It was also clear from our analysis that the vast majority of online sales were not cannibalizing regular telephone orders from our regular customers. It was unquestionably less expensive than paying additional staff to take orders by phone, and the percentage of errors was way lower. It's certainly true that the restaurant had to pay a percentage for all online sales (and annoyingly, the percentage increased with volume, rather than decreased!) but the volume of orders and ease of order management was tremendous. The restaurant received the full payment and tip regardless of any coupons or points or whatever that the customer might have used. Best answer: I did the setup and management for an online ordering service at a large restaurant in Manhattan (it happened to be Seamless, but we researched all the options before going with them and they all had pretty much the same terms).
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