Abstract:
A food service system and method utilizing a food carrier for the delivery of high quality meals that are hot and safe to eat. The food carrier preferably comprises a body having an interior, an exterior and an opening, said interior defining a compartment; sealing means disposed around said opening; a door that covers said opening, said door being configured to seal against said sealing means when a partial vacuum or pressure is created in said compartment; a passageway connecting said interior and said exterior; a valve on said passageway; and a dish configured to fit within said compartment. The method comprises collecting data on favorite prepared foods from pre-registered households in predetermined communities and utilizing the data to purchase, prepare and deliver, with the utmost convenience utilizing the food carrier, ready-to-eat dishes at affordable prices.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application claims the benefit of U.S. Provisional Patent Application No. 60/544,643, filed Feb. 13, 2004, pending, the disclosure of which application is incorporated by reference as if fully set forth herein 
    
    
     A portion of the disclosure of this patent document contains material which is subject to copyright protection. The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or the patent disclosure as it appears in the Patent and Trademark Office patent files or records, but otherwise reserves all copyrights whatsoever. 
     STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
     Not Applicable 
     BACKGROUND OF THE INVENTION 
     The present invention relates generally to a foodservice system and method utilizing a food carrier for the delivery of high quality meals that are hot (or cold) and safe to eat with a fresh appearance. More particularly, this invention concerns an apparatus and method for packaging and delivering freshly-prepared, fine hot food. 
     The background art is characterized by U.S. Pat. Nos. 1,683,889; 2,543,524; 2,591,151; 2,883,835; 3,130,288; 3,353,886; 3,410,109; 3,516,218; 3,536,132; 3,633,381; 3,805,018; 3,952,794; 4,182,405; 4,570,800; 4,904,848; 5,052,369; 5,082,115; 5,111,664; 5,297,616; 5,485,921; 5,497,883; 5,598,713; 5,711,164; the disclosures of which patents are incorporated by reference as if fully set forth herein. 
     Background art food carriers are not designed for the specific uses envisioned by the applicant. Most involve complicated arrangement of several parts which makes them impractical to use, expensive and difficult to manufacture and maintain. 
     There is a need to satisfy customers who do not want to leave their homes to have dinner in a restaurant. A special container is needed for delivering to where the customer wants to be, at home, enjoying fine food without having to do anything to it. There is also a need for a convenient service to cater at home and renew a traditional American way of entertaining. There is also a need for fine food that is safe to eat with a guaranteed temperature above 140 degrees. 
     BRIEF SUMMARY OF THE INVENTION 
     The purpose of the invention is to maintain freshly-prepared fine food, hot (above 140 degrees) or cold (below 40 degrees) with a fresh appearance and safe to eat for a period of two hours or more. This invention finds utility in improving the lifestyle of busy consumers by delivering the finest meals, right to where they want to be (at home). The meals are tasty and safe to eat, have a fresh appearance, and are affordable and completely table ready. 
     The CaterBox™ is a preferred element for a new category in the food industry upon which a strategic, profitable business can be designed that will rewrite some of the rules of the industry from the ground up. It will offer sustainable competitive advantages. The food carrier, combined with a business method implemented on the Internet, eliminates the guessing that is the cause for the high rate of failure in the food industry. Instead, guessing will be replaced by knowing what the consumer wants, how much and when, down to the minute, enabling the company to earn competitive profits for an unusually long time. 
     One object of preferred embodiments of the invention is to maintain food temperature two hours or more. Another object of preferred embodiments of the invention is to store vegetables in such a way that they are still green after being kept hot (or cold) for two hours. Yet another object of preferred embodiments of the invention is to provide consumers with a high level of convenience in obtaining fine food that is hot (or cold), safe to eat and completely table-ready. Another object of preferred embodiments of the invention is to provide a convenient-to-use, reusable, practical, cost-effective commercial food carrier. Another object of preferred embodiments of the invention is to provide a food carrier that has a single-piece body made of a non-toxic, insulating material having a single chamber that opens from the side and that incorporates a non-disposable, heat-retaining, stylish, versatile casserole dish. 
