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Restaurant Technologists Discuss Proper Pricing

How much to charge for delivery in an era of tight margins

For those of you that missed the live broadcast, on the morning of October 26th we were joined by Brian Hickey - Founder, VROMO; Gary Chaglasyan - CEO, RestoGPT; Emma Liem Beckett - Lead Editor, Restaurant Dive; and Robert Ananian - Owner, Stella's Pizza Kitchen for a wide-ranging conversation about pricing and fees in the evolving world of restaurant and delivery technology.

Panelists discussed the delicate truce that’s been worked out between restaurant operators, who are struggling with margins; policy makers, who have tried to implement fee caps; technology platforms, which must finally make a profit in an era of declining investor appetites; and consumers, who have tightened their purse-strings as of late.

Of particular interest to both the panelists and the audience (who could submit Q&As) was when to work with the third party delivery platforms, and when a restaurateur should keep things in-house.

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