To validate our findings, we conducted some secondary research focused specifically on why individuals who work in the catering and delivery sector don’t get easily involved in cooperations with other similar companies with many b2b services. Extensive research on this and other issues was conducted by Teck-Chai Lau from Taylor's University and David Ng Ching Yat from Universiti Tunku Abdul Rahman, which discussed online food ordering as the new form of eating outside. In addition, we reviewed the publication “An empirical study of online food delivery services from applications perspective” written by R. Ramesha, Sundramurthy Venkatesa Prabhua, Bashyam Sasikumarb, B.S. Kiruthika Devic, P. Prasathd, S. Praveena Rachel Kamala and other academic publications related to restaurant food delivery wars and comparisons between restaurant food delivery and online food delivery services during the pandemic. While the reasons listed were consistent with our findings that lack of money, time and human resources are the most common barriers to involvement, the article also revealed another important insight: It is difficult for an ordinary businessman to live up to the many expectations from consumers, who in recent years have in significant numbers begun to treat restaurant deliveries as one of the standard elements of everyday life.