January 27, 2025 • 31 mins
Revolutionizing Restaurant Tech: Yaro's Journey with PickPad
In this episode of the Restaurant Technology Guys podcast, Jeremy Julian interviews Yaro, a multiple-time founder in the realm of restaurant technology. Yaro shares his background, detailing his migration from Ukraine to the United States and his 15-year journey in developing tech solutions for the restaurant industry. The discussion focuses on Yaro's latest innovative product, PickPad, a modular system aimed at optimizing the pickup experience in quick-service restaurants (QSR). The conversation sheds light on how PickPad uses sensors and machine learning to improve both customer and employee journeys, enhancing efficiency and experiences at the critical intersection of online and offline operations. Jeremy and Yaro discuss the future potential of digital transformation in the QSR sector, the importance of data points in improving operations, and the benefits of integrating such technology from both the staff and customer perspectives.
00:00 Introduction and Guest Background
01:18 Yaro's Journey in Restaurant Tech
03:46 The Birth of PickPad
06:07 How PickPad Enhances Customer Experience
10:28 The Role of Data in PickPad's Success
19:47 Future of Customer Experience with PickPad
26:49 Engaging with PickPad
30:28 Conclusion and Final Thoughts
In this episode of the Restaurant Technology Guys podcast, Jeremy Julian interviews Yaro, a multiple-time founder in the realm of restaurant technology. Yaro shares his background, detailing his migration from Ukraine to the United States and his 15-year journey in developing tech solutions for the restaurant industry. The discussion focuses on Yaro's latest innovative product, PickPad, a modular system aimed at optimizing the pickup experience in quick-service restaurants (QSR). The conversation sheds light on how PickPad uses sensors and machine learning to improve both customer and employee journeys, enhancing efficiency and experiences at the critical intersection of online and offline operations. Jeremy and Yaro discuss the future potential of digital transformation in the QSR sector, the importance of data points in improving operations, and the benefits of integrating such technology from both the staff and customer perspectives.
00:00 Introduction and Guest Background
01:18 Yaro's Journey in Restaurant Tech
03:46 The Birth of PickPad
06:07 How PickPad Enhances Customer Experience
10:28 The Role of Data in PickPad's Success
19:47 Future of Customer Experience with PickPad
26:49 Engaging with PickPad
30:28 Conclusion and Final Thoughts
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:02):
This is the RestaurantTechnology Guys podcast.
Helping you run your restaurantbetter.
Jeremy (00:14):
in today's episode, we are joined by a multiple time
founder of restaurant tech.
Yaro came over to the UnitedStates a couple of years ago
when the war in Ukraine started.
But as he and I started theconversation, he shared some of
the different pieces ofrestaurant tech that he had
already created.
Prior to inventing pic pad, heand his co-founders are on a
(00:35):
journey to solve the pickup areawithin restaurants to make both
the staff's life better.
As well as the customer's life,better, check them out at pick
pad.
Dot AI.
If you don't know me, my name isJeremy Julian.
I am the chief revenue officerfor CBS north star.
We sell the north star on a cellsolution for multi-units.
Please check uswww.Cbsnorthstar.com.
(00:57):
Welcome back to the restauranttechnology guys podcast.
I think everyone out there forjoining us, as I say each and
every time, I know you guys havegot lots of choices.
So thanks for hanging out withus this week.
Jeremy Julian (01:05):
Today I am joined by a multiple time founder and,
I'm going to let Yaro tell youhis story of where he came from
and his little bit of abackstory, but as I, Say often
when I get to meet multiple timefounders, it's always fun to
understand the backstory, wheredid it come from, but you're
all, before we jump into kind ofwhat your newest latest project
is, why don't you give ourlisteners a little bit of a
(01:26):
background where did, where didwe even meet, where did we come
from?
And kind of, how has life beenover the last couple of years
before a pickpad came about?
Yaro Tsyhanenko (01:32):
Yeah, sure.
Hey, Jeremy, thanks a lot forhaving me here.
I am a founder, of Peakpad, butbefore that, I spent like 15
years building products forrestaurant space and I'm
Ukrainian.
So I've built my first productsfor Ukrainian market and, they
were for delivery marketplace,something like Grubhub, but in
(01:53):
Ukrainian market, we became Topthree for delivery marketplaces
in our country deliveredmillions of orders and then
decided to Build a ghost kitchenchain on the top of this
marketplace because it wasobvious decision And then we
realized that we have a greattech built in house.
So we Started to share thesetechnologies with other
(02:17):
restaurant brands and fordelivery services providing our
restaurant commerce white labelsoftware as a service for
ordering, delivery, marketing,and so on.
So that was, yeah, that was thestart.
Jeremy (02:29):
And where did restaurants come from?
You're like, were you, did yougrow up in the restaurants,
family in the restaurants, oryou just saw this as a market
that you said, cause every timeI talk to a founder and I say,
Oh, you decided to get intorestaurants.
They're like, yeah, sometimes Iwish I had gotten into biotech
or something along those lines.
But, but there's also often abackstory of where restaurants
came from.
So share that with ourlisteners.
Yaro Tsyhanenko (02:48):
Yeah, actually, I, don't have anyone in my
family connected to restaurantspace, and it was new experience
for me.
And, everything started from, myfirst, Project, it was not even
a business.
It was like just project forfun.
It was City Guide.
It was like 15 years ago, Ibuilt City Guide, something like
(03:09):
Yelp with reviews and, differententertainment announcers and
everything just for myself orpeople living in this small like
a town.
and then I started tocommunicate with restaurants and
I realized that there are a lotof opportunities here, here,
because it's such an offlinelike business with the
(03:32):
complicated operations.
And, yeah, just started to buildsomething to solve their real
problems.
yeah.
Jeremy (03:40):
That's awesome.
And, I was just talking to afounder, last week doing a
recording and he was talkingabout the same thing, how the
restaurants are so far behindsome of the other e commerce
businesses that we all interactwith every day.