     Yet another object of preferred embodiments of the invention is to maintain the appearance of hot (or cold) foods, especially green vegetables, for a period of two hours. Another object of preferred embodiments of the invention is to facilitate delivery of a variety of fine foods, including breakfast, brunch, lunch, dinner, appetizers, and hors d&#39;oeuvres. Another object of preferred embodiments of the invention is to facilitate delivery of a wide variety of food preparations including, broiled, steamed, poached, sauteed, fricasseed, grilled, BBQ, stewed, braised, and roasted. Another object of preferred embodiments of the invention is to allow the use of different serving styles including buffet, butler and family style. A further object of preferred embodiments of the invention is allowing a delivery period of two hours which allows for delivering a guaranteed product that is safe to eat because it has been maintained at a safe temperature: preferably above 140 degrees F. for hot foods and below 40 degrees F. for cold foods. Another object of preferred embodiments of the invention is to prevent contamination with a sealed chamber, allowing for delivery of a safe-to-eat product. Another object of preferred embodiments of the invention is to provide a carrier that is stackable with interlocking lugs and cavities to secure them during transport. Another object of preferred embodiments of the invention is to provide a system including a tongue on the frame door of the body and groove located on the door. A further object of preferred embodiments of the invention is a system that allows the operator to maintain complete control of a carrier at all times, knowing when and where it is delivered and picked up for return. Another object of preferred embodiments of the invention is to provide a tracking system consisting of a bar code or other identification means. Another object of preferred embodiments of the invention is to provide means for absorbing the condensation in the chamber so that the food that is not soggy upon delivery. Another object of preferred embodiments of the invention is to provide a one-hand held design that increases functionality, leaving one hand free for opening a door. 
     In a preferred embodiment, the invention is a practical and well-organized system and method for packaging and delivering, with the utmost convenience, freshly prepared fine meals that are hot (or cold), safe to eat and completely table ready. Preferably, the system comprises a reusable food carrier that comprises an insulated container and a casserole dish. Preferably, the insulated container is made of a non-toxic, insulating material that sustains heat on contact up to 350 degrees F. (Fahrenheit). Furthermore, in a preferred embodiment, the material of the carrier is molded into a single body with self-skinning, hard shell that is suitable for heavy usage. Preferably, the casserole dish is made of a commercial, premium-quality, heat-retaining material that sustains heat in the range of 400 degrees F. The casserole dish preferably offers flexibility in the number of meals it can hold, and the kind of food that can be served in it, and yet is stylish enough to be used on any dining table. 
     In a preferred embodiment, the invention is a food carrier comprising: a body having an interior, an exterior and an opening, said exterior defining a top surface and a bottom surface and said interior defining a compartment having a floor; a door for covering said opening, said door having an open position, a closed position, an inside surface that is configured to seal against said body when said door is in the closed position and a partial vacuum is created within said compartment and an outside surface; sealing means (e.g., a tongue and groove system) disposed around said opening; a passageway connecting said interior and said exterior; a valve (e.g., an on-off valve) on said passageway; means (e.g., a vacuum pump) for creating said partial vacuum in said compartment by evacuating air from said compartment through said passageway and said valve; and means (e.g., a gas mixer) for introducing a gas through said passageway and said valve and into said compartment to replace a portion of said evacuated air. Preferably, said body and said door are insulated and said inside surface is level with said floor when the bottom surface of said body and the outside surface of said door rest on a flat surface and said door is in said open position. Preferably, the food carrier further comprises: a rack (e.g., a wire rack) that is configured to attach to the floor of said compartment; and a dish (e.g., a casserole dish with a cover) that is configured to fit within said compartment and rest on said rack. Preferably, the food carrier further comprises: a condensation absorbing system that rests on said rack. Preferably, the food carrier further comprises: a handle (e.g., a foldable handle) for use in carrying said carrier, said handle being attached to said top surface (and, preferably, to a cavity in said top surface). Preferably, the food carrier further comprises: a hinge that connects said door to said body; and a closing fastener that is capable of locking said door in said closed position. Preferably, said body is fabricated using a non-toxic polyimide foam and said dish is a casserole dish. 
     In another preferred embodiment, the invention is a method for delivering food comprising: inserting a dish containing a food in a food carrier disclosed herein; closing the door of the carrier; creating a partial vacuum in said compartment; introducing a gas into the compartment to replace a portion of the evacuated air; transporting said food carrier to an eating location; opening the valve on said carrier to eliminate the partial vacuum in the compartment; opening the door of the carrier; and removing the dish. Preferably, the method further comprises: replacing the dish in the carrier; reclosing and locking the door; retrieving the carrier; removing and cleaning the dish; removing and cleaning the rack; and cleaning the carrier. 
