Restaurants didn't previously have to pay this 30% charge on everything they make, because they had dine-in to balance it. Margins were already razor thin, and

Restaurants didn't previously have to pay this 30% charge on everything they make, because they had dine-in to balance it. Margins were already razor thin, and then the virus hit and now the only way to do business is to fork over 30% of your income to a third party, whose value add is likely not 30%.