Podcast 38 – Are Food Delivery Services Ruining America? - The Sip and Feast Podcast

Episode Transcript
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(00:00):
- Welcome back to theSipping Feast Podcast,

(00:02):
episode number 38 Are Food
Delivery Services Ruining America .
That is a good title. Tara,what do you think? Mm-Hmm.
. Okay.. Well, guess what?
I didn't come up with that title.
Well, I did, I did come up with a title,
but I didn't really come upwith the idea of this episode,

(00:23):
though it's been in myhead for a long time.
I know we've d probably havebantered about this a few times
for maybe, maybe a few minutes in a couple
episodes, would you say? Yeah.
- Well, we just talked aboutit in the Super Bowl episode,
super Bowl food episode,where we talked about
why you're better off making your Super
Bowl food at home, right?

(00:43):
Yeah. And part of the reasonwas the food delivery services.
- Yeah. I mean, I'm just gonna go
out right from the beginning.
I wanna just lay, I'm gonna just gonna
lay the stakes down here.
I don't like these companies
and what they've done to America.
I'm biased, you would say.
I'm not going into this withan open mind, you would say,

(01:06):
but a lot of my bias, you know,
my issues come from the times
that I've used these companies. Yeah.
- They're from your personal experience.
- It's my personal experience.It's my own. I own it.
And, uh, you might have adifferent experience. I am.
I, and we are gonna go over that.

(01:26):
We're gonna go over someof the cases where, um,
there are some positivesto these companies.
So before we go into the meat of this,
like the actual details of it,
I just wanna give you my personal story.
And I know I've told this story before,
and it was probably on an early episode,
probably within the first10 episodes of this podcast.

(01:46):
So there's a good chancethat you haven't heard it.
Tara was out, she was with Sammy.
It was just James and myself,
and we were going to get food.
Now, Sammy has a peanut allergy,so there's certain foods
that we never order when she's here.
And Thai food is one of them,
because Ty uses a lot of peanuts.

(02:07):
I know you can ask theplaces to, you know,
you can tell them peanut allergy,
but you, you know, if, if you do have,
if you do have a lovedone with a peanut allergy
or if you have one yourself, you're,
you're probably a little scared to do that
because it is a seriousthing Whenever James,
it's just James .
He's always like, dad,let's get Thai food.
So I was like, all right, letgo to DoorDash or Uber Eats,

(02:28):
or Postmates or whoever I went to.
I don't know which company I used,
but they're all the same
with like their markups and whatnot.
And I went there
because the, the comp, the,the place we were ordering from
to give you an option touse any, any of the four
or five that you wanted to.
And the price was coming out the same.
So the food was, we got likethree or four dishes, um,

(02:50):
and maybe an appetizer.
So we, we, you know, we weregoing all out that night,
and maybe it was a littleless, it was about $60 of food.
Okay? It turned intowith the delivery service
and everything, and the charge.
And, you know, you gotta give a tip here.
You can't not give a tip
because that's all thedrivers make is just a tip.
The drivers need to be taken care of.

(03:11):
They won't pick up your food
if you don't give 'em a good tip.
It all came out to about $95, I believe.
Now, this, just
before I go further here,does that sound about right?
Tara? Would, that istypically about $60 worth
of food with a tip.
A good tip would turn outto be about 90 to 95, right?
- Yeah. 'cause there'susually like, I don't know, a,

(03:31):
if I was orderingsomething for that amount,
there's usually like a $12 delivery fee.
And then on top of that, youhave to give the tip too.
- So the delivery fee I readnow, I think this is kind of
where the diff the price couldbe a little bit different.
I think one company, and Idon't know if it's DoorDash
or not, they charge that feebased off of the taxes too.

(03:52):
Okay. And, and the include a tip.
So, so it increases it even more,
- But it's not just, so,
it's the delivery fee, it's the tip.
But when you're orderingthrough one of those companies,
the items are menu, the menu items change
to menu are more expensive. Yeah.
- And we're gonna go into this more later.
So all of those things add up to $60 worth

(04:15):
of food becoming whatit was for, for me, 95,
I had it all in the cart,and I just got fed up.
And I just said, and, and,
and listen, you know,between, between us here,
I have the means to beable to pay for this.
Okay? I have the means tobe able to pay for this.
It's not gonna make or break us,
but it's kind of a principle thing.
So, uh, you know, I'm healthy.I, I have a driver's license.

(04:39):
I, I can go get the food myself.
So what, what I did was Iwas like, you know what,
I'm not even using this place.
So there's a better restaurantthat is close to that one,
a couple miles further away,
and they don't acceptany of these services.
I mean, they don't evenaccept a credit card.
So you just have to use cash.
And, and I know if thisstory sounds familiar
to you, well, you heard it already.

(05:01):
Okay. Um, so anyway, Iordered from that place.
I said, James, we're taking a ride.
Get in the car, we'regonna go get it. We got it.
Make a long story short, wegot more food for probably
than the $95.
The delivery would've been.We got it for about 50. Okay.
Or 55. So, yeah, that'sbasically my story, uh, on this.

(05:21):
And, and maybe you'vehad a similar story too.
Uh, Tyra, let's sayyou about this. I don't
- Think I feel as passionatelyas you do about the topic.
I tend to be a little bit more
of an easier going person than you.
Um, but at the same time, you know, I
haven't had the bestexperiences with, with some
of these services as of late.

(05:42):
But I can also see the other side,
and I can see why there is a need.
So I'm somewhere in the middle. Okay,
- Good. I mean,
- That I'm Switzerland.
- I think that's a, that'sa good way to set it up.
You know, she's not as strong.
Doesn't feel as strongly as I do.
I I will say simply that
I think she's wrong about
people's feelings though, about this.

(06:02):
Because this was,
and I'll read this toyou. This was in, what
- Did I say about people's feelings?
- Um, basically that it'snot that big of a deal,
or it is not that strong of a,
- I wouldn't say people, I just talk
expressing my own opinion. She's just
- Expressing her own opinions.
Yeah. So, so, so there's people like, you,
- You, so my opinion isn't wrong.
Yeah. How can my opinion be wrong?
- Opinions can never be wrong. Okay.
Opinions can never be wrong, ,
unless they're mine, they'realways right, you know?

(06:23):
But, um, no, I, look, I get it.
A lot of people, you mightbe like, Jim, I don't give a,
I don't give a crap at all about this.
These, these services help me out.
I use 'em and, you know, I get it.
So I just, I'm gonna go righthere with the Reddit post.
So again, the impetus for this,
the inspiration is thebetter word for this,
came from this Reddit post.

(06:45):
Now, I'm just gonna give yousome really quick background.
'cause you might be like, Jim,I don't know what Reddit is.
Reddit is a social media platform.
It's not really social media.
Think of it more of like amessage board from like the late
nineties, early twothousands that has been, um,
maybe improved somewhat.
It's a very popular platformwith I would say Gen Z

(07:05):
and millennials, thoughthere's plenty of older people
that are on this platform too.
They're actually gonna gopublic in a few months.
So you will hear more about this company.
And they're kind of, it'skind of an answer to, um,
it's more of a simplified platform,
you know, than, than other ones.
Anyway, I'm on there a lot.
I've joked in the past that there's a lot
of bad information on Reddit.
There's also a lot of good information.

(07:26):
Now, the way Reddit works is there's
up votes and down votes.
So in theory, the betterinformation will be upvoted
to the top, and the worseinformation will be downvoted.
Okay? That's how itworks. So this post came
from a subreddit.
So it's like a, think of it as like,
like a message board place.
This one is called Unpopular Opinion.

