►
Description
Docket #0663 - Hearing to discuss the impact of delivery commission fees on restaurants during the COVID-19 pandemic
A
B
B
F
G
B
G
B
A
G
It's
a
we've
got,
let's
see
who's
here
carries
care
is
trying
to
have
it,
go
up
so
in
a
minute,
it'll
be
live-streaming
and
then
I
think
right
now
it's
I
well
obviously
Kaitlyn's
here
and
Neil,
and
then
it's
just
counselors
and
staff.
Do
you
know
how
to
see
the
participants
list
Julia.
B
A
C
B
Okay,
so
I
am
ready
to
I'm
calling
this
hearing
to
an
order.
Just
for
the
record.
My
name
is
Julia
Mejia
city
councilor
at
large
and
I'm,
the
chair
of
the
Boston
City
Council
Committee
on
small
business
and
workforce
development.
We
are
joined
today
by
the
sponsor
of
this
docket
council,
arity
at-large,
councillor
Flynn
of
district
2
and
councillor
O'malley
of
district
6,
and
we're
also
going
to
recognize
my
colleagues
councillors
in
the
order
of
arrival
and
that
order
of
arrival
is
I
am
going
to
I
would
need
some
there
we
go.
B
I
have
I,
have
an
assistant
who's.
Helping
me
with
this.
So
give
me
a
minute.
We
have
order
of
arrival
counselor
at
large
councillor,
asabi
George
councillor
Bob
from
district
2
councillor
breeding
and
I'm
gonna
need
my
assistant
to
name
the
district
because
I
don't
know
everybody's
district
by
heart,
I
know
to
be
ashamed
of
myself:
District
Council
Bachus
with
district
8,
councillor
breeding,
whistling
district,
9
and
I.
Believe
those
and
that's
it
now.
You.
B
So
I
there
are
the
sponsors
of
this.
The
weird
sponsors
which
I've
already
announced
council,
Authority,
also
Flynn
of
district
2
and
councillor
O'meara
of
district
6.
This
public
hearing
is
being
recorded
and
live
streamed
at
Boston
gov,
slash,
City,
Council
TV.
It
would
be
rebroadcast
that
on
comcast
channel
8
RC
and
channel
82
Verizon
channel
1964,
we
will
take
public
testimony
at
the
end
of
this
hearing.
B
If
you
wish
to
testify
via
video
conference,
please
email,
Rob
top
cop
at
Boston
cup,
for
the
link
when
you
are
called
please
state
your
name
and
affiliation
slashed
residency
and
limit
your
comments
to
no
more
than
two
minutes
to
ensure
that
all
comments
and
concerns
can
be
heard.
You
may
also
submit
written
testimony
by
emailing
CCC
at
s
BW
d
at
Boston
gov.
Today's
hearing
is
on
docket
0
663
order
for
a
hearing
to
discuss
the
impact
of
delivery.
Commission
fees
on
restaurants
during
the
COBIT
19
endemic
are
expected.
B
Speakers
today
include
Caitlin
Pissarro,
director
of
policy
for
the
office
of
economic
development,
Stephen
Gilman,
director
of
Main
streets,
John,
Scala
and
I'm.
Sorry,
if
I
did
not
pronounce
your
name
correctly,
but
you
will,
let
me
know
when
it's
your
turn
to
speak
owner
of
El,
Jefe,
restaurant
and
Amy
Healy,
head
of
government
affairs
for
a
group.
Hug
grub
hub
I
also
have
been
informed
that
Bob
Lewis
a
president
and
CEO
of
ma
Restaurant
Association
and
Steven
Clark
VP
of
government
really
for
the
ma.
B
Our
from
ma
restaurant
association
will
be
joining
us
later
on
a
representative
from
GrubHub
also
sent
along
a
written
testimony
which
will
be
entered
into
the
record.
I
now
will
recognize
the
docket
sponsors
for
opening
statements
before
turning
this
over
to
our
panelists
counsel,
Farrah
T,
you
have
the
floor.
D
D
For
hosting
the
hearing
pretty
self-explanatory,
from
my
perspective,
we're
in
a
pandemic,
a
lot
of
folks
are
struggling
and
a
lot
of
folks
need
food
out
there,
our
restaurants
in
service
industry,
probably
one
of
the
hardest
hit
and
looking
to
to
craft
a
solution
here.
I
know
our
delivery
services
and
in
venues
have
also
suffered
as
well
just
because
the
volume
is
down
as
well.
So
my
hope
is,
through
this
hearing,
the
stakeholders
from
the
restaurant
industry,
stakeholders
from
the
delivery
industry
will
get
in
the
room.
Try
to
figure
this
out
make
some
sense.
D
The
complaints
have
been
that
folks
are
feeling
that,
while
everyone
is
supposed
to
be
sharing
I
guess
in
in
absorbing
some
of
the
sacrifice,
they
felt
that
the
delivery
fries
were
a
little
bit
on
the
and
the
high
to
absorb
it
inside
and
felt
that
in
as
a
matter
of
basic
fairness,
we
should
have
some
type
of
uniform
fee
system
for
delivering
meals.
So
we
again
we've
all
seen
it
firsthand.
D
We've
all
reached
out
to
our
local
businesses
to
see
and
to
ask
them
to
help
with
our
senior
centers,
with
public
housing,
etc
and
they've
been
great
despite
the
fact
that
they've
been
taking
a
big
hit
here,
they've
also
been
preparing
meals
and
in
helping
in
throwing
a
shoulder
into
the
community
piece
of
it
and
I
think
to
some
degree
our
delivery
folks
have
as
well.
Maybe
that
message
is
not
getting
out
there,
but
we
have
been
seeing
some
high
fees
in
our
hope.
B
B
H
You
council
mejia
for
sharing
this
important
meeting,
Thank
You
councillor
O'malley
in
thank
you
thank
you
as
well
council
authority
for
their
leadership
on
this
on
this
important
issue.
Thank
you
for
the
administration
Walsh
administration
for
being
here,
restaurant
owners
in
for
the
delivery
companies
as
well.
H
Restaurant
owners
have
informed
me
that
the
delivery
companies
charge
upwards
of
twenty
five.
Thirty
five
percent
commission
fees
on
deliveries,
some
have
told
me
they
pay.
They
currently
pay
hundreds
of
thousands
of
dollars
every
year
on
these
third-party
commission
fees,
with
the
covert
19
crisis
in
need
for
physical,
distancing,
most
sales
of
restaurants
and
out
food
deliveries.
H
As
a
result,
restaurants
are
paying
a
significantly
larger
portion
of
the
revenues
for
commissions
to
the
delivery
companies,
which
is
a
huge
burden,
especially
when
their
seals
are
already
down,
and
they
are
even
more
reliant
on
delivery
to
help
them
try
and
survive
this
crisis.
These
high
commission
fees
can
wipe
out
restaurants
revenue
margins
and
their
ability
to
retain
or
rehire
staff
moving
forward.
H
Other
cities
have
made
caps
on
what
these
commissions
and
fees
can
notes.
15%
in
San,
Francisco,
New
York
is
considering
it
as
well
as
Baltimore
Cambridge,
proposing
a
10%
fee
on
a
10%
cap.
Basically,
my
point
is
we're
in
a
pandemic,
we're
in
an
economic
recession,
I
mean
I'm,
asking
the
delivery
companies
to
be
reasonable.
They
haven't
been
reasonable,
they're,
not
being
a
good
neighbor.
Our
restaurants
employ
people
in
our
neighborhoods,
their
cooks,
their
waitresses.
They
they
clean
the
tables
they
make
a
wage
for
the
for
their
family
so
that
they
can
pay
bills.
H
We
don't
need
delivery
companies
paying
outrageous
fees,
especially
during
difficult
times
when
someone's
down
on
their
luck.
They're
on
the
ground,
you
offer
a
helping
hand,
you
offer
a
helping
hand
to
have
them,
get
back
up
on
their
feet
so
that
they
continue
to
work
hard,
pay
their
bills,
pay
their
taxes
and
employ
their
workers.
We
don't
want
to
put
restaurants
out
of
businesses
when
you're
charging
40%
50%
fees.
That's
outrageous
and
I'm
not
happy
about
it
and
you
need
to
be
a
better
neighbor.
Thank
you.
Thank
you,
madam
Jim.
F
F
We're
doing
a
great
job,
congratulations!
It's
you
keep
it
up,
keep
it
up!
You're!
Doing
great!
Thank
you,
of
course,
to
the
at
large
councillor
and
the
district
councillor
from
South
Boston
for
their
great
partnership
in
to
all
my
colleagues,
I
believe
everyone
signed
on
to
this.
This
is
an
incredibly
important
issue
and
I
share
the
frustration
that
the
two
prior
speakers
spoke
about
in
referencing
to
the
third-party
delivery
companies.
I
know
that
some
are
joining
us
today
and
I
do
appreciate
that.
F
Obviously
we
invited
everyone
and
not
everyone
will
participate,
but
just
as
a
quick
primer
for
folks
most
restaurants
that
do
a
high-volume
of
delivery
have
been
staffed,
delivery
people
so
I'm
talking
about
a
local
pizza,
joint
or
a
Chinese
food
restaurant
that
does
a
lot
of
takeout
service.
They
would
have
staff
that
would
do
the
delivery
and
you'd
call
up
and
or
sometimes
use
a
web
portal
make
an
order
have
it
delivered
and
that
person
would
be
an
hourly
employee.
F
There
are
other
everyone
could
just
mute
themselves
because
I'm
getting
feedback
of
myself
and
well
I'd
love
to
hear
my
self
speak,
I,
don't
think
everyone
else
would
like
to
hear
it
twice.
Thank
you.
There
are
other
restaurants
that
typically
don't
do
as
much
takeout
service,
so
they
would
partner
with
a
third-party
vendor
to
help
deliver
their
food
to
customers
and
that's
a
great
use
of
the
innovation
technology
and
I
celebrate
it.
I
have
used
Jordache
and
ubereats
and
post
mates
and
GrubHub.
F
Before
and-
and
let's
be
clear,
there
are
four
companies
that
account
for
ninety
nine
percent
of
all
business.
So
well,
it's
not
quite
a
monopoly.
There
are
four
companies
that
are
almost
all
of
these
third
party
delivery
fees
and
the
delivery
services
and
the
fees
that
they
charge
are
significantly
higher.
While
we
can't
pin
down
an
exact
amount
and
it's
unlikely
that
they
will
tell
us
what
their
exact
amount
is,
it's
typically
between
twenty
and
thirty
percent
of
a
delivery
fee
of
a
processing
fee.
These
vendors
also
provide
some
web
search.
F
Optimization
some
PR
some
other
things,
but
we're
talking
specifically
about
the
delivery
component
as
it
relates
right
now.
So,
if
you're,
a
restaurant
that
typically
has
more
front
of
service
sit-down
clients,
you
may
you
may
have
decided
to
use
one
of
these
vendors
to
help
deliver
food
to
more
customers
as
a
means
of
growing
your
brand
of
getting
your
food
to
more
people
and
you'll,
happily
take
the
haircut
knowing
that
you'll
make
up
for
the
profit,
otherwise,
typically
with
sit-down
service.
F
Well,
here
we
are
on
week
8
of
no
sit-down
service
in
the
Commonwealth,
and
you
have
restaurants,
who
are
just
getting
absolutely
killed
by
these
high
fees
using
these
vendors.
