We have all asked for food at home, either by phone to a neighborhood establishment or through a mobile application or website. When you think about this service, you imagine a delivery patient waiting at the doors of a restaurant, cafeteria or bar where you can also go to lunch or dinner. The option of home delivery, in these cases, is an additional addition to the real business, which is to serve customers who come in search of a dining experience or simply, eat well.

The panorama of catering is turning towards an increasing demand for food at home, so much so that this situation clashes frontally with the room service. In addition, not all establishments are trained to adequately package the food they sell and ensure that their transportation does not damage the optimal conditions of presentation to the customer. Delays, excessive waiting times and some loss of quality with respect to the preparations offered in the premises. Together, the appearance of phantom restaurants has germinated, despite the mysterious and gloomy name they are not restaurants without restaurants, that is, they do not serve customers, but they prepare exclusively food for home delivery in their kitchens.

This practice, in certain occasions, can be problematic, since there is an irregularity both at the licensing level and in sanitary controls and in compliance with the rules of the companies that are responsible for the distribution of food at home. Some experiments carried out by users, have revealed a disingenuous practice: different restaurants of these delivery platforms of food at home share local, letters and even prices, despite having a different name. As a consequence, a total lack of hygienic controls and compliance with quality standards.

These emerging companies specialized in preparing dishes for home delivery already work in the United States and Germany, and little by little, are making their way in our country. Their preparation times are usually about 10 minutes, so the delivery man does not have much to wait and the food arrives freshly brewed to the home of the individuals. As a negative point, the rise of these restaurants goes hand in hand with the loss of the diversity of flavors and preparations, since such is the degree of modernization that using the modern equipment they have, they can prepare exactly the same hamburger in Berlin as in Sydney.