And so the amount of investmentthat you can do to really help
them, help them accelerate theirprofitability and accelerate the
ways that they go about going tomarket is huge.
(04:00):
Why don't you go through what isPickPad first and then we'll
talk about why you felt like itwas such a great use of time and
energy to invest in building it.
Cause I'm blown away.
I know I was saying this to youpre show and I've not seen
anything like what you'rebuilding.
So I'm excited to let you diginto kind of where did it come
from, but give us an overview.
What is PickPad?
Yaro Tsyhanenko (04:20):
Yeah.
So we are building a product forthe digital native future of
QSR.
Restaurants because I stronglybelieve that this QSR segment of
restaurant industry is movingsuper fast towards fully digital
experience for customers and forbusinesses.
(04:43):
And, we are just building newproduct for this new future,
solving new problems.
so this market is moving fromalmost fully offline mode in
2018 to almost fully digital in2028.
So it's like a dramatic changewithin just one decade is
(05:04):
creating absolutely newproducts.
problems and challenges andprocesses.
And, that's why I believe that,we are building something for
this new reality, digital futureof the restaurant space.
And it is called Pigpad.
So Pigpad is, our way to.
(05:25):
Redefine the customer experiencein every quick serve restaurant
and redefine the employeejourney as well, because we
believe that all the challengesand all the problems are
happening at the intersection ofphysical and digital worlds.
And, yeah, I believe that thereis one, like a place in every
(05:52):
QSR.
That is becoming super importantand this place is pick up zone
because this zone will beprocessing the majority of all
orders in the future whether akiosk order or bubble pickup or
Delivery order or voice AIorder, right?
So everything will be processingThrough this pickup zone, so we
(06:14):
are building solution forOptimizing this space for
restaurants and for businesses.
Jeremy (06:22):
Yeah, and we've talked with other guests and quite
frankly, I've had my ownpersonal experiences I'm sure
you have as well where you go into order You've ordered
digitally from a brand and theydon't walk you through the
customer journey the same waythat you might When you walk in
through the line and I think youknow Most Americans for sure
have been trained when I go to afast food place when I go to a
(06:42):
fast casual place I go stand inthe queue.
I go to the cashier.
I order my food.
The food gets either called outby a number or they bring it to
my table And that customerjourney while not perfect
There's an opportunity andeverybody knows what that
journey looks like as you talkabout the digital transformation
and the fact that even You knowlooking at statistics.
(07:02):
I was talking with an editor of,one of the restaurant
publications recently and somany, some of these brands were
used to be 15, 20%.
Now, some of them are at 75percent of their orders are
digital.
And I know they continue to godown that route as they're doing
that.
Talk us through why do you thinkthat convergence of, and you
have a word on your website thatI thought was funny.
(07:25):
this digital physical kind ofcombination of a word.
But why do you think that wehave these challenges?
Is it really just educating theconsumer?
Is it because the tech hasn'tcaught up?
Is it.
talk us through where reallyyou're seeing the benefit and
trying to invest your time,energy, and money, and
technology.
what portion of that journey areyou solving?
Is it the ordering?
(07:45):
Is it the pickup?
Is it the guest communication?
Talk me through that a littlebit, Yaro.
Yaro Tsyhanenko (07:49):
Yeah, sure, Jeremy.
so as you mentioned, I believein physical, experience,
because, there are no moreseparate, physical and digital
experiences, there is onejourney, similar journey between
all these two worlds.
And, this experience is calleddigital, right?
And, why it's so importantbecause I believe that great
(08:10):
companies, in the future willprovide This incredible level of
hospitality and experience for acustomer.
And it will lead to bettercustomer retention and, for a
happier customers and for abetter bottom line for
businesses.
And, it's not just my, like afeelings.
There are like a lot of, like atons of reports that, tell us
(08:33):
that better Customersatisfaction rate, better
customer experience generatesmore sales because of, more
frequent orders.
And, it dramatically improves,bottom line.
so actually I believe in,Improving customer journey.
And we are building solution tosolve the problem of customer
(08:58):
experience and as well solve theproblem behind the counter.
So we are actually focusing to,main things.
And I, I believe this, like twoterms are super important for
us.
And I don't know why I thinkthat these two terms are under,
rated right now in the industry,and these are, customer journey
(09:22):
and employee journey.
So we, are focusing on these twoterms, these two like journeys
and talking about customerexperience.
So we want to provide customerthe seamless way to grab and go
their So PigPad is a modularsystem of smart pads, equipped
with sensors and powered bymachine learning.
(09:44):
So it looks like a piece ofwood.
I can show you this, forexample, piece of wood, right?
And it can be customizable, soit can fit perfectly every store
design.
And, It doesn't have anycontrols and buttons and
anything.
It's seamlessly integrated withPOS system that it's used, in a
(10:06):
restaurant.
And, it works like magic.
So customer comes to a store andthis is this beautiful station
and every pad is personalized.
A customer can see their names,take their order.
So that's so simple forcustomers.
No messy counter, no playerguess if my order player is
(10:30):
ready or not.
Customer player exactly knowsthat order is ready.
Comes to a store, grabs theorder and go.
That's so simple for customers.
Jeremy (10:42):
So can I ask a question Yaro about, so you talk about
machine learning, you talk abouteven the digital aspect of that.
How is pick pad different fromthe customer's perspective then?
Me writing your name on theoutside of the bag and putting
it in a pickup area, because Ithink that's critical to
understand from a customer'sperspective.
And then we'll talk about how itenhances the staff experience.
(11:03):
But I think it's what you guysare doing.
And as I've done research, likeI said to you prior to hitting
the record button, I'm blownaway with this even idea.
And I've been doing restaurantthing for 30 years, and I'm
like, I'm always blown away withnew things that innovate.
And change the way that you guysare going about that.
