Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How Independent Restaurants Are Ditching Third-Party Delivery Fees
A 22 percent commission on every delivery order eats into already thin margins. Lucas and Luna explore how independent restaurants are building their own delivery networks, cutting aggregator fees, and weighing the trade-off between lower costs and lost discoverability. Featuring a case study from a Chicago Italian spot that saved $4,800 in its first quarter of going direct - and why not every operator can follow the same path.
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The skinny
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