Here’s the thing about restaurant delivery services, those third-party gig operations that allow you to order from various restaurants and have the food brought to your doorstep. They add convenience in the best of times and a valuable service in the worst of times, i.e. now. And that goes both ways: there are benefits to the customers, to be sure, but restaurants also gain by expanding their offerings beyond the dining room.
But it comes at a cost, especially to the restaurants. Many of the delivery services have waived the delivery fee they charge to the customers. The money is made by taking a rather hefty portion of the cost of the order, usually 30 percent. And with most of the restaurants that are still open and offering takeout and delivery, that 30 percent eats into an already meager, nearly nonexistent profit.
So I found it a positive development when the Florida Insurance Commissioner encouraged auto insurance providers to allow restaurants to use their staff members to deliver food and be covered on their regular policies.
One of the restaurants that got approval for its staffers is Soco of Thornton Park, so I was anxious to see how the process worked (and to order some of my favorites from the menu).