So help me understand why do youneed machine learning and why
does it need a digital componentto this?
(11:24):
Because it, it seems so obviousafter the fact, but prior to, I
would have never thought ofthat.
Yaro Tsyhanenko (11:30):
Yeah, thanks for asking, because it looks
super simple for customers.
I tried not to over plug yourengineer everything.
So it looks super simple.
It shows your name, you like agrab and go, but it's more
complicated if it comes toprocesses behind the counter,
right?
So we are solving real problemsfor, staff members who are
(11:50):
working behind the counter.
I visited, 100 plus stores indowntown Chicago and then 100
stores in New York City.
Just to understand how thesebusinesses work and, how does,
the process of managing pickuporders look like.
And I
Jeremy (12:05):
just going to tell you, it's bad.
It's bad for the staff and it'sbad for the delivery driver.
It's bad for the customer.
Sorry, I'll let you keep going,but it's a huge problem.
And as, as you've said, aseverybody's going to more
digital, it's a big challengethat we have to solve.
So I'll let you keep going.
Yaro Tsyhanenko (12:20):
yeah, for sure.
And I realized that the mostexperienced person in every
store general manager orsupervisor spend like from four
to six hours daily managingpickup and delivery orders.
So the average, flow of managingpickup and delivery orders
includes like a seven, eightdifferent steps.
for example, they have tablet onthe cup zone, so they.
(12:44):
take this ready for a pickuporder.
Then look for this order intheir, like a tablet among a
tens of different orders.
Then they have to put this orderto a counter and then help every
driver and every customer,because there are a lot of cups
and packages and everyone, likeI cannot find their orders, so
(13:06):
they need help.
in managing everything, thenthey have to, before actually
they put this order to acounter, they have to double
check every order accuracybecause accuracy is one more
like a challenging problem inthis space.
And after all of this, they haveto come back to the system and
this tablet and manually markthis order is completed.
(13:29):
So a lot of Like a manual workfor only one order.
But imagine there are hundredsof orders and it takes a lot of
time.
a lot of mistakes and errors andproblems with labor efficiency
and order accuracy and actuallydata accuracy because no one
changes every order status everysecond, even every minute.
(13:53):
and it means that businessesjust don't have an access to
data points about when the orderactually was ready.
When the order was completed orpicked up, so they have no
ideas.
What is their average, or theirpreparation time?
What is the average waitingtime?
(14:13):
So they have a problem with,customer waiting time, but not
measuring, this average waitingtime for every store for every,
like a time slot.
It's impossible to improve.
So there are a lot of, problemsbehind the counter.
We're trying to solve usingjust, this, piece of wood, or
(14:35):
plastic or something because wecan do a plastic or, concrete or
stone.
So how does it work and how, howdoes it use machine learning?
So big pad, instead of doing allthis, like a seven different
steps allows us just to put.
an order to this specific path.
And this path using sensors andusing machine learning is double
(14:58):
checking every order accuracy,changing every order status in
their systems like POS system,ordering system, and so on.
So customers can be notifiedinstantly about their order
status.
highlighting customer names.
And then again, if order istaken, Path is changing order
status to picked up in theirsystems providing incredible
(15:24):
level of automation so theydon't need to like a double like
a check every order why becausecan actually double check this
order for you, right?
So they don't have to operate indifferent systems, manually
checking every buttons for everyorder already completed, picked
up and sound.
And, this creates a lot ofadditional time for human
(15:48):
interaction.
And this is my, the mostfavorite part, because I'm not
about.
Like you're replacing peoplewith technologies.
I'm about redeploying this humancapital and using this human
capital in a proper way insteadof doing manual work like a four
six hours per day Generalmanager can be focused on what
(16:11):
is truly matters.
Jeremy (16:12):
Yeah.
His employees and his guests,
Yaro Tsyhanenko (16:14):
yeah
Jeremy (16:15):
the, like the third guest that I've had on in the
last month.
That's creating technology, notnecessarily to get the people
out of the store, but to takethe mundane things that they do.
You talked about this orderprocess, taking seven steps in a
lot of areas, that seven steps,if we could get it down to one
or two, now you've got the capcapacity.
And the naysayer might say, Oh,we're just going to go have them
(16:36):
do more with that same amount oftime.
But in my opinion, what Icontinue to see is when you make
the staff happier, when youautomate some of those mundane
tasks that they don't want to doanyway, ultimately, at the end
of the day, they're a happierstaff member.
They can serve your guestsbetter and do more.
For your business.
and you'll stop having to hirepeople that, just because
(16:56):
they've got a heartbeat, butthat there, there really are in
the hospitality industry lookingto solve problems and they're
not looking, they're not lookingat these mundane tasks that they
have to do every day, all day.
which I love that.
So from a staff perspective andeven from.
A data perspective talk.
Let's just dig a little bitdeeper into the data aspect of
it because you talked about itearly in your explanation from a
(17:19):
brand perspective.
And I know we'll get to thecustomer here in just a few
minutes, but from a brandperspective, knowing those data
points as to when the food wasfinished out of the kitchen,
when it got bagged and put ontothe takeout area.
When it got picked up by theguest are a pretty critical
piece to understand.
How do you make it moreefficient?
Talk me through those differentdata points that you guys are
tracking and what kind ofefficiencies you've seen for
(17:40):
brands that, that are in pilotand playing with this, the
software and hardware.
Yeah.
Yaro Tsyhanenko (17:46):
the broader vision of PickPad is to source
data points from physical world,to many systems that are used in
the restaurant space because noone wants to do hardware.
No one wants to do physicalthings, but restaurant industry
is highly operational offlinebusiness.
(18:08):
And there are a lot of offlineprocesses.
And.
If we don't have an access tothis processes and to this
physical data points, it's hardto improve something, right?
So there are like hundreds ofdifferent software as a services
for the restaurant space.
