Ready-to-Eat & Ready-to-Cook Meals

Why mixing Daily and Deli in one targeting model destroys both Deli — food for satisfying appetite Human needs are in constant competition. Biological needs compete with social and even spiritual ones. Eating, at its core, is an entirely physiological process. Food is energy — a kind of “fuel” for the entire body and its “flight control center,” the brain. Hunger is one of the most ancient instincts that has shaped human evolution, driving the development of tools, cognitive

Social and economic changes in society are changing people’s eating behavior, their culinary and gastronomic habits and preferences. Recent trends in urban nutrition indicate that the population is ready to spend more money in food establishments, food delivery restaurants, canteens, and cafés, provided that the following conditions are met: the offer is balanced in terms of the price–quality ratio; the price fits into the concept of a “daily food budget”; there is trust in a

Moscow, Russia — 2025 — The food-tech company Easy2Cook has developed a next-generation industrial ultraviolet (UV-C) disinfection system for ready-to-eat foods — a conveyor tunnel, in which PP and PET trays with salads and prepared dishes are exposed to controlled, high-intensity UV radiation. The project was designed by Easy2Cook’s Chief Technologist Fedor Sokiryansky, M.Eng.Tech . (Master of Engineering and Technology), in collaboration with the Atesy Industrial Engineerin

A Systemic, Technological nal Foodservice For decades, foodservice formats that could be broadly described as canteens, culinary shops, or “home-style” food outlets appeared stable and predictable. Their menus rarely changed, production processes were built around manual labor, and consumer expectations were assumed to be static. The same dishes accompanied people throughout their entire lives: institutional meals in childhood, standardized menus in schools and universities,

Introduction. Why delivery and dark kitchens required reinvention The rapid growth of food delivery over the last decade exposed structural weaknesses in traditional restaurant and catering models. Rising labor costs, unstable demand peaks, last-mile complexity, and growing expectations for speed and consistency created a system that functioned only under ideal conditions. Most operators attempted to scale delivery by adding couriers, expanding menus, or opening multiple kitc