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The potential earnings range displayed is an estimate. DoorDash makes no guarantees as to the sales your business may earn by using our platform.To estimate potential incremental sales on the DoorDash platform, we review past sales data from a subset of businesses in your area using DoorDash. We extrapolate that data to provide an estimated range of annual average earnings on the platform. We choose similar store listings based on the information you share about your business, including business address and the type of business (e.g. restaurant, convenience, flowers, etc.). This includes stores that run promotions on DoorDash. If you do not input a business address, we select similar stores based on the location indicated by your IP address. Based on data availability, we may adjust the size of the area for which you are seeing earnings estimates. For any given earnings estimate result, the general geographic location of the stores that were used as inputs for that particular estimate is shown.Your actual sales on the platform may be impacted by a range of factors including local customer demand, pricing, and store availability.

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Get inspired to try something new by learning from the best in the industry.

Learn how this Los Angeles-based fast casual restaurant partnered with DoorDash to reach new customers and grow delivery sales. 

Mx Blog: Mendocino Farms - Mendo Cow

Global

How Mendocino Farms Achieved 10X Returns with DoorDash Promotions

The owner of Spain Wine Bar in Ocean City, Maryland chronicles his career change and shares the secrets to his success.


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A Biochemist's Journey to Opening a Restaurant and Wine Bar

Learn how leading restaurants are building strong work cultures to help employees thrive. 


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How 4 Restaurants Support Employee Wellness & Build Culture 

The co-founder of Washington, DC's Immigrant Food explains how finding purpose through food advocacy helped her restaurant brand expand.

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How Immigrant Food's Dine-In Transition Amplified Their "Gastroadvocacy" Impact

Secret Menu is a celebration of the restaurants that are integral to local communities. 

Secret Menu Issue 3 Magazine Cover

United States

Secret Menu Issue 3: Philly Brings Its Own

Cheesemakers and winemakers. Breweries and distilleries. Bakers and coffee roasters. A journey into the warehouses of Kensington, where artisan upstarts are breathing new life into Philadelphia’s food scene. 

kenzo-12-min

Make It on Our Own

Philadelphia Magazine's food critic on the irrepressible attitude that is the key ingredient of the city's restaurants. 

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Everyone Likes Us, We Don't Care

For Danny Childs, the best drinks are poured by getting dirty.  


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Wild Spirits

Chloé Grigri, Amanda Shulman, and Ellen Yin on upending the rules of the game.

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Break on Through

How Juan Carlos Aparicio baked his way to running a restaurant (that isn’t a bakery).

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The Breadwinner

Inside the world of homespun pop-ups and unexpected collaborations that have made Philly’s dining scene like nowhere else.

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Your Place or Mine?

Marc Vetri's journey from pioneering chef to mentoring the next generation of Philly talent.

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The Godfather

How Chutatip Suntaranon channeled her upbringing in Thailand — and life spent flying around the world — into one of Philly’s most singular restaurants. 

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The Ambassador of Spice

The city's Eritrean-Ethiopian restaurants serve up more — way more — than delicious food.   

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Come One, Come All!

A singular Afrocentric grocery, Honeysuckle Provisions holds the belief that a restaurant can be a force for change.

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On a Mission: Honeysuckle Provisions

The ongoing evolution of Philly's classic sandwiches.


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Survival of the Tastiest

An ode to the unsung heroes of restaurant kitchens from a comedy writer who couldn’t take the heat. 

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Lessons on the Line

Ange Branca was forced to close her beloved restaurant in 2020. Four years later she is opening a new one that comes as close as ever to embodying all that she holds dear.

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The Many Lives of Saté Kampar

The cheesesteak may be the global mascot of Philly. But a contingent of pioneering chefs and restaurateurs have made the city a hub of vegetarian innovation.

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Plant to Plate

Down North Pizza, empowering formerly incarcerated staff with opportunities and community support, serves unique Philly-style pies as a force for positive change.

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On a Mission: Down North Pizza

Three Philly couples get frank and intimate in sharing their recipes for romance. 

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The Dish on Love

Learn how Alex Tewfik went from being a food editor in Philly to owning one of the best restaurants in town. 

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What's the Frequency, Alex? 

What does it take to run a restaurant as a woman in a male-dominated industry? We sat down with women chefs and business owners to share their stories and inspire others.

Ana Gonzales and Hondina Silva, Co-owners of OMG Cafe and Tapas in Toronto.

Mx Blog (US/CA) | Exploring Women-Led Restaurants in Canada | Hero image

United States & Canada

Great Taste, Great Stories: Exploring Women-Led Restaurants In Canada

The owners of Washington's Graze discuss how deciding to expand their business opened up opportunities for greater success.

