Neil Howe
Alright, let’s talk about that fee, because I’m sure that it would be a hiccup for some people listening if you are a driver for you know, Uber Eats or GrubHub you’re not accustomed to paying any kind of fee. But this is they are paying Trip Delivers to use the software. Tell me how that is different and how it is made up and they can ultimately make more money in this business model, rather than what they’re used to right now.
Bob McNulty
Yeah, it’s again, it’s the same thing that the rideshare companies are doing but the drivers is they do it to restaurants. It’s a split commission. They don’t know what the value of the commission is. And you can go online and see that there’s a lot of conversation about is it 20% 25% whatever 30 40% they don’t know because they don’t see the end result of the ride fair. With us, they get 100% of the time and distance cancellation fee wait time and tip. So that makes up the rideshare ride fare. So with us on a third so let’s say you’re we call it a side hustle, but really a part-time driver, maybe you’re somebody that wants to drive on Friday nights, Saturdays and maybe a little bit on Sunday or something and if you average $8 to $10 before tips with us. There’s no obviously there’s no money taken out of that’s 100% for the driver, that same ride if it was you know for Uber or Lyft or any of the other rideshare guys that could be as much as 25 30% Okay, so if you take a call it a $40 monthly without that gives you 75 deliveries a month, you probably averaged with tip and everything 10 11, 12 bucks. So you know your gross is about 750 after you pay your $39.99, so you got a $40 bill on 750 bucks. So it’s supposed to probably something north of 200 to 300 bucks, that you would have paid in commissions to Uber or Lyft.
Neil Howe
Right. So you’re actually paying Uber or Lyft, you know, or Uber Eats or GrubHub, or these other delivery companies, that fee, you’re just not seeing it. So this way, you’re paying a much smaller fee, overall, but you are seeing it that says, This is what you’re paying, rather than the two $300. Or you might be paying that you don’t know about.
Bob McNulty
Correct, and just this way, what so when we go up to full time driver, it’s 99 bucks. So it’s 100 bucks a month. But that driver could be making me I’ve talked to a lot of drivers that make 35,000 40,000 50,000 a year. And if you take that same scale, you’re gonna pay us 1200 dollars a year, you might have been paying, you know, easily four or $5,000 a year in fees.
Neil Howe
Hmm. Well, I know I’ve got friends around here in Atlanta, they make you know, $200 a day delivering food. Yeah, you know, so if they, if they can increase that to even $300 a day, it just totally makes sense.
Bob McNulty
Oh, yeah, absolutely.
Neil Howe
So we’ve covered the restaurants, the benefits for them, the drivers, obviously, they’re both going to make more money. What about the consumer, because ultimately, the consumer is paying for everything. And some of the charges that I see for, you know, a simple meal for one or two can end up you know, 40, 50 $60 to get it delivered.
Bob McNulty
Yeah, I’ve been on the end of that. I’ve actually ordered, you know, when I first started ordering in, I was shocked at the pricing, but I didn’t give it a second thought, you know, it’s convenient. So there’s probably a little bit tagged on. But yeah, that becomes a problem with the consumer. And, and if you go back to rideshare, originally, you know, they had surge pricing, so it’s on demand, you know, so in your face, you know, if you get out of a plane and La acts at six o’clock in the evening, you know, you’re going to pay 40 5060 100%, sometimes more to get a car. So that mentality drifted through the whole industry. The same thing happened in restaurants, let’s get more and more and more in this market up without regard for the consumer. So the things you know, we in our rights, your side business, we never lost it, but we had no surge pricing. The same thing here is we try to encourage the consumer, the customer, meaning the restaurant tour customer of ours, not to markup there, they don’t with us, they don’t need to mark it up because we don’t mark it up, right. So there’s no markup on their menu. So they get a benefit from that because there is no markup. So they should have lower prices. Now, we can’t control the restaurant tours, say, Hey, don’t mark up your menu. Because you’re just hurting yourself over time, you want to keep your in-store pricing the same as your delivery pricing, because there’s no reason to mark it up. We’re not touching it or doing anything. So you should keep consistent pricing, which over the long haul, will drive more business. So if you take a $40 order in if there’s a $12 bill in there, just unpack that $12. So you’re going to net 10, let’s say that you don’t have to charge the consumer, you’re gonna look better in the consumer’s eyes.
Neil Howe
Definitely. And it’s all about the consumer. You know, they don’t want to be paying any more than they have to for the same service that you can get for cheaper. I mean, that’s generally going to work out everyday. So let’s talk about the business model behind this because you’ve got the restaurant, but we’re not here as an Uber or GrubHub or doordash, or anything like that, to where you’re doing millions and millions of dollars of advertising, you’ve got a different business model to get these restaurants signed up to get drivers signed up and to get the message out to the consumer. And tell us that story. How do you know first of all, do we get the restaurant signed up?
