Earlier quoted context omitted.
That sounds overdue. Restaurant food is massively overpriced compared to raw materials (despite basic dishes like pasta and sous vide steak taking basically no time and effort to prepare), and mass producing it along with mass delivery using vans might fix that.
If it takes no time or effort why not just do it at home? The results will be better. It most certainly takes time and effort to have kitchen infrastructure, inventory, cook to order, and delivery.
It is not exactly a wild idea. The model has already proven itself to a limited extent. What we have really struggled with is maintaining quality at scale across a variety of foods. To be more specific, the parent is suggesting that there is room in the market for quality prepared food produced at scale.