A report released by market research firm Technomic and Uber Eats in July found a 27% jump in restaurant operators using third-party delivery services since mid-March, when some municipalities went into lockdown. And like them or not, restaurants joined delivery platforms in droves: During a May conference call with analysts, Grubhub CEO Matt Maloney mentioned that many new restaurants have signed up for its services since the pandemic reached the United States. Since the pandemic hit, forcing Americans to stay home and restaurants across the country to limit capacity or close their doors entirely, delivery has become a lifeline. Many restaurants are finding themselves tied to delivery services they hate, without a clear path out.ĭelivery has never mattered to restaurants as much as it does now. Those efforts are helping, but they’re not enough to tip the scale. So restaurants are coming up with alternatives to help complement the big players, like perks for customers who order directly and DIY delivery services. And if they choose to outsource delivery to these platforms, restaurants also hand off valuable customer data and control over how delivery orders show up at their customers doors.ĭelivery has become a lifeline for restaurants during the pandemic Alexi Rosenfeld/Getty Images But profit margins in the restaurant industry are often razor-thin, so these fees can wipe out the restaurant’s profits or put them in the red. For these services, they often charge restaurants around 30% per order. These platforms offer a way for customers to order from local restaurants, process restaurant payments and provide contract drivers to pick meals up from restaurants and deliver them to customers. Restaurant operators complain that third-party delivery providers like Seamless, DoorDash and Uber Eats are prohibitively expensive. You’re not there.” Because so many people order through the app, turning it off would mean losing about 80% of his business overnight, he said. If you’re not on Seamless, “you no longer exist online. But now, he feels that opting out of Seamless is not an option. Palombino used to do just fine with his own delivery fleet, he said. “The worst thing that has ever happened to us is them,” said Mathieu Palombino, owner of the small New York City-based pizza chain. It was a big win, and only possible due to the incredible team I had backing me up.If you visit Motorino Pizza’s website, you’ll be greeted with a plea: Don’t order through Seamless. Ultimately, due to the unparalleled flexibility and ingenuity of our cast and crew, we could accomplish not two but three separate spots for our client. On this job, there were multiple moments where I had to engage my "chameleon personality" and work through the multitude of challenges that came our way. I can judge how good of a job I've done by how calm I feel while on set. Still, I pride myself on setting myself and everyone else up for success so they can work at their full potential and accomplish their tasks with ease. It is an impossible task, and no one is perfect, especially not me. I have to have a handle on all of the logistics, making sure there is parking for everyone, that my crew and cast are fed, that we have the correct equipment, that art and wardrobe have what they need to fulfill the creative, as well as managing budget and client expectations, and all of that has to happen at the same time. Being a chameleon has become vital in my career.
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