In last month’s article (“The Third-Party Wave, Part 1”), I discussed the pros and cons of using an outside delivery source for your pizzeria. I noted that third-party companies can help eliminate or reduce your
costs for employing, training and insuring drivers and save you some
hassle in scheduling drivers and dealing with customer complaints, while
allowing you to get your pizza into more customers’ hands. On the other
hand, you give up a substantial percentage of each sale to the third-party
company. You also may lose that all-important personal connection with
your customer, and you’ll no longer have as much control over the quality
of your delivered product and how the drivers represent your brand, to
name a few of the disadvantages.
My restaurant, Precinct Pizza in Tampa, Florida, employs an in-house
delivery staff and also uses an outside delivery service. It has worked pretty
well for us so far. Would splitting deliveries be a good idea for your pizzeria,
too? That’s what we’re going to consider in this month’s article.
The owner of Precinct Pizza looks at the advantages of splitting deliveries
between your own in-house team and a third-party company.
By Rick Drury | Photos provided by Precinct Pizza
This article is the second of a two-part series about
Rick Drury’s experiences with third-party delivery.
Third-Party Wave The PART 2