[dragonwriter]

> Slightly related, but a downtown restaurant can't have it's kitchen in the outskirts.

That seems intuitively obviously true...but it's not, entirely; food needs to be finished on site, of course, but central kitchens for restaurant chains (or groups, where the individual restaurants are branded differently) are a common thing, and very often are located in lower rent outskirts than where many of the supported restaurants are.

[reaperducer]

If your dinner comes out of the kitchen faster than you think it should, there's a chance it, or is ingredients, were bulk cooked in a central kitchen somewhere else during lunch, then shipped to the restaurant and just assembled or spruced up before being presented to you.

Another sign of this is if the building doesn't seem to have enough space for a kitchen of a size needed to serve the number of seats in the dining room.

[ReptileMan]

As long it tastes right I am fine with such efficiencies. This is literally why sous vide were created. Precooked edible school lunches in bulk.

[QuercusMax]

One of the great things about working at Google is the availability of reasonably tasty, healthful food, with minimal effort. Not having to plan for food helps free up mental energy for other things.

Now, don't me wrong, I'm an excellent cook, and we cook dinner at home most nights of the week. But if there were a food delivery service (via drone, robo-van, whatever) which could delivery me reasonably tasty, healthful cafeteria-style food at a price cheaper than I can make myself (since they can prepare in bulk), I'd be tempted to subscribe.