> Insulated containers are not rocket science.

You often want the opposite of insulation. Food continues to cook in the container, things get soggy, etc. Each dish and even ingredient can have different ideal packaging requirements. It's not something that really scales well. It's part of why menus like McDonalds' remained stable and relatively small over a period of decades. Notice how their fries are served in a specialty designed container that's open, which avoids them becoming soggy.

McDonalds has a sizable R&D operation in Chicago, called Speedee Labs, to figure out things like that.

Does anybody in the "ghost kitchen" industry?