     In yet another preferred embodiment, the invention is a method for preserving the fresh appearance of food comprising: heating a food; placing the hot food in an insulated container; creating a partial vacuum in said container by removing air from said container; and introducing a gas into said container to replace a portion of said removed air. Preferably, sufficient air is removed from the container in the creating step to reduce the pressure in the container by about five pounds per square inch and the gas comprises a mixture selected from the group consisting of: a 100 percent nitrogen gas and a 70 percent nitrogen/30 percent argon gas. 
     In a further preferred embodiment, the invention is a method for operating a food preparation and delivery service, said method comprising: inviting a plurality of households within a zone to register for the service by mailing a password to each selected household within said zone; accepting a first input from a particular selected household via a website, said first input comprising the password, a name and address for said particular selected household, a rating of the favorite foods of said particular selected household and an agreement that said particular selected household will comply with a plurality of rules of the service, and storing said first input; at the request of said particular selected household, displaying a menu for each day in a current time period via a website, each said menu being capable of serving about two people; at the request of said particular selected household, displaying a dish for each day in a first future time period via a website, accepting a first order from said particular selected household for delivery of one or more portions of said dish at a desired time and a payment for said first order, and storing said first order; at the request of said particular selected household, displaying a list of possible menus for a second future time period, accepting a second input from said particular selected household of a vote identifying the favored dishes of said particular selected household on said list and storing said second input; and at the request of said particular selected household, displaying a description of a plurality of guest chef signature specials, accepting a third input from said particular selected household of a favorite signature special and storing said third input. Preferably, the method further comprises: at the request of any household, displaying a plurality of catering-to-go choices, accepting a fourth input of a selected choice of said any household and storing said fourth input. Preferably, the method further comprises: delivering said dish to said particular selected household in a food carrier disclosed herein. Preferably, the method further comprises: delivering said dish to said particular selected household in accordance with a delivery method disclosed herein. 
     In another preferred embodiment, the invention is a method for operating a food preparation and delivery service, said method comprising: a step for inviting a plurality of households within a zone to register for the service by providing a password to each selected household within said zone; a step for accepting a first input from a particular selected household via a website, said first input comprising the password, a name and address for said particular selected household, an agreement that said particular selected household will comply with a plurality of rules of the service, and storing said first input; a step for, at the request of said particular selected household, displaying a dish for each day in a first future time period via a website, accepting a first order from said particular selected household for delivery of one or more portions of said dish at a desired time and a payment for said first order, and storing said first order; a step for, at the request of said particular selected household, displaying a list of possible menus for a second future time period via a website, accepting a second input from said particular selected household of a vote identifying the favored dishes of said particular selected household on said list and storing said second input; and a step for delivering said dish to said particular selected household in a food carrier disclosed herein. 
     In another preferred embodiment, the invention is a method for operating a food preparation and delivery service, said method comprising: means for allowing a plurality of households within a zone to register for the service by providing a password to each selected household within said zone; means for accepting a first input from a particular selected household via a website, said first input comprising the password, a name and address for said particular selected household, an agreement that said particular selected household will comply with a plurality of rules of the service, and storing said first input; means for, at the request of said particular selected household, displaying a dish for each day in a first future time period via a website, accepting a first order from said particular selected household for delivery of one or more portions of said dish at a desired time and a payment for said first order, and storing said first order; means for, at the request of said particular selected household, displaying a list of possible menus for a second future time period via a website, accepting a second input from said particular selected household of a vote identifying the favored dishes of said particular selected household on said list and storing said second input; and means for delivering said dish to said particular selected household in accordance with a delivery method disclosed therein. 
     In a further embodiment, the invention is a method for operating a food preparation and delivery service, said method comprising: inviting a plurality of households within a zone to register for the service by providing a password to each selected household within said zone; accepting a first input from a particular selected household via a website, said first input comprising the password, a name and address for said particular selected household an agreement that said particular selected household will comply with a plurality of rules of the service, and storing said first input; at the request of said particular selected household, displaying a dish for each day in a first future time period via a website, accepting a first order from said particular selected household for delivery of one or more portions of said dish at a desired time and a payment for said first order, and storing said first order; and at the request of said particular selected household, displaying a list of possible menus for a second future time period via a website, accepting a second input from said particular selected household of a vote identifying the favored dishes of said particular selected household on said list and storing said second input. 
