Case Studies

From Pen-and-Paper to Powerful POS: How Upserve Has Helped Esperanto Expand

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After 20 years, Esperanto owner Dimitri Vlahakis has been able to expand to a second location thanks to the efficiencies and insights Upserve has provided, like: Detailed, insightful reporting Remote access to key metrics Time back in his day to spend giving guests a top-notch experience After starting in the restaurant industry as a dishwasher, Dimitri Vlahakis was able to…
Case Studies

‘It’s Just So Intuitive’: How Upserve Supports an Award-Winning Bar and Restaurant

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Upserve powers the technology behind Bitter & Twisted, a cocktail lounge and restaurant in Phoenix, Arizona that has earned worldwide acclaim for its craft cocktail program. While staff and guests focus on drinks, owner Ross Simon relies on Upserve for its: Cloud-based point-of-sale In-depth analytics Intuitive management tools Restaurateur Ross Simon came to America with $1,000 in his pocket and…
Case Studies

‘I Love Upserve’s Analytics Platform’: How Upserve Lets One Chef/Owner Focus on the Food

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Eli’s Kitchen chef/owner and Chopped champion Eli Dunn admits he’s not the most data-savvy restaurant owner. But with Upserve’s insights and point-of-sale, he can use his time and energy to focus on serving up a memorable experience with local, sustainable ingredients, while his restaurant management solution provides: Sales trend data Server performance information Scheduling integrations Offline mode Top-notch customer service…
Case Studies

How Upserve Helps Bluegrass Grow 5-8% Each Year

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Upserve has helped full-service restaurant Bluegrass increase profits each year by helping owner Jim Lederer: Achieve a deeper understanding of each menu item’s profitability and popularity Identify key loyal customers and top tippers Measure individual server performance Spend more time with his family thanks to daily emailed reports. Jim Lederer was destined to work in restaurants. As a teen, he…
Case Studies

How Upserve’s Flexibility is a Key to our Success

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No one goes into the restaurant business for its vacation time. Not only does management work outside of the typical 9-to-5, but extended out-of-town trips are also usually out of the question. So how was Gretchen Garofoli able to take a trip to Florida with her daughter and the peace of mind that her Cleveland restaurant Oak & Embers would…
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Case Studies

‘I Don’t Know How They Used to Run Businesses Before’: Upserve Inventory’s Impact on Restaurant Growth

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As chef and owner of COPA, the nation’s first farm-to-table living wage-certified Cuban restaurant, Roberto Copa Matos knows the importance of cultivating quality in all areas of business. The strategy of sustainable agriculture that the former biochemist practices at the full-service Durham, North Carolina, restaurant he owns with his wife, Elizabeth Turnbull, trickles down to the way the couple manages…