But the challenge is if all ofthis services are using the same
(18:31):
data points, even with machinelearning and AI and everything,
So they cannot generatesomething like a new by using
the same data points.
So I believe that we can source,additional data points from
physical world and help not onlyrestaurants, but hundreds of
(18:53):
software providers to leveragethis data.
and provide like a next level ofefficiency of their products for
our common customers.
That's the concept and talkingabout the peak path.
So we are sourcing, several datapoints, right now.
The first data point is when theorder was, ready using sensors,
(19:15):
right?
So we can like, record everytimestamp.
We're just connected to thisorder.
So order is, ready instantlyrecorded in our system and
different systems using our API.
And the, one more data pointorder is taken by a customer.
And also we can track orderaccuracy data point.
So once the order was put to thepad, we can compare data from
(19:41):
life sensors with data fromtheir POS system.
match this data and generateprediction, whether this other
accurate or not.
And we also are collecting allthis data and using this data
and training our model, we cangenerate better and better
prediction in the future.
So that's the idea.
Jeremy (20:02):
And I think in general, I'd love to now pivot to the
guest experience because at theend of the day, guests, guest
demands only continue to go up.
you talked about from 2018 tonow we're recording this at the
very end of 2024 show willprobably go live in early 2025.
but it's only going to get more.
It's only going to get betterfor the guests and their
(20:23):
expectations are only going tocontinue to come up.
so talk me through, what is theguest experience in using pick
pad and why would I want to goback to a brand?
you said part of the reason whyyou guys are doing this is you
find the brands that communicatewith their guests better and
create a better guestexperience.
Ultimately, they get more,people coming back there.
They're more regulars and all ofthat.
Why is it better for me as aguest to understand or to use a
(20:46):
brand that might have big badinvolved in already, already
communicating these things,other than the fact that the
brain has been more efficientbecause of the data points we
just finished up with.
Yaro Tsyhanenko (20:54):
Yeah, sure.
it's a great question.
And I'd like to answer thisquestion in play app.
Slide another way.
Let's talk not about a pig padseparately, because I believe
that pig pad is just like asmall piece of a customer, like
a broader journey.
So let's talk about likecustomer journey, like a five
years from now.
And then we'll see, where theplace for a pig pad and other
(21:16):
technologies, right?
Because it's all about customerexperience, not our product.
And I believe that a five yearsfrom now, you probably you are
not driving your car or likeyou're walking down the street
and say, Hey Siri, or Hey, chatGPT, or Hey, Jamie and I, order
my salad, please.
And you just you don't touchyour phone, They're just like a
(21:38):
communicate using your voice.
and, this AI assistantunderstands.
You perfectly, it knows yourdietary preferences and, your
favorite salads.
And what actually did you meanby player asking about salad,
what kind of salad based on yourapplication and, other data and
(21:59):
information.
so you just simply, say, Hey,order my salad, please.
And it tells you, all right, solike it.
50 meters from this place, fiveminutes, grab and go.
You come to a store, and you,your customer experience is
super seamless.
You see your name, you take yoursalad and you go, right?
(22:24):
So no waiting time, no crowds,incredible customer experience.
take your order and go.
That's how, yeah.
The customer experience lookslike for me, ideally, like in,
in the near future.
And, I believe that, PickPad canplay a huge role in this
(22:44):
customer experience becauseunderstanding data, perfectly
businesses can, meet customerexpectations in terms of waiting
time and so on, because,Understanding customer location
and, your, average preparationtime for this time slot of the
day, you can match thisparameters and you can start
(23:08):
preparing this order actually todeliver this order at the same
second when customer comes,right?
Providing this play up thissuper Like a super fresh food,
just like a prepared forcustomer who just like it came
to the store and, leveragingthis data, they source from like
(23:30):
a physical world, right?
they can just provide thisincredible level of
personalization and incrediblelevel of timing, right?
Because it's food.
It's all about timing, right?
Jeremy (23:40):
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Yes.
the other piece I've beentalking to a lot of guests about
a little bit, and I'd love tohear your opinion on it is also
(24:21):
the communication back to theguests when they've got a longer
wait time than what you wouldaverage or the opposite thumb,
something was able to get donequicker.
Being able to let them know thatit's in preparation.
I use the example of Domino'sand or Amazon.
It's the holiday season here inthe States.
when we're recording this, Iorder a gift.
I can see it's, 10 stops away.
(24:42):
it's been ordered, it's beenshipped.
It's been out for delivery.
I can see all of those steps.
Historically, restaurants havenot been able to communicate any
of those data points to a guestthat orders digitally.
And as we start to experience itwith other retailers, I'm
assuming restaurant tours aregoing to need to communicate
that with back with the guestsback to guest expectations.
(25:03):
Are you guys at a place wherevision wise, you guys are.
Hey, it just got placed in pickpad number two.
And I know that, I know that youneed to come in, type of thing.
Hey, it got done faster.
It got done slower.
Any of those kinds of things.
Have you guys started down thatjourney as well?
Yaro Tsyhanenko (25:15):
Yeah, sure.
Leveraging this data.
We can, design different kind ofcustomer experience.
For example, let's say customercomes and sees this beautiful
station of pads and they're alllike a 10 orders and 10 pads.
It's not so hard to plug up,find your order, because
everything is personalized, butimagine there are like a
hundreds of orders and we aremoving to this future player
(25:36):
super fast.
So it's like a challenging,right?
Yeah.
To find your own order.
the idea for a larger stores,busier stores is to check in
customers automatically usingtheir due position and highlight
their name once they come.
Jeremy (25:54):
Oh, wow.
Yaro Tsyhanenko (25:55):
Yeah.
Jeremy (25:56):
So you create a very personalized experience all
digitally without, withouthaving to have a staff member
sit there and call out numbersor call out orders or whatever
else.
But you're, you know when theguest has gotten there based on
their digital check in from someform of, Some form of way that
they've now checked into thestore.
