It is a valuable service for families with both parenting working and with children, especially in big cities. Most time, the parents have no energy to cook a good meal after work, in particular after a 30~60 minutes commute. It is not realistic to dine out with children everyday. They don't want to go out after a long day at school. Home is the best place for them to feel comfortable after being stressed out. They might have homework and projects to finish. This is common for children in middle school and high school. And so on.
Such services exactly target such customers. They can deliver to your home, or to a convenient place where customers can pick up, a place either close to the work or on the way back home. Their meal are usually made of good ingredients. Although they are not all organic, it is much more healthy than pizza, pastas, Chinese take-out, etc. I mean the "usual" pizza, pasta, in America, not home-made ones.
The question for the business is how to keep a sustainable margin. For restaurants, not including fast food ones, drinks have the highest margin. The next is from pre-made deserts. Then come those regular dishes that don't need fresh and expensive ingredients. They are usually priced at $12~20.
For such service, they will lose the margins from drinks, and lose some from pre-made deserts. They do save a lot from rent, since they don't need a good location. They can operate in a converted warehouse. They can also save some on wasted ingredients. Since they already know the orders, they can buy the exact amount of ingredients required. For high-end restaurants, if some ingredients are not used for 1 or 2 days, they will be thrown away.
They can have advantages in human resources. Being a chef in a good restaurant is a highly stressed job. It is a real-time performance 6 days a week. If a dish is messed up, you must re-do it. The customers may get unhappy on the delayed service. The managers would give you a hard time. For such services, it is still a real-time job, just not that much. Therefore, some good chefs and cooks may prefer to work in such environments.
Such services exactly target such customers. They can deliver to your home, or to a convenient place where customers can pick up, a place either close to the work or on the way back home. Their meal are usually made of good ingredients. Although they are not all organic, it is much more healthy than pizza, pastas, Chinese take-out, etc. I mean the "usual" pizza, pasta, in America, not home-made ones.
The question for the business is how to keep a sustainable margin. For restaurants, not including fast food ones, drinks have the highest margin. The next is from pre-made deserts. Then come those regular dishes that don't need fresh and expensive ingredients. They are usually priced at $12~20.
For such service, they will lose the margins from drinks, and lose some from pre-made deserts. They do save a lot from rent, since they don't need a good location. They can operate in a converted warehouse. They can also save some on wasted ingredients. Since they already know the orders, they can buy the exact amount of ingredients required. For high-end restaurants, if some ingredients are not used for 1 or 2 days, they will be thrown away.
They can have advantages in human resources. Being a chef in a good restaurant is a highly stressed job. It is a real-time performance 6 days a week. If a dish is messed up, you must re-do it. The customers may get unhappy on the delayed service. The managers would give you a hard time. For such services, it is still a real-time job, just not that much. Therefore, some good chefs and cooks may prefer to work in such environments.
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