Menus concocted by chefs, dishes "home" at home for overworked parents industrial pizzas produced and delivered to the chain, special recipes: if delivered a meal or snack has become commonplace. The time spent at lunch and dinner decreases: 33 minutes for lunch, usually in the office, and 38 minutes for dinner. With corollary the growth of "ready to eat". The offers are multiplying. But what are the revenue meal delivery professionals to meet their commitments to quality and speed? Who are the leaders and most innovative? Craftsmen at bay, operated deliverers, who pays the piper of "always faster, always cheaper"? How is this new business regulated by law? Investigation.