Yaro Tsyhanenko (26:13):
absolutely.
We designed like a, we candesign like a different kind,
the kind of experiences, butwhat we, What I do is is I would
just don't want to automateeverything behind the counter,
especially things that areconnected to hospitality and
human connections.
So the idea is to automateeverything, like data points,
track, like locations, check inautomatically, everything,
(26:35):
highlight customer name, but Istrongly believe that it should
be last human touch there.
So once you take this order fromthis shelf, someone like, just
greet you and say, Hey, Jeremy,have a great day with your
Harvard salad.
Sound like that.
And we will help businesses withall of this information just to
(26:59):
provide this personalized touch.
that's the idea.
Jeremy (27:02):
Love that.
So I'm now a restaurateur.
I'm sitting here, you'relistening.
I'm like, I need this.
I'm going more digital.
I'm at 50 percent digital and Iknow it's going to 80 percent
digital.
How do they engage?
What does an engagement withyour team look like?
What kind of order volume thatthey need to be doing to make
this make sense?
Cause it's in its early stages.
And I strongly believe thatsomething like what you guys are
(27:25):
building is going to be in everyrestaurant 20 years from now.
And we're going to not realizethe data points and the ways
that we did it before.
We're going to look back and goreally like when I go into a
restaurant and they're stillhanging tickets on a spinning
wheel in the kitchen.
I'm like, really still in thisday, people are still
handwriting tickets and puttingthem up in the window.
and I think for what you guysare building with PICPAT, it's
going to be very similar.
(27:45):
What does an engagement looklike?
What, I'm now a restaurant and Iwant to learn more.
I want to figure out how do Iget, how do we get connected and
get to a place where I canautomate some of these things.
Yaro Tsyhanenko (27:54):
Yeah, sure.
So I believe that BigPet canbring, the maximum value, with
100 plus digital orders per dayfor any QSR restaurant.
so if Any restaurants or groupare expecting or have 100 plus
digital orders per day.
(28:16):
We're here to help.
And, we are open to start freepiloting our product with any
great organization.
So just let us know, and you cango to our website, big pad dot
AI and learn more about how itworks, but we are open to
piloting this solution and toshow how.
(28:36):
can dramatically changeoperational issues and customer
experience.
And, for those businesses, with,with less like orders, we are
building one more product andit's not a hardware enabled
product.
It's software only, and it willbe helping.
(28:57):
automating processes and,improving customer experience in
a different way.
So please check our websitewhere Kogi and something
interesting and incredible for,different market segments and
for restaurants with differentlevel of digital adoption, but
we strongly believe that wetogether should improve customer
(29:20):
experience and of courseemployee journey.
Jeremy (29:23):
I love that.
And, I'm gonna, implore ouraudience, even if you're not
quite at that hundred, Yourproblem may end up being, you're
in the eighties, your problemmay be that you have not
automated enough of it and yourstaff just can't handle it.
And thus you're not getting thesame increases in retention and
customers coming back.
And I would even at that point,I would start to explore it and
(29:44):
talk with your own as team, justto figure out, will this make
sense?
Can we get up to, can we reducethat gap from 80 to 100, 120,
140, because.
Again, nowadays it is the waythat everybody's going.
All consumers are going there.
And so you've got to be on theforefront of it or else you're
not going to be able to competewith those that are doing that.
you're, how can people stayconnected?
(30:06):
Is it just on the website?
Do you have other means that,other means that they can
connect with you, just to makesure that they can follow your
journey if they choose not to doit today, but they know that
they're going to need it whenthey open up a new brand, how
else can they stay connected?
Yaro Tsyhanenko (30:18):
Yeah, sure.
BigPet.
ai, our website and our mainsource of, our updates and
information and so on.
And also I am active onLinkedIn.
So please, play a follow.
And, I share like a lot ofthings connected to BigPet and
our journey.
So yeah, we'll be happy to stayin touch there.
Jeremy (30:38):
you're excited to see how you guys continue to change
the industry.
I do strongly believe we talkabout it often on the show.
Guest experiences, paramount,making sure that you create a
fantastic guest experience ishuge.
The fact that you guys are notonly solving the guest
experience, but also theemployee staff journey.
It's huge.
Is awesome.
so thank you for creating this.
Thank you for you and your teamthat has built this.
(31:01):
I'm excited to see the growth toour listeners, guys.
We know that you guys have lotsof choices, like I said.
So thank you guys for being withus this week.
If you haven't alreadysubscribed, please do so on your
favorite podcast player, orcheck out the new YouTube
channel, you're all thank you somuch.
And to our listeners, make it agreat day.
Thanks for listening to theRestaurant Technology Guys
podcast.
(31:21):
Visit www.
RestaurantTechnologyGuys.
com for tips, industry insights,and more to help you run your
restaurant better.
This is the RestaurantTechnology Guys podcast.
Helping you run your restaurantbetter.
Jeremy (00:14):
in today's episode, we are joined by a multiple time
founder of restaurant tech.
Yaro came over to the UnitedStates a couple of years ago
when the war in Ukraine started.
But as he and I started theconversation, he shared some of
the different pieces ofrestaurant tech that he had
already created.
Prior to inventing pic pad, heand his co-founders are on a
(00:35):
journey to solve the pickup areawithin restaurants to make both
the staff's life better.
As well as the customer's life,better, check them out at pick
pad.
Dot AI.
If you don't know me, my name isJeremy Julian.
I am the chief revenue officerfor CBS north star.
We sell the north star on a cellsolution for multi-units.
Please check uswww.Cbsnorthstar.com.
(00:57):
Welcome back to the restauranttechnology guys podcast.
I think everyone out there forjoining us, as I say each and
every time, I know you guys havegot lots of choices.
So thanks for hanging out withus this week.
