Leslie Scott, Senior Staff Writer


Among the myriad of restaurants in Oxford, not all offer the option of delivery.

According to Matt Todd, Buffalo Wild Wings general manager, the restaurant doesn’t offer delivery because it takes on a lot of business as it is.

“About one-third of our sales come from carryout,” Todd said. “The kitchen is not built to take on much more business than we already do. We don’t want to bite off more than we can chew.”

If delivery was added as an option, it would increase sales, but it might have a negative backlash, Todd said. It would add one more profit center, but something would have to give, such as people waiting longer for their food, which might ultimately decrease sales.

Todd said there is more to delivery than just hiring a driver. Restaurants need to take into consideration the need to include delivery drivers in their insurance policies, which is an additional cost.

Alan Kyger, Oxford economic development director, said many restaurants choose delivery because of the marketplace of the town.

“Delivery in a small, high-populated area makes perfect sense,” Kyger said. “There is definitely a high demand for delivery in Oxford. I don’t know why everybody doesn’t do it.”

According to Kyger, the delivery rate has been pretty steady in Oxford over the years. The biggest change he has seen is fewer people are cooking their own traditional meals.

Miami University used to be a no-car campus, which made delivery much harder. However, since that policy has been revoked, delivery has definitely increased, Kyger said.

Seer Chen, general manager of Wild Bistro, said the restaurant delivers all over town, including on campus.

“Many students don’t have cars and don’t want to make the trip out,” Chen said. “Especially in winter, we are happy to provide this door-to-door service.”

According to Bridget Maney, Chipotle kitchen manager, Chipotle hasn’t instated a delivery policy because it can’t insure the quality of the food when it travels.

“Our main message is that we sell food with integrity,” Maney said. “With this in mind, we want to make sure we are producing good quality food and that customers are getting the most for their money.”

Non-delivery hasn’t really affected the store’s sales because Chipotle offers other options, such as ordering online and carryout, Maney said.

Miami junior Glen Selby said the option of delivery doesn’t alter his choice of where to eat.

“If I want something, I won’t choose someplace else because they deliver,” Selby said. “Sometimes it is almost easier to eat in or order ahead to pick it up.”