So,
while
there's
been
some
encouraging
talk
by
some
of
these
vendors
and
some
of
these
companies
to
voluntarily
cut
their
commission
rates
and
their
delivery
rates
and
the
high
percentage
fees
that
these
small
businesses
are
paying,
there
hasn't
been
enough.
F
If
you're,
a
small
restaurant
tour
and
you
utilize,
a
third
party
delivery
fee,
you
may
have
to
close
because
the
cost
of
doing
business
the
high
cost
associated
with
these
can't
outweigh
the
fact
that
there's
not
enough
pickup
service
for
your
takeout
service
at
the
window
and
given
the
fraught
economic
climate
that
we
are
in,
given
the
fact
that
the
mass
Restaurant
Association
predicts
that
possibly
40
percent
or
more
of
existing
restaurants
could
not
reopen
when
we
return
some
some
ones
to
normalcy.
We
need
to
act
now.
F
These
four
companies
need
to
have
their
rates
capped.
We
need
to
support
the
small
businesses
so
that
they
can
survive
during
these
to
these
terrible
times
so
that
they
aren't
forced
to
either
lose
business,
lose
profit
or
pass
that
added
cost
on
to
the
consumer.
The
third,
the
three,
the
four
big
vendors,
the
four
big
third-party
vendors-
are
doing
well
and
good.
For
them
they
saw
an
opportunity
to
create
a
business
model
that
that
was
needed.
F
Then
it's
obviously
needed
even
more
now
they
have
got
a
windfall,
unlike
anything,
perhaps
they
could
even
imagine
within
their
wildest
dreams.
We
want
to
make
sure
that
they
are
able
to
take
the
enormous
profits
that
they
have
pay
their
their
contractors
well
make
sure
that
they
have
plenty
of
PPE
and
support,
but
they
also
need
to
be
sensitive
to
the
fact
that
these
restaurants
are
hemorrhaging
money
and
they
need
to
do
their
part
to
address
it
and
if
they
don't
we're,
gonna
set
up
a
cap
system
that
forces
them
to.
B
You
thank
you
for
that.
Councillor.
O'malley
I
also
would
like
to
just
acknowledge
that
we
have
been
joined
by
council
president
Janey
of
district
7,
who
let
you
know
whenever
you
step
foot
in
her
districts
and
so
I'm
gonna
move
on
now.
I
wanna
give
an
opportunity
to
my
colleagues
to
see
if
they
have
any
opening
remarks
that
they'd
like
to
share.
In
the
order
of
arrival,
we
have
counselor
at-large,
counselor
asabi
George,
followed
by
councillor
Bach
council
Breeden
and
councillor
Jamie,
so
counselor
at-large,
asabi
George.
You
have.
E
E
Not
a
food
business
is
certainly
tremendous
and
you've
seen
all
the
reports
and
we've
heard,
and
certainly
heard
from
our
local
restaurants,
in
particular,
about
this
impact
so
happy
to
be
here,
happy
to
support
this
effort
and
look
forward
to
hearing
from
both
business
owners
and
the
administration
on
the
efforts
that
we
can
do
to
protect
our
small
businesses.
Thank
you,
madam
chair,
and
again,
thank
you
to
the
makers
for
this
Thank.
G
You
have
no
thank
you.
Thank
you
so
much.
Madam
chair,
yeah
I
also
just
want
to
commend
the
makers.
You
know,
I
I,
think
that
the
the
whole
structure
of
this
business
wasn't
set
up
for
this
to
be
the
only
business
that
our
restaurants
are
able
to
do,
and
we
really
need
to
think
about
accommodations
and
and
I
know
that
the
I
know
the
delivery
company
is.
You
know
they
are
a
really
critical
part
of
this
infrastructure.
G
So
really
looking
forward
to
the
conversation
today,
I
just
want
to
highlight,
based
on
some
written
testimony,
that
one
of
my
constituents
has
submitted
David
Shaw
he's
the
founder
of
Benson
AI
I
just
wanted
to
highlight
a
separate
issue
from
the
question
of
how
much
people
charge
is
transparency
around
how
much
people
charge
I.
Think
a
lot
of
consumers
think
the
delivery
fee
they're
paying
is
the
amount
of
the
fee.
G
That's
going
to
these
various
companies
when,
in
fact,
there's
a
substantial
cut
behind
the
scenes
and
I
think
that,
in
terms
of
things
that
we
could
do
to
make
this
better,
one
piece
is:
definitely
you
know
how
to
limit
those
fees,
and
another
piece
is
providing
that
transparency
in
pricing,
where
we
let
consumers
know
how
much
of
their
money
when
they're
making
a
purchase
is
going
to
the
delivery
company
versus
to
the
restaurant
and
help
them
make
fully
informed
choices
on
how
to
support
our
our
restaurants.
So
thank
you
so
much.
D
C
You,
madam
chair
I
district
9,
has
a
huge
number
of
small
family-owned
businesses.
A
lot
of
them
take
out
small
restaurants
owned
by
immigrants
and
before
even
before
this
covert
crisis,
the
fees,
the
the
Commission's
charged
by
delivery
companies
were
a
concern
even
before
this
crisis.
So
I
really
feel
that
this
is
a
very
important
discussion
to
have
and
I
look
forward
to
hearing
the
testimony
from
the
various
parties
and
I
look
forward
to
getting
to
a
place
that
would
have
a
more
fair
and
equitable
approach
to
delivery.
C
B
I
B
J
You
can
you
hear
me:
okay,
yeah
good
afternoon
chairwoman,
Mejia
sponsor
Flynn
clarity
in
O'malley
and
councillors,
vodka,
savvy
George
Frieden
and
president
Janey.
My
name
is
Caitlin
passeth,
Barrow
and
I
am
director
of
policy
for
the
mayor's
office
of
economic
development.
Thank
you
for
having
me
today
before
I
discuss
the
hearing
order.
I
would
be
remiss
if
I
did
not
reiterate
the
message
you
have
continuously
heard
from
Mayor
Walsh
about
the
importance
of
our
small
business
community.
J
Small
businesses
are
the
heart
of
Boston's
economy,
providing
170,000
jobs
and
generating
15
billion
dollars
in
annual
revenue.
More
than
that,
they
are
a
vital
part
of
the
culture
and
uniqueness
of
each
of
our
neighborhoods.
Their
impact
on
the
quality
of
life
for
our
residents
cannot
be
overstated.
It
is
for
this
reason
why
the
mayor's
prioritize
small
businesses
in
our
koban
19
policies
to
date
and
why
they
continue
to
be
a
focal
point
in
our
recovery
in
reopening
efforts
moving
forward.
J
As
you
know,
since
the
start
of
the
public
health
emergency,
the
office
of
economic
development
has
stayed
in
constant
contact
with
small
businesses
through
weekly
calls
and
virtual
office
hours.
We've
conducted
regular
surveys,
so
we've
been
able
to
modify
our
support
based
on
responses.
We've
published
several
documents,
including
the
financial
relief
handbook,
an
unemployment
insurance
guy
in
and
open
Boston
restaurants,
which
is
a
public
facing
database
listing
which
restaurants
are
open
for
takeout
and
delivery
service.
We
are
also
working
on
designing
more
virtual
workshops
to
assist
businesses
and
share
new
colvett
specific
guidance.
J
Lastly,
as
you
know,
as
of
May
12th,
we
have
disbursed
559
grants
to
small
businesses
through
our
small
business
relief
fund,
and
just
last
week,
mayor
Walsh
announced
an
additional
5.5
million
dollars
to
fully
fund
all
the
remaining
eligible
grant
requests.
We
are
working
with
small
businesses
to
get
these
checks
issued
through
our
communications
with
restaurants.
We
have
repeatedly
heard
that
third-party
delivery
fees
are
becoming
increasingly
burdensome
due
to
the
heavy
reliance
on
delivery.
Since
Governor
Baker's
March
23rd
essential
business
order,
these
fees
now
threaten
to
wipe
out
a
restaurants,
entire
profit
margin.
J
This
is
unacceptable.
During
this
uncertain
time,
we
must
use
every
tool
available
to
support
the
economic
tality
of
our
small
businesses,
many
of
which
are
restaurants.
Therefore,
we
believe
that
having
reasonable
caps
in
place
will
help
to
ensure
that
it
is
financially
feasible
for
our
restaurants
to
remain
open.
Despite
the
closure
of
on-site
dining
services,
this
will
continue
to
be
essential
as
the
economy
is
reopened
in
a
phase
process.
J
As
known
as
the
many
of
you
referenced,
several
cities
across
the
country
have
taken
measures
to
cap
the
fees
and
we
are
reviewing
these
to
understand
best
practices
for
Boston
over
the
last
several
weeks.
The
office
of
economic
development,
along
with
the
mayor's
office
as
new
urban
mechanics,
has
had
conversations
with
the
four
platforms
that
conduct
the
vast
majority
of
delivery
services
in
Boston.
As
previously
mentioned,
those
are
brub
hub,
Cooper,
EADS,
postmates
Sandor.
J
It
is
our
hope
that
these
conversations
will
materialize
into
a
reduction
of
commissions
in
Boston
in
lieu
of
a
voluntary
agreement
in
the
near
future.
We
stand
ready
to
work
with
the
council
to
explore
other
mechanisms
to
achieve
our
goal.
We
certainly
share
your
sense
of
urgency
and
intend
to
move
swiftly.
I
want
to
again
thank
you
for
providing
me
with
the
opportunity
to
speak
I'm
available
to
answer
any
questions
and
also
look
forward
to
listening
to
the
remaining
presenters.
Thank
you.
B
K
K
Thank
you
very
much
for
letting
me
testify
at
this
really
important
hearing
today,
I'm
the
owner
of
a
peppe's
taqueria.
It's
in
Harvard
Square
in
Cambridge
I'm,
also
the
owner
of
El
Jefe
stock
area
of
Boston
Common,
which
is
in
the
little
building
at
Emerson
College
on
the
corner
of
Tremont
and
Boylston
Street.
That
restaurant
is
completely
finished
and
we
open
when
this
crisis
sort
of
gets
a
little
more
under
control.
K
But
the
delivery
companies
have
made
eighty
six
thousand
dollars
off
me,
and
the
the
issue
here
is
is
that
this
was
a
problem
before
this
crisis
hit
when
I
was
paying
eight
percent
of
my
total
revenue,
that's
like
paying
a
second
rent
right
it.
It
was
still
a
sort
of
a
huge
part
of
my
of
my
cost
structure.
Was
the
fees
going
to
the
delivery
companies
after
this
crisis
hit?
K
B
L
Good
afternoon,
dear
councillor,
Mia
and
members
of
the
small
business
and
Workforce
Committee,
thank
you
for
allowing
me
to
speak
to
you
today
again.
My
name
is
Amy
Healy
and
I'm.
The
head
of
public
affairs
for
grandpa
GrubHub
is
a
leading
online
and
mobile
food
ordering
and
delivery
marketplace.
The
largest
network
of
restaurant
partners,
as
well
as
24
million
active
diners
I'm
here
today,
to
express
GrubHub,
strong
opposition
to
the
concept
of
a
government
imposed
cap
on
fees
paid
by
restaurants
for
delivery
and
marketing
services.
