Are these generally off-work or out-of-work chefs, or people specifically setting up to provide this service? In the TC article, it sounded like a current restaurant chef; in that case, isn't it basically takeaway?

I've always thought the game changer in this field would be based around bulk orders (group buying) - e.g., cheaper curry dish for you if others in your office or immediate area group together to improve scale efficiency for the chef and delivery.