Colicchio: I think the bigger problem is that delivery services are charging 30 percent fees [for processing, delivery, and commissions]. That’s just not sustainable for most restaurants. The most I can afford to pay is about 11 percent for delivery services, based on my payroll for front-of-house staff. With delivery, I still have to pay rent and overhead and the kitchen. What I’m cutting out is front-of-house. Eleven percent is all I can afford.
In New York City, there’s a bill where they want delivery charges capped at 10 percent [of the total purchase price of an order]. That would work. It would also push more people to call the restaurants directly.
If I were going to do my own delivery—if I were to bring delivery services in-house, where my own waitstaff delivers the food—I would probably limit deliveries to a certain radius around the restaurant. But the customer would pay for that service. Right now, the customer is getting the benefit of the delivery, but the restaurants are paying for it, and many of them can’t afford it.