(07:47):
So this has 4000004.2million members in this.
So that means a lot ofpeople posting this thing,
and a lot of people like to read.
I'm just a reader on Reddit.I don't really post anything.
Um, this came from,
the person's name was notunderscore the underscore
droids underscore one.
You'll see a lot of people's usernames
are like that on Reddit.

(08:08):
So his unpopular opinion was DoorDash
and other food deliveryservices, GrubHub, Uber Eats,
et cetera, are total loss
and disadvantage to everyone involved.
These companies simultaneouslymanaged to be bad
for customers, restaurants,workers, and shareholders.
This is his opinion. I amreading it exactly from the post,

(08:31):
and that's why I am giving,I wanna give him credit.
I am link. I'm going to linkwhere this post comes from.
First customers, okay?This is his first point.
Users of these services are disadvantaged
because they payridiculously marked up prices
for shit tier food.
Even with these high prices every day,
there are more horror storiesabout unvetted delivery,

(08:51):
drivers eating food or otherwisecontaminating deliveries.
And if your food arrivesuntainted, it will likely be cold
and late next point,restaurants are disadvantaged
because they have to paythis virtual middleman a
substantial cut of therevenues from food sales.
Not to mention the bad opticson the restaurant when food

(09:12):
arrives in poor condition,restaurants are in a bind,
though, because they haveto play door Dash's game,
or miss out on a large numberof customers that don't look
beyond the DoorDash scrolling menu.
Next point, drivers are disadvantaged
because they get paid terriblewages to do te tedious work
when factoring in expenses and wear

(09:33):
and tear on their cars,which are typically
their only form of transportation.
DoorDash is a terrible deal for drivers.
Lastly, the shareholders in these
companies are disadvantaged.
DoorDash and Uber, bothhemorrhage hundreds of millions
of dollars every quarter anddo not have a viable path
to sustained profitability.
These companies have never been profitable

(09:53):
and have just been alive, kept alive
by external capital investment as opposed
to revenues and profits.
Both of these companies havelost billions in shareholder
value on the false promise
of being the next Amazon, et cetera.
Everyone would be happier ifthese companies did not exist.
If we all just drove to pick up our food,
we in the restaurant would save money
and eat better quality food.

(10:15):
This is, by definition, anunpopular opinion, given
that DoorDash has 25 million active users.
Uber Eats has 81 million active users.
Those are the four points he made.
Okay, Tara, let's discuss.
We are not gonna be ableto be all exhaustive here.
I think this guy makessome really good points.

(10:36):
Now, there were thousands ofcomments here on his post,
and many of them vehementlydisagreed with him.
Tara, what do you think?Want, you want to take tackle?
Any of his points? You wannago, wanna tackle the customer,
the restaurants, thedrivers or the shareholders?
Those are the four partiesthat he point, you know, people
that he is saying, you know,groups are being ruined

(10:56):
or they're losers in the situation. So
- I think we can touch on all of them,
but I think the only onearea in which we have
expertise, right?
We are not restaurant owners,we are not shareholders,
and we are not employeesof any of these companies.
The only point
of view we can truly speak from is the

(11:16):
customer point of view.
- I mean, yeah, but Ithink we can give shed a
little light on theother stuff too. We can,
- I mean, I knowrestaurant owners Yeah. Who
- Not.
I know restaurant owners whohave had problems specifically
- Who stopped using these services. Yeah.
- In, in fact, I don'tknow any restaurant owner
who has had a good experience with
- Them Yeah.
Or who strongly oppose.

(11:37):
But let's, why don't westart with the customer point
of view, since that's the one we
can speak most authoritatively from.
- All right. So Tara,you wanna talk about it
from the customer perspective?
I get that. So let's do that. All right.
Let's, uh, let,
let's actually talk about the positives
from the customer perspective.
- Jim. I think maybe the place to start is

(11:59):
to talk about some of theuse cases of customers.
Um, the first one that comes to my mind,
and this was really, Iguess my first introduction
to using these services,
which I will say was a positive one.
Okay. Was when I Good.
- I'm, I'm glad you're sharing this.
I want people to notthink that like, I'm like

(12:20):
that I have it out for this.Yeah. I, I would like to
- Discuss this.
Yeah, yeah. Yeah. So when Iworked, I worked for many years
in Manhattan and Brooklyn.
Um, and during that time, these, well,
I think these businesses existed.
They didn't exist, youknow, as now prolifically,

(12:41):
as they, as they do now.
So we never really, if weordered food from any place,
we would just pick it up ourselves.
But when we returnedfrom Minnesota in 2018,
and I was working in Jersey City,
whenever we wanted toorder something for lunch,
we would use, I think itwas Seamless was the one,
- Seamless was the first one.

(13:01):
Yeah. Seamless camearound, uh, 1999. Yeah.
- So for anybody who's everheld a job in financial
services, , you know, that
you don't get lunch breaks.
I mean, legally youcan take a lunch break,
but culturally no one takes lunch breaks.
So it's unrealistic to thinkthat you can leave the office

(13:22):
and go get food and sit down and eat.
It really is much easier for you to
have food delivered to the office.
So that's what myself and,
and one coworker in particular, we,
we liked a lot of the same food.
So often we would use Seamless and,
and have food delivered to us.
And it was a positive experience.

(13:45):
I, we were willing to always, you know,
pay the little bit extrafor the delivery fee and,
and the tip of course.
Um, and we were able
to get some really good foodwhile we stayed at our desk
and worked and, and ate our lunch.
So I see that as a reallypo like a, a positive Okay.
A pro of the delivery services. There's

(14:05):
- Gotta be some more too.
- Yeah, of course. I mean,think about it, if you're
a single parent, oreven just a parent whose
spouse is, is still atwork, and you're alone,
and you, you're nursing one baby
and you've got, you know,a toddler running around
and you're hungry, it's hard for you to,

(14:27):
to sometimes cook when, whenyou've got multiple kids. Um,
- And you don't wanna just order prior
to these was just pizza. It was pizza and
- Chinese.
Chinese really? And, and
- That's if you livedkind of where we do Yeah.
Maybe other states had even less choices.
- Yeah. Yeah. So maybe you wannaorder something like Panera
or I don't know, someother type of, of food and,

(14:49):
and you use That's good point too.
This service to, to do it,
and it brings it right to you and Yeah.
It's, it's worth it to youto pay the extra fee people
with people with disabilities.
I mean, it's, it's hard.
You know, I, I, I actually do know people
who are wheelchair bound,who, who do have cars that,
that they can drive and,

(15:10):
and actually some of themdo like to go out and,
and get their, pick up their food.
But, you know, folks who were,who were legally blind and,
and can't drive a car,it's easier for them
to maybe have the fooddelivered to them. Um,
- That's true. Yeah.
- People in an urban environment, right?
People who are you, youlive in an apartment,

(15:33):
you don't have a car,you rely on the subway
or you rely on taxi service or
- Whatever.
But although, okay, so just push
back on the urban environment.
So, you know, the city priorto now, again, seamless,
even though it technicallystarted in 1999, it wasn't,
you know, I mean, even in 2005,
people really weren't using it too much.

