164 Toast Testimonials

"I can easily pull up our most loyal customers and see that they have spent $1,200 at our restaurant this year and have redeemed all those rewards! We have 3,000 rewards accounts who love it and even have a customer who has redeemed twelve free burgers."

“But I also saw the need to work on the brand to further define what makes Eggs Up Grill special to our guests and to provide the tools and processes to franchise partners to help them grow topline sales and be highly profitable in their investments with us.”

“We got lucky that [the Toast team] sent over a tech to help us. For the first two nights, we had a Toast tech with us every step of the way and it went smoothly. All of my staff were able to ask him questions and my managers got training. The system is so user-friendly, so it was very easy.”

“I feel like Toast is the reason why we're still here. It was by far the best decision that we've made as owners and I would not change anything about it.”

“Opening doors in October 2020 was insane, if we didn’t have Toast I don’t think we would have been able to open.”

“In about 24 hours we went from boxes to processing payments at our soft opening that evening."

"The way restaurant wages work in the U.S. means my employees rely on tips. It's my responsibility to make sure they get those as accurately and quickly as possible, so having that happen in Toast POS and Toast Payroll is a huge advantage."

“I get the fear of the unknown with delivery, but from my experience it was pretty straightforward to turn on my own delivery. We had it up and running in less than 24 hours."

“There’s no room for error with the integrations. We estimate we are saving $200/week per location by cutting back on our staff time as they no longer need to input orders manually and now we can do more volume per hour."

“We see [Order & Pay™] as a tool to enhance service, not as a way to take away a person It’s not to take away people. I just don’t believe that service is me taking your order and writing it down on a piece of paper.”

“We want to make it as easy as possible for our guests, If they want to order online, let them order online. If they want to come to our brick-and-mortar location, they can do that as well.”

“We send out monthly newsletters to our growing contact list throughout the offseason reminding them of our safety precautions and how we’re going out of our way to adhere to the ever-changing guidelines."

“We’ve built our menu organization around keeping everything as simple as possible, We organized our menu into easy to understand, clearly marked sections. Within each category we’ve focused on simple menu offerings that are highly customizable using modifiers.”

"People who look like me and come from places like I do should not be priced out of making these choices that matter. The world is ready for anyone who wants to show up."

"Besides the vast improvement in efficiency that we’ve seen since making the switch to Toast, nothing has been bigger for our business than online ordering. t literally pays for the yearly cost in the first month."