Ike's Menage-a-trois is $12.21 on menu, which is actually $1.21 more than Uber (although comes with chips, so that evens out).
As far as logistics, I would bet dollars to dimes there are drivers with a large stock of all/many of the items; having them return to a restaurant ad hoc for each order would make this financially unworkable. Sprig, Bento, and Rocketspoon all work this way -- drivers are simply given a next destination to go to and dish out in-car inventory.
It's a good interview question. Here's how I would answer it:
At scale there would be drivers dedicated to filling up at only one restaurant, and then delivering to multiple customers before refilling. The more popular restaurants would have a multiple drivers, leaving every N orders. Less popular restaurants would be grouped geographically to "share" one driver who would alternate food-pickup between the two restaurants on schedule.
As far as logistics, I would bet dollars to dimes there are drivers with a large stock of all/many of the items; having them return to a restaurant ad hoc for each order would make this financially unworkable. Sprig, Bento, and Rocketspoon all work this way -- drivers are simply given a next destination to go to and dish out in-car inventory.