100 Year Old Family Business Adopts Tech
2020 has been plagued with negativity. We wanted to end the year on a positive note by sharing an uplifting story of how a 100 year old family owned restaurant chain survived the pandemic by adopting new technology.
Against Third-Party Platforms
Third-party restaurant ordering and delivery platforms command ridiculously high commissions. 30% or more in some cases. Here's how they justify it:
They source the customer. Although many consumers ordering through these platforms would order directly from the restaurant if it was easy and convenient.
For Brick & Mortar Businesses
The COVID-19 pandemic is disrupting brick and mortar businesses across the globe. Widespread social distancing mandates have caused merchants to close their doors to in-store customers; creating extreme financial hardships and driving the need to adapt to the new reality that business survival means implementing curbside pickup and take-out solutions.
For many merchants, implementing PayLink, the commission free online ordering platform with curbside pickup, has resulted in a monumental increase in orders. So much so, that merchants found themselves unable to keep up with demand and in need of a way to better manage the influx of business.
On May 6th, we published an update to PayLink® that includes valuable new features like the ability for merchants to add coupon codes and offer promotions to their loyal customers. If you would like more information on how to drive more business through new and exciting promotions, please contact us at email@example.com
Workflows in the food and beverage hospitality industry haven’t changed much in the last few decades.
While POS technology is helping merchants gain insights into their operations and stay organized, the ordering and checkout process is more often than not archaic and inefficient. Meanwhile, the vast majority of food and beverage hospitality operators don’t have a good way to digitally connect with their customers and are therefore unable to directly engage them after they’ve left their establishment.