The Latest Restaurant Case Studies

Kenn Pluard didn’t grow up with a dream of becoming a restaurateur. As an owner of another business, he ventured into restaurant operations as a side gig. But when the restaurant faced some tough times, he stepped up to the plate. Today, he is the owner of Kenji’s Ramen & Grill – a bustling, Japanese and Korean inspired full service…

PRESS Bistro is a full-service restaurant serving up locally-sourced American fusion fare that is thriving, and playing a part in reviving the struggling economy of downtown Johnstown, PA—an area hit hard by the closure of steel mills in the area. With delicious food and friendly service, owner Jeremy Shearer attracted loyal guests. But he struggled to find the right restaurant…

Ask any restaurateur and they’ll say a restaurant POS is the heartbeat of your restaurant. And above all else it needs to be reliable, especially during the busiest shifts. Ross Simon, owner of Phoenix, AZ’s Bitter & Twisted, said it best. “I need a POS to work, be responsive, and be easy to maintain. So, it needs to function without…

Matt Greer, co-owner of Caboose Brewing Company, says before the launch of his brewery Vienna, Va. was a “beer desert.” “We had no craft beer within walking distance of any of our houses or any of our cars for that matter, and we knew we had to provide something great for people to drink,” he says. So when his business…

Since 1963, The Sandwich Hut, a third generation family business, had been running a very successful business using paper and carbon copies. But in order to scale their business they knew it was time for a change. “We were running a takeout delivery catering business with three different stations, that really needed to have printers at each station. But we…

When Masala Box, a full service Indian-fusion restaurant in Queens, New York, first opened three years ago they knew they needed a reliable restaurant pos that was easy to use, maintain, and be cost effective. “Upserve POS system has been very reliable from our part. We’ve had it since we opened the restaurant three years ago. One of the most…