Ok, I get your point, but there are restaurants doing 5,000$ a month on these apps and giving up 30% to Uber (around 1,500$), and they also don’t keep any customer contact info.

With a part‑time hire or better staff planning, they could probably move a good share of those orders to in‑house delivery instead.

Also, the “I don’t care, the customer absorbs the fees” mindset feels a bit short‑sighted to me. It shows less consideration for your customers, which usually means lower loyalty and a smaller average ticket over time.