Benjamin explains how Snackpass helps restaurants with local ordering and pickup. Delivery is less than 10% of revenue, while order-ahead and takeout remain underutilized. The platform adds a social layer that gives restaurants customer data and network insights.
Chapters
I'm really interested to learn more as far as, you know, on the restaurant side, you know, what's that kind of like value prop to the restaurant like in that sales process? And then, you know, specifically, you know, what's like the integration point when it comes to like the technology within their existing kind of, you know, software stack maybe that they use?
Definitely. No, no, no, great question. So I think like some of the key things are connecting— the social feature is going to be our biggest differentiator because you can have, regardless any tech platform out there, whether it's a point of sale, whether it's a marketplace app, and they're— the social layer isn't there. So that's huge. I think like data is something that's very valuable, you know, really giving restaurants the ability of like of who's coming in the door and like what are they ordering and like what are their friends ordering, what are their— how are their friends being involved with their restaurant. So I think it's really like empowering them Like with, with, with data and like what's, what's actually happening inside and outside of the restaurant. And I think like the— it's a status quo thing as well, where some of these restaurants have a flow where, you know, you're ordering at one end, you pick up a ticket, you give it to like a register, they make your order. So it's really like streamlining like their operations for on and off premise, where if you order ahead, you skip the line. you just, you go to the pickup counter, you grab your food, where if you're inside, you're gonna just quickly order the kiosk. So I think it's like really trying to work with these restaurants. And it's been, you know, extremely challenging, but very, very successful, like how they see the ability for ordering ahead. Because initially, it was just delivery, like you would only— past 10 years ago, it was just delivery ordering ahead. But as you might know, delivery is less than 10% of the restaurant's total revenue. So it's a It's a very small piece. So the takeout aspect is something that's really untapped. And I think like that transition of really focusing with both an on-premise in-store and off-premise, like on an app, streamlining that operation is a real game changer for these restaurants.
