As you weigh the value of the service, keep the following in mind:
How much time do you spend each week planning menus, making grocery lists, grocery shopping, cooking, and cleaning the kitchen?
How much time do you spend picking up last minute dinners or eating out?
What else can you be doing with that extra time and energy?
How much money do you spend eating out or buying expensive prepared entrees?
How much money is wasted on food that is thrown away because you were too tired or too busy to prepare the meals you had planned?
How much of what you eat do you FEEL good about eating?
How much time do you spend trying to appease picky eaters?