Mx Blog (Global) - How Opening a Third Sandwich Shop Set Graze Up for Growth - owners of Graze restaurant (updated)

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How Opening a Third Sandwich Shop Set Graze Up for Growth

Learn how Water St. Cafe builds trust and transparency with drivers, known as Dashers, to make deliveries and pickups a breeze.

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How Water St. Cafe Builds Strong Dasher Relationships

Learn how to run a successful restaurant with strategies from veteran restaurant owners to help up-and-comers establish and grow their business. 

Mx Blog - David Foulquier

How to Run a Restaurant Successfully: 7 Tips from Restaurant Owners

Hear from four incredible women-owned restaurant businesses from across the country.

Foxies Bakeshop 

Stories from Women Restaurateurs Leading the Way in Canada

Today’s restaurateurs know that the stakes are high for restaurant employee retention. Learn tips from industry leaders on how to motivate your restaurant staff. 

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How to Motivate Your Restaurant Staff

Three operators discuss current issues in the culinary industry and how they've overcome restaurant challenges with creative solutions. 

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United States, Canada & Australia

9 Strategies to Overcome Restaurant Challenges in 2023 

Discover how the owners of Slutty Vegan, Kismet, and Starbird Chicken use virtual brands and data analytics to expand operations.

Growing Your Business Strategicially

Growing Your Restaurant Business: A Guide to Strategic Expansion

Explore Katie Ruddell’s unique path to owning Kokomo, one of DoorDash’s 50 Most Loved All Stars in Canada.


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How a Former Brand Strategist Turned Her Dreams into Reality with Kokomo

Discover how Mellini Monique Bramlett and her husband turned their passion for healthy, global flavors into a thriving business. 

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Mellini Monique HerbyPoP

How the Founders of Herby PoP Turned Their Passion for Health into Sales

Discover how Tiffany Leong, founder of Bo-yi, went back to childhood basics to heal herself — and created a new business to educate others in the process.

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Healing by Harnessing Ancient Herbs: The Bo-yi Story

Three restaurateurs share how their businesses in Calle Ocho, located in Miami’s Little Havana neighborhood, serve their community, preserve Cuban culture, and more.

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How 3 Restaurants Keep Cuban Culture Alive in Calle Ocho

Learn how Souvla’s expansion plans throughout the Bay Area continue to place their customers and staff first. 


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How Charles Bililies of Souvla is Investing in the Bay Area

Learn how Sandro Roco of Sanzo grew his business from an apartment in Queens to being featured in DashMart and on the big screen.


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From H Mart to Hollywood: How Sanzo Diversified Sales with DashMart

Learn how Toronto-based Favorites Thai BBQ translates their unique take on Thai to takeout and delivery. 

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How Favorites Thai BBQ Reinvented the Thai Restaurant Experience

Discover how these businesses fuel growth by selling their goods nationwide on DoorDash.

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Nationwide Shipping: 3 Businesses Share How They Sell Goods Across the US

Discover how this fast-casual chain boosted sales in under two months for its newest location using Sponsored Listings.

Owner Sean Reiter standing in front of the Melt

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How The Melt Attracted New Customers with DoorDash

The summer months are often the busiest for restaurants. Learn how these businesses prepare for the summer rush. 


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 How Three Restaurateurs Handle the Summer Rush

Learn how Tracy Chang used the values she learned growing up in the restaurant industry to lead one of her own. 

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How Tracy Chang, Founder of PAGU, Leads with Empathy 

For Pride Month, we spoke to three business owners on living authentically, finding their voice, and creating comforting spaces that embrace all. 

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Celebrating Pride Month: 3 Entrepreneurs on Running Inclusive Businesses

In honor of Memorial Day, we spoke to three veteran business owners about what the military means to them, transitioning to civilian life, and the lessons they’ve learned along the way. 

Jonathan Kerkian, Owner of Corkscrew Johnny's

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Honoring Veterans: Three Business Owners Share their Journeys 

Read why this Los Angeles-based restaurant operator views her staff, customers, and DoorDash team as part of the family. 

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How Ayara Thai Created a Family-Driven Restaurant Culture

Read how honeygrow and HipCityVeg designed their menus for non-vegan customers and built a strong restaurant community during COVID-19.

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6 Ways These Sustainable Restaurants Support their Community

What drives many restaurateurs is more than just a passion for cooking. It’s about family, tradition, and community. Learn what’s behind the success of these five Canadian restaurants.

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How These 5 Canadian Restaurateurs Build Community 

Learn how Los Angeles-based Nes Abegaze is using her Ethiopian food and culture to build something bigger — and create a living heritage.

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How Azla Vegan Uses Food to Tell Stories

Learn how Montreal-based restaurant Roch Le Coq pivoted during COVID and doubled sales by partnering with DoorDash for delivery.