A Day in the Life of a Delivery Driver

3 Min Read

At the moment, delivery and takeout are the lifeblood of the restaurant industry. Chinese restaurants were one of the hardest-hit categories in the early phase of Covid-19 and then slowly returned. The team at Chowbus connected Modern Restaurnt Management (MRM) magazine with Mr. Pan, a 36-year-old living delivery driver in Chicago, to learn more about what his daily life is like now during this pandemic. 

What is a typical shift like now and then?Before Covid-19, I used to do 30 orders per day on average and socialize a lot. Now I do 35-40 orders per day. Because of the contactless delivery, I don't need to knock on every door but instead put the order in the lobby. It saves me a lot of time, so now I can deliver more orders a day. There are also fewer cars on the streets, which means faster commute.

When I finish my shift, I would go straight back home and relax. I live with my parents, but I have moved to the basement for their safety.

I love my job:  I work with  Chowbus…