\n\t\t<\/aside>\n\u201cIt\u2019s a break-even proposition,\u201d Ramlawi said. \u201cYou\u2019re just doing what you can as an operator and as a business to continue to stay relevant, but it doesn\u2019t make up for the loss of business that we have in other ways: where your margins were set and you were able to make money.\u201d\u00a0<\/p>\n
Santi said Zingerman\u2019s finds it difficult to uphold their high food quality standards once orders leave their premises.\u00a0<\/p>\n
\u201cWe are a business that takes our service to our customers and the quality of our food very seriously,\u201d Santi said. \u201cThe challenge we see with delivery is that we are not always able to maintain that control once the food leaves our premises. If we hand it off directly to you, because it was a takeout order, we have much more ability to make sure that we\u2019re having a great service interaction and that we\u2019re having a great quality interaction with you as a guest.\u201d<\/p>\n
In an interview with The Michigan Daily, LSA senior Alyna Lewis, who works at the front desk of the South Quad Residence Hall, said she has noticed students frequently receiving food deliveries. She herself uses food delivery services primarily for the convenience they offer.<\/p>\n
\u201cI don\u2019t have a car on campus,\u201d Lewis said. \u201cIf I wanted to get food from somewhere that wasn\u2019t walkable, and food is available through DoorDash and UberEats, then convenience with time, school and everything \u2014 it\u2019s great.\u201d<\/p>\n\n\t\t<\/aside>\nHowever, Lewis said students, who are drawn to food delivery apps for their convenience, should use these apps responsibly, citing added delivery costs.<\/p>\n
\u201cI would say try to limit how much you use them,\u201d Lewis said. \u201cSave your money, go outside, go walk to your place if you can, but obviously if you can\u2019t, then utilize this tool.\u201d<\/p>\n
LSA senior Camryn Toth, a former DoorDash driver, told The Daily she was able to cultivate personal connections with some of the restaurants she delivered for.<\/p>\n
\u201cAt a mom and pop shop or something like that, they would ask \u2018How are you doing?\u2019 when handing you the food. I got more interaction when it was not a chain restaurant, which was nice when I was out and about,\u201d Toth said.\u00a0<\/p>\n
Toth said a lack of parking makes downtown deliveries difficult, which motivated her to start delivering outside of Ann Arbor where there is more parking and better pay .<\/p>\n\n\t\t<\/aside>\n\u201cI drove \u2014 I didn\u2019t do any of the biking or anything,\u201d Toth said. \u201cI made a delivery to one of the apartments downtown, and it was such a mess to find somewhere to park. \u2026 I did more deliveries in the Saline area. There are definitely more tips in the more settled areas of Saline where there are families.\u201d<\/p>\n
Toth said one difficult aspect of delivering was waiting for restaurants to finish preparing food.<\/p>\n
\u201cThe chains or fast food were just more used to it, so they had a system going,\u201d Toth said. \u201cSometimes the local places or ones that maybe didn\u2019t have delivery as much were a little bit more disorganized.\u201d<\/p>\n
Daily Staff Reporter Erin Chow can be reached at <\/em>erinchow@umich.edu<\/em><\/a>.\u00a0<\/em><\/p>\n\n\t\t<\/aside>\n
Related articles<\/em><\/h3>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"As the cold winter weather ramps up, food delivery services such as DoorDash and UberEats have increased in popularity from consumers seeking a convenient and easy meal. From profit margins to food quality control, Ann Arbor community members say these applications have impacted customer experience and local restaurants\u2019 operations. The growth of food delivery apps […]<\/p>\n","protected":false},"author":1,"featured_media":4427,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[242,243,4196,241,4194,4195],"class_list":{"0":"post-4426","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-business","8":"tag-ann","9":"tag-arbor","10":"tag-delivery","11":"tag-food","12":"tag-restaurants","13":"tag-weigh"},"_links":{"self":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/4426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/comments?post=4426"}],"version-history":[{"count":1,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/4426\/revisions"}],"predecessor-version":[{"id":4428,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/posts\/4426\/revisions\/4428"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media\/4427"}],"wp:attachment":[{"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/media?parent=4426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/categories?post=4426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tmbglobal.news\/index.php\/wp-json\/wp\/v2\/tags?post=4426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}