In an interview with PYMNTS’ Karen Webster, Upserve CEO and Founder Angus Davis delved into the ways his company, and technology in general, can solve those issues. The firm in March won gold at Innovation Project 2017 for “Best Comeback Story.”
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Providence, RI – May 17, 2017 – In a move that will vastly improve the way restaurants fulfill online orders, Breadcrumb POS by Upserve and Grubhub, the nation’s leading takeout marketplace, have integrated their technologies. Restaurants using these systems can now manage all of their orders, both in-house and takeout, from one device. Read More
Upserve, the Providence-based restaurant management service provider, last week announced reaching several business milestones, including its management of more than $11 billion in annual restaurant sales transactions.
Competition in the restaurant industry is stiff, and it takes data to keep a lid on costs while getting more out of every hour, meal, and cover. There are 60,000 restaurants opening every year while 50,000 are closing, and it all comes down to a mix of staff performance and guest tastes.
Kale. Ramen. Locally sourced ingredients. Craft beer. The restaurant industry is quick to jump on food trends. But when it comes to technology—not so much. Although technology has been impacting and improving our lives for decades, restaurants have been slow to adapt.
Rhode Island business leader Angus Davis, who heads Upserve talked about his company’s growth and spoke out about the billionaire group of Pawtucket Red Sox owners who are asking for $38 million to build a new park.
Grubhub has been working with Upserve in a pre-release phase lasting several months. During this time, they’ve been rolling the integration out to a number of Breadcrumb POS customers based in Chicago and New York. One customer, Masala Box in Queens, said that the amount of time the staff has saved from manually entering orders to accepting orders went from an average time of one and a half minutes to two seconds.
“The Breadcrumb and GrubHub integration solved all the major challenges we had been battling: it offered a single place – Breadcrumb – to manage Masala Box’s online menus, receive orders, fulfill orders and track payments. Online orders flow right into Breadcrumb – no more printing and manually reentering orders – so my team can manage everything in one place.” – Karan Verma, General Manager, Masala Box
Alaina Restivo is the vice president of talent for Providence-based Upserve, a restaurant-management platform recently named one of the Providence Business News 2017 Best Places to Work. Restivo spoke to Providence Business News about the company’s culture and some of the workplace challenges unique to tech companies in Rhode Island.
Providence Business News has announced the awardees of its 2017 edition of the Best Places To Work competition. Top honorees will be named in each of four categories based on employee count at an awards gala at the Crowne Plaza Providence-Warwick next month.
To be on the safe side, it might be best to consider going out and eating your favorite restaurant meal sooner rather than later. If your go-to local eatery follows the example of the big fast-casual chains and advice from the restaurant-management service Upserve, it will dramatically scale back the number items offered on its menu. How dramatically? By around 70 percent.
According to research from Upserve, minimum wage laws are at a tipping point. Those in favor of a higher minimum wage argue their necessity based on the cost of living. Opponents, on the other hand, fear the potential impact of higher labor costs on businesses. For restaurants, the squeeze is tighter on than most other businesses.
Angus Davis, founder and CEO of restaurant management platform Upserve, agrees that there is no finish line in business. For the past five years or so, Upserve’s team has been in a revenue growth stage, consistently building up its product and the range of things it offers customers.
Running a restaurant presents a unique set of accounting challenges for many managers and owners. Issues such as transient staff, high transaction volume and theft are key concerns for restaurant owners, and having a robust system in place to handle these situations can go a long way.
Smaller, independent restaurants might want to follow fast-casual chains and consider trimming their food options — by, like, 70 percent. New research from restaurant management platform Upserve shows that many restaurants, both quick service and full service, have way too many items on their menus: Specifically, the company has found that a massive 80 percent of a restaurant’s food sales come from only 16 percent of menu items.
Upserve recently launched Upserve Marketplace, a single hub for unifying a wide array of technology solutions with a single management platform. Encompassing a range of restaurant needs — staffing, inventory, accounting and more — the marketplace launched with more than a dozen industry leader partners.
Project Include is proud to announce their Startup Include participants: Airbnb, Asana, Clef, Managed by Q, Patreon, Periscope Data, PreK12Plaza, Puppet, Truss, Twilio, and Upserve. They selected 11 CEOs of impact startups to work together to show how much improvement in diversity and inclusion they could effect this year. Each CEO is personally committed to the program, and each company has a diversity lens about its business. Project Include focus on startups because they believe they are the most nimble and innovative at driving change and having an impact.
Around 3 p.m. every day, Andy Husbands gets an e-mail telling him who’s about to come into his South End restaurant, Tremont 647. The chef-owner can see who made a reservation, when they last visited (and how much they spent), the people they eat with most often, what they tend to order, and whether they’re VIPs or celebrating an anniversary. He can call up a prediction of which menu items will be popular that night and how many walk-ins will show up. Then he shares the data with his staff so they know what to expect, too….
Providence Business News has announced the awardees of its 2016 edition of the Best Places To Work competition. Sixty companies were judged based on confidential surveys of employees and management reports compiled by Best Companies Group. Top honorees will be named in each of four categories based on employee count at an awards gala at the Crowne Plaza Providence-Warwick next month.
March 7, 2016—Providence, R.I.-based data analytics company Swipely, which manages over 11 million meals per month across its network of businesses, has been working to bring some of the actionable insights of big data to restaurateurs. The company announced this morning that it is changing its name to Upserve, and is expanding its suite of products aimed at helping restaurateurs optimize their sales and service, and manage their business on the fly.
March 7, 2016—The venture-backed Providence, R.I.-based tech company announced the name change on Monday, and with it some major updates to its restaurant analytics and management software. Two of the new features involve the use of artificial intelligence to help restaurants improve their bottom line.
September 9, 2015—Providence-based Swipely is starting to really feel the wind behind it. The company provides a payments-centric data analytics platform specifically aimed at restaurants, and CEO Angus Davis says the company’s aim is to help restaurants use their own data to “make better decisions, to help them to make more money at the end of the day.
September 17, 2015—Some of the region’s most notable companies have been named in Providence Business News’ fourth Fastest-Growing & Innovative Companies awards program, including Swipely (now Upserve).
June 30, 2015—For the 10th time, Providence Business News has announced the awardees of the Best Places To Work competition. The 55 companies were judged based on confidential surveys of employees and management reports.