Case Studies

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

  |  
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 Eli…
Case Studies

How Upserve Helps an Illinois Restaurant Grow 5-8% Each Year

  |  
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…
copa
Case Studies

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

  |  
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…
Case Studies

PRESS Bistro Savors 30% Increase In Revenue With Restaurant POS, Analytics

  |  
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…