Raw materials aren't the reason restaurant food is expensive, the biggest cost of running a commercial kitchen is labor. And that is even after considering that

Raw materials aren't the reason restaurant food is expensive, the biggest cost of running a commercial kitchen is labor. And that is even after considering that kitchen staff are often low-wage positions. How, exactly, will this save money? Sure, you don't have to pay waitstaff the ludicrously low rate of ~1.25/hour, but the delivery drivers need paid and the app will take its middleman cut of the profits. And have you ever eaten hospital food or other cafeteria e? That is the quality to expect from a industrial scale kitchen. Delivery is convenient, but nothing about this business is very revolutionary, and I certainly don't see the restaurant industry being 'disrupted' anytime soon.