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"It's much more efficient to do this from the restaurant perspective." Perhaps most important is the company's staff of delivery people, who get a full roster of benefits.To keep turnover at a level of less than 10 percent, employees receive a guaranteed salary starting at an hour, including tips, plus bonuses; average pay is around an hour.The sooner you get from an idea to an idea that has been vetted as feasible, the sooner you get started, go back and try another idea, and of course, this process increases your chances for success. The one-pager as it is called forces the budding food entrepreneur to think clearly about the business idea and has a framework that forces you to put the essentials on one page.
Manhattan is the first stop, but eventually Price plans to expand to such areas as The Loop in Chicago and Philadelphia's Center City.
Homer 's investors and customers also point to a number of the company's advantages.
Then there's Y Combinator-backed Door Dash in San Francisco, a start-up that has raised about $60 million in funding since its launch in 2013.
Door Dash's service is now being tested by Yum Brands' Kentucky Fried Chicken in California.
Homer charges restaurants an undisclosed percentage of the total order, plus a flat-fee for each delivery.
Now, the company has around 200 employees, most of them delivery staffers making about 25,000 drop-offs a month.
At around the same time Price started ramping up, so did a number of other players.
For example, last year, Grub Hub, which has a platform for ordering meals online and via mobile phones available in more than 1,000 U. cities and London, introduced a delivery service for restaurants on its site, now in about 50 markets in the U. Grubhub's business model, however, is different. It makes its money by taking a commission from restaurants that list on its site — typically 10 percent to 14 percent or more for ordering and an additional amount for delivery — according to the company.
Homer aims to solve a big problem faced by restaurant owners in highly dense metropolitan areas, especially New York City.
Manhattan restaurants deliver more than 200,000 orders a day, according to Price's estimates.