One more group we haven't considered who might use this sort of service:
dieters.


Me, I'm someone who eats, gets full, and stops eating. Wait until
hungry again, and repeat process. Eat more than usual at one meal; eat
less at next. This is so normal and obvious to me that I was surprised
to learn that there are people for whom it isn't that easy. They
genuninely have trouble knowing how much is the right amount and when to
stop eating.


The diet industry thrives on these people. Jenny Craig type places are
one more example of a business that I wouldn't have thought stood a
chance of succeeding but that has. (In a limited way; it was a fad that
had a good run. It didn't last forever, but you can't say that it
didn't make money.) If you'd told me the business plan, I would have
laughed at its stupidity. You mean you're really going to get women to
pay money to have people "counsel" them to buy frozen meals which
they're to take home, reheat, and eat? And yet it was exactly the
pre-measuredness of the meals that made the plan work.


Any one of those dieters could have bought frozen meals at the
supermarket or prepared far better meals from scratch at home, measure
the appropriate amounts to eat, figure calories, etc. But if it were
that easy for them, they'd be people who naturally knew when to stop
eating as I do. They're not.


That could be exactly the hook that could make cooking at an off-site
kitchen work. You'd prep the meals yourself so you could tweak the
seasoning, but someone else would do the planning and most of the
measuring. In other words, I don't think it is that hard to serve a
meat and 2 vegetables for dinner or a meat, a starch and a vegetable,
but that might be a difficult thing for someone with a history of diet
and eating disorder-type problems. With this plan, you have someone
else doing that part of the thinking for you.


--Lia