Orders.co’s Post

Every food delivery from a Doordash or Uber Eats is dynamically priced. The delivery costs change the price in the bottom right corner for every guest. The Wendy's Company backlash & subsequent move is just a  reactionary move to quell the insatiable desire of journalists trying to clickbait a story. Wendy's never used the term 'surge' pricing. Surge only makes sense when the resource is finite. There is always an alternative restaurant to choose from. However, providing better #value and #service is what guests demand today. The busiest times of a restaurant are when the most 'issues' occur with an order, the times when delivery takes longer (reducing quality & temp) & some restaurants manage this by 'shutting off' or limiting delivery orders. They are closing their digital doors - which is also a mistake. Paying 50c more for an item that is high in demand AND getting a great experience IS about providing more value. Similarly paying 50c LESS but eating an hour earlier (5pm) or later (9pm) is giving the guest the choice to derive value from a more economic angle. Restaurants can choose which lane works best or both. Note - these views don't are not representative of my former business & are my own. Advanced #revenuemanagement in restaurants is growing and the data will speak for itself once sensationalistic headlines subside.

DoorDash has introduced new discounting tools aimed at boosting off-peak traffic for restaurants. These features allow restaurants to promote lunch specials from 11 a.m. to 2 p.m. and happy hour discounts from 2 p.m. to 5 p.m., addressing feedback from eateries seeking to increase midday and afternoon orders. This move is comparable to Uber Eats' similar marketing tools added last December. Data shows that targeted daypart discounts can significantly enhance sales, with restaurants seeing a 33% increase during happy hours and a 23% rise during lunch specials. This initiative comes as many restaurants explore various strategies to attract customers during slower periods. Read More Here: https://lnkd.in/eMcFdh6x Restaurant Dive Aneurin Canham-Clyne Branded Hospitality Ventures Hospitality Hangout Podcast #hospitality #delivery #food #Uber #Marketing Charles Shoener Vicente DyReyes Tony Xu Nick Gillett Josh Buchmann Marianne Burke Miya Bates Marianne Burke Sanjay Kotte Eddie Danilov

DoorDash has introduced new discounting tools aimed at boosting off-peak traffic for restaurants. These features allow restaurants to promote lunch specials from 11 a.m. to 2 p.m. and happy hour discounts from 2 p.m. to 5 p.m., addressing feedback from eateries seeking to increase midday and afternoon orders. This move is comparable to Uber Eats' similar marketing tools added last December. Data shows that targeted daypart discounts can significantly enhance sales, with restaurants seeing a 33% increase during happy hours and a 23% rise during lunch specials. This initiative comes as many restaurants explore various strategies to attract customers during slower periods. Read More Here: https://lnkd.in/emnGFwMH Restaurant Dive Aneurin Canham-Clyne Branded Hospitality Ventures Hospitality Hangout Podcast #hospitality #delivery #food #Uber #Marketing Charles Shoener Vicente DyReyes Tony Xu Nick Gillett Josh Buchmann Marianne Burke Miya Bates Marianne Burke Sanjay Kotte Eddie Danilov

💡How many times have you been hungry, gone onto DoorDash, or looked at various takeout menus, and thought, "Eh, I don't feel like spending the money on this junk," or "It all looks great, but I'm not waiting or paying a delivery fee, and I definitely don't feel like going out? We've all been there. That's why I think what Domino's Pizza has done here is genius. They're using AR on another level to immerse and engage their audience in a fun and entertaining way. When you can pick, choose, customize, and see your ideal pizza sitting on your sofa, or table in AR, it’s pretty hard to resist, and Domino's Pizza wins. Your meal choice is decided, and you're getting that pizza, or wings maybe even! What a game-changer for Domino's and a brilliant way to drive conversion! #SmartMarketing #Innovationalwayswins #F2BServices #Dominos #Pizza

Midweek to our first week open in Charlotte, NC, for Mamma Ramona's Pizzeria and we’ve already gotten a second order from ezCater, giving us nearly $1K in new business, days after going live with them. I don’t know if that’s normal; there are 100+ options for pizza on the ezCater platform it seems, yet we are getting orders. Uber sales are at half the volume of ezCater; DoorDash at one-tenth the ezCater volume. We’re still early in this game, but we expect big things from each platform. Periodically, I’ll drop a scorecard in on each one to share the progress. DoorDash and Uber have both reclassified us as restaurants and not as virtual brands. That’s been a sticking point for me for quite some time as nothing about our kitchen is virtual; we’re just penalized for our address. And that penalty drops your placement to below the fold. Thank you to Jordan and Caroline for straightening that out! For ezCater, we’ve turned on the new ezOrdering landing page to push catering orders to a familiar platform. I’d love to drive even more orders to each of our locations - a $500 order is nicer than 25 $20 orders - so this new platform is a welcome addition to our online ordering stack. It’s less than a week that we’re open here in Charlotte, and already the future is looking better each and every day! Sterling Douglass Chris Munz Tyler Cherry Heather R. Trey Asbridge Andrew Bradigan #thirdpartydelivery #pizzeria #onlineordering #pizzeria

