Eight restaurants. Two kitchens. One company. Zero storefronts.That’s the formula one food business has used to make and deliver 7,500 meals a week and generate millions of dollars in revenue.“We’re fulfilling a demand that’s not being filled,” said Peter Schatzberg, 39, a founder and partner of Green Summit Group. “Consumer preferences are changing faster than what others are willing to adapt to.”

The eight brands exist only online, delivering in midtown Manhattan and Williamsburg, Brooklyn, and are a part of a growing food takeout industry dominated by Grubhub. The delivery platform, which includes Seamless, served $2.4 billion of food in 2015 and helped Green Summit grow with a line of financial support.

Without the burden of managing retail spaces, Green Summit can quickly cater to fast-evolving consumer preferences and deliver higher returns to its owners. The company sells its salads, sandwiches, burritos, Pan-Asian rice bowls, meatball subs, milkshakes and juices under brands that exist only as logos on paper bags and websites: Authentic, ’Leafage, Butcher Block, Maya Blue, Braised, Bushwick, Grind Meatballs and Crust Deli.

Unlike the company’s brick-and-mortar competitors, Green Summit can shift menu items and create a branded online-only “restaurant” that appeals to the flavor of the moment—whether it’s low-carb, low-fat, gluten-free, or all things bacon.“Variety is key,” said Schatzberg. “There’s variety in terms of ethnicity in cuisine types, but also along the healthy spectrum. If you can have vegan, vegetarian, chicken and shrimp, you can cater to a broader audience. It’s a variety of categories, and variety within categories.”