Hungry people search for food. The brand name and the dish are what get typed, so a virtual restaurant needs to be findable under its own name rather than under the kitchen that produces it.
Space is a separate business. Kitchens with capacity to let attract operators searching for equipped units by the month, and that audience uses commercial property language rather than food language.
Curiosity converts slowly and reliably. People researching how a delivery-only kitchen works, what it costs to start and what the margins look like are months away from anything, but they remember whoever explained it honestly.
Geography is harder than usual. A kitchen only serves the postcodes a rider can reach in time, so pages built around neighbourhoods actually covered beat anything written about a city as a whole.