Jeremy Julian (01:05):
Today I am joined by a multiple time founder and,
I'm going to let Yaro tell youhis story of where he came from
and his little bit of abackstory, but as I, Say often
when I get to meet multiple timefounders, it's always fun to
understand the backstory, wheredid it come from, but you're
all, before we jump into kind ofwhat your newest latest project
is, why don't you give ourlisteners a little bit of a
(01:26):
background where did, where didwe even meet, where did we come
from?
And kind of, how has life beenover the last couple of years
before a pickpad came about?
Yaro Tsyhanenko (01:32):
Yeah, sure.
Hey, Jeremy, thanks a lot forhaving me here.
I am a founder, of Peakpad, butbefore that, I spent like 15
years building products forrestaurant space and I'm
Ukrainian.
So I've built my first productsfor Ukrainian market and, they
were for delivery marketplace,something like Grubhub, but in
(01:53):
Ukrainian market, we became Topthree for delivery marketplaces
in our country deliveredmillions of orders and then
decided to Build a ghost kitchenchain on the top of this
marketplace because it wasobvious decision And then we
realized that we have a greattech built in house.
So we Started to share thesetechnologies with other
(02:17):
restaurant brands and fordelivery services providing our
restaurant commerce white labelsoftware as a service for
ordering, delivery, marketing,and so on.
So that was, yeah, that was thestart.
Jeremy (02:29):
And where did restaurants come from?
You're like, were you, did yougrow up in the restaurants,
family in the restaurants, oryou just saw this as a market
that you said, cause every timeI talk to a founder and I say,
Oh, you decided to get intorestaurants.
They're like, yeah, sometimes Iwish I had gotten into biotech
or something along those lines.
But, but there's also often abackstory of where restaurants
came from.
So share that with ourlisteners.
Yaro Tsyhanenko (02:48):
Yeah, actually, I, don't have anyone in my
family connected to restaurantspace, and it was new experience
for me.
And, everything started from, myfirst, Project, it was not even
a business.
It was like just project forfun.
It was City Guide.
It was like 15 years ago, Ibuilt City Guide, something like
(03:09):
Yelp with reviews and, differententertainment announcers and
everything just for myself orpeople living in this small like
a town.
and then I started tocommunicate with restaurants and
I realized that there are a lotof opportunities here, here,
because it's such an offlinelike business with the
(03:32):
complicated operations.
And, yeah, just started to buildsomething to solve their real
problems.
yeah.
Jeremy (03:40):
That's awesome.
And, I was just talking to afounder, last week doing a
recording and he was talkingabout the same thing, how the
restaurants are so far behindsome of the other e commerce
businesses that we all interactwith every day.
And so the amount of investmentthat you can do to really help
them, help them accelerate theirprofitability and accelerate the
ways that they go about going tomarket is huge.
(04:00):
Why don't you go through what isPickPad first and then we'll
talk about why you felt like itwas such a great use of time and
energy to invest in building it.
Cause I'm blown away.
I know I was saying this to youpre show and I've not seen
anything like what you'rebuilding.
So I'm excited to let you diginto kind of where did it come
from, but give us an overview.
What is PickPad?
Yaro Tsyhanenko (04:20):
Yeah.
So we are building a product forthe digital native future of
QSR.
Restaurants because I stronglybelieve that this QSR segment of
restaurant industry is movingsuper fast towards fully digital
experience for customers and forbusinesses.
(04:43):
And, we are just building newproduct for this new future,
solving new problems.
so this market is moving fromalmost fully offline mode in
2018 to almost fully digital in2028.
So it's like a dramatic changewithin just one decade is
(05:04):
creating absolutely newproducts.
problems and challenges andprocesses.
And, that's why I believe that,we are building something for
this new reality, digital futureof the restaurant space.
And it is called Pigpad.
So Pigpad is, our way to.
(05:25):
Redefine the customer experiencein every quick serve restaurant
and redefine the employeejourney as well, because we
believe that all the challengesand all the problems are
happening at the intersection ofphysical and digital worlds.
And, yeah, I believe that thereis one, like a place in every
(05:52):
QSR.
That is becoming super importantand this place is pick up zone
because this zone will beprocessing the majority of all
orders in the future whether akiosk order or bubble pickup or
Delivery order or voice AIorder, right?
So everything will be processingThrough this pickup zone, so we
(06:14):
are building solution forOptimizing this space for
restaurants and for businesses.
Jeremy (06:22):
Yeah, and we've talked with other guests and quite
frankly, I've had my ownpersonal experiences I'm sure
you have as well where you go into order You've ordered
digitally from a brand and theydon't walk you through the
customer journey the same waythat you might When you walk in
through the line and I think youknow Most Americans for sure
have been trained when I go to afast food place when I go to a
(06:42):
fast casual place I go stand inthe queue.
I go to the cashier.
I order my food.
The food gets either called outby a number or they bring it to
my table And that customerjourney while not perfect
There's an opportunity andeverybody knows what that
journey looks like as you talkabout the digital transformation
and the fact that even You knowlooking at statistics.
(07:02):
I was talking with an editor of,one of the restaurant
publications recently and somany, some of these brands were
used to be 15, 20%.
Now, some of them are at 75percent of their orders are
digital.
And I know they continue to godown that route as they're doing
that.
Talk us through why do you thinkthat convergence of, and you
have a word on your website thatI thought was funny.
(07:25):
this digital physical kind ofcombination of a word.
But why do you think that wehave these challenges?
Is it really just educating theconsumer?
Is it because the tech hasn'tcaught up?
Is it.
talk us through where reallyyou're seeing the benefit and
trying to invest your time,energy, and money, and
technology.
what portion of that journey areyou solving?
Is it the ordering?
(07:45):
Is it the pickup?
Is it the guest communication?
Talk me through that a littlebit, Yaro.
Yaro Tsyhanenko (07:49):
Yeah, sure, Jeremy.
so as you mentioned, I believein physical, experience,
because, there are no moreseparate, physical and digital
experiences, there is onejourney, similar journey between
all these two worlds.
