Local food delivery service takes on Uber Eats, GrubHub

TAMPA BAY, Fla. — Mike Magee has made a career out of helping restaurants build a better business, but after the pandemic shut down his consulting business, he literally took his efforts to the streets of St. Petersburg.

What do you want to know

  • Mike Magee started Loco Tampa Bay
  • It’s a local food delivery service
  • He says it helps reduce costs for customers, businesses

“That’s how restaurants can cut costs (and) save money,” Magee said. “And reduce costs for the customer and the community so that more money stays local.”

Tampa Bay Locomotive is a local food delivery service. Yes, just like Uber Eats, GrubHub and Door Dash, but Magee says it’s totally different.

“What we can do is cut that delivery cost in half. And for that to save the restaurant, it also saves the restaurant costs,” he explained.

By charging local restaurants 13% to 17% for deliveries compared to large corporations charging up to 30%, Lowco Tampa Bay delivers more than food. For business owners like Mark Ferguson, owner of Ferg’s Sports Bar & Grill, they save him a lot of money.

“We used to just do food and make no money,” Ferguson said, “now at least we can make some money on delivery and takeout.”

Magee says even its drivers earn more behind the wheel than their biggest delivery competitors.

“Drivers are 100% tipping,” Magee said. “They do delivery minus $2, so on average they make $10 per ride.”

Driver Nick Windholz certainly isn’t complaining.

“I am transparent. We know exactly what we’re doing,” Windholz said, “The customer knows what they’re being charged. Customers tip better and so they love us on Loco. I didn’t get a hug from a Door Dash customer. I received several hugs from Loco customers. »

So far, around 50 restaurants in the city have disappeared locomotive since they started delivering in July and more are switching to local delivery every week.

Magee now says it’s just to get more clients like Ryan Rigdon to make the switch, too.

“Just by having a local option, we’re keeping the money in the community,” Rigdon said, “that’s pretty much a no-brainer.”

“Customers save money,” Magee said. “Restaurants can save money and the community will benefit.”