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Jonathan Baum commented on the post, Discussion Question: Note to Self, on the site 10 years ago
My biggest takeaway from this course is the whoever is most effective at obtaining relevant information in the shortest period of time will be in the best position to maintain a competitive advantage. The challenge is that in today’s dynamic world, you have to constantly be seeking out information and the moment you become complacent, someone…[Read more]
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Jonathan Baum changed their profile picture 10 years, 1 month ago
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Jonathan Baum changed their profile picture 10 years, 1 month ago
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Jonathan Baum commented on the post, Food Connoisseur, on the site 10 years, 1 month ago
The MLB’s use of cell phone applications for in-seat food service sounds like a good idea in theory. However, I’m just curious if the stadiums that offer this service have run into complaints of orders being delivered late or annoyance from fans because the concession delivery person has to interrupt the entire row’s spectator experience to…[Read more]
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Jonathan Baum's profile was updated 10 years, 1 month ago
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Jonathan Baum wrote a new post on the site MIS5302 Fall-1 2014 10 years, 1 month ago
It seems that a big topic of discussion in these posts is food. Being a native of Philadelphia all of my life and having traveled the country and the world, I must say that this city has one of the largest varieties of foods in one place. Of course the Shurma here isn’t as good as in the Middle East and the Duck Confit at local French restaurants like “Parc” is not quite the same as in Paris, however these dishes are as authentic as you will get in the States. I’m still finding new “hole in the wall” places to eat in Philly!
[Update by Prof. Johnson — See comments for a discussion question inspired by Jonathan’s post.]
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I have a feeling you probably meant to leave this as a comment instead of a new post. That’s okay! Let’s use this to generate a new discussion about local cuisine and technology.
What do folks think… what keeps a French restaurant in Philadelphia from matching the food served in Paris? In what ways has IT made it easier (or harder!) for restaurants to replicate another cuisine?
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The ease of global travel has increased the number of people who are able to compare food in Philadelphia with its “authentic” counterparts worldwide. Yelp and other review sites let those who have traveled share their views with everyone else.
Also, food is surrounding and experience as much as taste and smell. It is not possible to separate the flavors of a Parisian duck confit from the experience of being in Paris.
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2 hour lunches keep Philly from matching the food in Paris! Although this tradition is disappearing a little bit, the French treat their lunch break (and all food) like a sacred event. The French respect for food, where it comes, and the people who grow and prepare it sets our cultures apart. Small cheese shops, butcher shops, and daily markets are still very much alive in France, and they have centuries of tradition behind them.
Community-support agriculture groups, farm-to-fork restaurants, farmers’ markets, and general education exist in America but it is still seen as an alternative lifestyle and not a way of life for the average American. The average French person–I would bet in any village or city–can still buy daily fresh bread (with no preservatives) for $2 or less. We can’t say the same about America.
I have to agree with Jon. The pate just isn’t the same here 🙂
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While Philadelphia is known for having very good restaurants, it’s French cuisine will never match the food served in Paris because it is simply not held to such a high standard. My expectations eating at a restaurant outside the Eiffel Tower would be that this is going to be one of the better meals I have ever had. On the other hand, when I go to Parc I simply expect to have a very good meal (in Philadelphia standards) with very good service. Additionally, It seems like online food ordering companies like Grubhub and Foodler have put more emphasis on convenience rather than on quality of food. I frequently use Grubhub because it is easy to use, quick and efficient, and usually relatively cheap. While I know my food won’t be as good as actually dining at the restaurant, it is overshadowed by the fact that I don’t have to leave my apartment. Therefore, there is less focus for restaurants on replicating other cuisines and more focus on making their customers lives easier.
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Major League Baseball has made great use of cell phone applications in the food industry by implementing “MLB at the ballpark.” With this app, users can check into any major league stadium and have access to food delivered to their seat. I personally have not used the app yet but I have heard great things about it. I have previously made trips to other ballparks (PNC Park and Nationals Park) and this app makes it very easy to find the food you want without having ever been there. Stadium food and drink prices are extremely high, but it sure beats waiting in line!
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The MLB’s use of cell phone applications for in-seat food service sounds like a good idea in theory. However, I’m just curious if the stadiums that offer this service have run into complaints of orders being delivered late or annoyance from fans because the concession delivery person has to interrupt the entire row’s spectator experience to deliver food to one customer. I’m sure companies who have contracts at concession stands will have to hire additional employees to support the new delivery system and I can foresee this increase in labor costs resulting in a further increase in food prices. Either way, personally I’ll take the walk to the concession stand to give myself a chance to stretch after sitting down for hours watching the game.
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