L
Any
cap
on
fees,
regardless
of
the
duration,
will
result
in
damaging
unintended
consequences
for
locally
owned
businesses,
as
we've
already
seen
in
other
markets
and
unintended
consequences
for
delivery,
workers,
diners
and
a
local
economy.
In
fact,
it
will
result
in
the
exact
opposite
of
what
the
legislation
is
designed
to
accomplish,
and
we
believe
that
any
cap
on
fees
represents
an
overstep
by
local
officials
and
will
not
withstand
a
legal
challenge
on
the
face
of
it.
A
cap
on
fees
seems
like
an
easy
solution
to
help:
restaurants
that
are
struggling
and
there's
nothing.
L
We
want
more
than
to
ensure
the
health
of
independent
restaurants.
We
don't
have
a
business
without
them.
That's
why
drink
Ovid
GrubHub
has
spent
tens
of
millions
of
dollars
directly
to
benefit
restaurants.
We
have
supported
millions
of
dollars
worth
of
meals
and
cash
donations,
organizations,
including
hospitals
and
frontline
health
care
workers
throughout
the
country.
We've
also
donated
millions
of
dollars
through
our
GrubHub
Community,
Relief
Fund,
and,
most
recently,
we
just
donated
1.25
million
to
the
Boston
based
restaurant
strong
fund.
L
So
we
believe
in
supporting
our
restaurants,
but
this
solution
is
exactly
the
wrong
thing
to
do.
In
reality,
a
cap
will
lower
order
volume
to
locally
owned
restaurants,
increase
costs
and
headaches
for
small
business
owners
and
raise
costs
to
customers.
Our
delivery
workers
who
are
currently
relying
on
us
to
earn
an
income,
including
a
hundred
percent
of
tips
from
diners,
would
have
fewer
work,
opportunities
and
lower
earnings
in
the
middle
of
what
is
quickly
becoming
one
of
the
worst
economic
downturns
in
a
century.
L
Grubhub
is
ensuring
workers
in
Boston
can
continue
to
write
to
provide
for
themselves
and
their
families.
Grubhub
is
an
either
a
public
utility
nor
single,
a
delivery
service.
In
the
simplest
of
terms.
Grubhub
is
a
marketing
engine
and
an
order
generation
business
we
connect
hungry
diners
to
great
local
restaurants.
The
platform
is
free
for
anyone
who
chooses
to
join
and
GrubHub
offers
a
fee-for-service
model,
meaning
restaurant
owners
select
the
services
they
want
and
only
pay
when
GrubHub
generates
the
sale.
L
Restaurants
have
options
to
drive
businesses
besides
their
party
marketplaces,
none
of
which
are
seeing
their
fees
regulated.
Why
not
cap?
How
much
marketing
platforms
can
charge
and
restaurants
can
spend
on
other
services
like
Google
or
Facebook,
ads
or
Yelp
or
yellow
pages
or
newspaper,
radio
or
billboard?
Restaurant
owners
should
make
their
own
decisions
about
where
they
want
to
market
and
how
much
they
want
to
spend
on
these
channels,
while
the
largest
of
national
chains
can
afford
these
new
expenses.
L
Small
and
independent
restaurants
cannot,
even,
in
the
best
of
times,
they'll
either
shut
their
doors
or
shift
additional
costs
on
to
customers,
making
them
even
less
competitive
against
other
businesses.
There's
the
popular
and
completely
false
belief
that
third-party
market
marketing
and
delivery
services
would
still
make
a
profit,
let
alone
significant
profits
with
the
proposed
fee
caps.
In
fact,
these
caps
would
force
us
to
exit
certain
markets.
And/Or
suffer
substantial
losses
that
threaten
the
sustainability
of
our
business.
Grubhub
is
a
publicly
traded
company
and
we
announced
our
q1
earnings.
Last
week.
L
Yes,
repre
purported
to
increase
increase
in
revenues,
but
we
also
recorded
an
increase
in
costs
resulting
in
us
making
about
1%,
not
the
30%
that
people
like
to
communicate
out
in
the
media.
You
have
my
full
testimony
and
I
going
to
go
ahead
and
stop
there
and
because
I'd
be
happy
to
answer
any
questions
that
anyone
pers
many
councillors
may
have.
B
Thank
you,
mrs.
Healy,
for
your
testimony.
Just
for
the
record.
My
last
name
is
Mejia
I
know:
I
butcher,
everybody
else's
name
and
I'm
learning
how
to
help
people
with
right
and
pronunciations.
So
I'm
gonna
move
on
now
to
I
understand
that
my
colleague,
councillor
Campbell,
from
district
4,
is
in
the
waiting
room.
So
if
someone
can
let
her
end,
that
would
be
great.
That's
something
that
I
can
do.
I
will
figure
it
out,
but
if
someone
could
let
councillor
Campbell
in
I
would
really
appreciate
it.
Thank
you
and
say
your
name
right.
B
Yes,
okay,
so
I'm
gonna,
move
on
to
my
colleagues
and
counselors
just
to
be
super
mindful
we're
trying
to
keep
our
hearings
under
within
a
reasonable
time
frame.
So
we're
at
we're
gonna
be
allowing
a
5-minute
opportunity
for
questions.
I
will
be
timing.
You
I
will
be
as
fierce
as
councillor
Bach,
but
I
will
try
to
relate
her
fierceness
and
in
the
order
of
arrival,
I'm
gonna
start
off
with
first
councillor
clarity.
You
now
have
the
floor.
You're.
D
D
Folks,
can
you
explain
the
full
fee
structure
in
terms
of
how
the
Commission
works,
how
the
marketing
fee
works,
how
the
credit
card
processing
fee
works,
I,
guess
how
much
is
taken
out
of
sort
of
every
dollar
for
the
delivery,
maybe
give
us
some
insight.
As
to
sort
of
you
know,
the
decisions
that
are
being
made
from
the
two
every
company
said.
Thank
you,
madam
chair.
B
Thank
you.
Thank
you
for
that.
Before
we
move
on,
I
wanted
to
give
my
colleague
councillor
campbell
an
opportunity
to
make
opening
remarks.
If
that's,
okay
with
my
colleagues,
I
don't
know
if
this
is
out
of
order,
but
I'm
the
chair
and
I'm
gonna
utilize
my
power
to
give
my
colleague
councillor
campbell,
an
opportunity
to
say
some
opening
remarks.
B
M
Be
brief,
thank
you,
madam
chair
and
congrats
on
your
hearing,
just
because
obvious
ID
was
had
a
conflict,
I
joined
late.
Just
thank
you
to
the
makers
for
bringing
up
this
important
conversation.
It's
something.
Obviously
we
hear
from
constituents
not
just
with
respect
to
restaurants,
but
across
all
different
platforms,
where
you
have
to
buy
things
online.
These
days,
you're
seeing
prices
go
up
on
products
and
services,
so
this
is
an
important
conversation,
look
forward
to
learn,
hearing
more
and
continuing
the
conversation,
so
just
thank
you
for
the
opportunity.
Thank
you.
Thank.
J
Counselor,
and
in
terms
this
is
Kaitlyn
in
terms
of
your
first
question,
yes,
I
mean
absolutely
I
think
this
is
something
we
you
know
as
I
said
in
my
opening
remarks
want
to.
You
know,
work
with
the
council,
and
hopefully
the
platforms
as
well.
I
mean
oh
I
mentioned
that
we
have
had
some
conversations.
You
know
to
a
varying
degree
of
productivity,
with
a
platform
and
I
think
are
in.
J
Our
hope
is
that
we
can
always
build
consensus
around
something
as
opposed
to
having
to
mandate
it,
but
I
think
if,
if
we're
unable
to
get
folks
to
the
table,
that
that's
certainly
an
option
that
we're
willing
to
explore.
So
you
know
absolutely
here
to
to
you
know
to
continue
the
conversations
with
you
all
that
if
that
answers
your
question.
D
Yes,
it
did
Thank
You,
Kaitlyn
and
then
obviously
the
next.
The
two
next
questions
to
the
delivery
service
in
terms
of
is
a
sort
of
an
arbitrary
tap
out
of
New.
York
I
want
to
get
their
thoughts
on
it,
but
I
also
wanted
to
get
a
little
insight
in
terms
of
how
the
how
the
fee
structure
works
there.
The
commission
fee
the
fee
and
the
other
fees
that
I
had
referenced
in
earlier
in
the
call
with
respect
to
every
dollar
gets
broken
up,
I
assume
and
if
so,
how
sure.
L
L
So
the
the
diner
also
pays
a
portion
of
that,
and
a
hundred
percent
of
the
tip
also
goes
to
the
driver.
So
there's
you
know,
there's
dialogue
about.
Oh
we're,
taking
all
these
fees,
we
have
to
pay
these
drivers.
This
is
you
know,
we're
paying
PPE
for
these
drivers,
our
costs.
We
were
a
public
company,
we
lost
money.
Last
quarter,
our
cost
went
up.
Yes,
revenues
went
up
because
of
the
additional
costs
related
to
protecting
our
drivers,
protecting
the
platform
and
putting
more
money
into
restaurants.
L
So
you
have
that
part
of
the
fee,
and
then
you
have
the
marketing
that
we
do
for
restaurants,
and
you
mentioned
credit
cards
the
other
day,
I
ordered
from
a
non
GrubHub
restaurant
and
my
credit
card
number
was
written
on
the
bag
along
with
my
name
and
address:
that's
not
okay,
as
a
consumer,
that's
not
something
that
they're
going
to
put
up
with
and
so
using
a
platform
allows
GrubHub
with
our
technology
to
make
sure
that
those
transactions
are
protected.
We
lose
I
was
told
around
10
million
dollars
a
year
in
credit
card
fraud.
L
That's
10
million
dollars
that
we
ate
that
the
restaurant
did
not
have
to
eat.
So
if
there's
credit-card
fraud
through
our
platform,
GrubHub
and
our
fraud
team
and
our
customer
service
team
manages
that,
and
so
the
restaurant
doesn't
have
to,
we
also
pay
for
background
checks
for
our
drivers.
Those
are
expensive
and,
of
course,
24/7
customer
service.
In
addition,
the
marketing
is
so
we
can
drive
orders
to
restaurants.
Many
restaurants
have
chosen
to
use
us
to
do
their
marketing
and
a
big
partner
of
ours.
Our
largest
vendor,
is
Google.
L
So
if
you
tell
us,
you
know,
we
can't
charge
X,
we
have
no
choice
but
to
pay
Google,
so
we
have
hard
costs.
This
is
you
know,
I
keep
hearing
that
30%
fee
thrown
around
as
if
that's
30%
profit,
and
that
is
not
true.
We've
got
hard
costs
for
all
those
areas
that
I
just
mentioned,
and
then
the
the
marketing
commission
is
a
sliding
scale
of
services.
So
restaurants
can
choose
to
do
promotions.
They
may
choose
to
offer.
You
know
$10
off,
brought
out
new
new
menu
items
and
we
facilitate
that
for
them.
L
So
there's
I,
hope,
I'm
answering
your
question,
but
there's
a
menu
of
services
that
restaurants
choose
when
they
decide
to
work
with
us
and
I'd,
also
like
to
point
out
that
we
provide
it.
If
a
lead
goes
straight
to
the
the
restaurants
website,
we
will
provide
a
free
widget
that
provides
an
ecommerce
functionality
so
that
they
can
have
that
order
fulfilled
by
us
and
that's
free
to
restaurants
to
use.
