Why did you segment Brisbane using this method?
I know that there’s a lot of ways to classify “sides” of Brisbane, such as in this Reddit thread, or this widely-agree-upon division
For the purposes of this service (food delivery), an important factor is that the river, since crossing is difficult where there are no bridges – and a delivery person would be unlikely to take the RiverCat when hulling around 30+ boxes of pastries
For example, you can feel like Bulimba counts as Northside, but that doesn’t change the fact that it takes way longer for a driver in Bulimba to deliver to Teneriffe (16min) than it does to Hawthorne (4min), even though they are geographically next door
So, for the delivery purposes of PastryTaxi, the areas of Brisbane are classified by which side of the river it falls on
Your Bakery Analysis Looks Different
My analyses are geared towards people far away from the bakery, who will either have to
- Make a long trip just to visit
- Choose it as a pit stop when passing through town
- Get it delivered
That means, we want to know that the bakery doesn’t just sell generic and mediocre stuff that you can get in your local shopping centre, and that it’ll be worth the time / money / effort
These are the things that I would want to know
See what is included here
What’s A FOMO-Powered Foodie?
FOMO is the fear of missing out
And FOMO-powered foodies are driven by novelty and sampling
Will @ PastryTaxi is one such specimen, so we will refer to FOMO-powered foodies as “we”
We don’t need a full serving of a dish or drink: We are happy just to try one bite or sip – which satisfies our curiosity
If someone want to visit the same restaurant or cafe again, we’re happy for them to host – but if we’re organising, we will almost never choose to visit the same food venue, unless:
- We have a craving / hankering / pining / etc.
- We need to impress someone (hot date, in-laws, your boss, investors, etc.)
- It’s something truly special to us
If someone at the table orders different dishes, the more confident of us will ask to sample it, whilst the less confident will merely wish it
If you order something different to us, then offer to share or mutually sample food, we may consider you for a ride-or-die friendship
If you judge us for sampling different foods, or if you go to the same places and order the same foods, we will never be true friends
When scanning menus, if we can picture how something tastes, that is equivalent to having tried the dish before, and we are unlikely to order it
If a dish intrigues us, we will likely order it, even if we don’t know if we’ll enjoy it
We understand the appeal of degustation menus, or small portions at fancy restaurants, even if we might not yet afford it: We understand that appetite, like time, is a most valuable resource, and we guard it jealously, parting with it only for maximum enjoyment – which for us is the dopamine rush of novelty and discovery
We don’t tend to order bland, 1-dimensional-tasting food like hot chips, or dishes heavily featuring these filler foods, unless it’s our favourite food, or has some element of novelty or discovery to it (such as trying out poutine while travelling in Canada)
We’re a sucker for time-limited menu items, like weekend specials – and we constantly wrestle between the pain of spending too much time and effort to make the trip for one special, and the pain of not getting to try the special
This was the pain plaguing Will, who was 30-minute drive away from Darvella Patisserie, who happened to release weekend special crossiants – so he could either spend 1 hour for 1 croissant, or live in regret or anticipation for Darvella to re-release the missed flavour
Which was the original reason for starting PastryTaxi
We at PastryTaxi know that, for FOMO-powered foodies, there are always monthly specials, weekly specials, weekend specials, and even daily specials, that are out there
In another town, another state, or another country
And even if as few as 1 in 10 of them are appealing to us, we would miss out on 99.9999% of these specials, because even if we had a private jet, we don’t have the hours of the day to fly to all these bakeries – and most of us can’t afford an unscheduled hour-long trip
And traditional food delivery platforms don’t help
For one, most bakeries don’t work with them – probably because their profit margins can’t handle commission rates up to 35%
And two, even if bakeries do work with traditional platforms, their drivers don’t tend to venture out more than 10km – even the long-distance versions of their services
And three, even if drivers from traditional platforms did deliver further (and they don’t – but if they did), it probably wouldn’t be affordable at all: It’s typical for a 5km delivery to cost $5; a trip from Darvella Patisserie to Burleigh Heads in Gold Coast is over 90km, and thus should cost $90 by the same calculations – just for delivery
But what if the delivery fee for the same trip could be $20 – or lower?
That’s what PastryTaxi aims to do – to offer long-distance pastry delivery – affordably – so FOMO-powered foodies like us, can sample pastries from further and wider places