And, this experience is calleddigital, right?
And, why it's so importantbecause I believe that great
(08:10):
companies, in the future willprovide This incredible level of
hospitality and experience for acustomer.
And it will lead to bettercustomer retention and, for a
happier customers and for abetter bottom line for
businesses.
And, it's not just my, like afeelings.
There are like a lot of, like atons of reports that, tell us
(08:33):
that better Customersatisfaction rate, better
customer experience generatesmore sales because of, more
frequent orders.
And, it dramatically improves,bottom line.
so actually I believe in,Improving customer journey.
And we are building solution tosolve the problem of customer
(08:58):
experience and as well solve theproblem behind the counter.
So we are actually focusing to,main things.
And I, I believe this, like twoterms are super important for
us.
And I don't know why I thinkthat these two terms are under,
rated right now in the industry,and these are, customer journey
(09:22):
and employee journey.
So we, are focusing on these twoterms, these two like journeys
and talking about customerexperience.
So we want to provide customerthe seamless way to grab and go
their So PigPad is a modularsystem of smart pads, equipped
with sensors and powered bymachine learning.
(09:44):
So it looks like a piece ofwood.
I can show you this, forexample, piece of wood, right?
And it can be customizable, soit can fit perfectly every store
design.
And, It doesn't have anycontrols and buttons and
anything.
It's seamlessly integrated withPOS system that it's used, in a
(10:06):
restaurant.
And, it works like magic.
So customer comes to a store andthis is this beautiful station
and every pad is personalized.
A customer can see their names,take their order.
So that's so simple forcustomers.
No messy counter, no playerguess if my order player is
(10:30):
ready or not.
Customer player exactly knowsthat order is ready.
Comes to a store, grabs theorder and go.
That's so simple for customers.
Jeremy (10:42):
So can I ask a question Yaro about, so you talk about
machine learning, you talk abouteven the digital aspect of that.
How is pick pad different fromthe customer's perspective then?
Me writing your name on theoutside of the bag and putting
it in a pickup area, because Ithink that's critical to
understand from a customer'sperspective.
And then we'll talk about how itenhances the staff experience.
(11:03):
But I think it's what you guysare doing.
And as I've done research, likeI said to you prior to hitting
the record button, I'm blownaway with this even idea.
And I've been doing restaurantthing for 30 years, and I'm
like, I'm always blown away withnew things that innovate.
And change the way that you guysare going about that.
So help me understand why do youneed machine learning and why
does it need a digital componentto this?
(11:24):
Because it, it seems so obviousafter the fact, but prior to, I
would have never thought ofthat.
Yaro Tsyhanenko (11:30):
Yeah, thanks for asking, because it looks
super simple for customers.
I tried not to over plug yourengineer everything.
So it looks super simple.
It shows your name, you like agrab and go, but it's more
complicated if it comes toprocesses behind the counter,
right?
So we are solving real problemsfor, staff members who are
(11:50):
working behind the counter.
I visited, 100 plus stores indowntown Chicago and then 100
stores in New York City.
Just to understand how thesebusinesses work and, how does,
the process of managing pickuporders look like.
And I
Jeremy (12:05):
just going to tell you, it's bad.
It's bad for the staff and it'sbad for the delivery driver.
It's bad for the customer.
Sorry, I'll let you keep going,but it's a huge problem.
And as, as you've said, aseverybody's going to more
digital, it's a big challengethat we have to solve.
So I'll let you keep going.
Yaro Tsyhanenko (12:20):
yeah, for sure.
And I realized that the mostexperienced person in every
store general manager orsupervisor spend like from four
to six hours daily managingpickup and delivery orders.
So the average, flow of managingpickup and delivery orders
includes like a seven, eightdifferent steps.
for example, they have tablet onthe cup zone, so they.
(12:44):
take this ready for a pickuporder.
Then look for this order intheir, like a tablet among a
tens of different orders.
Then they have to put this orderto a counter and then help every
driver and every customer,because there are a lot of cups
and packages and everyone, likeI cannot find their orders, so
(13:06):
they need help.
in managing everything, thenthey have to, before actually
they put this order to acounter, they have to double
check every order accuracybecause accuracy is one more
like a challenging problem inthis space.
And after all of this, they haveto come back to the system and
this tablet and manually markthis order is completed.
(13:29):
So a lot of Like a manual workfor only one order.
But imagine there are hundredsof orders and it takes a lot of
time.
a lot of mistakes and errors andproblems with labor efficiency
and order accuracy and actuallydata accuracy because no one
changes every order status everysecond, even every minute.
(13:53):
and it means that businessesjust don't have an access to
data points about when the orderactually was ready.
When the order was completed orpicked up, so they have no
ideas.
What is their average, or theirpreparation time?
What is the average waitingtime?
(14:13):
So they have a problem with,customer waiting time, but not
measuring, this average waitingtime for every store for every,
like a time slot.
It's impossible to improve.
So there are a lot of, problemsbehind the counter.
We're trying to solve usingjust, this, piece of wood, or
(14:35):
plastic or something because wecan do a plastic or, concrete or
stone.
So how does it work and how, howdoes it use machine learning?
So big pad, instead of doing allthis, like a seven different
steps allows us just to put.
an order to this specific path.
And this path using sensors andusing machine learning is double
(14:58):
checking every order accuracy,changing every order status in
their systems like POS system,ordering system, and so on.
So customers can be notifiedinstantly about their order
status.
highlighting customer names.
And then again, if order istaken, Path is changing order
status to picked up in theirsystems providing incredible
(15:24):
level of automation so theydon't need to like a double like
a check every order why becausecan actually double check this
order for you, right?
So they don't have to operate indifferent systems, manually
checking every buttons for everyorder already completed, picked
up and sound.
And, this creates a lot ofadditional time for human
(15:48):
interaction.
And this is my, the mostfavorite part, because I'm not
about.
