As OpenTable Booms, Who Gets The Dough?

Dough Boys: “I love OpenTable,” says David Steele (center) of the restaurant Flour + Water, flanked here by his partners David White and chef Thomas McNaughton. | Photograph by Toby Burditt The inevitable push-pull between a platform and its customers. Network Effect: OpenTable CEO Jeffrey Jordan says his service’s attrition rate is “tiny,” less than 1%.

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As OpenTable Booms, Who Gets The Dough?