There are different forms of short food supply chains and the restaurant business falls under one of them. Firstly, it is important to consider the face to face short food supply chain, which also called the SFSCs. In this form of a short supply chain, the product is directly purchased from the producer. Now restaurant delivery is not this form of a supply chain, and nether they buy the product from the producer, the product is bought from the manufacturer and hence one layer of intermediary is also introduced at this point. The second is what is called the proximate SFSCs (Galli and Brunori, 2013). In this, the buying and selling entity are not proximally close to one another. However, still consumers, seller and the source benefit because of some proximity element. Consumers are aware to a certain extent that the product in question has been locally sourced, even if they have not bought it from the local producers directly. Finally, it is necessary to consider the spatially extended SFSCs. In the spatially extended SFSCs, it is identified that the consumers are outside the region of product (Galli and Brunori, 2013). The consumer will have no awareness of where the product is sourced from or who sells it. The Consumer buys product because of need. The product is transferred elsewhere over a larger distance that leads to the increase in pricing of product. Consequentially, the shelf life of the product also increases.