I think this is right. The barriers to entry are lower and they have time to perfect menus and recipes. That said, the delivery element changes the way a chef i

I think this is right. The barriers to entry are lower and they have time to perfect menus and recipes. That said, the delivery element changes the way a chef is going to think about food. I see this model as being super helpful for food trucks (that have already have a customer following) to extend their sales during the down months or bad weather days.