out; and during these Covid times (still happening in my eyes, but just better from the beginning) we’re not safe to go out!! I still eat out at a actual restaurant from time to time.
My sympathies on the ear infection. Ive had many in my life. They are almost as bad as a toothache. Hope its completely better now
The benefit of the sandwich shop doing catering in the morning and normal business is great. However, I'm assuming you still sell out catering under the same restaurant name, so it's less ghost kitchen and more a different division in the same location, like a manufacturing plant that makes essentially the same product but in different size packaging. I wish some areas had this idea even for full service restaurants where it has perhaps different morning crews and evening crews with different menus. In many areas, I have lived at a breakfast place, which has a good location for lunch or dinner but is closed, it would be awesome to have another type of restaurant later in the day at that location.
These ghost kitchens seem to be as Frenchie says "souless," not necessarily bad, but generally basic and uninspired. And they really miss what could be an amazing concept.
There's an old saying..., "don't trust a skinny cook." While I was working as a cook, I was skinny. Now that I'm almost 60, I finally have a gut. :)
Ghost kitchens are bane of my existence but also what about those offbrands? Like how Chuck E. Cheese has Pasquales’s pizza? Or Denny’s has that offshoot of the meltdown. It’s the same business with the same menu items basically but just under two different names so we can appear twice on delivery apps..
french from quebec, yes I do watch you guys.
I pretty much stopped ordering online delivery altogether over the course of COVID.
I'm in the suburbs, there's few drivers near me, so it takes a long time and good luck unless you give a big pre tip.
I. the end, I want a meal that's say $14 if I go get it… but it's $18 in the app, then a delivery fee, then the tip and I'm paying $30 for my meal that was $9 a couple years ago. It's just not worth it when working from home.
50:55 Don't insult Frenchie for not recognising avocado, he at least named two things which are also green. My dumb colorblind ass thought it's boiled potato 😆😆
As a consumer I really find this to be a non issue as long as I get the food I ordered and it tastes good. It's not like I'm going to go to a restaurant if I'm ordering takeaway. So I'm not expecting any frills. All I expect is that it'd be better than what I pick up in the grocery store premade section and we Gucci.
I was so bothered by the Taco Bell reference in demolition man because I was 1000% sure it was Pizza Hut. So I checked and found out that in the international version it's Pizza Hut and in the Original it's Taco Bell. I guess it makes sense, as we don't have Taco Bell in Europe, but we do have Pizza Hut.
These darn ghost chickens 32:08
I was hoping someone else caught that too 😂
I skip all this and order at the restaurant for pickup
Also I know how to cook, and I’ve worked in the food business; but I agree that there are some that can’t cook!! In my eyes, I wish people would learn a little bit; so that you don’t spend money outside all the time. No I’m not making you a house wife or husband, but if I know how to cook; then so do you!! If you got a kid, don’t just expect me to cook only!! Food is life, and it helps you live!! I’m mad at a friend who only orders out, and won’t care to actually learn!!
Whenever I get Thai food I have to argue with them that I want the food 10 out of 10 heat and they tell me that I can't handle it, so I never had "hot" Thai food.
That ghost kitchen looks more like a factory than a restaurant 😬 "I LIED AGAIN!" LMAO. The idea of an influencer having a ghost kitchen to "connect with their fans" feels like the most disengenous thing I've heard for someone who has no prior connection to food service/food. It's just to make some money. They have no idea. Less concern about producing a proper brand and following for the food and just want to slide into a hole and make money. Ghost kithens as Frenchy put it feel soulless. Like they just didn't care enough to put the proper effort in to go all the way. They're an empty shell with no heart. No properly developed food identity that they failed to develop.
I don't want the same cookie cutter restaurants all doing plain and "safe" pizza, burgers, etc. What if somebody dies from the food of one of these ghost kitchens? Who takes responsibility? I know Jimmy isn't going and checking on these ghost kitchens. Especially if there's dozens of restaurants under that ghost kitchen's blanket. What if someone dies from a sandwich that is offered under ALL the other brands in that ghost kitchen? It gets so hard to track and is so messy. To my brain, a ghost kitchen that is just hiding under a different roof feels deceptive. Give us food with an identity. I think ghost kitchens wouldn't be as bad if they weren't pumping out the same exact food under several if not dozens of brands. That's what I don't like.
BLONDIE'S FIRST APPEARANCE! 👏🏻I didn't even know Blondie was still there till Paul's head turned after the "you old, blind fuck" comment 🤣
Some days I do really wish we took away a lot of conveniences. There's some people who need those conveniences but it's heavily abused and incentivized now. Now it's about expansion over experience 😞 Now if a ghost kitchen with it's OWN independent brand and unique food went viral strickly on delivery? I'm fully behind that.
