My parents owned restaurants in Chicago they owned very small restaurants and
that's that's how I got started,
that's how I got this in my blood. We'd like to consider ourselves pretty
progressive when it comes to delivery and carryout, right, so we're always
looking for ways to extend our dining room into people's living rooms and into
their homes.
We've always been early adopters. I take Ubers everywhere. I certainly use
Uber Eats, so when we knew that
Uber Eats was being developed in this market we were excited to join right
away.
The biggest surprise about working with Uber Eats it is the amount of volume
that we've been able to generate right away.
I mean, the first day that Uber Eats went live, the tablet was ringing and buzzing,
it's just going all day.
It provides a valuable marketing opportunity to a lot of guests that
might go on the platform and might not be sure what they want to get that day
and are just kind of scrolling through the page to see what what catches their
eye and what looks good.
It's very obvious that the team at Uber cares just as much about how
food is arriving to the guests as we do. They provide you with a lot of feedback
and a lot of autonomy to make change. I think from a guest perspective and from
an operations perspective the best feature about Uber Eats is the live
geo-tracking being able to see where your driver and where your food is at
any given moment, I think is like no other platform I think out there right
now. For a lot of restauranteurs that might have second thoughts about joining
on, my advice to them would just be, you know, you're not going to sign on with
Uber Eats and get two orders a day, you're probably going to get 20 or more
so be ready for that scale and be ready for that grub.