I think a lot of small restaurants would disagree. Managing a fleet of drivers on top of managing your kitchen (and often a front-of-house too) is a nightmare.

I think a lot of small restaurants would disagree. Managing a fleet of drivers on top of managing your kitchen (and often a front-of-house too) is a nightmare. You have to surge in ways that go beyond day of the week, you have to handle short-time route management and work out how much return to base will affect your availability. Plus insurance. Plus fraud. Plus systems handling. Doing this independently might cost more both up-front and in running costs. Using a third party, most of those problems are now not yours. It's on the intermediary to make sure they have a driver available, and another, and another, and another because everybody decided they want Chinese tonight. And if nobody wants Chinese, you're only paying the standing fee. We have a nearby Thai restaurant that just stops taking delivery orders when their one driver is fully booked for the next hour. They lose money. And on a slow night, they're paying for a delivery driver they're not using.