Hello business dudes and dudettes. I thought I’d take a moment to share just how awesome your Hailoha Eats service is. It’s changed the way I eat. I mean not the way I physically eat; I still do it with my mouth and stuff. I mean the way I look forward to my meals everyday. I’m an artist, but I never thought of food as art before. You’ve really opened my eyes. Nothing is perfect though, so I’d like to suggest a few improvements along with my praise.
When I saw the flyer about Hailoha partnering with Veilcorp to make a pilot food delivery service I was confused as to how they’d get the food up there to them. Then my buddy explained that in this case pilot meant like a one time thing to see if it worked and had nothing to do with flying. That made a lot more sense so I thought we’d give it a try.
One of the things I liked right away was that it was a 24/7 kind of thing. That fit perfectly with my lifestyle. I’m currently taking a break from the rat race that was art school and spending some much needed recharge time at my mom’s beach house. I spend a lot of time relaxing with my friends and just trying to be chill. This really messes up my eating schedule. It’s hard to find a place that serves breakfast when you don’t get up until noon. Sometimes we chill so hard that we forget to eat until our bellies are rumbling at 3am or something, and before your service we’d just have to stay awake until the sun came up and the cafe’s opened.
I won’t lie, I was a little shocked at the prices but I get a pretty good chunk of change from my trust fund every 3 months so I can afford it. I’m not saying that it’s too expensive, I guess. All the food is Veiled over to the island from across the world so I guess that takes a lot of organization and working together. I hate having to go down to the store with everyone’s drink order so I can’t imagine what a hassle working with thousands of restaurants across the world is.
At first we played this game where we’d pick a 3 course meal at random. I’d spin the globe in the study, close my eyes and stop it with a finger until we had places to order from. We ate a lot of weird stuff that way, but we also got to try things we normally wouldn’t. It was kinda fun but then we hit gold with the holy trinity of food. Nothing, I repeat nothing finishes a hard day of hanging out like a savory Moroccan pigeon tagine, followed with some chili crab from Singapore for heat, and some sweet Argentinian dulce de leche empanadas. We’ve had it every night for almost 2 weeks now. There’s no way anyone could complain in good conscience about prices after experiencing that meal. It’s like having the gods of flavor dance on your tongue.
I didn’t think it would be at first, but being able to pick your delivery driver has turned into a huge plus for me. The first guy that showed up was late and left his brights on when he came to the door which is a huge foul. Cold food and blinding light was not how I wanted my night to wrap up. Then we had a lady that just wanted to talk about everything. She wanted to know where we were from and all kinds of stuff. Greg got freaked out and ran into his room. It took about an hour for all the tension to leave after she did. Then we got Mark. That dude was born to deliver food. He calls to confirm when he is on his way so nobody who forgot we ordered food is surprised. He turns off the lights before he turns into the driveway, it’s like he thinks of everything. He even leaves a handful of peppermint candies with every order. Mark is a huge part of why we use your service every day.
The onsite cameras are a mixed bag for me. At first I appreciated the monotony of watching people prep and make food during the middle of the night. Having something I could zone out on was cool and especially useful if I’d been partying too hard. The problem was that we’d occasionally see stuff that wasn’t so appetizing. It turned out that the overnight guy at our favorite pizza shop had a itch he couldn’t seem to scratch no matter how hard he tried, and man did he try. He scratched himself often and everywhere. The pies just didn’t taste the same after we saw how they were made. We also had a custom cake place we used to get dessert from all the time until we saw that the head baker liked to keep his hands warm inside his assistants pants. They’d go at it on the prep tables making adultery angels in the piles of flour. When we saw that they’d still use the flour, we stopped ordering pastries. I filled out all the proper complaint forms of course, but I guess I’m just the kind of guy who believes ignorance is bliss.
So there it is. Maybe have a no camera option so people don’t get caught going down that rabbit hole and more Mark. Leave everything else the same. Feel free to pass my feedback on down the line. If you’re ever looking for someone to do like testimonials or be a spokesperson or something hit me up. I’m pretty articulate and a good looking dude who could use a side gig that doesn’t take too long. My chili crab bill is starting to get crazy.
Very satisfied customer,
Jake Tripper
