If you’re thinking about jumping into the food delivery hustle this year, you’re probably wondering if it’s still worth your time. Back in the height of the pandemic, people were stacking cash just by dropping off burritos. But now? It’s a little more complicated. So let’s break it down using actual stories from folks out there driving in 2025.
The biggest shift we’re seeing is this—there are way more drivers than there are orders in some areas. The boom is over, and what’s left behind is a super competitive scene where you’ve got to be strategic if you want to turn a real profit. Companies like DoorDash, Uber Eats, and Grubhub are still pumping out ads trying to bring in new drivers, but that’s not always a good thing for the people already doing it.
Here’s what it comes down to: the money’s still there, but you’ve got to work smarter to get it.
One of the biggest issues drivers are talking about is how all those little costs start to eat away at your earnings. Gas prices, wear and tear on your car, oil changes, brakes, taxes—it adds up fast. One driver tracked every single penny they made over a two-week stretch and figured out they were barely hitting minimum wage once they subtracted all the expenses. Kinda brutal.
So that raises a bigger question. Is delivery work even something you can do full-time anymore? Or is it better as a part-time filler?
Turns out, it depends. Your location plays a huge role. Big cities with lots of restaurants and a steady flow of customers? You’ve got more chances to pick good orders and make decent money. But if you’re in a slower market, or your area’s flooded with drivers, it’s a grind.
This is where strategy starts to matter. A lot of folks who are doing well are laser-focused on where they position themselves. It’s not just about turning the app on—it’s about knowing where to be and when to be there. High-income neighborhoods, busy shopping centers, places with a solid mix of fast food and nicer restaurants—those spots tend to get more orders and better tips.
And drivers aren’t just grabbing every order that pops up either. They’re getting picky. A lot of them are straight up declining anything that doesn’t hit at least $1 per mile. It’s about working smarter, not harder. There’s no sense in driving 10 miles for a $4 payout, especially when you’re covering your own gas.
One thing people talk about a lot is the “acceptance rate”—that’s the percentage of orders you accept compared to what you’re offered. Some folks believe a higher acceptance rate gives you access to better deliveries. Others say that’s a myth and the real game is only saying yes to high-value orders, even if your acceptance rate tanks. There’s no hard rule, but the general vibe is: test it, see what works where you live, and adjust.
Now here’s something more drivers are doing: using multiple apps at once. They’ll keep DoorDash, Uber Eats, and maybe Grubhub running at the same time to increase their chances of staying busy. It’s called “multi-apping,” and it’s kind of like spinning more than one fishing rod—you’re just waiting to see which one gets a bite first.
But that takes some skill. Juggling different apps, tracking who’s ordering what, which app’s pinging first—it’s a lot. You’ve gotta stay organized or things can go sideways quick.
Another thing that pops up a lot is how important it is to really know your area. Not just the streets or shortcuts, but stuff like which restaurants are always late, which ones have quick turnaround, which parts of town are full of bad tippers, and where the traffic bottlenecks are at certain times of day.
Drivers who’ve been doing this for a while treat it like a game. They’re learning patterns, testing new zones, analyzing which hours pay best, and figuring out how to shave time off each trip. It’s less about brute effort and more about mastering the system.
Some are even getting hyper-specific with their strategy. There are drivers who avoid fast food altogether and stick to higher-end places because the tips are usually better. Others are only doing catering orders or large deliveries where the payout is bigger. It’s like finding a little niche within the delivery world.
And then there’s the human side of it—because this gig can mess with your head if you’re not careful.
The stress is real. You’re constantly watching your phone, chasing orders, stressing about tips, worrying about your rating, and hoping you make enough to cover everything by the end of the day. One driver said it felt like being “on call” 24/7, just always ready to run out the door for the next buck. That kind of mental pressure adds up fast.
Ratings are another stress point. Drivers know that a bad review can tank their standing on the app, so they’re constantly trying to stay on customers’ good sides. But you can’t control everything. Sometimes the food is cold before you even pick it up. Sometimes the customer just had a bad day. It’s important not to take it personally.
A lot of drivers recommend building in little breaks. Step away from the car. Stretch. Get some air. Some even use mindfulness techniques or short meditation sessions between dashes to reset and stay chill. You’ve got to protect your mental space or burnout creeps in quick.
Safety’s another thing drivers talk about a lot. There are some real horror stories—creepy customers, unsafe neighborhoods, people trying to follow them late at night. It’s not just about dropping off fries. You’ve got to stay alert. Stick to well-lit areas, trust your gut, keep your doors locked, and don’t carry large amounts of cash. Most platforms are cashless anyway, so there’s no reason to be a walking ATM.
And don’t forget to keep your phone charged and GPS ready. That thing’s your lifeline out there.
Customer service still plays a big role. Being polite, giving updates if there’s a delay, and just generally having a good attitude can lead to better tips and fewer headaches. Some drivers even take it a step further—keeping little extras in the car like hand wipes or mints to stand out. It’s those small touches that sometimes turn into repeat customers or extra appreciation.
All of this really points to one big idea: this isn’t just a hustle anymore. If you want to make it work, you’ve got to treat it like a business.
Track your miles. Log your expenses. Know your busiest times and best zones. Plan your day instead of winging it. Drivers who are making real money treat it like they’re running their own little delivery company. And if you’re into that kind of hustle mentality, you might like this post on how one guy made $21k from side hustles.
It’s also worth looking into stuff like the 80/20 rule if you want to start cutting out the busywork and focusing on the stuff that actually pays off.
All of this is happening in the middle of a much bigger shift in how people work. The gig economy isn’t going anywhere. Platforms like these are changing the rules around labor, wages, data privacy, and everything in between. If that topic interests you, you’ll probably be into the conversation over on this post about career control.
But zooming back in—food delivery still has potential in 2025. You just have to go in with your eyes open. Know your local scene. Set boundaries. Protect your mental space. Stay safe. And if you’re gonna do it, treat it like something that deserves your attention, not just your time.
Because when you treat it like a business? That’s when the real money starts to show up.
