Which food service model is characterized by low distribution costs and flexible menus?

The delivery food service model is characterized by low distribution costs and flexible menus primarily due to its ability to cater to a wide range of consumer preferences. In a delivery system, meals are prepared in a central kitchen and then transported to the consumer's location, which minimizes the overhead costs associated with maintaining a restaurant space or in-house dining facilities.

This model allows for significant flexibility in menu offerings, as meals can be customized based on individual needs and preferences without the constraints of on-site preparation. The focus on delivery enables food service operations to adapt to changing consumer tastes, seasonal ingredients, and dietary restrictions, fostering a dynamic menu that can quickly shift to meet market demands.

In contrast, other food service models may have more rigid distribution methods or higher overhead costs, limiting their ability to offer varied menu items. For instance, the conventional model tends to focus on on-site meal preparation, leading to higher costs and less flexibility in menu changes.