But
when
we
generate
the
lead
through
our
marketing,
then
that's
when
a
commission
fee
is
is
applied.
Pretty.
D
Good,
that's
helpful,
obviously,
I
understand
that
there's
some
cost
and
fees
and
sort
of
you
know
I
guess
happening
that
you
guys
incur,
and
then
lastly,
just
the
the
folks
that
have
been
reaching
out
to
my
office
they're
asking
to
see
if
we
could
date
transparency
in
the
pricing
so
that
so
that
the
restaurants
can
can
share.
You
know
where
the
revenue
is
growing
towards
the
restaurant.
A
lot
of
folks
are
blaming
the
restaurant
for
the
delivery
fee.
D
If
you
will,
because
that's
obviously
added
on
on
top
of
the
food,
so
they're
just
hoping
to
be
a
baby,
get
some
partnership
there,
where
they
can
at
least
break
down
that
delivery
fee,
so
that
it's
fully
transparent
folks
know
what
the
restaurants
getting
for
the
food
and
then
folks
know
what
the
delivery
company
is
getting
for
the
delivery
and
then
you're
backing
out.
Clearly
the
the
credit
card
fee,
the
you
know
all
the
fees
that
we
just
we
had
referenced
right.
L
L
Clearly,
restaurants,
don't
have
to
use
us
to
do
delivery,
they
can
hire
their
own
delivery
person.
We
have
restaurants,
tell
us
all
the
time
it's
too
expensive.
They
don't
want
to
do
the
background
check.
They
don't
want
to
pay
the
insurance.
They
don't
want
to
reimburse
for
gas,
and
sometimes
they've
got
a
delivery
person,
and
maybe
they
don't
have
very
many
deliveries.
So
that's
a
choice
that
the
restaurant
makes
to
use
us
for
delivery
or
hire
their
own
person,
so
that
is,
that
is
a
cost
the
restaurants
going
to
incur.
B
H
H
We
all
know,
restaurants
are
hurting
financially
and
they
were
on
the
ground
and
they're
struggling
to
get
back
up
and
it's
our
job
to
be
helpful
to
them.
They're
part
of
our
community,
the
restaurant
workers,
coach,
literally
Agana
me
they're,
schoolteachers,
they're,
part-time
workers,
and
they
they
work
hard
to
pay
bills
and
support
their
families.
Why
is
it
necessary
to
for
these
third-party
companies
to
to
charge
these
outrageous
fees?
30%
40%,
especially
during
the
time
of
economic
difficulty
during
during
a
pandemic?
H
But
the
last
thing
I
would
I
would
ever
want
to
do
is
try
to
exploit
a
situation
to
make
my
off
someone
during
these
during
these
times,
I
hope
the
delivery
companies
can
understand
that
that
we're
upset
about
that,
because
these
restaurants
play
an
integral
part
in
our
community
and
they
hire
a
lot
of
workers
and
they
do
a
tremendous
job
and
for
you
to
charge
30
40
percent.
It's
it's
outrageous.
B
L
And
it
Thank
You
councillor
Flynn
again,
these
are
costs
that
we
incur
we
are
charged.
We
have
to
pay
our
drivers,
we
have
to
pay
insurance,
we
have
to
pay
for
marketing,
we
lost
money
in
the
last
quarter
and
we
issued
our
earnings
last
week
where
we
said
all
of
our
profits
would
be
going
back
into
the
business
to
support
restaurants.
So
we
made
that
public
declaration
last
week
and
I'm
happy
to
share
more
about
that.
I
can
I
can
send
that
follow-up
documentation
to
you.
L
Yes
and
I
can
share
what
some
internal
analysis
that
we've
done
about
the
impact
of
those
caps.
Again,
we
have
costs,
we
have
to
pay
Google,
we
can't
just
say
well,
the
city
of
San
Francisco
imposed
a
a
cap
on
us
and
and
we're
just
going
to
say:
okay.
Well,
you
don't
have
to
pay
us
this
month.
That's
just
not
how
it
works.
So
there
have
been
several
changes
happening
in
Boston.
Prices
have
gone
up
on
diners,
so
when
there
is
an
increase
in
price,
then
people
order
less
when
they
order
less.
L
That's
less
orders
to
restaurants
and
that's
fewer
opportunities
for
drivers
to
to
make
money,
and
we
know
with
higher
diner
fees,
comes
a
decrease
in
tips.
So
if
a
diner
is
paying
more
to
order
food
they're
not
feeling
as
generous
with
our
drivers,
so
there's
a
there's,
a
real
impact.
To
this.
We
also
saw
some
of
our
some
of
the
third-party
companies
pulling
out
of
certain
neighborhoods
saying:
well,
it's
just
not
profitable
for
us
to
operate
in
a
certain
neighborhood,
and
so
they
just
cut
off
service
to
certain
neighborhoods.
L
H
It's
if
it's
good
enough
for
cities
and
in
New,
York
or
San,
Francisco
or
or
Cambridge
or
other
other
cities.
It's
it's
good
enough
for
should
be
good
enough
for
us
here
as
well.
We
want
to
we
want
to
support
our
restaurants
or
small
businesses,
our
waitresses
and
waiters.
They
need
a
hand
up,
especially
during
this
difficult
difficult
time.
H
L
I
certainly
appreciate
the
opportunity
to
continue
this
dialogue.
I
know
this
was
a
in
the
first
hearing,
we're
having
and
I
found
that
the
more
I
talked
to
you
know.
We've
had
its
assist
where
City
Council's
haven't
even
responded
to
our
request
to
comment
to
learn
more
about
how
the
industry
works.
There
they're
reading
that
again,
30%
a
30%
profit.
Those
are
costs
that
we
incur
to
pay
these
drivers
to
do
background
checks
to
provide
PPE
insurance
customer
service.
L
Those
are
those
are
real
costs
and,
like
I
said,
Google
is
not
letting
us
off
the
hook
when,
when
we
provide
marketing
services
for
restaurants
and
again,
you
know
I'm
happy
to
also
share
some
of
the
information
about
the
the
tens
of
millions
of
dollars
that
we're
providing
in
support,
because
that's
important,
we
we
don't
have
a
business
without
independent
restaurants.
We
are,
we
have
no
incentive
to
see
them,
go
out
of
business,
quite
the
contrary
and.
H
Thank
Thank,
You
councilman
here
and
just
for
the
record
prior
to
this
meeting.
I
did
have
the
opportunity
to
talk
to
several
third
party
delivery
companies
to
learn
as
much
as
I
could
about
the
fees.
I
also
had
the
opportunity
to
speak
to
many
many
restaurant
owners,
including
including
John
here
several
times
and
in
others
as
well.
So
I
tried
to
learn
as
much
as
I
could
about
this
about
this
important
issue.
Thank
You
counsel,
Mejia,
Thank,.
F
F
N
L
F
And
I
will
give
you
credit
for
being
here
again.
The
your
competitors
were
invited.
So
we
appreciate
that
you're
being
here,
but
that's
that's
just
so.
The
delivery
fee
goes
to
the
restaurant
and
then
the
service
fee,
the
delivery
fee
you
will
share
with,
is
10%
the
service
fee,
which
you
will
not
share
the
percentage
because
it's
proprietary
and
you
and
your
competitors
are
watching
that
is
incurred
by
the
customer.
So
if
I'm
at
home
and
I
order
from
from
John's
restaurant,
he
will
absorb
the
cost
for
the
delivery
fee.
L
F
F
F
L
F
F
So
there
was
a
there
was
a
recent
New
York
Times
article
that
sort
of
broke
down
the
cost
of
a
meal,
the
delivery
fee,
the
service
fee,
the
sales
tax
in
the
total
and
what
the
mark-up
was
and
for
one's
very
specific
thing
and
if
I,
if
I
go
over
my
time,
madam
chair
I
can
return
to
this
in
a
second.
But
just
briefly,
this
was
a
panda
express
order.
Family
feast
which
costs
about
forty
seven
dollars
and
ten
cents
delivery
fee
for
GrubHub
was
one.
F
L
L
F
Right
I'm
gonna
cut
you
off,
because
this
has
nothing
to
do
with
the
topic
that
we're
talking
about
right
now
and
it's
a
little
offensive
to
try
to
redirect
the
conversation.
There
was
a
post
recently
that
went
viral.
It
wasn't
a
Boston
restaurant
was
a
Chicago
restaurant
I'm
sure
you've
seen
it.
I
was
a
pizzeria
that
details
what
their
deposits
look
like.
They
were,
they
use
you
as
their
vendor.
F
They
use
GrubHub,
perhaps
others,
but
this
is
the
graph
sort
of
a
summary
of
March
deposits
which
had
46
prepaid
orders,
totaling
1042
dollars
and
63
cents.
There
was
a
two
hundred
six
dollar
commission
$94
99
cent
delivery,
Commission
$38.52
processing
fee,
two
hundred
thirty
one
dollars
and
promotions.
The
restaurant
tour
for
forty
six
hours,
which
totaled
over
one
thousand
dollars
was
able
to
take
three
hundred
and
seventy
six
dollars
and
fifty
four
cents.
F
He
said
it
was
almost
enough
money
to
cover
the
cost
of
the
food,
not
even
talking
about
the
the
the
labor
and
everything
else.
Now.
Admittedly,
your
company
does
more
than
just
deliver.
You
already
taught.
You've
talked
to
even
go
to
Google
several
times,
although
I
really
don't
care
about
Google's
bottom
line.
You
talk
about
different
marketing
services.
This
this
restaurateur
did
use
some
of
the
more
Cadillac
versions
of
the
marketing
services.
L
C
L
L
So
he
chose
to
opt
in
to
a
lot
of
different
promotions,
not
just
that
230
dollar
line
you're,
looking
at
that's
an
extreme
outlier
and
again,
you
know
there
been
subsequent
media
reports
that
reviewed
that
more
closely
and
and
showed
that
this
particular
restaurant
chose
to
do
that
I
mean
if
a
restaurant
wants
to
run
a
50%
off
coupon
in
Valpak
or
a
promotion.
They
can
do
that
I
mean
I,
don't
that's
their
choice.
F
B
You
thank
you
I'm,
going
to
interject
here,
just
in
the
interest
of
time
and
giving
an
opportunity
to
my
colleagues
to
continue
Thank
You
councillor
O'malley,
we'll
we'll
come
back
around
to
you
and
I
have
just
been
notified
by
the
president
counsel
Janey
that
she
will
need
to
lead
a
little
bit
earlier.
So
I
am
going
to
ask
my
colleagues
to
forgive
me
for
bumping
her
up
in
the
line
of
questioning,
but
in
the
interest
of
time
and
making
sure
that
everybody
has
an
opportunity
to
speak.
L
I
I
L
They
they
get
10%
of
the
order
for
a
for
a
delivery
from
the
from
the
restaurant
and
from
the
diner.
So
that
depends
right.
They
could
do
many
deliveries
in
an
hour.
That's
their
that's
their
choice,
they
turn
on
their
their
app
and
they
can
start
getting
deliveries.
So
it's
it's
not
an
hourly
rate.
It's
ten
percent
of
the
delivery
from
the
restaurant
and
ten
percent
from
the
diner
and
a
hundred
percent
of
the
tips
so.
I
L
Oh,
no,
we
we
have
a
small
order
fee.
