In today’s episode, I sit down with entrepreneur Troy Smith, CEO and co-founder of Chop Chop, to talk about a delivery model built to actually support restaurants, drivers, and customers. I walk through why so many restaurants lose money using traditional platforms, and Troy breaks down how his flat-fee, no-commission system restores control to the people doing the work. We get into the razor-thin margins he experienced as a young McDonald’s franchisee, the broken incentives that push fees higher, and why communities benefit when restaurants can serve their own customers again. It’s a straightforward approach focused on fairness, transparency, and long-term sustainability.