     In yet another preferred embodiment, the invention is a method for operating a food preparation and delivery service, said method comprising: inviting a plurality of households within a zone to register for the service; at the request of said particular selected household, displaying a dish via a website for each day in a first future time period, accepting an order as a first input from said particular selected household for delivery of one or more portions of said dish at a desired time and a payment for said first order, and storing said first input; and at the request of said particular selected household, displaying a list of possible menus via a website for a second future time period, accepting a second input from said particular selected household of a vote identifying the favored dishes of said particular selected household on said list and storing said second input. 
     In another preferred embodiment, the invention is a food carrier comprising: a body having an interior, an exterior and an opening, said exterior defining a top surface and a bottom surface and said interior defining a compartment having a floor; a door for covering said opening, said door having an open position, a closed position, an outside surface, and an inside surface that is configured to produce a seal when said door is in the closed position; a tongue and groove system for establishing said seal between said body and said door when said door is in the closed position; a passageway connecting said interior and said exterior and a valve on said passageway; a rack that is configured to attach to the floor of said compartment; a dish that is configured to fit within said compartment and rest on said rack; and a condensate absorbing system that rests on said rack. Preferably, the food carrier further comprises: a vacuum pump for creating said partial vacuum in said compartment by evacuating air from said compartment through said passageway and said valve; and a plurality of gas sources and a gas mixer for introducing a gaseous mixture through said passageway and said valve and into said compartment to replace a portion of said evacuated air. 
     Further aspects of the invention will become apparent from consideration of the drawings and the ensuing description of preferred embodiments of the invention. A person skilled in the art will realize that other embodiments of the invention are possible and that the details of the invention can be modified in a number of respects, all without departing from the concept. Thus, the following drawings and description are to be regarded as illustrative in nature and not restrictive. 
    
    
     
       BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS 
       The features of the invention will be better understood by reference to the accompanying drawings which illustrate presently preferred embodiments of the invention. In the drawings: 
         FIG. 1  is an exploded view of the food carrier in accordance with a preferred embodiment of the invention. 
         FIG. 2  is a perspective view of the body and door of the food carrier in accordance with a preferred embodiment of the invention. 
         FIG. 3  is a plan view of the top of the body and door of the food carrier in accordance with a preferred embodiment of the invention. 
         FIG. 4  is a plan view of the bottom of the body and door of the food carrier in accordance with a preferred embodiment of the invention. 
         FIG. 5  is elevation view of the door of the food carrier in accordance with a preferred embodiment of the invention. 
         FIG. 6  is a perspective view of the handle of a preferred embodiment of the invention, with the handle in the up position. 
         FIG. 7  is cross sectional view of the body and closed door of the food carrier in accordance with a preferred embodiment of the invention, showing the tongue and groove. 
         FIG. 8  is a cross sectional view of the door of the food carrier in accordance with a preferred embodiment of the invention. 
         FIG. 9  is a schematic flow diagram of the food delivery process of a preferred embodiment of the invention. 
         FIG. 10  is a schematic block diagram of a preferred embodiment of the invention. 
         FIG. 11  is a schematic flow diagram of the registration process of a preferred embodiment of the invention. 
         FIG. 12  is a schematic flow diagram of a portion of the Duet™ meal process of a preferred embodiment of the invention. 
         FIG. 13  is a schematic flow diagram of another portion of the Duet™ meal process of a preferred embodiment of the invention. 
         FIG. 14A  is the first part of a schematic flow diagram of another portion of the Duet™ meal process of a preferred embodiment of the invention. 
         FIG. 14B  is the first part of a schematic flow diagram of another portion of the Duet™ meal process of a preferred embodiment of the invention. 
         FIG. 15  is a preferred embodiment of a display of the final menu with the seven Duets (one for each day of the week) ready for orders to be placed. 
         FIG. 16  is a schematic flow diagram of the Guest Chef Program of a preferred embodiment of the invention. 
         FIG. 17  is a schematic flow diagram of the catering-to-go process of a preferred embodiment of the invention. 
         FIG. 18  is a schematic flow diagram of the favorites data structure of a preferred embodiment of the invention. 