Save up to 50% The food delivery marketplace is charging restaurants 30-40% in commissions—not with Uptown Logistics. By partnering with us, restaurants continue receiving their orders from the platforms GrubHub, Doordash, Chow Now and others in the same way, but those restaurants will be using our drivers instead of the platforms’ drivers. By using and switching to our drivers restaurants are able to save up to 50% of what they are currently paying in commissions to the platforms. uptown-logistics.com #SaveWithUptown #ReduceRestaurantFees #UptownLogistics #LowerCommissions #FoodDeliverySavings #PartnerWithUptown #RestaurantSavings #EfficientDelivery #CutTheCommission #UptownDelivery

There's basically nothing proprietary about food delivery... Within the food delivery service industry, a few major players effectively form an oligopoly,(Uber DoorDash Postmates by Uber Grubhub to name the big ones)- controlling the majority of the market and limiting competition. We see that here https://bit.ly/3W1IpeU , an interesting read about the future of food delivery services.🍟 🍔 Branded Hospitality Ventures Michael Schatzberg Jimmy Frischling aron hollander zachary Kandel Purba Majumder Jordan Stack Josh Buchmann Tony Xu ryan parietti howard migdal craig whitmer #Restaurants #Hospitality #Technology #FoodDelivery

Traditional food delivery models like #UberEats and #Doordash don't work. Effectively, a 47% premium for the consumer, while the merchant only receives 61% of what the consumer paid. Restaurants lose money on takeout. On average, a restaurant spends 78–93% of what customers pay just covering basic operational costs. For a $30 meal, this means the restaurant's actual take-home profit averages around $4.35. These margins are further squeezed by additional fees. Restaurants face 15-45% in commission and delivery fees, plus charges for service and advertising. These costs often lead to a net loss on orders placed through platforms like Doordash. The food sector needs a #Web3 alternative that rewards both restaurants and consumers. #DePIN is the way to democratizing these industries and giving power back to its users.

The pandemic is over for now, so stop ordering from Grubhub and Doordash unless you absolutely have to. They are price-gouging all of us. See below, from surveys on pricing compared to the original restaurant. Why should we have to pay such high tips, why should a stranger pay the wages of a restaurant because the restaurant won't pay living wages? Many waitresses and waiters make slave wages! Yes, slavery is legal in the sense of a person being paid $4/hr. Even fast food restaurants avoid paying medical and dental by having most of the employees work under 40 hours a week. When comparing prices between ordering directly from a restaurant and using delivery apps like DoorDash and Grubhub, there are noticeable markups on the apps. On average, prices for individual items on DoorDash and Grubhub can be 10-50% higher than in-restaurant prices. These markups are primarily due to the additional fees that delivery platforms charge both customers and restaurants. For example, a study found that ordering from Chipotle on DoorDash costs 40% more than ordering directly from the restaurant (Cheapism). Another example showed a $17.95 order at Chipotle through Grubhub costing nearly double a year later due to fee increases and price markups (Cheapism). DoorDash typically adds a service fee (about 10-15% of the order subtotal), delivery fees (which vary based on distance and restaurant), and small order fees for orders under a certain amount. Grubhub has similar charges, with service fees ranging from $1.50 to $9 and delivery fees set by restaurants, often ranging from $0 to $2.49 (Cheapism). Overall, the total cost of using these delivery apps includes the higher menu prices, service fees, delivery fees, and sometimes small order fees. This results in a substantial cost difference compared to ordering directly from the restaurant. If you want to save money, ordering directly from the restaurant and picking up the food yourself or using their own delivery service (if available) can often be cheaper. All Fast Food restaurants are charging so much now, it is actually cheaper to go to a side-down restaurant. Taco-Bell, McDonalds, KFC, Burger King, Inand Out, and many others are charging almost 100% more than they did 4 years ago. The wages are the lowest in 40 years compared to the cost of everything else.

Delivery aggregators may have some understanding of the financial pressures restaurants face, but the real question is whether they grasp the full extent of those pressures and, more critically, whether the aggregators are willing to adjust their business practices accordingly. The latest issue of theDelivery.World - https://bit.ly/4biwwFJ discusses the core issues which include high commission charges, operational mismatches, and transparency problems. These factors are exacerbated by the fact that restaurants operate on very thin margins, typically 3-5%, which starkly contrasts with the 30% fees charged by delivery platforms. This substantial cut can force restaurants to either increase prices, potentially alienating cost-sensitive customers, or reduce quality and service. The question then becomes not just about understanding but also about the willingness of delivery platforms to align their business models more closely with the needs of restaurants to foster a sustainable partnership. This alignment should also mitigate the financial strain on restaurants and lead to more equitable business practices. Achieving this alignment between delivery aggregators and restaurants requires a strategic approach focused on mutual understanding and collaborative efforts. Fundamentally, delivery platforms need to truly grasp the financial nuances of restaurant operations, acknowledging the severe impact of high commission fees. Regular, effective dialogue is essential, and an effective environment of transparency and cooperation, will allow restaurants and delivery services to develop partnerships that are not only mutually beneficial but also sustainable in the long term, ultimately leading to a more robust and efficient delivery ecosystem. Grab Coupang Swiggy Zomato Rappi iFood Deliveroo Just Eat Takeaway.com Delivery Hero Uber DoorDash Jasper Reid Bala Subramaniam Johans Rodriguez