I’m currently spending a few days in Tel Aviv, researching and working with firms here, and in between, I’m also visiting the local eateries. Israel has amazing restaurants, being the melting pot it is, but it also has very good street food. An example is
Excellent topic and well written to point out that LIFO offers a better average experience compared to FIFO because some fresh falafels are better than no fresh falafels. I've seen some stores use this strategy for rotating new milk on shelves.
Curious on how queue depth and wait time could influence outcomes with FIFO/LIFO.
Great piece! Good job not taking a personal stand on the falafel itself. The only part I would question is where you’re stating that “as the line gets longer, the possibility to get fresh, crispy falafel balls increases along with it”. On a whole, sure. But if I’m an individual standing in line and I still haven’t got my free falafel then actually, as the line gets longer, new people are coming for my fresh falafel and I might end up flowing through the entire line without any falafel (for me personally that’s not an issue though as I’m more of a shawarma guy)
This is a deep piece!
Excellent read. Yes , traditional methods are out. The fact that you have a certain chance to get the freshest falafel vs always getting a slightly less fresh one is a great insight and the former is more appealing to the customers. Time for stores which sell premade goods to change their methodology.