> Now, the companies are competing to grab market share, and most restaurants still have the same restaurant kitchen, so we haven't seen those changes, but I think it's just a matter of time.

I wouldn't be so sure of that. delivery is inherently less profitable for the restaurant. a single employee can serve many more dine-in and especially take-out customers in an hour than they can as a delivery driver. at the same time, you are throwing maintenance and insurance for a vehicle into the equation. you can push a lot of this cost onto the driver, but not all of it. I also doubt that the location savings are that substantial. you don't need to lease the prime real estate that everyone walks by, but you still need to be within a 15-20 minute drive of your customer base. any property within 20 minutes of a dense area tends to be expensive to rent.

there are already a few take-out/delivery only places in my area. the only ones that seem to be doing well have pretty bad food for the price.