For
that
reason,
because
we
have
you
know
we
need
to
protect
the
driver,
so
it
is
per
order,
but
we
do
have
a
small
order
fee
because
they
need
you
know
to
make
sure
that
they
can
get
a
reasonable
wage
for
that
and
and
then
there
are
some
time
and
distance
measures
added
as
well.
Yeah.
I
I
can
appreciate
all
that
and
I
won't
take
too
much
time.
I
really
appreciate
the
chair,
allowing
me
to
go
out
of
order
and
I
want
to
respect
my
colleagues
for
their
pace
that
patience
and
generosity
I
am
again
concerned
about
the
cost,
the
cost
of
consumer
the
cost
to
small
business
owners.
You
know
from
I
think
the
article
that
councilor
O'malley
referenced
they're
talking
about
49%
fees.
I
You
know
compared
to
what
it
would
cost
if
we
were
able
to
sit
down
in
in
a
restaurant
and
I
think
moving
forward.
Given
we
know
restaurants
will
not
open
in
the
same
way
that
they
were
open
precoded.
We
know
what
right
now
we're
having
conversations
about
dining
out,
maybe
take
out
only
you
know.
All
these
physical
distancing
so
clearly
take
out
is
going
to
be
part
of
the
future
and
I
worry
when
there
are
the
third-party
fees
are
so
high.
You
know
the
restaurant
has.
No.
I
I
Writing
me
emailing
me
calling
my
office
and
they
want
to
see
some
sort
of
cap,
so
I
would
be
interested
in
your
response
to
that
and
if
there
are
other
panelists
who
could
respond,
that
would
be
fine
as
well
and
then
again,
I
want
to
sit
back
and
respect
that
my
colleagues
in
the
chair
allowed
me
to
jump
the
line,
and
hopefully,
after
my
two
o'clock,
I
can
jump
back
on
to
this
zoom
if
it's
still
going
on.
Thank
you,
madam
chair.
Thank.
I
This
one
fees
I'd
be
interested
in
response
on
a
cap
on
fees,
because
I
have
small
business
owners
in
my
district
right
now,
who
say:
that's
what
they
need
to
be
sustainable,
that
without
some
sort
of
cap
these
fees,
they're,
gonna,
drive
them
out
of
business,
so
I'm
interested
in
a
response
from
you,
as
well
as
any
other
panelists.
Thank
you,
madam
chair.
Thank
you.
I'll.
L
Go
ahead
and
start
it,
that's
alright
and
I
did
submit
testimony
which
does
explain
our
business
more
thoroughly,
but
I'll
hit
on
a
few.
A
few
highlights
again.
Our
services
for
restaurants
are
optional
right.
We
have
a
lot
of
restaurant
diners
that
go
to
restaurants
directly
call
them.
You
know
in
order
and
pick
up
or
use
the
restaurants
delivery
services.
So,
while
our
services
are
optional,
the
cost
of
running
our
business
is
not
conducting
background.
L
Checks
on
drivers
costs,
money,
running
customer
service
on
behalf
of
drivers,
diners
and
restaurants,
cost
money,
developing
and
updating
our
technology
costs
money.
The
fraud
protection
and
the
10
million
annual
losses
is
real
costs,
so
a
cap
on
commissions
will
transfer
these
costs
onto
the
backs
of
small
business
owners
and
I
think
it
was
councillor
Flynn
who
said
he
didn't
care
about
Google's
bottom
line.
Well,
neither
do
I,
but
they
sure
make
sure
we
pay
them.
L
So
if
we
have
to
pay
them,
you
know
I'd
love
to
not
be
able
to
do
that
if
they
would
give
us
a
break,
but
our
costs
are
real.
You
know
no
one
is
doing
background
checks
for
drivers
for
free,
you
know
I
doubt
Cisco
and
aramark
are
giving
away
their
food
to
restaurants.
L
B
You
for
that
I'd
like
to
move
on
now
to
first
I
would
like
to
acknowledge
that
we
have
been
joined
by
Bob
Luce
of
Massachusetts
or
restaurants.
Association
and
I
also
like
to
give
an
opportunity
to
mr.
Shaw
to
speak.
I
know
that
he
has
been
quietly
waiting
and
patiently.
So
mr.
Shaw,
you
now
have
the
floor
and
then
I'll
go
back
to
my
colleagues.
K
K
When
GrubHub
order
comes
to
a
restaurant,
their
explanation
for
why
they're
charging
a
twenty
five
or
thirty
percent
fee
with
if
it's
a
10
percent
delivery
fee,
it's
a
17
percent.
Is
the
minimum
marketing
fee
that
GrubHub
charges?
So
that's
27
percent
is
the
minimum
according
to
GrubHub
that
they'll
charge
a
restaurant
and
they're
there
their
rationale
for
why
I
bet
pay
for
restaurants,
they're,
saying
that
smart
sales
for
restaurants,
their
incremental
those
on
the
basis.
K
K
For
these
incremental
sales
are
just
4050
percent
for
the
cost
of
the
goods
and
a
few
other
additional
costs,
and
so,
when
we're
getting
70
of
the
revenue
according
to
the
delivery
companies
when
they
come
meet
with
you
to
try
to
talk
you
into
coming
onto
their
app
to
begin
with,
you're
going
to
make
out
great
because
you're
getting
seventy
percent
of
the
revenue.
But
your
incremental
costs
are
only
40,
45,
50
percent.
The
problem
with
that
is
that
it's
not
that
there
are
incremental
costs
are
forty
or
forty-five
percent
are
incremental.
K
There
may
be
an
issue
between
the
split
between
what
consumers
pay
and
user
consumers
pay
and
what
restaurants
pay,
but
it
is
not
feasible
for
restaurants
to
pay
to
receive
70%
for
a
meal
when
the
delivery
amount
of
delivery
is
not
going
to
be
25
or
30
or
40%.
For
me,
right
now,
oh
it's
72%
and
getting
having
to
pay
the
delivery
companies,
18
or
20
percent.
Of
my
total
revenue
just
makes
restaurant
not
viable.
There
has
to
be
an
acknowledgement
that
the
way
the
industry
has
set
up.
K
B
Your
testimony
was
very
compelling
I'm
going
to
now
move
on
to
the
rest
of
my
counselor
colleagues
and
miss
Healy.
When
we
move
back
to
some
questions,
if
you
are
interested
in
responding
to
mr.
Shaw,
you
may
incorporate
your
response
thing
so
I'm
moving
on
now
to
counselor
asabi
George.
You
now
have
the
floor.
E
E
You
have
the
ability
to
share
a
breakdown
and
the
types
of
restaurants
they
get.
Certain
percentage
deals
off,
I've
participated
in
the
past
in
like
the
Groupons
and
LivingSocial
deals,
and
there's
always
that
opportunity
to
negotiate.
I
have
found
that
businesses
that
have
either
access
to
the
technical
assistance
or
sort
of
have
the
additional
capacity
to
do
that
negotiation.
I
they
get
to
do
it.
I
am
curious,
whether
it's
the
large
chain,
restaurants,
that
have
a
greater
capacity
to
negotiate
versus
some
of
the
small
mom
and
pops
in
our
neighborhoods.
L
Large
chains
do
have
market
power
and
I
think
we're
one
vendor
for
them.
They
obviously
have
a
marketing
budget
and
they
don't
need
us
to
do
as
much
marketing
for
them
as
some
of
the
independence
given
their
ability
to
market
on
TV
and
other
things
like
that,
but
they're,
very
small
part
of
our
business.
You
know
our
our
business
and
our
services
that
we
provide.
L
For
example,
we
we
came
up
with
a
called
called
ultimate,
which
is
a
tablet
so
that
momma
pop
restaurants
could
have
the
same
type
of
ordering
service
point
sale
system
that
the
Panera
or
you
know
a
Dunkin
Donuts-
has
because
they
can't
compete
on
that.
You
know
they
can't
afford
the
same
technology,
so
GrubHub
offer
them
again.
This
is
something
that
they
can
choose
to
have.
That
gives
a
mom-and-pop
the
ability
to
track
orders
and
have
diners
track
orders
in
a
way
that
a
chain
has.
E
L
Are
you
talking
about
when
they
first
come
on
the
platform?
Yeah
yeah?
No,
that
is
free
to
them.
So
we
encourage
one
of
our
costs.
We
incur
the
cost
of
onboarding
new
restaurants,
providing
them
the
tablet,
the
technology
uploading
menus.
We
have
photographers
that
we
use
locally
for
menus
and
that's
a
different
model
than
some
of
our
competitors,
and-
and
so
you
know,
one
of
the
comments
I
made
when
I
started
was.
L
Restaurants
can
join
the
platform
for
free
they
get
all
of
their
their
their
welcome
kit,
the
tablet
all
of
that
technology,
and
if
we
drive
orders
to
them,
then
we
charge
a
fee.
Some
of
our
competitors
charge
an
onboarding
fee.
It's
just
it's
a
different
business
model,
which
is
another
reason
why
you
know
one
size
fits
all
approach
to
these
different
businesses
isn't
workable.
B
O
B
B
G
N
I'm,
just
catching
up
on
the
technical
difficulties
right
now
and
I
got
my
video
and
speaking,
and
we
are
ready
to
roll
good
afternoon
chairman
Mejia
and
members
of
the
council.
My
name
is
Steven
Clark
I'm,
the
vice
president
of
government
affairs
for
Massachusetts
Restaurant
Association.
Thank
you
for
taking
the
time
to
schedule
today's
hearing
regarding
the
important
issue
of
transparency
and
fees
associated
with
third-party
delivery
companies.
As
I'm
sure
you
are
aware,
restaurants
have
been
devastated
by
the
koban
pandemic
on
March
16th.
Our
industry
was
stopped
in
its
tracks.
N
All
sit-down
restaurant
dining
rooms
are
closed.
In
a
recent
survey,
46%
of
restaurants
report
not
being
open
at
all,
hundreds
of
thousands
of
employees
have
been
furloughed
or
laid
off.
Recent
estimates
speculate
that
30
to
40%
of
restaurants
may
be
closed
for
good,
while
restaurants
have
been
allowed
and
encouraged
to
offer
takeout
and
delivery.
However,
for
many
that
is
easier
said
than
done
under
normal
circumstances,
takeout
and
delivery
account
for
less
than
20%
of
sales
at
most
restaurants,
and
there
are
those
operations
with
no
history
of
takeout.
It's
hard
to
build
a
platform
from
scratch.
N
N
Dear
mr
a
and
we
hear
from
restaurants
every
day
we
have
daily
communications,
we
have
roundtables,
we
have
conversations,
we
have
a
pretty
robust
membership
across
the
city
of
Boston
and
the
Commonwealth
of
mass
dear
M,
our
MRA.
It
has
come
to
my
attention
that
XYZ
delivery
company
has
set
up
a
website.
Without
our
permission,
there
is
also
the
same
set
up
for
our
sister
restaurant
in
another
town.
The
concept
is,
someone
finds
our
restaurant
on
their
site
in
orders
from
an
abbreviated
menu
which
they
have
selected.
N
A
driver
comes
to
the
restaurant
and
shows
our
hostess
the
order
on
his
at
home.
Her
phone
pays
with
a
credit
card
and
has
the
logo
of
the
third
party
delivery.
Company
I
was
asked
for
a
contact.
Number
I
spoke
to
a
representative
who
claimed
I
was
being
upset
and
tried
to
tell
me
it
was
someone
close
to
me
who
set
up
this
account.
