Their dining rooms are closed, their margins have evaporated, and their industry is in turmoil. But a handful of restaurateurs are rebuilding their operations around takeout—without paying sky-high delivery fees.

Amid the ruins of Americas food and beverage industry, there are a handful of green shoots. While many of their peers closed shop as soon as shelter-in-place orders went into effect, some restaurant owners enlisted their staff, their accountants, the tech support at cloud-based restaurant management startups, and the salespeople at delivery platforms like Uber Eats and DoorDash, to figure out how to pivot successfully to delivery and takeout.
It hasnt been easy, and the challenges just keep coming.