This report is based on direct feedback from hundreds of restaurant managers, executives, and owners across the United States and Canada. From their real-world experiences and honest feedback, we can supply you with actionable insights and statistics for one of the industry’s biggest elephants: third-party delivery.
The true cost for restaurants
How delivery impacts your labor
How delivery fits in
What the biggest profit-drivers were for restaurants
"If to-go is going to become a thing [of the] future, there's going to be more labor allocated towards the back of the house and the expediting and the logistics of all of that."
"[We] terminated 50% of staff, and retrained the rest to accommodate changes to our services (including training a delivery driver)."
"Use [third-party platforms] for their marketing and platform power. Develop your in-house delivery model. Work hard to establish foot/bike/short drive delivery within a small radius of your restaurant."
Restaurateurs are making significant changes to their labor structure and business models in the wake of COVID-19’s impact. Here are the key findings from the full report:
Nearly 900 delivery-related roles have been created in the 9 months since March 2020. This is in comparison to just 254 roles being added in the 9 months prior to March.
37% of restaurants report outdoor dining as their biggest revenue driver during COVID-19. Indoor dining is slightly behind (29%), and third-party delivery came in third at 16.5% of revenue.
Before March of 2020, front of house shifts made up 34% of all shifts. Since then respondents reported that number is down to 26.4%.