What It Takes to Keep a Restaurant off Big Delivery Apps | Eater
"A five-year-old, Andes-inspired vegan restaurant in Portland that prioritized direct online ordering and local logistics when reopening for takeout, initially refusing walk-up sales and directing customers to its website. The owners’ hands-on approach (the chef and owner doing most of the work) and menu items that travel well — notably empanadas — helped the business break even. The restaurant partnered with a local bicycle delivery service for reliable, affordable doorstep service and direct communication with couriers, which staff praise for solving problems quickly; after experimenting reluctantly with a large third-party app, orders via that channel proved sporadic and disconnected, prompting the owners to prefer local deliveries and to consider leaving the big platform if commission caps are lifted." - Kristen Hawley