Thanks for this episode Brian and Paul. Love these deep dive episodes ❤
Come to NZ and eat Blue Cod from the Southern edge of the world Frenchy, you will change your mind for sure.
Uber and similar apps haven't cracked down on this like Brian said. In fact, its only gotten worse in my area.
I’ve had beast burgers like 5 times and they were awesome for me.
What has frenchy done with his collection of peas?
32:09 Ghost Chickens! 😂
Humphrey make the cookies!!!!!!!!!
You definitely know it's Chilis. I got screwed by them during the football season!
LMAO Darth Paul🤣🤣
My Apologies to Brian and Frenchie, best to you both, I'll, bid you farewell🙏🏼🇺🇸
I'll never stop teaching music, but man i miss playing on stage.
I'm French you have one token American Frenchman :)
When are we gonna get a blondie/ginger t-shirt, boys!?!
It used to be tri corp, and now is yumm. Tacobell, pizzahutt, A&W, and kfc. Some locations had 2or3 of those businesses in one building. Same thing.
Fun cat: Pepsi needed to get into a franchise but couldn't, then bought taco bell to make them use their soda. And such the 3 other companies which is why they have Pepsi and not coke.
Also frencie being a syth lord made me lose my $h!t. I pause for 5minutes just to lol irl.
I am not fully against ghost kitchens, but the people that work there should be compensated; and it should help the restaurant business for all. Although when they first started, it wasn’t great!!! I love eddie burback (typo), and explaining the problems. I still dislike that my friend soup dumplings to be a set of 4, when it should’ve been a set of 6 for the price I was paying for it!!
Ngl, I could never stand paying extra to use delivery apps. It's not that hard to just go to the restaurant myself and the food's better because it's fresh. And I live in the ACTUAL middle of nowhere. Most restaurants are at least 30 minutes away at highway speeds
Yo chef do talk about Momofuku going full on chilli crunch bullyfuku in a subsequent podcast
Yes please!! As a Asian I’m so mad about this!!
Next weeks episode!
if the hot sauce was like siracha id buy gallons.
I ordered from there once when they were out here in Utah. I left a review on Yelp about it. Their team just asked me to send an email of the exact same thing I posted there. I don't mean to prey on another's downfall, but if they're only offering discounts for awful food. Just get out of the game.
Guys You should make your own brand hot Sauce
I don't know about French viewers, but I'm watching from Switzerland, soooooo close by I guess?
Jollibee is pretty top-tier.
How do these places account for cross-contamination with allergies? 🤔
-Ooop, never mind, they don’t 😅
P.s when will loss becomes come to Australia! i promise ill fight the spiders' emus and crocs off myself! a beer in one hand walking up hill in 45'c heat" :P
One day in the near future we hope!
@@SYWGFpodcast i hope to see you guys soon! ill be front row!
Ghost chickens!
32:09
I love Demolition Man 😂
Why in the world would you rent out a kitchen to make charcuterie boards?
I will only eat at places that have brand recognition, and I’ve ate at at least once when I had a good experience from a ghost kitchen; and I can see it be beneficial to content creators. Although I’m only eating at a content creators food place if it’s outside of ghost kitchens, because it’s had bad results; and I’d like it to be run by them or a local business that they trust to make the food!! Like for example Gordon Ramsey is a chef, and in a way a content creator on TH-cam as is tv/film; and knowing he’s trained many of them to run without him there all the time because he knows it’s going to be in a favorable light. Compared to a content creator who doesn’t have any experience in the food/restaurant industry to the point that they’ve never even worked at a McDonald’s when they weren’t famous or a retail grocery store, which is the bare minimum for them to know how to make sure it’s correct. At least the brand recognition places in ghosts kitchens that do it well in California, I know it’s coming from a brand I have trust in; and it has the actual restaurant type experience or vibe. I ate at sushiritto (typo) recently from a ghost kitchen, and it was the exact same quality as the main restaurant/fast food that isn’t connected to the ghost kitchen. Thus putting things in a good light!!
I had Mr. Beast burger once, and it was certainly one of the burgers of all time.
😂 the end clip, yeah I get that!!! The deadpan is so good!!
Ghost kitchens are not really working here either coz our government is very strict on food safety. You can't just open a new kitchen and get yourself on a delivery app. Also since we are an aging population, majority of people still prefer eating out or picking up food directly coz it's way cheaper. I would also say as someone who orders delivery almost every day I only see actual restaurants and/or fast food on our apps. Cloud and/or ghost kitchens are pretty much non-existent here.
my area got 2 difrent "indian" restraunt that delivers from exactly same spot lol and a place that delivers 4 difrent fried chiken
let's not slip by frenchie knowing Mr beast 😊
Hi, from France...
Hello there!
I’d buy a bottle for sure