We live in a world where big is better. Big brings economies of scale, which keeps unit costs low and drives competitive advantage. It also brings economies of learning, which in a world where technologies are becoming more complex creates significant barriers to entry. As Warren Buffet once said, ‘you don’t want to give Jeff Bezos a seven-year head start’. However, the increasing influence of the sharing economy, combined with the ostensible benefits of ‘coopertition’ over pure competition, helps to break down some of these barriers. We see this, for example, in the form of resource and knowledge sharing in coworking centres. And now a new food production concept seeks to bring similar benefits to catering. Kitchen United provides a ‘top-tier food production facility combined with insights and ideas on how to profitably expand into the food delivery business’. Space can be rented by the hour. It’s not just start-ups that have challenges with economies of scale; consumers do too. Inevitably your dinner can be procured and cooked more efficiently by a business than by you. As hard-working urban consumers start to evaluate the use of their time more scientifically, we have seen a corresponding rise in online food delivery. A recent report from UBS asking, ‘Is the kitchen dead?’ suggests that the online food delivery market could rise by a factor of 10 over the period to 2030. For some urban apartment schemes the kitchen may go the way of the dining room (outside your home).