Much like Uber and other sharing economy companies, Postmates, while growing quickly, is creating its fair share of enemies along the way.
The latest restaurant to announce it will not take orders from Postmates or other third party delivery companies is The Rind. Here's what they posted on Facebook late last week:
Dear Cheese Fans, due to concerns regarding THIRD PARTY DELIVERY SYSTEMS, including POSTMATES, we will be denying orders via these platforms.
We have recently discovered that Postmates has been delivering our product without our consent, thus delivering at less than the high standards that we believe you deserve. Additionally, we have been BULLIED recently by their representatives in our small restaurant in front of guests and lied to on the phone. This does not represent The Rind.
Yes, we all love a good delivery system, however we made a choice to not deliver in an effort to provide you a consistently delicious and beautiful product. Additionally, because Postmates has us on their platform in part because you love us, it is because we love you that we will have to deny Postmates as a delivery system in order to meet our mission. They may or may not take us off their platform permanently, so I apologize if you see us on it and think we are working with them. We are not.
PLEASE BE ADVISED, WE ARE NOT WORKING WITH POSTMATES OR ANY THIRD PARTY AND WILL DENY ALL ORDERS THROUGH THEM!
I have spoken to a representative and was informed that if an order is initiated and then denied, you will not be charged! We apologize for the confusion, and we hope you will continue to support us as we strive to consistently do what we have been doing for the past 2.33 years!
Thank you all for your support and understanding!
Sincerely your cheesiest friends in town,
Sara & Steve
In the comments to that Facebook post, The Rind clarifies that they do allow take out for their food, just not through Postmates and their ilk.
We are happy to do take out to guests and have been since day 1. Giving to a third party loses any assurances of food safety and quality control, thus the primary reasons to focus on giving the food directly to you instead of them. Thank you for understanding.
While I have great respect for the restaurant owners and they can run their business however they want, I'm not sure I understand why they would allow a customer to do take out while not allowing a third party to deliver the food for me.
I understand that there are foods that do well when delivered (burritos, sandwiches, cooked Asian food, etc.) and foods that don't do well (anything raw, charcuterie, cheese plates, etc.). The customer has to understand that when they order from Postmates. If their order is ruined, Postmates is to blame and not the restaurant's fault.
I also hear the argument that food is meant to be eaten the second it's served, but let's be honest - there are many reasons that doesn't happen. A friend will bring pizza over to your house, and it's 20 minutes old when you dig into it. You may grab lunch to eat at your desk, but get an important phone call delays your meal for 30 mins. A co-worker brings in doughnuts and bagles to share with the office and it sits for 2 hours before you see it. It happens all the time, and I don't see a flood of complaints blaming restaurants for the diminished food quality due to the passage of time.
I asked Postmates to comment, and a spokeswoman said that they are acting as an agent of the customer who is requesting a service. In addition, they are driving volume and revenue to restaurants who would otherwise not be able to serve that customer.
Thus far, the list of restaurants that I've seen who won't have said they prefer not to work with Postmates are:
- The Rind
- Fish Face Poke Bar (Technically, owner/chef Billy Ngo questioned "the safety of a third party transporting raw fish to customers" but hasn't explicitly said that they won't. I'll check during open hours.)
Many of the restaurants on that list are very successful and probably don't need the extra revenue. I'll continue to eat in at those restaurants. But for us consumers, we can bring our delivery dollars elsewhere to restaurants who want our business and who will take our money.
* Updated at 10:08 p.m. reflecting uncertainty over Fish Face's status.
Magpie Cafe: Free bird - In July, Magpie flew its cramped coop on R Street and opened a new location on the corner of 16th and P. The current space is not only larger, but more open, with lots of windows and a high ceiling...Fortunately, many of the stand-out menu items are still available. The California farmstead cheese plate ($16) has always been outstanding. You get five California cheeses paired with fantastic dried figs, fresh seasonal fruit (lately figs and nectarines) and plenty of crisp toasts. Ann Rolke in Sac News & Review.
Hot, hot and cold - Watch out for a new food truck from Hot Italian chef and co-owner Fabrizio Cercatore...It won’t be a mobile Hot Italian, rather, a Passione Pizza truck...Cercatore said he anticipates the food truck allowing him to offer more pizza crusts at events, including whole wheat and gluten-free. He’s currently working on sprouted grain as well. He’s working on a lot. Janelle Bitker in Sac News & Review.
The Sommelier & The City: “Let Me Introduce Myself” - Apparently, telling the guy you’re dating you can’t meet up until 1 am on a Tuesday night because your business dinner (with four men in tailored Italian suits) went three hours longer than anticipated (due to copious amounts of rare and very expensive Champagne) doesn’t really go over well. Who could blame this Vino Vixen for NOT turning down free spectacular wine (that costs as much as my monthly salary) with men that have the power to skyrocket my career? Come on, most men can’t even turn down a free room temperate can of Coors Light, let’s keep it real. I digress… to put it simply, dating a Sommelier is hard. Jienna Basaldu on Girls on the Grid.
Eat, drink and give back - Speaking of restaurants, downtown’s Mayahuel is the site of one of the area’s cooler fundraising events: #Network4Cause. One evening nearly every month, the eatery’s banquet room/tequila museum is made available for a different nonprofit organization to bring in guests and generate some cash. Bob Shallit in the Sac Bee. (Second item.)
Bloggers conference here in 2016 - Riding the momentum of its burgeoning farm-to-fork reputation, Sacramento has landed the International Food Bloggers Conference – and all of that potential exposure in cyberspace – for July 2016. The conference, which attracts 300-plus attendees who routinely blog, tweet and use other social media to chronicle their food experiences, is considered the latest coup for the Sacramento Convention & Visitors Bureau. Blair Anthony Robertson in the Sac Bee.