Solutions Mode

06/17/21 • 40 min

1 Listener

There are problems with food delivery. There's the reliance on gig laborers who say they are underpaid. Restaurants have to pay high commission fees on top of most orders. And delivery companies wind up operating on threadbare margins and still haven't turned an annual profit. Oh, and soggy fries. We haven't quite solved for that yet.

There's plenty to vent about. But, food delivery's not going anywhere. So, on our season finale: Can food delivery be better?

Read a transcript of this episode at dishcity.org.

Leave us a tip at wamu.org/supportdishcity.

Email us your favorite delivery order at [email protected].

There's plenty to vent about. But, food delivery's not going anywhere. So, on our season finale: Can food delivery be better?

Read a transcript of this episode at dishcity.org.

Leave us a tip at wamu.org/supportdishcity.

Email us your favorite delivery order at [email protected].

Previous Episode

Gig Work: The Fine Print Of Food Delivery

"Quick sign up! Flexible hours! Be your own boss!"

The perks of gig work are well-known, but do they actually reflect the reality of drivers working for food delivery apps? Patrick and Ruth try driving for DoorDash to find out. Plus, they interview three drivers in D.C., Seattle, and Denton, Texas, to see how gig workers are fighting for better working conditions.

Read a transcript of this episode at dishcity.org.

Leave us a tip at wamu.org/supportdishcity.

Email us your favorite delivery order at [email protected].

Next Episode

Trailer: Dish City Is Back

We’re back! After covering the pandemic’s effect on food delivery and our local restaurant scene, Dish City is dining out again.

Behind every iconic food of the Washington region is a story of city change. On the latest season of Dish City, join hosts Ruth Tam and Patrick Fort as they sample iconic meals from D.C., Maryland and Virginia and search for answers to questions like: Why are there so many Chinese carryouts in D.C.’s Black neighborhoods? What’s the seasoning that’s actually on your blue crabs? And...what is stuffed ham?