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DoorDash supplier in New York: »The delivery apps don't solve our problem, they make it bigger«
Photo:
Levine-Roberts / imago images
When the pandemic crippled their business model, many restaurants in the United States made a pact with the devil.
In order to survive, they not only switched to take-away, but also offered customers home delivery of pizza, pasta or burgers.
This gave the specialized delivery services such as DoorDash, Uber Eats and Grubhub an unexpected leap in sales.
For the first time in its history - and just in time for the IPO - the Californian start-up DoorDash posted a quarterly profit last year.
For many restaurateurs, however, the additional business turns out to be ruinous.
You don't want or can't do without that little bit of sales, but the commissions of up to 40 percent eat up your earnings.
“The delivery apps don't solve our problem, they make it bigger,” complains Phillip Foss, who earned himself a Michelin star in his Chicago restaurant El ideas.
El ideas will be ten years old in July, but there is little for the entrepreneur to celebrate at the anniversary.
Within a year, the corona crisis took away what he had worked for a decade: "We're hard on the edge."
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