Food Delivery Service: Pros and Cons

Last year, an estimated 40 million Americans used restaurant food ordering and delivery apps. That trend is on the upswing with more digitally adept youths choosing the comforts of in-home dining over a fully staffed restaurant ambiance. That’s all changed now with COVID-19 looming the nation, where under the government’s stay-at home orders, consumers are increasingly becoming restricted on procuring restaurant prepped meals, either by take-out or by delivery.

Despite these trying times, consumers are gradually craving to return to their “dining normal” of Sushi and other Japanese foods. To fill that void, foodservice professionals are key in providing an escape and comfort, and onward closer to a sense of normalcy. Here’s a simple infographics to use as a guide to compare the delivery service currently available.


While stay-at home mandates are slowly being lifted, off-premise dining will remain as the new normal business model. But delivery outsourcing may not be suitable for all:

  • Sanitation check mechanism – Servsafe food handling compliance is required by restaurant staff, but not by third party delivery staff.
  • Higher prices to customers & reduced profits for restaurants. Most third-party delivery platforms charge anywhere from 15 to 30% commission.
  • Why not keep own staff employed to handle delivery runs?


As important as chefs and managers are to a restaurant, an order management/communications outreach person on staff is key to future business success. This person will possess communications know-how on the most frequently used gadgets, i. e. mobile phones and i-pads, handle recent apps, take photos, and execute digital/printed/personal marketing programs.

Not quite ready to take on the entire task just yet?
ChowNow is a good starting point. For an initial and flat monthly fee, ChowNow will create a customized ordering system and help build a marketing outreach plan.


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