This is one of the reasons uber eats often delivers horrendously cold food (with no refund option these days). If you got cold food from a local joint with inhouse delivery they'd usually refund or redeliver for free, because they know it was their fault. They can't offer that through these platforms as it is rarely their fault and even if it was they don't get an option to interface with the customer like that.
On the final point - firstly, it's not as simple as that as not 100% of orders are coming through uber eats, so they don't really know exactly how busy the kitchen is. Secondly, uber was so desperate to grow market share they would push kitchens to take orders regardless of capacity to serve them. The only option AFIAK was to shut off Uber orders entirely, there was no "take 4 orders per 30 minutes max" option (maybe they have added that now).
The confused phone calls I get from delivery drivers just about every time I order begs to differ.
And that's assuming they bother to call rather than just leaving my order with the basement apartment or one of my neighbors or in the same address only on Northeast [name] street 8 blocks away rather than Northwest [name] street.
These drivers churn so much they never learn their way out of routine dumb mistakes like that.
Meanwhile, you are hungry and tired and you just spent $50 on $30 worth of takeout. You really really want someone to care about your dinner as much as you do. But next week when you're hungry and tired again, won't you roll the dice again and hope they get it right this time?
If I lived in a Chinese Puzzle Box I would have to get used to people wanting help to open it. Because they don't actually give a damn about the puzzle box. They just want to drive straight there.
>They will also know if there is bad traffic or an accident closing a major road and adjust wait times and order frequency accordingly.
irrelevant in the age of GPS navigation with live traffic (ie. google maps)
>where to park, which bell to press etc.
while I don't doubt delivery drivers accrue such knowledge over time, I doubt that the turnover is low enough for this to actually make a difference. It's certainly not enough to make such a service unviable.
>The person that runs the delivery joint can also wait until he knows his/her driver will be making his way back, and only start cooking then, so the next order doesn't get cold waiting for a pickup.
This doesn't seem very hard to do. Restaurants can let the delivery platform know how long each dish to prepare, and the delivery platform can tell them ahead of time when to prepare the food (after factoring in driver availability and distance).