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The potential earnings range displayed is an estimate. DoorDash makes no guarantees as to the sales your business may earn by using our platform.To estimate potential incremental sales on the DoorDash platform, we review past sales data from a subset of businesses in your area using DoorDash. We extrapolate that data to provide an estimated range of annual average earnings on the platform. We choose similar store listings based on the information you share about your business, including business address and the type of business (e.g. restaurant, convenience, flowers, etc.). This includes stores that run promotions on DoorDash. If you do not input a business address, we select similar stores based on the location indicated by your IP address. Based on data availability, we may adjust the size of the area for which you are seeing earnings estimates. For any given earnings estimate result, the general geographic location of the stores that were used as inputs for that particular estimate is shown.Your actual sales on the platform may be impacted by a range of factors including local customer demand, pricing, and store availability.

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Secret Menu is a print and digital magazine from DoorDash that celebrates local restaurant cultures by elevating the often untold stories of restaurateurs, chefs, entrepreneurs, and the communities they’ve created.

Ninetailed - EN US Only

Ninetailed - UTM Parameter

Ninetailed - Content ID

Ninetailed - Desktop Only

Ninetailed - Event based

Hypothesis: If we increase the emphasis of ‘delivery’ on the Hero component by changing 1) the background color to white and bold ‘alcohol delivery’ and 2) the featured image to showcase a DD hotbag, then we expect to see an increase in conversions by reducing the time for a Mx user to understand what value DoorDash can offer.

Mx - Ninetailed - Alcohol Paid LP Test

[NT-3] Mx Ninetailed Prod Testing

Moving up the value prop of the gift card for admins will increase our CVR

Employee Appreciation Day Hero Test

Problem: With a decline in conversion rate on dasher.doordash.com over the last 60 days, we’d like to see if testing new hero module copy increases conversion. 
Solution: A/B test headline and subhead copy as well as refreshed imagery on the US homepage to see if conversion rate increases. 
Brief: https://docs.google.com/document/d/1T2XNAt41FNJfhjwqxoIKD9z-uAcLfyIOzQPAVQ2LhAc/edit?usp=sharing

Dx - Ninetailed - Homepage Hero Test

Mx - Ninetailed - Homepage Hero Test

Mx - Ninetailed - Alcohol Paid Media LP Test

Dx - Ninetailed - Getting Started Hero Banner Test

[NT-2] Dx Production Testing

[NT-5] DDfb Ninetailed testing

[NT-4] DDfB Ninetailed Prod Testing

Secret Menu is a celebration of the restaurants that are integral to local communities. 

Secret Menu Issue 3 Magazine Cover

United States

Secret Menu Issue 3: Philly Brings Its Own

Learn how Alex Tewfik went from being a food editor in Philly to owning one of the best restaurants in town. 

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What's the Frequency, Alex? 

The city's Eritrean-Ethiopian restaurants serve up more — way more — than delicious food.   

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Come One, Come All!

How Juan Carlos Aparicio baked his way to running a restaurant (that isn’t a bakery).

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The Breadwinner

A singular Afrocentric grocery, Honeysuckle Provisions holds the belief that a restaurant can be a force for change.

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On a Mission: Honeysuckle Provisions

Michael Solomonov of Zahav looks back on where he’s been, where he’s going, and discovers the secret ingredient: letting go of everything he thought it was supposed to look like.

Mike Solomonov at Federal Donuts

Plan Z

Inside the world of homespun pop-ups and unexpected collaborations that have made Philly’s dining scene like nowhere else.

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Your Place or Mine?

How Chutatip Suntaranon channeled her upbringing in Thailand — and life spent flying around the world — into one of Philly’s most singular restaurants. 

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The Ambassador of Spice

Marc Vetri's journey from pioneering chef to mentoring the next generation of Philly talent.

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The Godfather

The cheesesteak may be the global mascot of Philly. But a contingent of pioneering chefs and restaurateurs have made the city a hub of vegetarian innovation.

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Plant to Plate

For Danny Childs, the best drinks are poured by getting dirty.  


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Wild Spirits

Down North Pizza, empowering formerly incarcerated staff with opportunities and community support, serves unique Philly-style pies as a force for positive change.

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On a Mission: Down North Pizza

The ongoing evolution of Philly's classic sandwiches.