(15:53):
It was mostly just, youknow, the crazy bike riders,
you know, just shuttlingeverything back and forth.
Yeah. And those were just basically
in-house delivery people.
Yeah. So it got done
in the city without these companies.
- Yeah, it did.
But I think these companieshave made it a little bit easier

(16:15):
for you if you wantsomething that's outside
of your delivery zone, maybe.
Yes. Like if you're, ifyou're craving something
that's in like, lower Manhattan
and you live on theUpper East Side, a local,
the in-house delivery service wasn't
gonna bring it to you. No. I
- Mean, and it's been,yeah, it's been taken
like crazy. Like,
- Yeah.

(16:36):
But you know, something like one
of these delivery serviceswill bring it to you.
They'll just charge you morefor it. So, I don't know.
I, I feel like those are some of,
and I'm sure there's a lot more dis
- Disability, disability blind,all that I think is, that's,
that's a really, it's hard toargue against that, that part.
Yeah. That's hard to argue against. Yeah.

(16:57):
- Yeah. So I don't knowtho those, those are my,
those are my thoughts onthe positive use cases.
- Yeah. I mean, I, I think so too.
And we'll just run, like, Ijust wanna run back through some
of these criticisms that he had
before we get into justmore of our own stuff.
Um, customers, all right.
Their, their disadvantaged,ridiculous prices, uh,

(17:21):
horror stories about people eating food
and Yeah, I mean, everybody knows,
everybody has a story about this.
We have a, we have a few instances
where we think it happened to us.
I, in fact, I don't knowanybody who's ordered from these
places more than 10 times
that hasn't had had this, this issue.
Because there's a lot of, theproblem I think stems from,
these aren't technically employees.

(17:42):
Now, I can't speak for all the companies,
but most of 'em are the workers.
Workers, if you wanna call 'em workers.
They're more, they're contractors.
They're not an employee of the company.
They don't get health insurance.
They don't have as much ofa code of conduct. Okay?
They can get a job againsta contract right away,

(18:04):
and they can go stealsomeone's food right away.
And then they'll get blacklisted by,
by the drivers, the delivery service.
But then they can just go to another one.
So they, they can essentially get food
a a few times for free.
I think this happens a lot. I think
there's a lot of fraud here.
There's a lot of, a lotof the problem I've read,
and we haven't experiencedthis because I guess
because we've given alarge enough tip, but,

(18:27):
and there's a lot of articles,if you Google it right now,
they're, they're, they came upimmediately when I was doing
the research of people kindof being extorted almost
by the drivers, where thedrivers will pick up the food,
and then if the tip isn't highenough, they'll message them.
Now, I've never had this happen,
but is there correspondence back
and can there be correspondence
back and forth between the driver?

(18:48):
- So I get, I'll get a text message
and I'll say, I, I left, I'm on my way,
or I left the food at thedoor, or things like that.
You do get messaged,
- So they're trying to Yeah,- I guess.
I mean, I've never heard of it.
I don't know anyone that that's happened
- To.
What do we tip? Like, do youknow what we normally tip
- Like 20%?
Yeah. So, which I feellike 20% is usually a tip

(19:09):
that you give in a restaurant.
20, 25%.
It's not usually something
that you'd give someone who'sjust delivering the food,
- But they're, it's, you know,the person who's delivering
the food, they're, again,they're putting all that wear
and tear on their car.
Yeah. It's just a reallybad deal for a driver.
And I I I, I would imaginemaybe you are a driver,
or you've been a driver.

(19:29):
Maybe you've been in a situation
where this is a type ofwork that you had to do.
I get that there's reasonsfor this type of work.
You know, maybe your kids are at school
for only six hours during the day.
Maybe they're like, not evenin elementary school yet.
Maybe you just need to pickup a little bit of extra work
and working for full-time.
You know, that's just,it's not a possibility.

(19:50):
I, I get the use case forthese driving services,
whether it's just Uber driving people back
and forth to a placeairport, et cetera, you know,
or, or the food here. I like, I get it.
- I think the bigger problem here is
not even these companies.
I think it's, and this again, is, I,
this is not includingfolks with disabilities.

(20:10):
It's not including the, thoseuse cases I named, like the,
the parents who just can'tleave because of their kids,
or maybe their kids aresick and they can't leave.
Yeah. All of that. It's that we
as people, we've become accustomed
to having instant Yeah.

(20:32):
Gratification. And I thinkthat's really where the root
of the problem is.
Like, I will give youmy own personal example.
I'm gonna talk about my ice,
my ice cream delivery situation.
- Okay. Yeah. I'm very, I'm very aware
of Tara's ice cream situation.
- Yeah. So, you know,before these ,

(20:52):
before these services existed,if you wanted, if you wanted
to get ice cream that was notin your freezer, you'd have
to get off your butt and go inyour car, or ride your bike,
or walk to the ice cream shop
and get it yourself, and thenbring it back and eat it.
Um, there is an ice cream place that is

(21:17):
not really nearby.
It's about a 20 minutedrive from where we live.
It's my favorite ice creamplace on Long Island.
Don't mention names, I'm notgonna mention the name. Yeah.
But it's really good. Theyhave very unique flavors.
Um, I trust them with regardsto Sammy's peanut allergy,
because they do, according to them,
they keep things separate.

(21:37):
Yeah. So all in all, it's agreat place. It's a small place.
It's, you know, it's run by like a dad.
I think his daughter works there.
It's all in all a good place.
It's just far
and it's very congestedwhere it's located.
And the parking situationreally stinks. Mm-Hmm.

(21:58):
. So for me, Idon't really wanna go there.
Yeah. I want their ice cream.
I wanna give them business,
but I don't want to gothere and get it myself.
So what I do every now
and then when I'm cravingit, is I will order it
- Every now and then, like every week.
- That's not true. That'snot true. I'm kidding.

(22:19):
I'm kidding. I haven't orderedit since before Christmas.
No. And it's February13th. You are. Right.
So for like, a few times,I did use one of the
bigger delivery services to order,
and when I would,
the ice cream placewould place a little card
that they had written up inside the bag.

(22:39):
Yeah. With the ice creamthat's stapled closed.
And it has like a big X through .
The different, it has like Xthrough Lyft, X through Uber X
through whatever, becausethey don't want you
to use those services.
They'd rather you order directly from them
and they have a deliveryservice that they use.

(22:59):
And you, you're stillpaying a delivery fee.
But I guess they have a betterdeal worked out with this.
- Yeah.- With this service middle,
- With this middleman.
Yeah. Which is what it is.Yeah. It's a middleman. Yeah.
- But I'm saying all of this,
because I should just get offmy butt and suck it up and go
and, and deal with like,the traffic in the,

(23:20):
in the crappy parking lot andjust get the ice cream myself
- Or go to seven 11, whichis a minute away, or CVS
and just pick up Benand Jerry's from them.
- Yeah. But sometimes I want, you know,
their lavender sky ice creamthat they have ,
or sometimes I want their Kofi
or the flavors that they have,like I said, are very unique.
- So that gets into itthough, about how Yeah.

(23:42):
You want, like, it's that desire.
So I think it's the instant gratification
society we live in that allows
them to do so well.
Yeah. The delivery
- Services.
Yeah. It's, it's theinstant gratification.
- And that's essentially,if you take that, you know,
think about it, why, what'sthe most popular social
media platform?

(24:04):
It's TikTok. And that's
because you get instantgratification every time you
do a swipe.
And, you know, one person couldbe on TikTok for 10 minutes
and they might have swipedthrough 200 different videos.
Mm-Hmm. . Because
it's all about that first quarter.
Second, you either grabthe person, you know,
you get the dopamine hit or youdon't, and then you move on.
So that's probably ties into why people

(24:25):
will do the delivery, youknow, knowing you're paying
so much more for it. Mm-Hmm.
- .- Let's talk a little bit about the
restaurants, uh, situation.
So that's one of his points too.
The restaurants are disadvantaged. Yeah.
- So the one I just mentioned,they actively tell their,
their customers who are usingthese delivery services.

