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DoorDash launches in Australia – Restaurant Dive

The Australian delivery market boasts 7.1 million users as of 2019, according to Statista, and yields over $1.6 billion in sales. Restaurant-to-consumer sales dominate these transactions, claiming $1 billion of the total revenue in 2018, while app-based deliveries trail behind. As the market for delivery in Australia has grown, this ratio has stayed roughly the same.
“We dove deep into the Australian market and quickly realized two things; restaurants want more from their delivery partners, and not all Melburnians have access to the selection that they should expect,” DoorDash General Manager, Australia, Thomas Stephens said in a statement about the launch.
DoorDash is entering a market that already faces serious competition, however. Big players like Uber Eats and Deliveroo already operate in the space, as well as a few other players like Menulog. But many of these companies have been having a tough go, with Deliveroo failing to increase revenue even though it has been adding more restaurants to its platform, reaching 10,000 partners in March. 
Uber Eats has been battling a number of legal issues regarding its agreements, while parent company Uber lost $656 million in Q2 of 2019. Last year, German-based food delivery service Foodora pulled out of the Australian market, citing a desire to seek out markets with higher growth potential.
Perhaps the best Australian food delivery success story belongs to Domino’s Australia, which has been testing things like AI technology to improve order quality and accuracy. 
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Brands like Chipotle, McDonald’s and Starbucks are walking a tightrope — charge enough to protect the bottom line without alienating customers.
The recovering restaurant labor market is still unstable, marked by growing worker demand and a small talent pool, pressuring businesses to adapt their staffing strategies. 
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Brands like Chipotle, McDonald’s and Starbucks are walking a tightrope — charge enough to protect the bottom line without alienating customers.
The recovering restaurant labor market is still unstable, marked by growing worker demand and a small talent pool, pressuring businesses to adapt their staffing strategies. 
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