For Claire Van Vuuren, owner and head chef at the inner Sydney restaurant Bloodwood, it's not just the profit-eating commission that Uber would charge her for every delivery that stops her signing Bloodwood up to Uber Eats.

Since the advent of home delivery apps, average profit margins at Australia's restaurants have plummeted as much as five-fold, from 10 per cent immediately prior to the arrival of Uber Eats, Deliveroo and Menulog, to between 2 and 4 per cent now, says the Restaurant & Catering Industry Association, citing its own and ATO figures.