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Survival of the Tastiest

An ode to the unsung heroes of restaurant kitchens from a comedy writer who couldn’t take the heat. 

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Lessons on the Line

Philadelphia Magazine's food critic on the irrepressible attitude that is the key ingredient of the city's restaurants. 

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Everyone Likes Us, We Don't Care

Cheesemakers and winemakers. Breweries and distilleries. Bakers and coffee roasters. A journey into the warehouses of Kensington, where artisan upstarts are breathing new life into Philadelphia’s food scene. 

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Make It on Our Own

The city has long been a vibrant hub of Vietnamese food. Today, a new generation is striking a balance all their own — between creativity and tradition, innovation and memory.

Mx - Jacob Trinh Pho Town Philly 

Photown Philly

Three Philly couples get frank and intimate in sharing their recipes for romance. 

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The Dish on Love

Chloé Grigri, Amanda Shulman, and Ellen Yin on upending the rules of the game.

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Break on Through

Ange Branca was forced to close her beloved restaurant in 2020. Four years later she is opening a new one that comes as close as ever to embodying all that she holds dear.

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The Many Lives of Saté Kampar

Inflation. Rising rents. Unpredictable supply chain. Here's how some Miami restaurants are making their restaurant operating margin work. 

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The Cost of Doing Business

Restaurants remain very much alive after closing for the night.

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Closing Time

Modern-day Miami is a Boomtown, with neighborhoods being transformed by new money, new residents, and frenzied development. Some of the city’s bedrock businesses, like B & M Market, stay put by doing what they’ve always done.  

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Holding It Down

One does old-school Cuban burgers, the other new-school Cubanos. A conversation between the two offers an education into far more than what it takes to make the perfect sandwich.  

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The Great Sandwich Summit

In a city that prizes flash and novelty, Joe’s Stone Crab has thrived for over a century. 

Old Joe's: A Family Owned Business in Miami

An Ode to Old Joe's

How the city’s walk-up coffee windows—or ventanitas—began as a business innovation and became a cultural institution.

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Windows Into Miami

Men may dominate the wine industry globally, but in Miami women have the nose for what the city wants to sip on.  

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Women of Wine

The influx of high-end Mediterranean and Middle Eastern restaurants in Miami obscures something: that people have been cooking such food here for a long time.

Mx Blog (Secret Menu) More than a meal

More than a Meal

Here’s how the enterprising husband and wife behind Phuc Yea, a beloved Vietnamese-Cajun restaurant, navigated the costs to opening a restaurant.

Mx - Phuc Yea 

From Red to Black

New York-style Pizza in Miami. Tokyo-style sushi in New York. David Foulquier has built his nascent restaurant empire by thinking outside the box. 

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The Chameleon

Matt Kuscher brought the craft beer craze to Miami. Can he do the same with vermouth? 

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Buzzworthy

Miami has evolved into a city that’s embracing sustainable dining in creative ways. Here four leaders of this transformation tell us about what they’ve got growing.

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Well Grounded in the Magic City

Not long ago omakase was unheard of in Miami. Now, thanks to a contingent of pioneering restaurateurs, it’s everywhere. 

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In Toro We Trust

The dream was an Italian restaurant. Step one was a taco stand. Luciana Giangrandi and Alex Meyer’s unconventional road to a Michelin star.

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That's Amore!

Learn how four business owners staff up in uncertain times. 

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Dream Team

Learn about the business of BBQ in Miami, featuring Mama Lucy's All Pro Ribs, Drinking Pig, and more. 

Learn about Miami's hidden gem: Mama Lucy's All Pro Ribs

The Keepers of the Flame

Miami has long attracted big names in the restaurant world, but the recent pace is like nothing the city has seen before. Local legend, Michelle Bernstein, doesn’t think it’s a bad thing.


Cafe La Trova Staff

Bring It

Miami was once awash with classic Jewish delis. A quest for those glory days reveals how a new generation of owners is honoring the past with an irreverent eye toward the future.   

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In Search of Lox Time

Richard Ortega’s Maiz Project goes beyond serving Miamians true Venezuelan arepas. By invoking memories of his abuela’s cooking, he hopes to show that traditional family recipes can be the start of something bigger.