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5 Reasons to Rethink Your Food Delivery Service

In today’s UberEats/Doordash/Grubhub world, third-party food delivery is often expensive, lukewarm, and just plain bad.

Presented by Click Virtual Food Hall July 7, 2020

Michelada poke bowl from Click

Michelada poke bowl

There’s no doubt that third-party food delivery services are convenient. Who doesn’t love the idea of classic dishes from your favorite local restaurant magically appearing on your doorstep? Unfortunately, these services make some crucial mistakes in the process, and the reality doesn’t live up to the promise.

5 big problems with food delivery

You're priority no. 2

99 percent of the restaurants on virtual marketplaces will always prioritize their dine-in guests over customers ordering via third-party delivery.

A dish served cold

Hot food becomes cold because restaurants and drivers do not control storage temperature at every step of the process until it arrives to your door.


Your food gets packaged by the restaurant, then sits on a counter until a third-party driver arrives. Restaurants often don’t have heat-regulated storage because they are designed to deliver food directly to the table to their dine-in guests.

Wait a minute (or 30)

Many third-party delivery drivers double dip and alternate deliveries between two services. This is why you might see your food waiting to be picked up for a long time. It can be sitting at the host stand getting cold while a driver is supposed to be picking it up, but instead they are dropping off another delivery for another company. They do this to maximize their income, but in doing so, they inadvertently reduce the quality and freshness of your food.

Fees, fees, fees

Delivery fees, service fees, small-order fees. Not only do they pile the fees on the consumer, they also charge 30 percent of the total bill to the restaurant. Rather than going to the local restaurant you thought you were supporting, the fees you pay go toward covering the massive overhead of these billion-dollar companies: CEOs, marketing, executive bonuses, the list goes on.

Gyudon White bowl from Click

Gyudon Rice Bowl

How Houston food delivery should be done

  1. The kitchen should be designed for food delivery. They should have temperature-controlled hot boxes for both incomplete orders and bags in the queue waiting to be delivered.
  2. The quick and efficient in-house delivery drivers should store that food in thermal-insulated bags to further extend the life span of the food during the drive to your home or workplace.
  3. The food should spend less than one minute outside of a temperature-controlled environment by the time you receive your order.
  4. Chefs should train their staff on the difference between packaging pasta and fried chicken. Your fried chicken should arrive crispy or they failed. Every dish has a different packaging procedure. Every dish has been tested, packaged away to ensure the dish is appropriate for delivery. Not all food should be delivered. It’s the chef’s job to know this, not yours. 

CLICK does food delivery right. The virtual food hall centralizes kitchens from multiple restaurants and concepts into one location that’s focused solely on delivery. So you can order everything from classic Filipino lumpia and Japanese donburi rice bowls to pizza and sandwiches.

This local, family-owned company guarantees 100 percent satisfaction, or they’ll refund your meal—no questions asked. CLICK prioritizes delivery and keeps food temperature-controlled 100 percent of the time. The company uses in-house delivery drivers who offer personalized service and care. CLICK never charges fees of any kind. And the service allows you to mix and match your order from among all its participating restaurants. You will earn 1 reward point for every $1 spent, and you can redeem points for free food just like a credit card.

Check out their website at clickvirtualfoodhall.com, or use promo code “CLICK20” for $20 off your first meal from the CLICK app.

Vegetable tetrazzini from Click

Vegetable Tetrazzini


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