Restaurant online ordering fees: how to compare the full cost
When a guest places an online order, the restaurant may pay more than one kind of charge. A monthly platform price can sit alongside payment processing, delivery, refunds or other services. A percentage on its own does not tell you what the whole ordering path costs.
Start by comparing the same month and the same kind of order. Ask each provider for a written breakdown, then put the numbers into one worksheet. The aim is to understand what you pay for the service you actually use.
The costs to put on one page
Subscription or platform fee. Record the monthly price and whether the agreement bills monthly, annually or per location. Ask which ordering features are included and whether menu changes, a branded website, marketing or support cost extra.
Per-order charge. Write down a fixed amount, a percentage, or both. Ask what the percentage is calculated on: the food subtotal, tax, tips, delivery fee or some other amount. A provider’s contract and invoice determine its actual calculation.
Payment processing. Find out whether card-processing fees are included in the ordering fee. If a payment provider bills you separately, include the percentage and any fixed transaction charge. Check the provider’s current pricing page and your own agreement; advertised rates can have conditions. Stripe’s US pricing page is one example of a primary source to consult, not a quote for every restaurant.
Delivery and fulfillment. A guest delivery fee, a driver charge, a marketplace commission and a tip may be different things. Ask who charges each one, who receives it, and what happens when an order is cancelled or refunded. If you offer pickup only, compare pickup costs separately rather than adding a delivery assumption you do not use.
Other charges and commitments. Check setup, equipment, optional services, refunds, chargebacks, minimum terms, cancellation and any tax treatment with the provider and your adviser. Leave a cost blank until you know it; do not treat an unanswered question as zero.
A simple worked example
These figures are illustrative only. They are not current vendor pricing or a prediction of savings. Both examples use 100 orders with a $40 food subtotal, for $4,000 in food sales.
- Example A: 20% of the $4,000 food subtotal = $800 a month
- Example B: $100 subscription plus 4% of the $4,000 food subtotal = $260 a month
The calculation is straightforward: $4,000 × 20% = $800. For B, $100 + ($4,000 × 4%) = $260. The $540 difference covers only the stated charges. It is not net profit or a savings claim. Neither example includes labor, food cost, taxes, refunds, chargebacks, delivery, fixed transaction fees or any other unlisted cost. Actual providers may calculate charges on different amounts.
Questions to ask before signing
- What is charged per location, per month and per order?
- Which amount is each percentage based on, and where can I see the calculation on an invoice?
- Are card fees, guest fees, tips and delivery costs included or separate?
- Who handles a refund or a disputed charge, and what fees apply?
- What happens to my domain, menu and customer data if I leave?
Ask for a sample statement for your actual order mix. Review pickup and delivery separately if their costs differ. For a simple commission-only estimate using your own numbers, try the delivery commission calculator. Its result is not a complete cost or profit calculation.
How direct ordering fits
A direct order starts from an ordering route the restaurant makes available to its guests, such as a button on its website. A marketplace can provide its own customer discovery and ordering experience. Compare each route by what you need: an accurate menu, an easy ordering handoff, fulfillment, payment handling, cost and access to your data.
If you are considering Semperi, the orders overview describes its intended ordering experience. Ask which services, fees and setup steps apply to your location before choosing a plan. Semperi publishes this guide.
Keep the worksheet useful
Review actual statements after a representative period. Note the number and type of orders, the gross amount used as each fee base, and every charge shown. If the mix changes—for example, from mostly pickup to more delivery—run the comparison again with the new inputs.
The right choice is the one whose costs and operational responsibilities you can understand before an order arrives.
