Most processes were built very large to reap the benefits of the economies of scale. This means that after each shutdown it may take days for things reach optimal temperature, concentration, speed or some other metric. For example, when baking bread or freezing vegetables, the relevant machine would need to reach a particular temperature before it can actually start producing. Larger the machine, longer it takes. This is the fundamental problem why startups take so much time.

If you went really small scale, the startup time would be cut to a fraction. If you’ve ever made ice cream at home, you’ll know it only takes about 30 minutes for the machine to get cold enough and about 60 min for the ice cream to be ready. If all industry happened at this scale, you totally could shutdown every night. It’s just that small scale production is woefully inefficient. The amount of energy and materials it requires is just absurd when compared to industrial scale.

I wonder what would it take to get the best of the both worlds. No idea if that’s even possible.