Article is paywalled, so I can't dig into what they're saying, but the truth is ghost/commissary kitchens are going to be hugely impactful. For decades, commiss

Article is paywalled, so I can't dig into what they're saying, but the truth is ghost/commissary kitchens are going to be hugely impactful. For decades, commissary kitchens were used for high-density cities like NYC & Chicago, since real estate is a premium and it's easier to do food prep somewhere cheaper beforehand and then have workers just assemble meals day of. Deliveroo is ahead of the curve on this in EU. Obviously, like people mentioned, a lot of tough problems to solve at scale (health issues, namely), but if they do it well they might be able to build a similar model in the US or elsewhere. Uber is also investing strongly in commissary kitchens, as well as Travis building Cloud Kitchens. The efficiencies gained from commissary kitchens are very similar to efficiencies you see from hawker stalls & local markets around East, Southeast, and South Asia. There you can get great food at a fraction of the cost you'd pay elsewhere. It's so cheap that some people never cook (this is esp. common in China, I believe). Or, they buy mostly-assembled foods, and then do just enough prep to serve it at home. Ultimately, the food that we'd get would be better, because restaurants will stop caring about running a retail location and just care about making great food. Restaurant branding/marketing will become more important too.