Problem: certain products, like burgers, don’t travel well and don’t easily stay hot.

Solution #1: use industrial premises that are near residential. Lower cost buildings because they are purely cooking and delivery. No seats, no toilets, no public parking.

Solution #2: create self-contained kitchens that can fit in a garage. They use portable gas and the only external connections required water and exhaust.

Result: food created affordably, sold at eat-in prices, delivered quickly.

Possible issues: parking for deliveries and deliverers. Waste.

Advantages: a kitchen-in-a-box can be mass-produced to the standards of a major fast food player, and deployed (or redeployed) in days. Can also be used for food-truck scenarios.