     
    
    
     The following reference numerals are used to indicate the parts and environment of the invention on the drawings:
           9  lock     10  food carrier, carrier     12  hollow body, body     14  handle     15  recess     16  bar code     18  lugs     20  cavities     22  opening     24  chamber     26  door     28  hinge     30  casserole dish, dish     32  wire rack     33  pins     34  absorbent material, condensation absorbing material     35  holes     36  customized atmosphere, gas mixture     38  valve     42  tongue     44  groove     46  release button     48  latch     50  gas mixer     52  insert dish step     54  close door step     56  create vacuum step     58  introduce gas step     60  deliver carrier step     62  open valve step     64  open door step     66  remove dish step     68  replace dish step     70  reclose door step     72  retrieve carrier step     74  clean dish step     76  clean rack step     78  clean carrier step     80  system     82  server     84  database     86  mobile computing device     88  personal computer     89  network     90  business method, service     100  display home page step     101  initiate registration step     102  enter address step     103  enter rating     104  display rules     105  indicate agreement     110  access Duet™ meal menus step     111  view current menus step     112  Duet™ meal ordering step     113  indicate number step     114  indicate time step     115  voting step     116  view results step     118  display total step     130  catering-to-go step     131  make catering choices step     132  enter delivery address step     133  view shopping cart step     134  view total charges step     135  catering rules and regulations     136  agree to rules step     137  pay step     140  order guest chef special step     141  first signature dish     142  second signature dish     143  third signature dish     150  favorite meat and fish at registration     152  favorite Duet for the week     154  favorite guest chef signature dish     156  favorite holiday Duet     158  favorite brunch spare     160  favorite spare B     162  favorite spare C     164  favorite spare D     165  popular catering-to-go choice     170  favorites data storage       

     DETAILED DESCRIPTION OF THE INVENTION 
     Referring to  FIGS. 1-8 , a preferred embodiment of food carrier  10  is illustrated. Preferably, food carrier  10  comprises an insulated container consisting of single-piece, molded, hollow body  12  made of high-density hard shell, non-toxic insulating foam that is resistant on contact to high heat up to 350 degrees F., can sustain heavy duty usage and commercial machine washing, and maintain temperature of hot food safely above 140 degrees F. and cold food under 40 degrees F. for a period of two hours (or longer). 
     Preferably, a non-toxic insulating material is used to fabricate body  12  as a single piece. Blow molding and self-skinning is the preferred method of fabrication so as to avoid any joints that would not withstand commercial washing used for sanitizing of chamber  24  after each usage. The material also must be durable so it resists heavy commercial usage. In a preferred embodiment, body  12  is made of TEEK, an innovative polyimide, non-toxic foam developed by the National Aeronautics and Space Administration (NASA) Langley Research Center and licensed to SORDAL Inc. The material is manufactured under the registered name of SOLREX® in Holland, Mich. A person skilled in the art would understand that other materials and processes could be used to fabricate portions or all of body  12 , e.g., urethane could be used. 
     Preferably, food carrier  10  is lightweight and specifically designed to be practical to use for both the catering system operator and the consumer. In a preferred embodiment, food carrier  10  is rectangular in shape with single handle  14  mounted on the top of body  12  for holding food carrier  10  in a horizontal position. Preferably, handle  14  is recessed in recess  15 . 
     For inventory and tracking control, each carrier  10  is preferably identified with its own bar code  16  embedded in body  12 . During transport in the delivery mode, the carriers are stacked and held secure by lugs  18  on the top of body  12  and cavities  20  on the bottom of body  12 . At one end of hollow body  12 , opening  22  provides access to chamber  24  inside hollow body  12 . Opening  22  is normally covered by door  26  that is connected to hollow body  12  by hinge  28  so that door  26  can lay down flat when open. 
     Pre-heated casserole dish  30 , which is used to hold the freshly-prepared fine food, is placed inside chamber  24  on wire rack  32 . Preferably, casserole dish  30  rests on a bottom portion of wire rack  32  which also comprises a top portion that holds absorbent material  34 . The bottom portion of wire rack preferably has downwardly-projecting two pins  33 . Pins  35  are received by two holes  35  in the floor of chamber  24 . In use, absorbent material absorbs the condensation from the hot food in chamber  24 . Preferably, absorbent material  34  comprises a Condensation Absorbing System (CAS). Preferably, absorbing material  34  is made of 34 pound, airlaid, non-woven, Food and Drug Administration (FDA) approved, bicomponent fibers, manufactured by Atlantic Mills Inc. of Lakewood, N.J. A person skilled in the art would understand that other materials and processes could be used to fabricate portions or all of absorbent material  34  or to achieve condensate absorption. 
