The Ledger
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Chang: Uber Eats and DoorDash take up to 50% of restaurant margins
“So with margins becoming thinner and thinner in the restaurant industry, we find our original strategy of delivery becoming highly unsustainable with delivery apps like Uber and DoorDash taking margins specifically in the city up to 50%.”
DoorDash was the largest delivery service for 60% of Americans in 2018
“We've been the fastest growing service in the space for the past year, and we're actually the biggest service in about 60% of the population in the U.S.”
Only 5% of restaurant orders occurred online as of 2018
“When you look at the, our current industry, the restaurant industry, it is not yet even online. 95% of orders still happen through a phone call or an in-person visit. Only five percent occurs through an internet connection.”
Only 10% to 15% of restaurants offered their own delivery in 2013
“You know, in 2013, only about 10 to 15% of restaurants offered their own delivery.”
Berkowitz: Insomnia Cookies resisted DoorDash and Uber Eats until COVID-19
“I didn't really open up to the DoorDash and Ubers of the world in earnest until the middle of COVID when we had to rethink the entire business model.”
Tony Xu: Consumers Resumed Restaurant Delivery Two Weeks After Lockdowns
“Right after the shelter in place announcements were made in, in, in a city, the first thing that would happen is, you know, consumers would actually go and stockpile on groceries. And I think this is where you may have read about some of the stories of stores …”
Tony Xu: DoorDash Invested Tens of Millions in Merchant Marketing
“And that's actually why we invest tens of millions of dollars in marketing for them so that they can get as close as they can to the sales that they once were seeing before this pandemic in the forms of marketing.”
Tony Xu: Michelin-Starred Restaurants Pivoted to Accessible Family Takeout Meals
“I see Michelin star restaurants changing their menus, which used to be exclusively for in-store, very high end kinds of experiences, and they're making now more approachable, accessible family meals that can, ah, really service both comfort and as a way for th…”