OAKLAND, Calif. — Last fall, as the weather cooled and coronavirus cases began to rise, May Seto, the owner of Grand Lake Kitchen in Oakland, refurbished a used pizza oven and started a takeout and delivery pizza business out of an extra kitchen where she had cooked for catering and private events.

Now, one of Grand Lake’s two locations serves as a hub for couriers picking up the restaurant’s cafe fare and pizzas. Ms. Seto also has plans to rebuild the entryway at her other location to provide more space for the flocks of delivery drivers picking up food.

“We might rearrange the front of the restaurant a little bit, and keep delivery in mind as if it’s here to stay, because it is,” she said.

Delivery services like DoorDash and Uber Eats became a lifeline for businesses during the pandemic. Restaurants learned the logistics of dealing with them — rearranging kitchens and stockpiling takeout containers in abandoned dining…

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