     For fine foods whose appearance must be preserved, customized atmosphere  36  comprising a mixture of gases is introduced into chamber through valve  38  placed mounted on door  26 . The location of door  26  serves two purposes: (1) the side opening offering better insulation in the ceiling, and when the door is open less heat escapes compared to a top opening, and (2) when door  26  is open, it lays down flat so that still-hot casserole dish  30  can be easily slid in or out of chamber  24 . Door  26 , when closed and locked by means of lock  9  is kept sealed to body  12 , allowing for zero contamination during transport. Preferably, gaskets are preferably not used to seal door  26  to body  12  because they would not withstand heavy-duty commercial washing. Instead, a system of tongue  42  and groove  44  is formed as part of the molding process, with tongue  42  preferably located on the door frame of body  12  and groove  44  preferably located on door  26 , so that when door  26  is secured in a closed position with latch  48 , food carrier  10  is airtight. 
     Casserole dish  30  is an important component of preferred embodiments of the invention, and is preferably unbreakable and heat retaining. In a currently preferred embodiment, casserole dish  30  is a three-quart, glass dish, Model W1000/176 manufactured by Anchor Hocking of Lancaster, Ohio. A person skilled in the art would understand that other materials and processes could be used to fabricate portions or all of casserole dish  30 . Using a versatile casserole dish offers a variety of ways to serve food limited only by imagination. It has the unique advantage of fitting on any dining table without having to transfer the food because it has class all by itself. It offers unlimited flexibility in the kind and the amount of food it can hold; hot or cold, from organic to kosher, even nutracuetical. It is ideal for serving two dinner main courses (meat or fish), complete with vegetables and starch, prepared in any style, Chinese, Italian, even classic French. The same casserole dish can also be used for home-style catering, up to ten portions of stewed meat or lasagna or shrimp scampi and have the vegetables and starch served in another casserole in another carrier. It is ideal for cocktail parties, hors d&#39;oeuvres and desserts, and it offers three serving styles, buffet, butler or family style. For catering, a cover (not shown) is preferably placed on dish  30  to avoid spills. 
     In use, casserole dish  30  is preferably pre-heated to 325 degrees F. before the hot food is placed in it. This operation is preferably performed quickly, so a maximum of heat energy is captured in chamber  24 . 
     Referring to  FIG. 9 , preparation and packaging of the food is preferably accomplished in a specially-designed commercial kitchen centrally located near to the targeted delivery market, on a mass production line. While still hot, the freshly prepared food is placed in casserole dish  30  that has been pre-heated to 325 degrees F. Casserole dish  30  is slid into the chamber  24  of carrier  10  along with wire rack  32  and condensation absorbing material  34  in insert dish step  52  and then door  26  is quickly closed in close door step  54 . As is illustrated in  FIG. 5 , after door  26  is closed, a connector is placed on valve  38 , at least a portion of the air/oxygen in chamber  24  is removed in create vacuum step  56  and special custom gas mixture  36  is introduced into chamber  24  using gas mixer  50  in introduce gas step  58 . Preferably, this operation is performed using the MAP Mix 9000 gas mixer manufactured by TOPAC of Hingham, Mass. The MAP Mix 9000 gas mixer is a proportional gas mixer for air, argon, carbon dioxide, nitrogen, oxygen, and similar gases. The gases are combined in a chamber fed by variable orifices, which are set by the mixing control on the front panel. The MAP Mix 9000 is a pneumatic device, which works by balancing pressures from the input gas supplies to ensure that the component gases are mixed at the same pressure regardless of their individual inlet pressures and flow rate. A person skilled in the art would understand that other products or techniques could be used for gas mixing. 
     In a preferred embodiment, valve  38  on door  26  to a vacuum pump (not shown) and the pressure inside chamber  25  is reduced by about five pounds per square inch (psi). Then valve  38  is closed, connected to gas mixer  50  and the pressure inside chamber  24  is preferably increased by about 4 psi. using a selected gas mixture  36 . Applicant has found that different mixtures of gases (100 percent nitrogen, 70 percent nitrogen/30 percent argon, etc.) are required for different green vegetables. For example, only green asparagus reacts the same with argon and nitrogen. Green beans turn an ugly brown with nitrogen only. Green beans sautéd in butter require a different mixture than green beans boiled in water. Thus, each vegetable requires its own custom gas mixture according to type and preparation. A person having ordinary skill in the art would understand how an acceptable gas mixture can be determined for each dish by experimenting with mixtures of inert gases (e.g., nitrogen, argon, etc.) and oxygen or air. 
