Last updated: January 14, 2026 — This article is for restaurant owners and operators looking to understand how delivery and takeout reshaped restaurant operations and what lessons still matter today.
Over the past several years, delivery and takeout have evolved from secondary offerings into core components of the restaurant business. What was once considered a convenience or add-on service is now a primary way many guests interact with restaurants.
The rise of off-premise dining
Off-premise dining has grown steadily as customers increasingly value convenience, speed, and flexibility. Ordering ahead, curbside pickup, and delivery have become standard expectations rather than differentiators.
As restaurants adapted to meet these expectations, digital ordering platforms and delivery logistics moved from the margins to the center of operations. For many operators, a significant portion of revenue now comes from orders placed outside the dining room.
This shift has permanently changed how restaurants design menus, staff kitchens, manage labor, and communicate with guests.
Delivery as a business model, not a supplement
Delivery and takeout were once viewed as supplemental revenue streams. Today, they function as full business channels with their own economics, workflows, and challenges.
Third-party delivery platforms made it possible for restaurants to reach a wider audience quickly, offering built-in demand, logistics, and discovery. For many operators, these platforms unlocked new volume and visibility.
At the same time, delivery introduced new cost structures that restaurants had not previously faced at scale.
The commission challenge
Third-party delivery commissions remain one of the most debated topics in the industry. Fees commonly range from 20% to 35% per order, significantly impacting margins — especially for restaurants operating on already thin profit lines.
While delivery can increase top-line sales, it does not always translate to proportional profitability. In many cases, higher volume is offset by commission costs, marketing fees, and reduced control over pricing and promotions.
This tension has forced operators to rethink how delivery fits into their broader business strategy.
Commission caps and platform responses
In response to ongoing concerns from restaurant operators, several cities across the United States and Canada have experimented with delivery fee caps. These policies were designed to limit the percentage delivery platforms could charge per order and protect restaurant margins.
Some delivery companies responded by adjusting pricing structures, introducing alternative pickup options, or offering tools that allowed restaurants to accept online orders directly through their own websites with lower processing fees.
While these changes provided relief in certain markets, they also highlighted the complexity of relying on third-party platforms for a critical revenue channel.
The long-term trade-offs of third-party delivery
Beyond commissions, third-party delivery introduces strategic trade-offs. Restaurants often sacrifice direct access to customer data, limit their ability to build long-term loyalty, and compete within marketplaces where differentiation is difficult.
This dynamic mirrors what other industries have experienced when distribution shifts to large intermediaries. Over time, platforms gain leverage, while individual operators risk becoming interchangeable options within a broader ecosystem.
For restaurants, the challenge is balancing reach and convenience with ownership of the customer relationship.
What restaurants should focus on now
Delivery and takeout are no longer optional — but neither is control. Restaurants that perform best typically use third-party platforms selectively while investing in first-party ordering, pickup experiences, and direct customer communication.
Building strong digital foundations allows restaurants to reduce dependency on marketplaces while still meeting guest expectations. This includes maintaining an up-to-date online ordering experience, encouraging direct pickup orders, and using tools like email, SMS, and loyalty programs to stay connected with customers.
The goal is not to eliminate third-party delivery, but to ensure it supports — rather than defines — the restaurant’s business.
Frequently Asked Questions
Is delivery still an important revenue channel for restaurants?
Yes. Delivery and takeout remain core components of restaurant revenue and customer engagement.
Are third-party delivery commissions still an issue?
Yes. Commissions continue to impact margins, making it important for restaurants to manage delivery strategically.
Should restaurants rely entirely on third-party delivery platforms?
Most operators benefit from using third-party delivery selectively while strengthening first-party ordering and customer relationships.
What’s the biggest long-term lesson from the shift to off-premise dining?
Restaurants that control their digital ordering and customer data are better positioned for long-term stability and growth.