I
asked
who
the
person
was
for
my
restaurant,
who
signed
the
contract.
N
She
proceeded
to
name
a
person
who
has
never
been
employed
in
my
restaurant,
nor
have
we
ever
had
anyone
close
to
that
name.
The
representative
hung
up
on
me
after
I
asked
her
to
email
me,
the
contract.
We
do
not
have
any
current
or
prior
relationship,
and
they
set
up
a
dummy
website
with
an
abbreviated
menu,
there's
no
transparency
to
the
customer
and
they
are
marketing
items
from
an
old
menu.
All
menu
prices
were
inflated
by
at
least
a
dollar
50.
The
steak
tips
ordered
in
the
picture
does
not
offer
a
temperature.
N
The
gentleman
who
came
in
to
place
the
order
made
no
reference
to
allergen
concerns.
My
staff
is
required
to
be
trained
in
allergen
awareness
and
any
issue
that
arises
from
my
restaurants.
Reputation
is
at
stake
and
I
don't
even
know
who
the
customer
is.
I've
expressed
I've
experienced
issues
with
another
third-party
company
last
year,
ABC
company,
which
is
a
different
third
party
company
than
the
one
in
the
previous
story,
kept
emailing
me
jockey
signs,
hoping
someone
would
click
the
agreement
box
bounding
us
to
a
contract.
N
N
Regulating
these
platforms
with
increased
with
increased
scrutiny,
is
more
important
than
ever
as
restaurants.
Look
for
new
ways
to
survive
with
increased
takeout
and
delivery.
Third-Party
delivery
companies
are
going
to
play
a
prominent
role
that
prominent
role
will
need
to
be
increased
regulation
from
government.
There
needs
to
be
two
different
paths
here,
with
third-party
regulations
coming
and
being
a
partner
with
restaurants,
but
there
also
needs
to
be
more
yet
regulation.
N
I
also
I,
did
share
a
letter
with
each
of
the
City
Council,
so
I
won't
expand
on
that
beyond
what
was
included
in
that
letter,
but
I
want
to.
Thank
you
for
allowing
me
to
testify
today
and
on
behalf
of
the
mass
Restaurant
Association.
We
thank
all
the
councils
that
have
introduced
this
ordinance
and
also
for
all
the
councils
that
are
paying
attention
today
on
the
hearing.
N
B
You
thank
you.
Stephen
I
would
have
to
congratulate
you.
You
kept
that
under
five
minutes,
good
job,
then
I'm
gonna
call
on
you
next
cuz
I
know
you're
a
good
time
keeper.
Thank
you.
Thank
you
great
job,
I'm,
going
to
move
on
to
my
colleagues.
Next
in
line
is
we
have
councillor
buck.
You
have
the
floor.
G
Great,
thank
you
so
much
councillor,
mejia
I
have
a
question.
Each
I
think
right
now
for
Amy
and
then
for
Stephen,
so
Amy
on
your
side.
I
was
wondering
I
had
mentioned
in
my
opening
remarks,
an
interest
in
having
transparency
around
the
total
set
of
fees
that
are
being
charged
and
I.
Don't
just
mean
you
know.
You
talked
about
right,
there's
what
your
be
charging
a
consumer,
but
I
think
that
for
people
to
understand,
oh,
this
is
the
percentage
that
overall
is
going
to
the
third-party
delivery.
L
We
have
talked
to
cities
about
that,
and
no,
we
don't
I'll
tell
you
why.
The
terms
of
our
business
agreement
between
GrubHub
and
the
restaurant
is
an
agreement
that
two
businesses
willingly
entered
so
to
disclose.
Those
terms
to
consumers
is
not
providing
the
transparency
that
people
think
again
are
this.
Models
are
different.
Rep
hub
doesn't
charge
to
the
one
to
the
platform,
so
we
eat
a
lot
of
upfront
costs
and
we
might
have
different
costs
on
the
back
end.
L
G
G
L
I
have
counselors
all
over
the
country,
and
they
tell
me
oh
you
know
all
my
kids
use
your
service
or
all
my
friends
or
relatives
we
this
this
business
came
to
be
because
diners
wanted
a
better
way
to
order
food.
They
weren't
happy
with
model
of
screaming
their
credit
card
into
a
crowded.
You
know
Lobby,
where
dozens
of
people
were
waiting
and
having
their
credit
card
number
written
on
a
bag
of.
L
G
And
my
question
for
you,
mr.
Clark
is
just
I
mean
I
can
imagine
some.
You
know
I
think
I
think
we're
all
pretty
sympathetic
to
the
restaurant
situation
right
now,
but
I
can
imagine
somebody
saying
well,
hang
on
I've
heard
I've
heard
from
the
MRA
I've
heard
from
John.
Shaw
like
these
are
just
not
no
not
helpful
platforms
for
the
restaurant.
So
then
the
question
is:
why
are
restaurants
signing
up
for
them?
Well,.
N
N
A
double-edged
sword
might
be
a
better
term
to
use,
whereas
they
have
to
be
on
the
platform
to
be
able
to
deliver
the
food
to
their
customers,
but
at
the
same
time,
they're
held
hostage
by
the
different
fees
and
lack
of
transparency,
that's
associated
with
the
facts,
one
because,
as
amy
has
articulated
you
know
they
do
a
good
job
with
with
certain
issues
with
marketing
and
getting
the
product
out
there.
So
it's
a
it's
a
double-edged
sword
for
the
restaurant
industry,
yeah.
B
G
Seconds,
okay,
so
a
quick
comment,
and
if
I
have
you
comet
great?
In
other
words,
not
it's
just
I
mean
I.
Think
the
bigger
picture
thing
we're
dealing
with
here
right
is
that
you
have
this
there's
a
whole
direction
that
lots
of
our
industries
are
going
where,
if
GrubHub
or
doordash
or
whatever,
we're
just
like
service
for
providing
you
with
delivery
drivers
right
restaurants
would
just
would
evaluate
the
different
cost
of
them
and
hire
one
of
them
and
it'd
be
like
a
pool
of
delivery.
G
Drivers
right,
but
what's
actually
happening
is
that
there
are
these
network
effects
that
make
it
that
basically
structure,
something
where
it
becomes
more
and
more
impossible
not
to
participate
in
a
sort
of
information
monopoly.
In
order
to
get
your
your
restaurant
in
front
of
people's
eyeballs
right
and
that's
that's
why
it's
not
an
option
for
someone
who
wants
to
drive
a
car
to
just
hang
out
their
shingle
and
be
like?
Oh
I'll,
be
a
taxi
driver
or
an
uber
driver
right
now,
it's
like
if
their
taxi
driver
they've
got
no
Affairs.
G
If
they're
an
uber
driver,
they've
got
many
same
thing
going
on
right
and
I.
Think
part
of
what
the
problem
is
is
that
that
really
shifts
the
power
in
that
relationship
between
two
businesses
that
you
referenced
mostly
because
there
is
this
kind
of
like
access
to
the
consumer,
that's
being
throttled
there
and
while
there's
some
competition,
I
think
all
these
businesses
are
built
on
the
hope
that
eventually
there
won't
be
and
that
somebody
will
win
this
delivery
war
and
so
I
think
I.
Think
that's
really
what
we're
pushing
back
on
here.
G
What
we
need
to
be
pushing
back
on
is
the
question
of
whether
this
kind
of
model,
where
you
end
up
with
a
sort
of
universal
thief,
run
by
a
delivery
company
and
everybody's
kind
of
tilling
their
you
know,
serfs
tilling
their
little
corner
is,
is
really
what
makes
sense
going
forward
for
the
industry.
So
I
do
think.
There's
a
pretty
big
picture
question
here:
I'm!
Sorry,
madam
chair
I,
run
over
my
time.
It's.
B
C
C
B
N
I
would
personally
defer
to
John
and
the
other
restaurateurs
that
have
signed
up
to
testify
to
talk
about
their
individual
experience.
I
can
only
relay
on
behalf
of
the
Association
the
broad
conversations
we've
had,
but
one
one
perfect
example
is
we
had
a
roundtable
conversation
back
in
January
with
25
operators
around
the
table
and
one
operator
brought
up
that
they
had
found
that
their
their
website
had
been
ghosted
and
everyone
around
the
table.
N
Googled
their
restaurant
and
12
out
of
20
attendees
I,
had
also
had
ghosted
websites
that
they
found
on
Google
that
they
didn't
even
know
existed.
So
this
is
happening
every
time
that
this
issue
gets
brought
up.
There
are
operators
that
are
realizing
that
this
is
happening
out
there
and
they
don't
even
know
it,
and
so
the
orders
that
are
being
generated
from
those
websites
again
they're
having
no
control
over
it.
And
so
not
only
is
the
restaurant
going
to
be
in
jeopardy
by
not
controlling
what
the
order
is,
but
there's
very
real
allergen
concerns.
N
Restaurants
are
one
of
the
most
regulated
industries
out
there
besides
health
care,
and
we
take
care
every
day
to
serve
our
customers
safely
and
those
protocols
aren't
being
followed
when
someone
else
is
ordering
on
your
behalf
and
then
becomes
the
main
contact
between
the
customer
with
your
product.
But
you
don't
even
know
that
that
product
is
being
sold.
B
L
You
so
much
I
wanted
to
respond
to
mr.
Clark's
comments
about
that
practice.
We
agree.
We
agree
and
and
we'd
love
to
work
with
the
Massachusetts
Restaurant
Association.
That
is
not
an
optimal
practice.
It
is
not
an
optimal
experience
for
the
restaurant
or
the
diner.
Grubhub
did
not
participate
in
that
practice.
L
So
very
recently,
when
we
felt
we
were
at
a
competitive
disadvantage
because
we
weren't
putting
restaurants
up
on
the
platform
many
of
the
restaurants
they
get
orders
through
that
practice
liked
it
and
then
become
partners,
but
we
agree,
we
fundamentally
agree
and
again
I'd
love
to
work
with
him
on.
You
know,
maybe
there's
a
solution
out
there,
but
absolutely
agree.
Thank.
B
You
coming
in
any
other
questions
or
comments
that
you'd
like
to
you
still
have
a
minute
left:
wanna
honor
that
good
I'm
good
for
nice.
Okay,
thank
you.
I
just
want
to
acknowledge
that
we
are
hoping
to
move
through
our
first
round
of
questions
and
moving
then
also
to
public
testimony.
So
I
like
to
recognize
my
counselor,
who
is
my
district,
counselor
and
colleague,
comes
to
Campbell.
You
now
have
the
floor.
M
Thank
You
counsel,
mahir
and
thank
you
to
the
restaurant
owners
and
and
Steve
and
others
who
had
emailed
us
about
this
issue
and
thank
you
to
the
makers
for
calling
for
the
hearing
and
Katelyn.
Thank
you
for
participating
and
Amy.
Thank
you
as
well
learning
a
lot
of
many
of
my
questions
were
asking
answered.
M
So
I
think
my
question
is
really
direct
and
I.
Think
to
Amy,
which
is
I'll
start
with
a
comment
and
then
the
question
this
idea
of
sort
of
running
businesses
on
a
fee
model
right
mind
you,
the
banking
system
adopted
by,
like
you,
know,
Asian
banks
that,
instead
of
just
here's
you
know
$10
I'll,
give
you
a
product,
here's
10
bucks.