(24:46):
Please don't use it. Yeah.
I do know another localplace who they were using it,
and they said that the, thecompany tried to dictate to them
what they should be charging,not just charging for,
um, orders that are going through,
through the delivery service,
but charging in general, even

(25:07):
to their walk-in customerswho were going in there.
This, the delivery companywas trying to tell them
what they should be charging.
I see that. And they didn't, they didn't
want anything to do with it.
So they stopped havingthe delivery service,
and now they're using somenew local delivery service
that just popped up that I think is just

(25:29):
covering the Stony Brook to talk it area.
Yeah. Yeah. Zippy.
- Zippy. Yeah. You know,along these lines, I,
I'm trying to find the article.
I found it last time. I didmention this in the past.
Again, you're probably like, Jim, you,
this is all you talk about,but it's not, you know, anyway,
Ruth, Chris's new CEO they've been saying,
or existing CEO I'm not positive.
I couldn't, I couldn't pull it up.
Anyway, they're gonna exit.

(25:49):
They're not gonna do, do business
with these companies either anymore.
It, it's, I I think partand part of what he said,
and again, I'm paraphrasing,is the customer
doesn't take their wrath outon the delivery services.
They associate the pricehigher prices. Mm-Hmm.
with the restaurant itself.

(26:10):
And that is 100% not the case.
A lot of times the prices are dictated
by the delivery service.
Yeah. They tell people, you know,
they get a salesperson in there.
They, they tell them, okay,it needs to be listed here.
This is what this is gonna be listed.
And then the restaurant owner,again, I, I, I know this
because we know people,um, they're in a bind

(26:33):
because they're being told
by the salesperson the wholetime, if you don't do this,
well, your competitor downthe street does offer this.
And then all of your, you'regonna lose all those customers
to the competitor that does have
all the options for delivery.
It's a tough, tough situation.
We're jumping around here a lot.
But, you know, as far as, let's stick

(26:54):
to the restaurant theme.
One of my biggest issueswith the restaurant,
the doing this, is that most people,
when they order deliveryservice from a restaurant,
they're not gonna wantit during off hours.
So they're gonna wanttheir dinner made for them
during dinner hours forthe delivery service.

(27:15):
So how do theserestaurants cope with this?
Do they have like, they havelike a whole bench ready to go?
Like a lot more people, youknow, say you're a restaurant
and you know, you're a restaurant.
Say you have 200 seats,you know, in your place
and you know, like whateveramount of covers you have,
and you basically knowwhat your staff from,

(27:35):
from your hostess to yourwaiter, to your bartender, to all
of your kitchen staff,dishwashers, everybody, you know
what they're capable of handling.
Now you might get a rush
of another 200 items.
How do you cope with that?
- Yeah, so in the past, youwere limited to the amount

(27:59):
of seats that werefilled in the restaurant,
and that was what dictatedthe activity in the kitchen.
But with this, it's almost like,
- It's an unknown too.
- It's unknown. I I don'tthink it's infinite.
Like I don't think Well,
- They can saw the, theallows them to throttle. Yeah.
- Or I'm sure the app,
and again, I don't know, I'm guessing,

(28:19):
but I would, I would guessthat the app is probably
adjusting the wait time
or delivery time based on theamount of orders coming in.
So you might see, oh, it'sgonna, it'll be here in,
you know, 30 to 45 minutes.
But if there's like a big dinner rush,
maybe you see 75 minutes or Yeah.
Something, something likethat. But I, I don's know

(28:42):
- There's a lot involved there.
There's a lot involved.
I mean, I, it's, it's kindof crazy what they got.
And again, from my limitedunderstanding of like,
'cause I don't know enough about
my friend who owns a restaurant.
I don't know how much they're doing
of this. I should have had him on,
- We should have had himon to, to talk about this.
- I really should have. And you know,
maybe we'll bring him on.
I don't know how much it's affecting them,

(29:02):
but I've read somearticles that restaurants
staff, kitchen staff are extremely,
let's put this in the nicest way possible.
Extremely pissed off withthe restaurant owners
because they're gettingbombarded with these orders.
And the restaurant owners aretelling them to take care of

(29:25):
the delivery service ordersabove and beyond the customers
because they're more profitable.
Think about it. You know,
you don't have somebody taking up a
seat for two and a half hours.
- So not only is it a negativeexperience for the customers
who are ordering the foodbecause they're paying more money
and they're potentially gettingfood that's been partially

(29:46):
not on, or
- Cold may have somebody tooka take a bite of your steak,
- But it's a bad experience.
Or it degrades theexperience of the dine in
customer because thesemobile customers are
getting priority.
It's, is that like a fair statement?
- Yeah, that's what,that's, that's what it is.

(30:08):
It's just, it seems that it'sall just, it benefits one,
again, this person, thisisn't an unpopular opinion.
He's Right. It be 90% ofthe time this benefits
the delivery service companies.
- Mm-Hmm. ,- I mean, these restaurants, a lot
of them were forced into this over
the last three or four years.
They had to, or they weregonna go outta business.

(30:29):
You know, they got loansfrom the government
to keep them afloat.
But, you know, for a long period of time,
they were only allowed to have half
of normal capacity in their restaurant.
They had to have these ordersgoing on in order to survive.
And now there's a certaincontingent of people
that have gotten used to, I guess,
ordering a whole steak dinner

(30:50):
and get, having it delivered to you.
Which again, it's not gonna be good
because the steak steakneeds to be like sizzling
and coming out immediately.
It's, I couldn't think ofanything worse than dropping $130
on steak for two andthen getting it delivered
to me 90 minutes later.
- Yeah. I mean, I, I personallywouldn't order a steak
dinner through a delivery service.
But I'm sure that there are people, the

(31:12):
- Roots, Chrissy Oh, saying do it,
they're doing away with it.
Yeah. But they obviouslyhad a lot of business there.
- Yeah. I I, I think that'sa little, yeah. A little odd.
- We wanna, we wanna push ahead here.
I, I'm not really gonnago into the shareholders.
I did look up, I, this person is correct.
They've never had a profitablequarter in their life.
They're actually, marketcap is still $46 billion.

(31:32):
So they are worth an, aninsane amount of money.
I mean, they could literally,probably, you would think
that they could invest, put their money.
They have so much capital into something
that actually would turn a profit.
But this is kind of theventure capital model
for a lot of these companies.
A lot of these companiesin Silicon Valley,
they're like brought, they'restarted in like Harvard,

(31:52):
Princeton, whatever, MBA projects.
And then they're like, they're being told
by the VC people the whole time,
don't worry about profitability,just, just grow, just grow.
Again, like this personsaid, it's the Amazon model.
Eventually, if you get scale, then you can
basically force all your competition out.
Kind of the Amazon way was like,we'll keep not making money

(32:15):
until no mom and pop is left.
And then when that happens,then we can finally
actually make money andincrease the profits.
That is what Amazon did. Imean, not a hundred percent.
Amazon makes a ton of moneyfrom their AWS services,
which is their hosting service.
But again, there's probably some
type of model here for this.
In the end, you would thinkthey're making, they would have

(32:36):
to make some money considering
how much more cost to consumer.
But it doesn't, they'restill not profitable. Yeah.
We can't really give toomuch more info on this.
I'm sure a bunch of Wall Street
analysts have spoken about it.
- So I think what it really comes down to,
because I'm trying to think like
how, what do we do about this?
I don't know if there'sanything that, that we do

(32:56):
as consumers other than maybeavoid using these services
because it's not a goodcustomer experience.
Get out and, and go get your food.
If you have the means to do so,
because it's better for your local
restaurant owners and business owners.
It helps them by you going and,
and getting the food yourself,

(33:17):
make your food at home,which is again, yeah. That
- Ties into what we do. Make
- Your food at home.
It ties into what we do.I mean, we're not perfect.
We don't, we don't makefood every single night.
But we do try and encourage that.
We see that as, you know,something that's a little bit,
it's not only healthier foryou to make your own food,

(33:38):
but it's a better experience.
You have more controlover the outcome. Yeah.
There's bonding experiencesinvolved with, you know, with,
with being with your family.
Um, but I think when you're,when you're looking about,
like, when, when you'rethinking about this,
it can sometimes come down to like,
how much is your time worth.

