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The main objective of the article is reconceptualize the social phenomenon “convenience food”, interpreting it as being “conveniencisation” of food and eating”. Therefore, it offers an analysis of the expansion of deliveries in the restaurant environment, through digital platforms, emphasizing the emblematic case of Dark Kitchens. Furthermore, it reflects on the challenges that the process of conveniencisation of food and eating poses to food policies. The Dark Kitchens case study connects the phenomenon of the conveniencisation of food and eating to the current deeper changes in the restaurant environment, perceived in customer relations, kitchen structures, work relationships, the logic of preparation and delivery of food, as well as in the promotion of menus and brands. This research is exploratory, and is part of a study agenda that has recently reflected on the phenomenon of conveniencisation. It concludes that there is a need to (re)think food policies on aspects related to labor relations, Food and Nutritional Security, regulation of business mergers/acquisitions, food waste, climate change and the oversight of the spaces in which the Dark Kitchens operate. Such issues present new challenges to society, since the process of conveniencisation has been causing deep structural changes in the food system.