It's
now
here's
10!
You
know
here's!
M
The
product
it's
10,
bucks,
plus
some
fee
banks
are
doing
and
more
and
more
companies
are
doing
it
to
make
a
profit
and,
at
some
point
the
fee
sort
of
get
out
of
control.
So
I
think
transparency
is
absolutely
key,
so
people
have
an
understanding
in
lay
terms
as
to
what
they're
getting
into
and
I
won't
go
down
that
line
of
questioning,
because
councillor
Baca
thought
did
a
really
great
job,
along
with
other
colleagues,
but
I'm
just
curious
to
hear
from
you
Amy
a
little
bit
more
on
and
maybe
I
missed.
M
M
L
No,
no,
no
problem
and
think
thank
you
for
that.
So
we're
always
looking
at
you
know
our
business,
obviously,
and
what's
the
best
way
that
we
can
support
restaurants
and
as
I
mentioned
early,
you
know
we're
a
publicly
traded
company,
so
our
financials
are
open
for
anyone
to
see
and
we
announced
that
all
profits
would
be
in
this,
for
the
second
quarter
would
be
reinvested
in
programs
to
support
driving
business
to
restaurants.
So
that's
what
we
believe
is
going
to
be
most
helpful
from
what
we
hear
from
our
restaurant
partners.
They
need
business.
L
They
need
volume,
we're
putting
tens
of
millions
of
dollars
into
free
money
to
restaurants.
You
know
one
program
is
if
a
diner
orders,
$30
GrubHub,
will
pay
for
$10
of
it
to
drive
more
orders
to
drive
more
volume
to
restaurants,
so
so
that's
what
we
believe
is
is
the
most
beneficial
for
restaurants.
Thank.
M
You
and
I'd
be
curious
to
hear
from
John
or
Stephen
their
perspective
on
what
you
just
said:
driving
profits
to
certain
initiatives
versus
doing
it
a
little
bit
differently,
because
I
was
hearing
from
John
is
that
businesses.
This
is
not
sustainable
for
the
business
owner
right
for
the
small
business
owner
so
curious.
Instead
of
we,
you
know
looking
at
those
profits
and
driving
them
somewhere.
If
what
else
might
you
guys
do
to
sort
of
make
it
more
useful
from
their
perspective
or
more
reasonable
from
their
perspective.
B
E
K
Yeah,
so
I
just
want
to
just
describe
the
original
program
that
GrubHub
initiated
right
after
March
16th
was
called
support
for
supper,
and
in
that
program
they
did
exactly
what
miss
Healy
said
for
an
order
of
$30
or
more.
They
would
give
the
the
consumer
$10
off,
but
the
restaurant
had
to
pay
that
$10
and
so
for
a
$30
order.
We
would
pay
30%
or
$9
to
GrubHub.
K
We
would
give
$10
off
to
the
consumer
and
we
would
get
$11
for
a
$30
order.
That's
37
percent.
It
was
only
after.
There
was
just
an
outpouring
of
sort
of
outrage
about
this
support
for
supper
program,
which
GrubHub
sort
of
announced
to
great
fanfare
that
it
was
supporting
restaurants.
When
now
we
were
getting
37%
of
the
ticket
that
they
then
finally
came
back
with
with
where
they
would
say.
You
can
have
two
hundred
and
fifty
dollars,
so
you
could
do
25
of
these
$10
off,
but
that
was
only
a
response.
B
Thank
you.
Thank
you,
John
I'm,
in
the
interest
of
time
here
you
know
No.
Thank
you.
Thank
you.
Councillor,
Campbell
I,
just
really
super
mindful
that
we
do
have
a
public
testimony
and
we
have
David
Doyle,
who
is
waiting
in
the
queue
for
public
testimony
and
I
want
to
give
him
an
opportunity
to
do
so.
David,
if
you
are
with
us
still
we'd
like
to
invite
you
to
speak,
and
you
have
two
minutes.
I
am.
P
Not
sure
my
my
audios
it
can
you
hear
me
yep
you're
good,
to
go
okay,
my
video
may
not
be
working,
but
I
really
appreciate
the
opportunity
to
share
a
few
thoughts
and
Thank
You
councillor
malian
and
all
the
others
who
are
part
of
this
part
of
this.
You
know
attempt
to
sort
of
air.
This
issue
I'm
co-owner
of
three
Jamaica
Plain
restaurants,
and
you
know
proud
to
say
that
we
have
never
actually
relied
on
delivery.
Much
at
all.
P
Delivery
for
us
is
probably
less
than
five
percent
at
all
the
three
restaurants
I'm
involved
in
and
for
me
that
means
that
we
have
very
strong.
You
know
neighborhood
support
for
direct
dining
operations.
That
puts
us
at
extreme
risk
during
this
problem,
this
crisis,
because
we
we
have
no
background.
We
have
no
experience
with
delivery
because
we
haven't
needed
to
and
in
an
answer
to
councilor
box
question
about.
You
know.
Why
would
restaurants
enter
into
these
arrangements?
You
know
for
Mike
interview.
P
One
of
the
reasons
we
haven't
is
because
it
doesn't
make
financial
sense,
it's
just
too
much
money
per
order
to
go
to
a
delivery
to
go
to
an
organization
that
you
know
from
my
opinion
is
not
part
of
our
success
whatsoever.
So
GrubHub
doesn't
really
offer
me
much
of
anything.
We
don't
need
that.
You
know
we
purse
I
personally,
don't
feel
like.
P
We
need
the
marketing
piece
that
they
offer
I'm
more
interested
in
actually
a
low-cost
delivery
service
that
will
actually
help
us
survive
the
next
six
to
eight
months,
because
we're
in
the
unfortunate
position
of
not
being
able
to
rely
on
dying
in
revenue
for
a
good
chunk
of
time
to
come,
that
three
restaurants,
I'm
involved
in
are
very
small
with
less
than
sixty
seat
capacity.
So
if
you
knock
out
half
of
that
for
an
unknown
amount
of
time,
you
know
we
we
have.
P
We
have
no
possibility
of
staying
above
water,
so
I
guess
in
short,
I,
would
say
that
this
problem,
in
my
opinion,
very
much
predates
kovat
I.
Think
if
we
don't
cap
those
delivery
fees.
Restaurants,
like
myself,
that
the
restaurants
I'm
involved
in
will
shy
away
from
using
delivery
services
because
it
just
makes
no
financial
sense.
That
leaves
us
with
trying
to
figure
out
how
to
survive
on
our
own,
so
we're
talking
about
in-house
delivery.
P
Obviously
there
are
problems
with
that,
but
why
would
I
choose
to
have
a
relationship
with
growing
up
if
it
makes
me
no
money
and
I
think
with
dining
revenue
out
the
window
for
a
good
chunk
of
time?
You
know
we're
gonna
rely
on
local
pickup
for
our
takeout
business
and
you
know
that's
a
that's
a
that's
a
big
unknown,
but
that's
probably
the
route
we're
gonna
go.
Unless
we
have
a
cap
and
fees
and
then
we
would
you
know
that,
would
that
would
make
sense
for
us
to
give
that
a
try.
Thank.
B
B
I
have
I,
see
one
blue
hand
for
those
who
are
tuning
in
the
blue
hands
is
just
a
little
icon,
not
that
actual
and
I
have
Kenzi
a
Matt
and
anyone
house
I'm
going
to
make
my
screen
a
little
bit
bigger,
so
I
can
see
all
the
little
blue
hands
so
right
now
it's
just
it's
everybody.
Okay,
everybody
wants
to
have
a
question.
X,
okay,
I
have
three
blue
hands,
we're
gonna
start
off
in
the
order
of
the
first,
the
first
hand
that
I
saw
when
it
go
to
councillor
O'malley.
You
now
have
the
floor.
B
F
You,
madam
chair,
miss
Healy.
You
had
said
earlier
in
this
I
think
in
response
to
counselor
Bach
that
plenty
of
diners
love
our
service
I
would
perhaps
quibble
with
that
a
bit
and
say
plenty
of
diners
love
the
restaurants
and
use
the
service
as
a
means
of
getting
the
food
from
there.
I
wanted
to
thank
Steve
Clark
to
bring
up
a
point
which
is
going
to
sort
of
be
part
of
my
second
round
of
questioning
which
I'll
get
to
in
a
moment.
F
But
one
question
or
one
note
in
the
earlier
round
of
questioning
I,
talked
about
the
Panda
Express
order
from
the
New
York
Times
study.
The
thing
I
neglected
to
mention
that
the
price
for
the
family,
feast,
which
was
sort
of
the
big
pipes,
the
the
the
starting
point,
in
addition
to
the
delivery
fees
and
other
things
was
$39-
was
the
cost
of
the
rest.
At
the
restaurant
to
pick
up,
the
family
feast
was
$39
at
a
Panda
Express.
F
It
was
in
the
cost.
The
base
price
of
that
was
increased
to
4710
for
GrubHub,
4710,
two-door,
44,
85
to
post
mates
and
47
to
Buber
eights.
So
that's
obviously,
and
there's
nothing
illegal
about
this,
but
many
vendors
charge
more
just
then
than
you
would
get
it
off
the
menu
now
what's
troubling
about
that-
and
this
is
to
Steven
Clark's
point-
is
that
there's
an
article
from
two
and
a
half
months
ago?
Excuse
me
four
months
ago,
January
30th
from
the
verge
calm
growth
hack
is
listing.
Restaurants
that
don't
agree
to
be
listed.
F
L
Sorry
I
was
on
mute,
yes
to
my
comments
earlier
to
mr.
Clark.
We
agree
with
him.
We
don't
we
don't
like
that
practice
either.
We
doing
it
well
we're
looking
at
it.
Absolutely
our
competitors
do
it
and
in
order
to
stay
competitive,
it's
something
that
we
started
doing
at
the
tail
end
of
last
year.
So
I'd
love
to
I'll,
reiterate
I'd
love
to
work
with
mr.
Clark,
and
we
agree
that
it's
not
the
best
experience.
A
lot
of
our
restaurants
are
new
to
the
platform.
L
Through
that
program
they
actually
do
like
that
they
were
able
to
get
orders,
but
but
I
agree
and.
L
L
In
front
of
you,
I'll
reiterate
again,
you
know
happy
to
to
work
with
Massachusetts
Restaurant
Association
on
alternatives.
Well,.
F
L
E
F
F
I
mean
I
just
said:
that's
the
gist
of
it.
It's
a
good
thing.
I
want
to
be
clear,
that's
a
good
thing,
and
we
appreciate
that,
which
is
why
capping
the
delivery
fees.
Now
during
this
time,
when
restaurants
don't
have
an
opportunity,
you've
said
that
some
restaurants
can
opt
out,
because
it's
too
expensive
but
others
may
not.
You
talk
you
hear
about
the
ones
that
they
typically
have
in-house,
diners
that
it
may
not
have
the
bandwidth
to
do
it
by
capping
the
the
high
fees.
F
Now
you
can
absolutely
support
driving
businesses
back
to
restaurants,
because
you
will
help
support
these
restaurants
during
this
incredibly
difficult
time,
knowing
that
when
we
open
up
we're
going
to
have
limited
capacities,
one
of
your
main
competitors
doordash
said
about
three
weeks
ago
that
they
were
voluntarily
cutting
their
own
fees
by
50%.
They
do
that
and
you
say
that
it's
it's
unsustainable
for
your
business
practice.
