Yeah mixed blessing at best. Increased volume, but not every 30-table restaurant is set up to do much more; kitchens are sized to expected in-person dining.
And all the stuff you mention.
The one restaurant owner I know who’s happy with DD set up an entirely separate kitchen in an industrial park. But to get to the DD revenue necessary to justify that investment, he had a couple of years of DD hell in his main restaurant.
And all the stuff you mention.
The one restaurant owner I know who’s happy with DD set up an entirely separate kitchen in an industrial park. But to get to the DD revenue necessary to justify that investment, he had a couple of years of DD hell in his main restaurant.