First of all, their profit per order is limited. As the cost of rent, ingredients and other costs continue to rise, if a portion of the profit is then distributed to the takeaway platform or pay a sum of advertising fees, then the profit will be further narrowed, if in order to get a larger takeaway market, it may need to expand further, however, this expansion may not be able to recover the cost or even a large degree of the risk of losing money.

Secondly, restaurants are more focused on the spending of brick-and-mortar guests. Takeout is more of a casual order with low profit margins and can affect the efficiency of the kitchen, in contrast brick-and-mortar guests tend to consume in groups of at least three to four, ordering quite a few high-margin dishes and returning for more.

Finally, takeout platforms may eventually evolve into enemies of restaurants. Once the takeaway model is mature, then the business of the physical store will be affected to a certain extent (because the number of diners in the area where the restaurant is basically fixed), how to balance the relationship between the physical store and the takeaway is a business need to consider the problem.