Same here. I think most of the logistical overhead of a traditional small restaurant will be commoditized and abstracted away by cloud kitchen providers, a marketing/rewards layer, and delivery companies. The barriers to entry will come down, but competition will increase and margins may decrease. We'll be left with fewer "restauranteurs" and more chefs who can sit in the cockpit and simply plan and execute on menus. Since physical location is no longer a moat and menus are easily replicated, they will have to compete and win on brand. It will be interesting to see the margins on delivery-only versus indoor dining once the pandemic is behind us.