This misses a key component of the process optimization required to reduce unit costs while delivering a pleasing customer experience. The delivery is not the only step where costs must be reduced. Food preparation costs may be reconfigured for much greater efficiency than in a restaurant for service at a table. Therefore, it’s a false assumption that the COGS (what is called revenue/task in this conjecture) are fixed. They must be managed differently to change overall cost structure.

For instance, a food preparation center may produce thousands of meals for delivery, using real-time inventory for local farms and food suppliers to decrease inventory costs and food waste.