Rosalino this is such a cool concept! It looks like Clover has really nailed the alignment between their operating model and business model. I was particularly impressed by how they have minimized bottlenecks by simply being transparent with wait times per SKU & by effectively incorporating the information flow into their workflow process via mobile ordering. One issue that concerned me was the daily variability with the menu. I’d suspect this would lead to an inconsistent customer experience as diners typically like to order the same item each time they frequent a fast food restaurant. Is Clover taking any measures to more effectively predict consumer demand and avoid stock outs?
Very interesting post Peter! In San Francisco everyone I know uses uber, lyft, sidecar and flywheel and will only take a taxi as a last resort. I’m curious about Antoine’s point. Aside from driver loyalty, do you know what competitive advantage uber has over lyft with regard to its operating and business models? I recognize that uber drivers receive higher compensation than taxi drivers but assumed the uber payout structure was comparable to lyft & sidecar.
Very interesting post Jon! It’s clear that In-N-Out creates value not only for the end consumer (by producing undeniably superior hamburgers) but also creates value for their employees by offering high wages relative to competitors. One question I had, is how In-N-Out is able to compete with firms like McDonald’s that have much lower labor costs? Does In-N-Out hire fewer employees relative to competitors due to their simple operating model?