'How Delivery Is Destroying American Restaurants'
Nearly three out of every four restaurant orders are no longer eaten in a restaurant, according to the National Restaurant Association. The share of customers using delivery more than doubled from 2019 to 2024, and 41% of respondents in a recent poll said delivery was an essential part of their lifestyle. The transformation has fundamentally altered restaurant economics. Delivery companies charge restaurants commissions between 5 and 30%, along with fees for payment processing, advertising, and search placement. Shannon Orr runs an eight-restaurant group on the West Coast. One of her restaurants generated $1.7 million in delivery sales last year. Of that, $400,000 went to delivery companies. The restaurant, previously among her most profitable, made no money in 2024, she told the Atlantic. About a third of full-service restaurants have modified their physical spaces to accommodate the delivery boom, installing dedicated entrances, bike parking, and banks of lockers.

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