(33:59):
- Yeah. And so that's,that's gonna lead us
and segue us into another comment from
one of the people in this thread.
And I had to read again, I,I did a lot of reading of it.
'cause I found thecomments very interesting.
And I would say there wasprobably, probably more up votes
for the person's unpopular opinion
that everybody's a loser here.
But there were plentyof pushback there too.

(34:20):
And this one pushbackwas from this individual.
His name is th rax Mondor.
So
T-H-R-A-X-I-M-U-N-D-A-U-R.
This guy's like a pro redditer.
He had like 60,000 karma orsomething, which is like insane.
So that means he's likeon the platform a lot.

(34:43):
Um, and people respect his opinions.
So he said, I value my time
very reasonably at ahundred dollars an hour
when I order on Food Panda, for example,
today I ordered Domino's Pizza twice.
I'm going to legit effingprice comparison right now.
Well, that's weird that heordered two times from Domino's.

(35:05):
It's, it's a little, I'm a little,
I'm a little suss right now, you know.
Okay. I'm gonna continueto read , um,
food pander delivered versuscurbside pickup from domino's
pizza.com cost me an additional dollar 49.
I just checked my receipt
and checked the price on the website.
A taxi two and from Domino's
to pick up the pizza wouldcost me $6 and 57 cents.

(35:27):
Not to mention my f in time.
Or what are we going to put in the cost
of me buying a car and parking space?
Hmm. Because that would be way fing worse.
Delivery services are thefuture for anyone with money.
A real career. If you work minimum wage,
then presumably paying someoneelse the same minimum wage

(35:48):
to pick up your food for youmay not be financially prudent.
That's a strong opinion by thax und. Okay.
Again, I think he would'vemore credibility if he didn't
order Domino's two times in one day. I
- Just, - I was gonna say,I just, I'm just picturing
that like that's, I listen,thax, if you're, if you're,
if you're listening, if you're, if you're,
if you're watching this,I'm not coming at you.

(36:10):
Okay. But I am a littlebit, I mean, come on.
You couldn't order a different place.
Like the other time , like, I'm
- Like, I think he wastrying to do like an apples
to apples comparison. Yeah.
- Right. Well, no, heordered it twice in one day.
- Yeah. But from twodifferent services. Yeah.
So he was maybe trying to do some
field research. I don't know.

(36:31):
- The next person says goes, bro,
he lost $50 writing thiscomment . Yeah.
- Yeah. 'cause it took him,what, 30 minutes to write that.
- I'm guilty of this too. I do this often,
and I mean, I do this morethan I've ever done in my life
because of what we do now.
And our time seems to like, just poof,
goes away every day and we're like, oh,

(36:52):
we didn't do this, this, and that.
So I get it. I do get it.
I, you know, I I mean, look,if you're a professional
and you're good at one thing,you probably shouldn't be like
on, on an extension ladder, like replacing
that shingle on your house.
It's not smart. Mm-Hmm.
maybe he,maybe he's really like a pro

(37:12):
and he shouldn't bepicking up his dominoes.
I get it. This next personsaid pretty soon, this,
this is the funniest comedy, he said,
pretty soon you're gonna find a way
to justify paying someone towipe your butt for you as well.
A fool in his money, as soon parted,
you drank the multinationalcorporation Kool-Aid about
how small amounts of yourtime are worth a dollar.
They aren't, pal you've beentricked into giving your hard

(37:34):
earned money to yet anotherfaceless corporate company
that exists only to be afinancial parasite on the members
of the middle and lower classwho are not smart enough
to know when they'rebeing taken for a ride.
I think most people knowlike what they're doing,
you know, what do you say? Yeah, I
- Mean, I, I strugglewith the whole thing.
Like, my time is worth X amount of money

(37:56):
because all right, so we're, we work
for ourselves, we're self-employed.
Our, our time is directlycorrelated with our income.
But I will say that your time
shouldn't just have a dollar value.
It should have a quality value.
So, for example, if Iam, let's say I'm home

(38:20):
and it's dinner time, and wedecide to, to order from one
of these delivery services,um, I'll put the order in
and then I'll just go sit at my desk
and continue to do work.
As opposed to if I do go
and pick up food, Sammy willoften wanna come with me,
and then I get to spendsome time that's not work

(38:42):
with my kid in the car talking about
her day at school or listening to music
or talking about anything and bonding.
So I struggle with the whole,
my time is worth dollars.
I don't see my time in dollar signs.
I see it in some, I do see itsometimes with dollar signs,

(39:05):
but I also see it with, with quality
and what you're doing with your time.
Does that make sense? I,
- It makes, it makes complete sense to me.
I mean, I think you saidit well. Okay. Yeah.
I, I do, I think she really did
hit, hit the nail on the head here.
You know, again, I, you know,
we could just keep talking about it.
I do. I I do fall prey to that,
you know, with the time thing.
Uh, I, I think we all kind

(39:26):
of do now when we've, I I,I'll give you an example.
Okay. So in our shower, there's, um,
it's the old style, uh, hot and cold,
and then, you know, wherethe water comes out.
And basically in there, theway you tighten these valves,
they're almost like designed to break.
It's like a little rubber gasket.

(39:47):
And, you know, I can go get that part,
open it up, open it up, you know,
like it's like a little Allen key.
Take it out, replace it,
and then it's gonna break a year from now.
Or I can hire a plumber tofix the problem for good,
where they put in a wholenew, a whole new system.
You know, then they puta cover plate on there.

(40:09):
So if you have tile, it'sfine. I can do that job myself.
You know, I can solder pipes,I can turn off the water in
the main in our house and do it.
Do I want to spend a day
and a half doing what aplumber can do in 40 minutes?

(40:32):
I don't know. You know, eventhough he might charge $700
to do it in a day
and a half, you know, that's the thing.
That's kinda the calculus you got here.
So I guess for food, you know, if, if, if,
if you're doing really well
and you think you cando it, then go for it.
I, I, I, you know, again,
I don't know if this is anelitist attitude, but yeah.

(40:54):
It is kind of hurting the, thelower end more, I would say.
You know, Tara? Mm-Hmm. .
I, I, I don't, I mean, are they,
who's ordering more of this stuff?
That's, that's, I think thatmight be the better question.
Who is hurting themselvesmore financially with this?
You know, those really wealthypeople might, you know,
they might have a personal assistant
that could just go pickthe stuff up for them.

