How can you compete on quality when every delivery has been sitting in a box for ~10 minutes prior to pickup and ~15 minutes awaiting delivery? Pizza delivery companies like Dominoes spend $$$$$$$ to develop ingredients and methods that ensure that 25 minutes cold pizza is still palatable. That local hibachi or taco joint can't do the same. A cold, premium taco is just as unpalatable as the janky one from the cheap place.
Isn't that Domino fighting the symptom rather than the cause? Do you need RnD to install heater ovens in the pizza delivery cars?
Concerning your point, isn't local delivery dishes still kind off diffirentiated becouse it's local and you test most restaurangs in your area sooner or later?
Edit: I never do home delivery so I don't know how important fresh dishes are.
