Should you deliver?

January 31, 2017

Where once restaurant delivery focused on the stalwarts of pizza or Chinese food, now high-end restaurants are being dragged, sometimes reluctantly, into the on-demand economy.

Advocates see only blue-sky opportunity ahead. The trend can help restaurants expand their revenue potential beyond their four walls, they say. And time-starved consumers are willing to pay for the convenience.

That may be true, but restaurant operators say it’s still a tough choice. They worry about packing their thoughtfully developed food into plastic tubs and handing it over to independent contractors who may not be invested in representing the restaurant brand well.

Independent restaurants