Barry Kay wrote his order in big letters on a piece of paper for the drive-through, as he'd done before. The reception he got from staff was not what he expected.
According to restaurateur Mimi Gilmour, increasing the cost of items is often the only way to make the use of delivery apps economic for businesses. Gilmour, who founded Burger Burger, said dining in or collecting takeaways were better ways to support local restaurants than using third-party delivery apps. How much commission different apps take and how they charge their drivers varies, but Gilmour said compounding factors were making it hard for restaurants. “Many hospitality operators already run very lean profit margins, thanks to a huge number of factors – rising construction costs, rising minimum wage costs, the effects of Covid-19 to name a few, and giving away an extra 30 per cent makes things even tougher,” Gilmour said.