While restaurants struggle, the order-in market is booming — and it’s feeding a new industry.

"Inside are eight small kitchens — all but one without a window — squeezed into a 4,452 sq ft space. Each is roughly the size of a garage and employs between five and seven chefs, working in shifts from midday to 10:45 pm. They can pump out up to 1,000 orders on a busy evening, as Deliveroo drivers arrive at regular intervals to pick up brown bags of food ordered by hungry nearby residents."

Full article from The Times - here.