Uber Eats— "...A Necessary Evil" ?

Is the food delivery service market lopsided?

Apparently, it is. Or, at least, in Miami, where Uber Eats launched its delivery services in the summer of 2016.

“From some restaurants, [Uber Eats] takes a 33 percent cut,” reports “Miami New Times.” “And though other delivery services, such as Postmates, Amazon, and GrubHub, take a smaller percentage, many restaurant owners say Uber’s market share makes its service a must-have, whatever the cost.”

So what is it exactly about Uber Eats that makes some restaurant operators think it’s indispensable?

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"We do thousands, thousands of dollars a month with Uber Eats," Blue Collar and Mignonette Chef and Owner, Danny Serfer, told “Miami New Times.” "Even if somebody doesn’t order from us, there are how many millions of eyes on the app and people know we exist."

Turns out that Uber Eats works as a great marketing tool and, as Javi Correoso, Uber’s Florida Spokesperson, told the Miami publication, the delivery service is available to restaurant partners with “minimal upfront investment.”

Some operators, like Aniece Meinhold of Phuc Yea, call it "...a necessary evil,” while others, like Richard Hales, owner of Sakaya Kitchen, Blackbrick, and Bird & Bone; say the service is successful “but it’s off of our backs.”

On average, Uber Eats takes a 30 percent cut from the price of the food delivered, plus a $4.99 delivery charge. "I'm scared to remove it because I don’t know what’s going to happen," Hales told “Miami New Times.”

To learn more about how other operators are coping with delivery service fees in Miami, read “Miami New Times.”