I saw this the other day: https://www.reddit.com/r/chicagofood/comments/1na3fer/commen...

So some places are optimizing their fries for delivery.

I've also noticed some restaurants are better at adapting the packaging, like punching out ventilation so fried products don't steam themselves in transit. Lawrence Seafood (which rules) did that for a side of tempura we got this weekend.

But I agree in large part. I wouldn't order fried chicken delivered via door dash in any event. People doing that are optimizing for something other than quality.

The increasing prevalence of battered fries as a consequence of DoorDash is such a cursed thing.