[bertil]

Yes, I’d split them in two types in the markets where Deliveroo operates:

* existing restaurants (or food trucks) that were identified as promising by the Deliveroo; there’s a program to help them grow and the most common step is to lend them spaces in delivery-only kitchen. The key thing is to have a menu that is meant for that, so the food and the containers can survive a 20-minute ride. Some use the same brand; other create a different one for delivery only. Compared to the experience of getting a loan from a bank to open a second restaurant with a front-of-house in a busy street and having to commute between the two without experience is managing a kitchen remotely, that program was described as far sensical and likely to succeed.

* restaurants that were designed with that idea from scratch. Taster is a start-up (founded by Anton who ran the afore-mentioned program for Deliveroo in France). They identify concepts that would work, develop, finance and grow those brands from scratch. I believe that the idea is working really well.