(41:16):
That's true. I don't know.This is, this is a tough one.
It really is. I just feel thatthere's a better way here.
And maybe that betterway is what Tara said
with the ice cream place.
Uh, use that better service.
We have noticed that a lot
of places are including thatnow. Mm-Hmm. .
- That's- True. And it's always,
it's always interestingwhen I find a place
that just won't do businesswith them, which I kind

(41:37):
of find is growing now too.
Yeah. Again, you,
I don't know if yougot anything outta this
or if just like you just, if you feel good
or bad about this, I,
I think the ultimateconclusion here is make your
own food more often.
- Or if you have somethingthat you can't make,
maybe just suck it up.
Go for a ride. Dosomething. Listen to music.
Listen to a podcast. Dosomething while you're either

(42:00):
driving to pick it upor riding the subway.
Maybe there, maybethere is some, some good
to having some some downtime.
- Downtime is a good thing.Mm-Hmm. , you know.
Yep. Alright, we're gonnago into questions now.
- The first question is from Elia or Elia?
- Elia. She just became aPaton producer. Oh yeah.

(42:23):
Oh, thank you. Thank you. Thankyou. Thank you. Elia or ia?
Uh, you can, you can message me
and let me know the pron,proper pronation of your name.
I actually had a person livedown the street from me, uh,
who I used to skateboard with as a kid,
who I believe his namewas spelled the same way,
but it could have been spelled with an I.
- Oh, so is Elliot. Doyou know if Elliot is,

(42:44):
- That's, I don't know.
That's the thing. I
- Don't know.
That's true. Okay. SoAlia, we're, yeah. Sorry.
If we're mispronouncingyour name and Yeah.
Saying you're a woman instead of a man.
This is the question. I'm
around the corner from anauthentic Italian bakery
and overwhelmed when I walk in the door.
What are your must have cookies or treats?
I love a coffee cake oranything with pastry cream.

(43:07):
This is specific to Italian bakery. Okay.
- So you love with pastrycream, we're actually going
to make, they'll be aroundnow too, in the bakeries.
The San Joseppe Zep.
- Yes.- Okay. Is it,
do they have a different nameor is that, that's it. That's
- Name.
No, you're right. It's, yeah, Zep Zep,
the San Giuseppe Zeolibut's also known ase.
It's also known as likea St Joseph's pastry.

(43:27):
- St Joseph's pastry. Yeah.
So what this is, is it'sbasically an elaborate cream puff
that is in like a typical creampuff will be just a regular
dough, pew, psu, pew.
And it will be filledwith typically a custard.
They supposed to be thecheap, uh, the not cheap.
The quicker way, easierway is just to fill in
with whipped cream, which

(43:48):
they're nowhere near as good that way.
You wanna fill in with the,the pastry cream. Mm-Hmm.
. But the SanGiuseppe one, like, kind
of like kicks it up a notch,as Emerald used to say,
they pipe the dough.
Okay. And so they look beautiful.
We're gonna make 'em, we'regonna put 'em on the site.
And then what you do is youcan do it one of two ways.
You can make a hole in 'emand you can pipe it in there,

(44:09):
or you can cut 'em flat andput your pastry cream in there.
And pastry cream is similar to like a
zaba Zae. Mm-Hmm. .
- Yeah. Yeah.- Uh, similar.
And then it's gets a cherryon top and powdered sugar.
So that's a great one.They'll be available now.
It's what you said youlike the pastry cream.
I mean, you didn't say the pastry cream,
but I am always a sucker fora good cannoli, you know?

(44:32):
And then Tara, the oneI can never pronounce,
- Del Yes.
Elli. That's, tell
- Her what else is worth,like, I can't think
of anything better for me than those
- From an Italian bakery.
Yeah. For me, absolutely.
The Elli is my favorite
Italian pastry that you can get in the US

(44:52):
- Very hard to make.
- No, my favorite Italianpastry period, which
I can't find here, at leastones that, that's not that good,
um, is in Italy, it's called a Corno.
It looks like a croissant.
It's filled with, um, chocolateor sometimes Nutella. Okay.

(45:13):
It's usually eaten for breakfast.
Like you'd have a corno
and you'd have a cappuccino for breakfast.
- So you got those in Sicily. Yes.
It's weird that they're not here
because all the bakeries pretty much are,
have all those pastries.
- They, they do not have Corno here.
Not at least that I foundthe Italian specialty store.

(45:33):
Uncle Giuseppe's sells packaged corny,
not anywhere near as good.
I would never even, I tried it once
and I was like, this is not even good. You
- Know what I I, I, I feellike I'll just do my Uncle
Giuseppe's rant again.
Alright. We get a lot of stuff from there.
The places, there's likeseven of them in Long Island.
They're an Italian supermarket.They have everything.

(45:54):
There's people, I've had multiple people
message me from Italy.
Okay. Like, who live in Italy.
And they told me when I,when I, I used to take video
of this place, they would belike, where the heck are you?
They're like, you have moreingredients there than any place
in Italy except for Rome.
And which, which actually checks out,

(46:15):
because most of the timeit's like just the what's,
what's exclusive to that area? To that
- Area. Yeah. You
- Know?
Yeah. But I was showing 'emone time the dessert section,
and they had like, whatare those little crackers?
They're like northern Italy.Like I, um, to Raleigh?
No, they're like, um,they're, they're like sweets.
They would come in all,they're like little cubes.
They come in all different flavors.

(46:36):
They're like a wafer. And then they
- Have Oh, oh yeah.
Um, quadri Tini is theone of the Yeah. Brands.
It's like a, it is a wafer. Yeah.
But they have different flavors. Yeah.
- Yeah. So I was in thataisle, I was showing that,
and they had like 10flavors of the Quadri tini,
and then they had all the other stuff.
And Yeah. Person was justlike, they're just like,

(46:56):
I'm shocked at what you have here.
But it's exclusive, I guess to us,
because I'm talking about
specifically the Smithtown location.
Uncle Giuseppe's is there.It's in a big shopping center.
And this place, AlpineBakery is down there.
Everything at Alpine Bakery is better than
everything at Uncle Giuseppe's.
Mm-Hmm. . Okay.The cannoli, all the pastries.
It's just, you know, it'sskind of like you would think
to do a little bit oflike, reconnaissance there

(47:18):
and, you know, at a minimumI would just go to the owner
and just be like, you wannasell all your pastries
inside our store here?
Yeah. But they, they make alittle bit different size. Yeah.
- But they, they don't, yeah.
I mean, they're using their own in-house
bakery and, and stuff.
- Am I wrong about that?Or do you think I'm
right about the difference?
- No, I think Alpine is farsuperior to Uncle Giuseppe's.

(47:39):
And I get it. If you're grocery shopping
and you wanna like, oh, impulse buy,
I'll buy this cannoli dip.
That's, that's one thing.
But if you're goingover to that area to get
Italian pastries, go to, Iwould go to Alpine, go to a,
it's just so much better Toine.
Um, I'm trying to get, I don'twanna get too far off course.
Yeah. We're trying toanswer Elliot's question.

(48:00):
So, um, like I said, thisFal is, is my favorite.
The Corno is also good,
but I, it's, I've not founda Corno in the New York area.
Um, some other, the, you said the St.
Joseph's pastry. Um, Italian.