     After they are ready for delivery, the food carriers are stacked in a commercial van. In step  60 , delivery preferably occurs within a driving-radius of one hour from the production kitchen. To open door  26 , the customer pushes release button  46  in open valve step  62  to allow ambient air to enter chamber  24 , unlocks and opens door  26  in open door step  64  and retrieves casserole dish  30  by sliding it onto door  26  in remove dish step  66 . Each food carrier  10  is preferably embossed or otherwise marked with bar code  16  that is used by the operator to identify where and when it was delivered and, where and when it will be picked up for return. 
     For cold food, the casserole dish is pre-cooled to a low temperature of about 32 degrees F. before the cold food at (at about 34 degrees F.) is placed in it. In a preferred embodiment, the food will stay cold for two hours and longer. 
     Referring again to  FIG. 9 , when the customer has finished with the meal, the empty casserole dish is placed in chamber  24 , as is, with no washing by the customer being necessary, in replace dish step  68 . Door  26  is closed and locked by means of lock  48  in reclose door step  70  and carrier  10  is ready to either be returned or exchanged for another carrier  10  containing the next meal in retrieve carrier step  72 . When returned to the production kitchen, casserole dish  30  is removed to be machine washed and sanitized in clean dish step  74 . Wire rack  32  is removed to allow disposal of spent absorbing material  34  in clean rack step  76 , chamber  24  is machine washed and sanitized in clean carrier step  78 . 
     In another preferred embodiment, the invention is system  80  and method  90  for collecting data information on favorite prepared foods from pre-registered (e.g., particular, selected) households in predetermined communities and utilizing the data to purchase, prepare and deliver, with the utmost convenience (preferably utilizing food carrier  10 ), ready-to-eat dishes at the most affordable prices. Referring to  FIG. 10 , a preferred embodiment of system  80  is presented. System  80  preferably comprises server  82  which is connected to database  84 , and mobile computing device  86  and/or personal computer  88  which are connected to server  82  via Internet or network  89 . A variety of data are stored in database  84 , mobile computing device  86  and/or personal computer  88 . These data have any appropriate form (e.g., relational database tables or records, object database objects, extensible markup language files, etc.), but preferably contain the data structures disclosed herein. 
     Preferably, each production kitchen is located in an industrial zone warehouse type building so as to provide the most efficient in-time delivery to the customer base of the service. A one-hour drive is preferably the maximum distance allowed for a delivery. In a preferred embodiment, a delivery zone consists of all the communities to be served from a particular centrally-located production kitchen. Communities are preferably divided into blocks. A block is a grouping of registered households (RH) preferably located together to which a carrier can be delivered in a single window. Blocks are preferably numbered for easy identification. A window is a time frame (preferably a half an hour) in which meals can be delivered to most households in the same block. Once a household is registered, it is identified by the name of the household, street name and number and its block number. A delivery address preferably comprises the community name, block umber, number of the house, the street name and the window. A registered household (RH) is one that has completed the required registration step and answered all the questions pertinent to the people who live in the house, indicating their favorite foods and assuring that all rules and regulations are understood and agreed to. A comestible delivery vehicle (CDV) operated by a comestible delivery technician (CDT) is preferably used to affect the deliveries. CaterBox™ food carrier is the preferred name of the food carrier. Duet™ meal is the preferred name of a product comprising two main-course dinners served in a CaterBox™ food carrier. 
     The initial contact with a chosen community is preferably by U.S. mail announcing the start-up (or availability) of service  90 . Invitations are mailed to households within a block with appropriate addresses with name of occupant are garnered from a purchased mailing list. The mailing is made on a block per block basis to introduces the new service and provide a unique password to each household. A preferred worldwide web (WWW) domain for the home web page of the service is finefoodtogo.com. 
     Referring to  FIG. 11 , a schematic flow diagram of the registration process of a preferred embodiment of business method  90  is presented. The home page of the business transmitted from server  82  is presented on mobile computing device  86  or personal computer  88  in display home page step  100 . The home page is preferably divided in three different sections: registration section, where only invited households have access by using the provided password to register; registered households section, where pre-registered households have access by password; and catering-to-go section which is available to anyone. 
     In a preferred embodiment, registration is required only at the time of ordering, but may occur before ordering. To register, an invited household uses the password provided in the mailing described above to access the registration page(s) in initiate registration step  101 . The address is entered in enter address step  102 , preferably leaving no required entry blank. Address data are stored in database  84  in store address step  107 . In enter rating step  103 , the rating of the favorite meat, poultry and fish for the household is entered. When rating is complete, rating data are stored in database  84  in store rating step  109  and the rules and regulations of the service are displayed in display rules step  104 . Clicking on the Accept and Agree choice on the display rules page in indicate agreement step  105  automatically confirms the registration. In a preferred embodiment, an e-mail confirmation of registration is sent to the RH. The confirmation e-mail contains a link to a web page upon which the RH can change its password. 