L
Doordash
is
stopping
that
practice
in
a
few
days,
so
we
have
chosen
to
do
other
things
like
pump,
tens
of
millions
of
dollars
into
direct
restaurant
relief
to
drive
orders.
We
deferred
fees
at
the
beginning
of
the
pandemic
that
we
still
have
not
collected.
So
again,
we
are
not
apples
to
apples
companies
nor
makes
business
decisions
that
are
best
for
them
and
and
GrubHub
does
the
same
New.
E
F
L
F
B
You
my
chair,
thank
you,
Thank
You,
councillor
O'malley.
It's
always
great
to
see
you
in
action
I'm
in
the
best
interest
of
time,
I
really
want
to
be
super.
Mindful
we
have
five
more
minutes
and
I
know.
We've
just
been
joined
by
councillor
Lydia
Edwards
and
wanted
to
just
give
her
an
opportunity
to
ask
a
question
or
make
a
quick
remark
and
then
I'm
going
to
move
on
to
councillor
Bach
kind
of
slow
Edwards.
Thank.
Q
Q
I
will
understand
exactly
what
the
issues
are
to
make
sure
that
we
are
clear
on
the
best
way
forward
for
our
small
businesses
and
that's
why
I'm
on
this
is
because
many
of
the
immigrant
small
businesses
and
many
of
the
small
businesses
are
in
East
Boston
and
also
the
North
End
is
in
my
district.
That's
our
Little
Italy
their
health
and
their
survival
means
a
lot
to
me.
So
what
I
don't
want
is
for
any
industry
to
be
making
more
than
their
fair
share
in
this
moment,
while
other
people
are
struggling.
Q
What
I
do
want
is
that
if
there
are
people
who
are
creative
enough
to
come
up
with
ways
to
allow
for
our
businesses
to
thrive,
I
want
to
support
them,
but
I'm
gonna
watch
this
tape,
because
councillor
Malley
I
do
trust
your
gut
and
I
trust
your
vision
on
how
to
do
things.
And,
of
course,
if
there's
an
ordinance
filed
it'll
be
coming
to
my
committee.
So
I
would
look
forward
to
having
this
conversation
further
on
and
thank
you
so
much
chairwoman
Mejia
for
the
acknowledgement
and
I
do
apologize
for
being
late.
Today,
no.
B
G
Thank
you
so
much
and
I'll
be
very
quick.
It's
really
a
question
for
the
MRA
for
Steve
I'm,
just
wondering
if
the
Restaurant
Association
has
thought
at
all
about
partnering
I
mean
it
seems
to
me.
Like
you
know,
the
ideal
solution
in
this
pandemic
would
be
some
kind
of
driver
delivery,
driver
co-op
that
you
know
took
care
of
paying
for
the
drivers.
G
From
these
giant
platforms,
I
mean
it's
still
tricky
because,
as
I
said
before,
the
network
effects
are
what
they
are,
but
I
think
it
Whitley's
within
Boston
and
Cambridge
I
could
imagine
us
pushing
as
an
ecosystem
towards
those
alternatives,
but
you
still
have
to
have
an
alternative
infrastructure.
So
I
just
wonder
if
there's
been
any
conversation
about
pooling
delivery
driver
resources
in
a
restaurant
led
way.
A
N
N
But
to
my
knowledge,
nothing
has
been
considered
on
that,
specifically
on
a
driver
pool,
but
there
you
know,
there's
always
been
collaboration
with
amongst
the
restaurant
community,
but
collaborating
with
employees
and
what
have
you,
but
in
terms
of
the
driver
base,
that's
something
we
have
done,
but
we
would
absolutely
work
with
the
different
third
by
Tomica
things.
I
think
that's
something
we
could
accomplish
great.
G
H
You
Council,
mejia
and
I
want
to
say
thank
you
to
the
mouse
Restaurant
Association
to
Steve
in
to
Bob
for
being
here.
I
also
want
to
say
thank
you
to
Amy
as
well
for
testifying
she's
she's,
the
think
of
this
she's,
the
only
person
that
came
here
from
the
one
of
the
for
delivery
businesses
to
face
the
fire
face,
the
tough
questions,
the
others,
the
other
ones
hid,
hid
behind,
hid
behind
the
computer
and
and
didn't
want
to
engage
in
this
topic
and
didn't
want
to
engage
in
the
subject.
H
It
probably
shows
you
the
disrespect
those
other
companies
have
for
the
residents
of
Boston
in
my
opinion,
but
when
we
do
have
a
a
working
session,
I
do
expect
them
to
be
out
there
at
the
table
in
talking
about
solutions
to
the
problem.
San
Francisco,
New,
York,
Baltimore,
Cambridge,
Java,
Capp
Boston
desperately
needs
a
cap.
H
We
need
a
cap
because
our
restaurants
play
an
integral
part
in
our
community
in
our
neighbor
neighborhood
they're,
our
neighbors,
they
coach,
Little,
League,
they're,
active
and
PTA
in
in
and
they're
involved
in
the
community
in
so
many
different
ways
in
different
nonprofits
when
someone's
on
the
ground
and
in
knocked
out.
The
last
thing
you
want
to
do
is
keep
them
on
the
ground
we
want
to.
We
want
to
lend
a
helping
hand
to
the
restaurants
and
get
them
back
up
on
the
feet.
H
We
don't
know
you
delivery
companies
to
put
their
put
their
foot
on
someone's
neck
to
keep
them
on
the
ground.
So
this
is
about
fairness
to
the
residents
of
Boston
and
to
the
employees
of
these,
of
these
restaurants
treat
everybody
fairly
and
treat
everybody
with
respect.
Thank,
You,
council,
mejia,
Thank.
D
You,
madam
chair,
and
just
by
way
of
wrap
up
the
previous
speakers,
said
it
best
and
appreciate
woman's
patience,
obviously,
but
also
just
testament
to
her
willingness
to
come
forward
in
to
participate
in
the
hearing.
So
I
want
to
thank
her
for
being
part
of
the
hearing
in
while
others
competitors
nailed
it
in
literally
sending
in
emails
and
a
little
distasteful
that
folks
didn't
want
to
come
forward
and
be
part
of
the
solution.
D
So
I
know
that
she
took
some
hits
and
some
punches
today,
but
nonetheless
the
common
goal
here
is
this
council,
in
said,
is
that
you
know
we're
a
lot
of
folks
are
suffering.
We've
got
a
shared
responsibility
here
to
help
you
know,
get
food
to
people
that
needed
to
help
restaurants
in
a
service
industry
get
back
on
their
feet.
The
travesty
includes
our
delivery
and
I
added
value
that
restaurants
have,
they
could
be
doing
the
delivery
themselves,
but
they
incur
the
cost
maintenance,
repair
fees
and
liability
insurance,
etc.
D
So
that's
not
lost
on
this
discussion
just
trying
to
strike
a
balance
as
to
what's
fair
and
what's
reasonable
in
making
sure
that
the
whole
process
is
transparent.
So
that
the
customer
doesn't
take
their
their
frustration
out
on
the
restaurant,
while
the
restaurants
trying
to
get
on
the
Effie
and
also
making
sure
that
restaurants
are
allowed
to
get
on
their
feet
and
be
able
to
use
the
delivery
services.
D
We're
looking
for
a
solution
between
industry
leaders
and
stakeholders
and
really
probably
shouldn't
even
be
in
this
space,
but
we're
here,
because
we
were
brought
here
by
members
of
the
public
who
felt
that
fees
were
a
little
over
the
top
and
they
felt
that
some
folks
were
taking
advantage
of
people
very
much
like
we're,
starting
to
see
in
some
of
our
supermarkets
and
in
stores
that
the
prices
in
the
price
gouging
is
going
through
the
roof.
And
that's
gonna
be
the
next
Avenue
that
we'll
probably
have
to
address.
But
again.
D
Thank
you,
madam
chair,
thank
you
to
my
co-sponsors
on
this
makes
two
industry
leaders,
the
Restaurant
Group
Bob
and
his
team
from
participating
and
look
forward
to
whether
it's
a
working
session
or
with
the
next
steps
I,
but
we
need
to
restore
some
some
fairness
and
some
reasonableness
to
this
process.
So
thank
you.
M
Thank
you,
madam
chair,
and
thank
you
to
the
makers
again
and
thank
you
for
those
who
participated
in
today's
hearing.
All
of
you
and
I
agree
with
counsel
Flaherty.
It
was
it's
always
disappointing.
We
don't
have
certain
perspectives
at
the
table
when,
when
trying
to
be
thoughtful
in
putting
forth
solutions
and
ordinance
or
policy
ideas,
so
thank
you
to
everyone
for
participating,
I,
absolutely
echo
all
of
my
colleagues
in
terms
of
all
small
businesses
and
the
we
all
I
think
agree.
M
They
are
extremely
valuable,
not
just
because
they're
our
neighbors
and
they
produce
good
food
or
good
products.
They
employ
our
residents.
They
build
wealth
in
our
communities
and
especially
in
communities
of
color,
which
I,
like
largely
represent
Dorchester
in
Mattapan,
they're,
essential
and
they're,
going
to
be
essential
to
our
recovery
in
our
sustainability
going
forward.
So
I
think
this
is
one
piece
of
the
puzzle
that
has
to
be
addressed
now
and
in
the
future,
and
so
I
look
forward
to
continuing
a
conversation
and
being
a
part
of
the
solution
to
find
a
path
forward.
M
M
B
You
Thank
You
councillor
Campbell,
so
without
any
further
ado,
I
don't
see
any
other
hands
raised.
I
just
would
like
to
say
that
I
am
grateful
to
have
had
the
opportunity
to
learn
and
listen
to
all
sides.
I'm
really
concerned
about
the
fees
as
well
as
some
of
the
the
situation
that
councilor
O'malley
highlighted
in
regards
to
some
folks,
not
even
knowing
that
they
were
being
promoted
in
this
platform.
I
think
we
have
a
lot
of
work
to
do
and
I
do
appreciate
the
dialog
and
look
forward
to
the
next
steps.
B
I
would
like
to
take
this
opportunity
to
thank
the
members
of
the
public
and
the
panelists
for
their
testimony
and
I
will
be
drawing
this
hearing
to
a
close
with
my
faith,
gavel,
making
sure
that
we
all
know
that
this
hearing
has
been
adjourned.
Thank
you
so
much
for
participating
and
we'll
be
following
up
soon.
Thank
you.
Thank.
B
A
B
K
Work
can
I
say
one
thing,
yes,
joy,
sort
of
doing
this
sooner
rather
than
later,
I
can't
tell
you
how
how
how
important
that
is.
It's
just
you
know
the
fact
that
door
reduce
their
fees
from
April
13th
until
May
31st,
it's
not
a
few
days
it's
going
on
for
another
three
weeks,
but
that
mattered
about
$10,000
to
me
in
just
those
six
weeks
from
one
of
the
four
delivery
companies.
K
It
just
lets
sort
of
the
magnitude
of
this
as
a
sort
of
as
an
issue
I,
just
I
can't
sort
of
emphasize
that
enough
and
and
and
it's
going
to
go
on
for
a
long
time-
it's
not
going
to
that
sort
of
as
a
big
issue.
It's
not
going
to
end
anytime
soon,
so
I
hope
you
do
this
as
expeditiously
a
government
can
work.
Thank.