(48:21):
If they have Italian cheesecake.
Italian cheesecake is great.
I do not like a New York style cheesecake.
I I do will never eat it.
I love, love, love Italian cheesecake.
I think it's one of the best things ever.
- We have Italiancheesecake on the website.
We don't have a New Yorkcheesecake yet. Yeah.
New York cheesecake is much, is is dense

(48:41):
and Italian cheesecake is light.
Mm-Hmm. because one's made
with Philadelphia cream cheese
and the other one ismade with regatta. Yeah.
- I love cannoli. Cannoliare are wonderful.
Um, and then there's like the Italian
cookies, if they have Elle.
- Oh, yeah, yeah,- Yeah. Those are wonderful. Um,
- Just not the butter cookies.

(49:03):
- We, yeah, we don't really we don't really love
- The Italian. Not a fan of those butter
- Cookies. The Italian butter cookies.
- E you can find a lot abouta bakery by their cannoli.
Mm-Hmm. like,it's, it's kind of a test.
So the shells should be,
they should be filled onsite when you're there.
When you order 'em. Itshouldn't be filled already.
S really packed places.

(49:24):
Good places can get away with filling them
because they're moving so much inventory.
But otherwise, if it's a regular bakery,
they should be filling,filling them for you on site.
They should have been fried that day
or a couple, you know, maybea couple days in advance
and, um, you know, powdered sugar.
And you know, depending on the bakery,
they'll all do 'em a little

(49:44):
differently with what they Mm-Hmm.
What they put in it. You know,
- What they don't do anymore,or I haven't seen them
When I was a kid, I alwaysremember the cannoli would have
green sprinkles, the
- Green sprinkles, but they- Don't see that anymore.
The green, it's like nowit's only chocolate chips.
- It's funny, the green sprinkles
and then the green peanuts.
A lot of Italian bakeries will do this.

(50:04):
They will dye peanuts green Mm-Hmm.
to makethem look like pistachios.
So if you ever have a peanutallergy, make sure about that.
- You, we learn that the hard way. We
- Learn that the hard way actually at
- Don't say, - Don't say atthat place that we like. Yeah.
- Yeah.- Okay. No, that's fine.
I mean, you know, yeah,everything was fine.
You know, everything was fine that day.
But, you know, um, that's,um, that, that's a common

(50:28):
and that was in a lobstertail that they put those in.
Mm-Hmm. . So a lobster tail I
believe is a large,
- It's similar to Tal,but it's not. Yeah. Yeah.
- I hope that answers your question.
- I hope so.- Okay.
And then the other questioncomes from Bob or Uncle Bob.
I'm going to, uh, heleft a video question,
so you'll see it at thebottom of the screen here
- On Discord.

(50:48):
You talked about you were, uh, so happy
that you left the corporate world
and would never want to go back to it.
Well, since Tara hasnow joined you full time
and given up her positionin the corporate world,
I was just wondering how hasthat affected you as far as,

(51:08):
uh, your interaction withsociety and the family dynamic?
Oh, and one more thing as a side note.
Um, I've never had a snickerdoodle until this morning.
I made your recipe this morning
and, oh mama, where havethese been my whole life?
They are just fantastic.You guys take care. Bye.

(51:30):
- Oh, well, thanks Bob. Um,
I'm glad you've liked the snickerdoodle.
I mean, and you, youfeel the same way. I do.
Tara's not as much of a fan of them,
but yeah, when I had one,I was like, whew, God.
Like this is amazing.
I'm gonna let Tara answer thispart of this question first,
then I'll answer my part. Fair.
- Okay. Yeah, that's, that's fair.
So thanks for the question Uncle Bob,

(51:51):
and thanks for your emails.
They always make me smile.
Um, so yeah, I was in the corporate world
for 22 years.
Um, leaving that worldhas been, I would say,
life changing for me.
Um, for several reasons.
One of them, you know, I, duringthat time I had a, a lot of

(52:17):
anxiety, not just around, um,
the work stuff, like having to present or,
or things like that, um, having to travel.
But I don't know if I evereven mentioned this on the
podcast before, but, you know, I was
an eyewitness just blocksaway from the World Trade

(52:40):
Center on nine 11.
So having lived through that experience
gave me a great dealof anxiety when it came
to leaving the house every morning,
I believe the house everymorning, kiss my kids goodbye
and wonder what was going to happen.
Um, wonder if I was evergonna see them again.

(53:01):
So I would, you know, even years later,
these thoughts would go through my mind.
It's just something that Ithink sticks with you when you,
when you are part of something like that.
Um, so I no longer, you know,have those types of fears.
I've have other types of anxiety that come
with being a 45-year-old mother.

(53:22):
Um, but I really enjoy the freedom
and flexibility of working for ourselves.
Um, I don't have to sit inmeetings like much of, when,
when I left the corporate world,much of my day was consumed
by meetings, sometimesback to back meetings
where I really didn'teven have time to get up

(53:43):
and go to the bathroom,which was, that wasn't fun.
Um, so I like having the freedom.
We probably do, Iprobably do more work now
for sip and Feast,
but I can work smarter.
I can work at

(54:04):
whenever it's convenientfor me, um, I can take time
and go to my kids' sporting events.
I can do what I've been doing lately.
I've been volunteeringand working, you know,
about two hours a weekin James's middle school,
uh, school store.
So I have the ability to do these things.

(54:25):
I also no longer suffer fromwhat's called the Sunday Blues.
I just don't feel that anymore.
Um, I wish, of course I could have
had this flexibility whenthe kids were, were little.
I feel like I missedout on, on many things.
So yeah, there's certainly regret there,

(54:45):
but where they are at thispoint in their lives at,
you know, 15 and
and 12, I think they needme more now almost than,
than they did when they were little.
So how does that interact?
And it affects ourinteractions with society.

(55:06):
I, I, for me, I don't reallyfeel too affected by it. Yeah.
I mean, I, I get out enough.
I mean, I literally livein the grocery store.
I mean, I'm, we
- Need an assistance for that.
- I'm in the, you
- Know, talk about valuing your time.
Yeah. Tara shouldn't be, uh,she shouldn't be doing that.
- I'm in the grocery store often.
Jim will usually film, youknow, two videos a week.

(55:26):
We'll also shoot anywhere fromtwo to four recipes a week.
So I'm often in thegrocery store anywhere from
four to five times a week.
Sometimes it's multiple grocery stores.
So I get out that way.
I am able to get out and Ipractice yoga once a week.

(55:47):
I'm able to do things like that too.
Like I bring up the yoga thing.
I'm able to do that, um, andfeel guilt free about it.
I think when I used to dothings for myself when I worked
in the corporate world and I was away
and not home, I would experience a lot
of guilt if I would dosomething for myself.

(56:08):
And I'm just being really candid here.
I mean, like, this is stuff I should be
hashing out with a therapist.
But, um, I felt a lot ofguilt for doing things for me
when I was spending
so much time away from my family for work.
So I don't know if that does,do you think that answers
- Question?
I think it was good question.I mean, I think you need

(56:28):
to get that, get stuff like that out more.
Yeah. Yeah. I mean, peoplehave heard more about my,
my thing, but, you know,I'll just say simply Bob,
I wasn't in the, like, the quoteunquote corporate world way
tower was, you know, I tradedthe stock market for 14 years,
but that was for aproprietary trading firm.
So you, you were alwayskind of on your own,
even though it was, youknow, within a company.

(56:49):
Um, it was a few co fewdifferent companies,
like the company kept getting bought out.
And, um, for anybody who doesn't know
what proprietary trading is,it can be, whether it's stocks,
futures, options, uh, you know, I mean,
I'm sure they have firms nowwith Bitcoin that people trade,
but I did that for a long time, 14 years.
I, I was successful at it.I had a lot of success.

