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In today's tutorial, Scott Donnelly discusses the drawbacks of third-party food ordering platforms for small restaurants. He emphasizes that while these systems can be beneficial as an additional tool, relying on them as the primary source of income is not sustainable. Donnelly highlights that these platforms typically charge hefty commissions ranging from 20% to 30% per sale, which are often non-negotiable. He warns that this significant fee can negatively impact restaurants' profitability, suggesting that businesses reconsider their dependence on online ordering apps.