food delivery wars + fee arbitrage + pandemic surging demand = everyone has opinions on what’s “right financially”

take a step back and look at how some restaurants are evolving during this time and adding a new role in their payroll: a FT driver

. @Post_Market once told me: “it’s seemingly lost on many consumers what a modern marvel a $2.99 hamburger truly is: the supply chain complexity + back of house efficiency delivered to you at a price that’s still profitable”

lots have been written about what an ideal restaurant looks like food delivery (see @thenewb’s great coverage) but it’s the first I’m seeing - and hearing from SMBs - where they’re considering completely changing their labor force