> “Imagine traditional restaurant pricing,” Aranita explains. “30 percent labor, 30 percent food cost — not to mention all the other fees of running a restauran

> “Imagine traditional restaurant pricing,” Aranita explains. “30 percent labor, 30 percent food cost — not to mention all the other fees of running a restaurant. If 30 percent also goes to delivery, that can negate any profit. We have these services because we sell more food through them, obviously, but the system is such that profits through them are low.” The profits are so thin that Poi Dog no longer offers fresh ahi tuna or salmon poke on their catering and delivery menus. Very interesting. I never considered that the economic dynamics of food delivery might suppress the quality of restaurant food, but it seems obvious in retrospect.