Build a routine around the delivery round
A scheduled meal service supplies dishes chosen in advance rather than responding to a separate restaurant order every day. Municipal, charitable and commercial providers may use different packaging and visiting patterns. Ask to see a complete week, including days when no driver calls. That schedule should fit the recipient's fridge space, appetite and ability to identify and heat the right meal at the right time.
Set out what a delivery does and does not include
Handing over food is different from helping someone eat. Explain any difficulty with peeling lids, reading labels or operating cooking equipment before accepting a service. The provider can then clarify its role and the additional assistance that may be needed. An initial trial followed by a discussion about uneaten portions is more informative than choosing solely from an attractive weekly menu.