America's Largest On-Demand Food Delivery Service DoorDash Has Arrived in Australia
It's now delivering vegan pizza, Huxtaburger, Mr Crackles and a whole lot more across Melbourne and Sydney.
Australians, if you thought you had a lot of food delivery options at your fingertips before, consider yourself even more spoilt for choice now. DoorDash, the US's biggest on-demand food platform for door-to-door delivery, has arrived Down Under, taking on Melbourne, Geelong and Sydney in its first expansion outside of North America.
Thousands of restaurants are set to jump on board as DoorDash rolls out its platform locally. And yes, that means dinnertime decision-making just got a little more interesting. Which can't be a bad thing, given that stats show a lot of us — two million of us to be exact — use meal delivery services at lease once every three months. Even more so now, with many Australians practising social-distancing or self-isolating in a bid to slow the spread of COVID-19.
During the COVID-19 pandemic, DoorDash has introduced no-contact delivery (and will leave your food at the front door) and is waiving delivery fees for a heap of restaurants, so they can generate a little more money in these uncertain times.
Big-name restaurant brands available on the delivery service in Melbourne include Betty's Burgers and Nando's, along with a diverse spread of well-loved local eateries like Red Sparrow Pizza, Le Bon Ton, Huxtaburger. In Sydney, you can order from the likes of Grill'd, Restaurant Moon, Huxtaburger, Lukumades, Mr Crackles and Thirsty Bird.
The app works much the same as competitors, like UberEats and Deliveroo, though it also has a 'pick-up' and 'group ordering' options — the latter making it a lot easier to coordinate big groups.
DoorDash is by no means new to the game. Having launched back in 2013, it now operates in over 4000 cities across all 50 states of the USA and Canada.
If you're keen to check out the new service, DoorDash is currently offering free delivery for a heap of restaurants.
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Published on March 17, 2020 by Libby Curran