Problems Restaurants face using third-party delivery apps.

Many restaurants have said third-party services have helped their business, especially
during the shutdown. However, many restaurants are rejecting third-party delivery because
they feel it hurts their brand and long-term profits. Here are some of the disadvantages of third-party delivery.

  1. High Commission Fees and Other Expenses:
    Major concerns are that third party delivery apps commission percentages are affecting
    the profitability of the Restaurants, paying someone else up to 40% of every ticket, including
    sales tax plus credit card processing fees and instrument rentals charges make the Restaurant
    income statement bottom line negative.
    Another concern is that, third party delivery services do not make high delivery fees to
    agents, when deliveries comprise most of a restaurant’s business. After all, you’re paying
    someone else up to 40% of every ticket, which is often higher than if you were handling them
    In addition, your people are losing tips, which are now going to the third-party delivery
    person. If you depend on tips to augment employee salaries, you may need to increase salaries
  2. Vulnerable to Competition:
    While being listed with delivery apps increases your visibility, it does so for your
    competitors too. That means your restaurant may display next to your competitors, giving
    customers a choice which they may make based on location, price, rating on the app, and even
    the photos you use of your food.
  3. Lack of Control:
    Lack of control is the second biggest disadvantage of hiring a third-party delivery
    service. It’s important to consider especially when brand reputation is a vital part of your
    marketing, or when you are in an area with a lot of competition.
    Once your food leaves your restaurant, it’s out of your hands. If the driver takes a wrong
    turn or does not secure a bag properly, food could end up cold or damaged. If the driver is rude
    or in this era does what the customer considers unsafe (like not wearing a mask), it reflects on
    you more than the delivery service. An estimated 80% of customers say they blame the
    restaurant. To combat this, you should have a system in place for handling complaints
    concerning third-party deliveries.
    You also have less immediate control over things like your menu or pricing. If you have
    to make fast changes, they may not reflect in the app, resulting in dissatisfied customers who
    can’t get their order.
  4. Lack of Customer Loyalty :
    As noted in the advantages, third-party delivery apps have a loyal following. While you
    can take advantage of this by reaching a bigger fan base, there’s no guarantee that those fans
    will transfer to you. Further, you could sacrifice the customer loyalty that comes from people
    getting to know your hostess, waiters, or specific chefs.
    Many times, customers aren’t even looking at your restaurant name, but rather just a
    type of food. Thus, to stand out and promote loyalty, you have to consider adding a little
    something that makes you stand out, like a freebie or a coupon for an in-person visit.
    You also lose communication opportunities with your customer for feedback,
    suggestions, or even kudos for the chefs and staff. It undermines loyalty programs and frequent
    diner programs as well.
  5. Reputation and Brand:
    Some restaurants, especially high-ticket dining establishments, have worked hard to
    achieve a specific brand or ambiance. This relies heavily on the in-person experience and is
    hampered by delivery. Some restaurants are working around this by adding extras, such as
    higher-end containers or napkins or supplying a soundtrack for dining to. However, the
    impression your delivery person gives affects the impression your restaurant makes. That’s
    why some restaurants, even during the shutdowns, opted instead for takeout rather than thirdparty delivery.
  6. “Tablet Hell”
    Every third-party delivery service has its own platform that you must integrate into your
    POS or have a tablet or kiosk for. If you have multiple services, you could have your cashiers
    juggling several tablets with multiple systems, something restaurants call “tablet hell.”
    Tablet hell can get confusing, with multiple tablets using independent systems vying
    for attention when new orders come in. Your staff needs to be trained in every system, may
    have to transcribe orders into your own POS in order for it to get to the kitchen display, and
    must have a place to organize and hold orders for the delivery people. It can get overwhelming
    in a rush as well.
    More confusion can come when it’s time to track your third-party delivery sales and
    costs. You or your accountant will need the passwords for each system to check on your
    earnings and to keep track of payments coming in.
  7. Recent Third-Party Platform Controversies:
    Many third-party apps have been accused of shady practices, from overcharging to
    adding restaurants without permission. While they claim they are working in the best interests
    of their customers, it may not be in your best interest as a restaurant owner. Here are some of
    the most disputed practices by third-party delivery services.
Tips to Reduce / Control food costs without compromising quality…

The food cost is one of the biggest operating expenses (25% to 35%) for a restaurant
business. With perishable ingredients and fluctuating sales, controlling food costs in restaurants
can be extremely challenging.
Your food costs and your stock are huge spending plan details. At the point when you
misconstrue requesting or overspending on food costs, it straightforwardly influences your
primary concern. There are numerous systems for controlling food costs that you can apply to
your café business tasks.
How do restaurants control food costs? Here are Five Tips to control the food costs in
your restaurant.

  1. Ensure transparency and accuracy in vendor contract price
    Vendor-side changes or errors in ordering and invoicing can be difficult to catch and fix, but
    they can affect your food cost percentage. By verify manually or running automated receiving
    reports, you can keep an eye on vendor pricing. Your restaurant management solution can flag
    items outside of a contracted price for a specified data range, ensuring that you’re being billed
    at the quoted price.
  2. Closely Manage Your Inventory, Reduce Waste: purchase inventory at the right Level
    One of the most direct ways to reduce food cost is to avoid purchasing what you don’t
    need. With data-driven suggestive ordering, you and your managers are better able to purchase
    inventory at the right level to reduce order waste.
    Smart ordering and receiving allows you to leverage ordering suggestions, informed by
    historical and forecasted sales and inventory data.
  3. Recipe Costing: track usage and yield on each food item
    Lowering your food costs starts with understanding the cost of your food. Recipe
    costing breaks down the cost details of menu items to portion size and individual ingredients,
    calculated to the penny.
    Tracking each menu items’ recipe cost can help you optimize food usage and reduce
    food waste over time. With trends broken down by menu item or location, you can use recipe
    costing to save money by reducing incorrect portions, improper staff training, or employee
  4. Menu Planning: Proper pricing of Menu.
    Menu engineering helps you control food costs by helping you maximize the
    profitability of your menu items. By collecting sales mix polling from your integrated POS and
    combining it with recipe costing. you can instantly compare menu item popularity versus
    By seeing what items are underpriced or overpriced, you can make food cost decisions
    about revising recipes or ingredients. For instance, if you are selling a large quantity of a low
    margin item, which increases your food cost percentage, you can make adjustments to either
    raise the menu price or adjust portion sizes. Menu engineering also enables you to seize menu
    opportunities, like promoting a menu item that is high margin but low sales. Understanding the
    balance of menu item popularity and profits enables data-driven decisions that lower the cost
    of food.
  5. Food Cost Calculations: Track variances between actual vs. theoretical food costs
    Truly understanding your food cost goes beyond a “food cost percentage” calculation.
    Tracking the difference between your theoretical and actual food costs allows you to make
    impactful changes to your food cost and bottom line.
    Theoretical food cost is what your food costs should be, given the current cost of all
    ingredients, over a period of time. Actual food cost is the real amount that a restaurant spent
    on ingredients over the same period of time. The difference between these two numbers
    accounts for imperfect portion sizes, improper invoicing, kitchen waste, or employee theft.
    Tracking the actual vs. theoretical food cost variance shows you critical information
    about leaks in your profit margin. By knowing where to focus to reduce food waste, you are
    able to see where you can save money on food costs. Tracking this variance daily can help you
    spot anomalies and make adjustments before variances become issues that affect your bottom