(57:12):
Um, I didn't feel that
I was doing anything for society.
I've mentioned this in the past.
I do feel that I do alot more for society now.
So I guess if you say my interactions
with society are probablynot in a personal sense,
you know, because I amhome most of the time,
but they are, you know, I kind

(57:33):
of spreading my wings alittle bit on the internet
and, you know, I do feel like
that I provide a somewhatuseful service here.
I mean, we always say like, wetry to do, uh, value payment,
so we give value in our recipe videos.
And that's why I like YouTubeand not TikTok, you know, and,
and then, and by theway, that's borne out.
That's not just my opinion. That's a lot
of other people's opinions too.

(57:55):
And you know, I'll seeit all time on Reddit.
That one that I, you know, that platform.
I just read on that.
A lot of people always say like,
I watched video, I didn't learn.
I couldn't figure it out.
And people are like, you, you, that's
because you watched a TikTok video.
They're like, go watchthis person on YouTube.
And rarely is our name mentioned.
But, um, you know,
it'll be somebody else who'slike a cooking channel.

(58:16):
And so I do think thatYouTubers that like us
and other channels provide some value.
We try to provide thevalue in the recipes.
And again, this is all how we interact,
I guess, with society.
I mean, in the end, when I'mgone, if I stop doing this,
people will forget about us very quickly.
So like, we take no, I take no, um,

(58:37):
there's no satisfaction.
And like, there's nothing likeyou're, you're only as good
as your last video, essentially,
like your last piece of content.
And, uh, people will moveon very quickly from you.
So, you know, we try toput out a valuable service.
We, that's our interaction.
And you know, there are,there are a lot of people
that think that we're doing a,you know, a decent job at it.

(58:58):
I don't know. Um, as far associety as a whole here, I,
you know, I don't get out that much.
I mean, I think our neighbors know
what, what we do though, right,
Tara? I would, I would think.
- Yeah, I think they know. I mean,
yeah, you don't get out much.
I'm the one, I'm like the opposite.
I'm always, I'm always out
- .
Yeah. I, I try not to talk about
what I do when I meet people outside,

(59:18):
because that's oftenalways what they wanna do.
They always wanna ask me.
And I think a lot of them wanna know like,
oh, how much money do you make?
Or, or whatnot. And I just never try
to steer the conversation that way.
I always try to just say,oh, you know, we do fine.
You know, like we do. Okay.
Um, you know, I don't,
I don't think there's anythinggood about, about doing that,
so I try to not, not not discuss that.

(59:41):
- I think we're kind of like a unicorn
in our immediate circle
because nobody really does what we do.
Although, interestinglyenough, our old neighbor,
they've since moved to South Carolina.
The person that liveddiagonally across from us was an
Instagram influencer.
Yeah. She was like, she hadlike 300 and 320,000. She was

(01:00:03):
- An influencer.
Like what? You know, like whenyou think of an influencer,
like she would go toTarget and try on clothes
and then like film herself
and then like, get peopleto buy the clothes.
Yeah. Yeah. And earn moneyfrom affiliate links. Yeah.
- She earns money through, um, like
to know it is the the app Yeah.
That a lot of these, these influencers do.
But it's funny that we livedacross the . Yeah.
We lived across the street from each

(01:00:25):
- Other.
I mean, like right acrossthe street. I'm not,
I'm not trying, I'm not likecast in, I'm not throwing shade
as young people would say on her at all.
That's not what I'm trying to do here.
I'm just saying that like, yeah,
she was the definition of an influencer.
I we're not influencers. I'mnot influencing anybody. Right.
, like, I'm not,like, I'm not an influencer.
I, I like that shirt. I should,that should be my merch.

(01:00:47):
I am not an influencerbecause I'm not an influencer.
I just try to be an instructor.Mm-Hmm. .
Okay. Yeah.
- But you have to acknowledge that you,
because of your platform, moreso on YouTube than any other,
because it's the largest platform you do,
you are in a position to influence people.

(01:01:09):
People wanna use yourburner that, that you use.
They wanna ask what knifeyou're using. They wanna know.
Yeah. So you are in a position
to influence know don't though I know you.
I I know. And I, I know youdon't see yourself as that.
- And, and we don't influence.
And that's why whenever,that's why I don't
put that burner on.
I don't put it in my shop.

(01:01:29):
I don't put it on an affiliate link.
I don't do it because I don't want you
to get hurt with it.
All right. I I don't. Yeah.
- You only use the burnerto fake. To fake To
- Fake.
Yeah. To make a fake, fake
- Cooking videos.
You only use the burner to film videos

(01:01:49):
and for your overhead pictures.
- Exactly. Precisely.
- You're, when you're cookingin our regular kitchen,
not in our filming kitchen,you're using the regular stove.
That's right. I mean, it's only to film.
Let me ask you and photograph,listen, that is it.
- Listen, if you made itto the end of this episode,
I would love to know what you think,

(01:02:11):
what are your thoughts onthe cooking people like me
who are pushing the products
and are trying to influence you?
What do you think about the ones
who are selling their rosemary salts
or their knives with their names on it,
or their spice blend?

(01:02:31):
We don't do any of that.How do I feel about that?
You can kind of inferhow I feel about that,
but what are your thoughts on that?
- I think if you found a knifethat you thought was worthy,
you would put your name onit in a heartbeat. Right?
- I, yeah. I mean, but it wouldbe, it would be a process.
I mean, what I don't, of course you're
- Not just gonna be like, oh yeah, this

(01:02:52):
- One, what I don't wanna dois what the, the, the model
that they follow is they get,
they get a large batch madein a cheap Chinese factory
and they put their logo on it.
Mm-Hmm. . Andthey sell it for a huge profit.
Yeah. That, that is somethingI don't wanna engage in. Yeah.
I'd feel better getting a woff
or a Henkel knife that costs $90.

(01:03:13):
Maybe I get it for 70 from them.
If I buy 5,000 of them
and then I mark it upwith my logo to a hundred.
I mean, it would, I'd barely make
any money on it after shipping.
Yeah. But I would feel better about,
you'd feel better about giving, you know,
offering a superior product.
Yeah. That, that's kindof where I'm at with it.
That's why we don't do ityet. Doesn't mean we won't.
Maybe we'll have a sip and feast salt box.

(01:03:33):
That sounds like a good one. Yeah.
You know, or, or, or something like that.
Maybe in the future. The onethat I want to push the most
to you and influence youwith to buy is our cookbook.
And that's the one. And wespoke about this in the most
recent Patreon episode.
It, um, I did recent. It waslike just a few days ago.
Uh, we did a whole entirehousekeeping on that book.

(01:03:56):
Let you know, summarizing quickly.
Now we're not sure wherewe're at with it. Okay.
That's, that's kind of it.
I gave more information on the Patreon.
If you didn't subscribe to thePatreon, listen, you should,
it's more podcasts, more videos there.
We're actually gonna putout the olive oil taste
test on the Patreon.
Mm-Hmm. too.And that's coming out soon.
- So thank you for your questions.

(01:04:16):
Please continue to send them our way
to podcast@sipandfeast.com.
We appreciate it. And anythingelse to add? That's it.
- Thanks for closing this one out. Oh, and
- You can continue tosend the questions in
video or audio form.
Yeah. We love those. Video

(01:04:36):
- Or audio form is great.
I I like 'em.
It's, uh, makes it a littlebit more interesting. Yeah.
- Thank you.- We'll see you next time. I.

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Podcast 38 – Are Food Delivery Services Ruining America?

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.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Podcast 38 – Are Food Delivery Services Ruining America?