     Referring to  FIG. 12 , a schematic flow diagram of a portion of the Duet™ meal process of a preferred embodiment of business method  90  is presented. Only registered households have access in access Duet™ meal menus step  110  to a greeting page where the Duet™ meal menus can be viewed. On the greeting page, the registered household has four options. In view current menus step  11 , the Duet™ meal menus for the current week are displayed, which meals closed for ordering. These are the Duet™ meal menus that have been ordered the previous week and are now being delivered. 
     Referring to  FIG. 13 , a schematic flow diagram of another portion of the Duet™ meal process of a preferred embodiment of business method  90  is presented. In Duet™ meal ordering step  112 , the registered household is presented with the Duet™ meal choices for the next week and can indicate the number of Duet™ meals to be delivered in indicate number step  113  and the best delivery time window in indicate time step  114 . When the registered household is finished ordering, the order summary is displayed in display total step  118  and payment is made in pay step  120 . 
     For a Duet™ meal to be placed on a weekly menu, it is preferably selected by most of the registered households in the zone. Periodically, e-mails are send to all registered households to notify them of the posting of a new list of dishes to be voted on as potential choices for the coming weeks. Referring to  FIGS. 14A and 14B , a schematic flow diagram of another portion of the Duet™ meal process of a preferred embodiment of business method  90  is presented. In voting step  115 , the registered household is presented with a listing of potential Duet™ meal menus for a coming week (e.g., the week after next) and can vote for the seven Duet™ meals that are the registered household&#39;s favorites. The results of the voting process are presented in view results step  116 . The menu for the coming week is finalized by considering all votes received by a specified date. The final menu is preferably e-mailed to all the registered households in the zone. Referring to  FIG. 15 , the final menu with the seven Duet™ meals (one for each day of the week) ready for orders to be placed in steps  113 ,  114 ,  118  and  120 . 
     Referring to  FIG. 16 , a schematic flow diagram of the Guest Chef Program of a preferred embodiment of business method  90  is presented. The Guest Chef Program is reserved for registered households only and is access via order guest chef special step  140 . Special notices are sent by e-mail to the registered households in the zone to encourage viewing of signature dishes  141 ,  142 ,  143  and voting on one of them by a specified date to select the most favored signature dish. The signature dish with the most votes is then posted on the website as one of the Duet™ meal dishes and orders are taken. 
     Referring to  FIG. 17 , a schematic flow diagram of the catering-to-go process of a preferred embodiment of business method  90  is presented. Access to catering-to-go choices is available by catering-to-go step  130  to anyone who clicks on the catering-to-go choice on the home page. This action displays the catering menu and prices in make catering choices step  131 . By clicking on an item, a complete description and picture of the chosen dish is displayed. To place an order, a main dish is chosen with one of each side dish and one vegetable that are included in the price. In enter delivery address step  132 , the desired delivery address is entered along with a zip code that the system is programmed to use to determine the delivery cost according to the delivery distance. In view shopping cart step  133 , the total order is displayed. After agreement is obtained from the user, a cost summary is presented in view total charges step  134 . The rules and regulations are agreed to in agree to rules step  136  and payment is made in pay step  137 . 
     Referring to  FIG. 18 , a schematic diagram of the favorites data structure in a preferred embodiment of business method  90  is presented. In this embodiment, the favorite choices of the users of the system are stored in all favorites data storage  170 . Favorites include favorite meat and fish at registration  150 , favorite Duet™ meal for the week  152 , favorite guest chef signature dish  154 , favorite holiday Duet™ meal  156 , favorite brunch spare  158 , favorite spare B  160 , favorite spare C  162 , favorite spare D  164  and popular catering-to-go choice  165 . This allows analysis of favorites data for dish planning purposes. 
     Many variations of the invention will occur to those skilled in the art. Some variations include the food carrier disclosed herein. Other variations call for the business method disclosed herein. All such variations are intended to be within the scope and spirit of the invention. 
     Although some embodiments are shown to include certain features, the applicant(s) specifically contemplate that any feature disclosed herein may be used together or in combination with any other feature on any embodiment of the invention. It is also contemplated that any feature may be specifically excluded from any embodiment of an invention.