Like you're replacing peoplewith technologies.
I'm about redeploying this humancapital and using this human
capital in a proper way insteadof doing manual work like a four
six hours per day Generalmanager can be focused on what
(16:11):
is truly matters.
Jeremy (16:12):
Yeah.
His employees and his guests,
Yaro Tsyhanenko (16:14):
yeah
Jeremy (16:15):
the, like the third guest that I've had on in the
last month.
That's creating technology, notnecessarily to get the people
out of the store, but to takethe mundane things that they do.
You talked about this orderprocess, taking seven steps in a
lot of areas, that seven steps,if we could get it down to one
or two, now you've got the capcapacity.
And the naysayer might say, Oh,we're just going to go have them
(16:36):
do more with that same amount oftime.
But in my opinion, what Icontinue to see is when you make
the staff happier, when youautomate some of those mundane
tasks that they don't want to doanyway, ultimately, at the end
of the day, they're a happierstaff member.
They can serve your guestsbetter and do more.
For your business.
and you'll stop having to hirepeople that, just because
(16:56):
they've got a heartbeat, butthat there, there really are in
the hospitality industry lookingto solve problems and they're
not looking, they're not lookingat these mundane tasks that they
have to do every day, all day.
which I love that.
So from a staff perspective andeven from.
A data perspective talk.
Let's just dig a little bitdeeper into the data aspect of
it because you talked about itearly in your explanation from a
(17:19):
brand perspective.
And I know we'll get to thecustomer here in just a few
minutes, but from a brandperspective, knowing those data
points as to when the food wasfinished out of the kitchen,
when it got bagged and put ontothe takeout area.
When it got picked up by theguest are a pretty critical
piece to understand.
How do you make it moreefficient?
Talk me through those differentdata points that you guys are
tracking and what kind ofefficiencies you've seen for
(17:40):
brands that, that are in pilotand playing with this, the
software and hardware.
Yeah.
Yaro Tsyhanenko (17:46):
the broader vision of PickPad is to source
data points from physical world,to many systems that are used in
the restaurant space because noone wants to do hardware.
No one wants to do physicalthings, but restaurant industry
is highly operational offlinebusiness.
(18:08):
And there are a lot of offlineprocesses.
And.
If we don't have an access tothis processes and to this
physical data points, it's hardto improve something, right?
So there are like hundreds ofdifferent software as a services
for the restaurant space.
But the challenge is if all ofthis services are using the same
(18:31):
data points, even with machinelearning and AI and everything,
So they cannot generatesomething like a new by using
the same data points.
So I believe that we can source,additional data points from
physical world and help not onlyrestaurants, but hundreds of
(18:53):
software providers to leveragethis data.
and provide like a next level ofefficiency of their products for
our common customers.
That's the concept and talkingabout the peak path.
So we are sourcing, several datapoints, right now.
The first data point is when theorder was, ready using sensors,
(19:15):
right?
So we can like, record everytimestamp.
We're just connected to thisorder.
So order is, ready instantlyrecorded in our system and
different systems using our API.
And the, one more data pointorder is taken by a customer.
And also we can track orderaccuracy data point.
So once the order was put to thepad, we can compare data from
(19:41):
life sensors with data fromtheir POS system.
match this data and generateprediction, whether this other
accurate or not.
And we also are collecting allthis data and using this data
and training our model, we cangenerate better and better
prediction in the future.
So that's the idea.
Jeremy (20:02):
And I think in general, I'd love to now pivot to the
guest experience because at theend of the day, guests, guest
demands only continue to go up.
you talked about from 2018 tonow we're recording this at the
very end of 2024 show willprobably go live in early 2025.
but it's only going to get more.
It's only going to get betterfor the guests and their
(20:23):
expectations are only going tocontinue to come up.
so talk me through, what is theguest experience in using pick
pad and why would I want to goback to a brand?
you said part of the reason whyyou guys are doing this is you
find the brands that communicatewith their guests better and
create a better guestexperience.
Ultimately, they get more,people coming back there.
They're more regulars and all ofthat.
Why is it better for me as aguest to understand or to use a
(20:46):
brand that might have big badinvolved in already, already
communicating these things,other than the fact that the
brain has been more efficientbecause of the data points we
just finished up with.
Yaro Tsyhanenko (20:54):
Yeah, sure.
it's a great question.
And I'd like to answer thisquestion in play app.
Slide another way.
Let's talk not about a pig padseparately, because I believe
that pig pad is just like asmall piece of a customer, like
a broader journey.
So let's talk about likecustomer journey, like a five
years from now.
And then we'll see, where theplace for a pig pad and other
(21:16):
technologies, right?
Because it's all about customerexperience, not our product.
And I believe that a five yearsfrom now, you probably you are
not driving your car or likeyou're walking down the street
and say, Hey Siri, or Hey, chatGPT, or Hey, Jamie and I, order
my salad, please.
And you just you don't touchyour phone, They're just like a
(21:38):
communicate using your voice.
and, this AI assistantunderstands.
You perfectly, it knows yourdietary preferences and, your
favorite salads.
And what actually did you meanby player asking about salad,
what kind of salad based on yourapplication and, other data and
(21:59):
information.
so you just simply, say, Hey,order my salad, please.
And it tells you, all right, solike it.
50 meters from this place, fiveminutes, grab and go.
You come to a store, and you,your customer experience is
super seamless.
You see your name, you take yoursalad and you go, right?
(22:24):
So no waiting time, no crowds,incredible customer experience.
take your order and go.
That's how, yeah.
The customer experience lookslike for me, ideally, like in,
in the near future.
And, I believe that, PickPad canplay a huge role in this
(22:44):
customer experience becauseunderstanding data, perfectly
businesses can, meet customerexpectations in terms of waiting
time and so on, because,Understanding customer location
and, your, average preparationtime for this time slot of the
day, you can match thisparameters and you can start
(23:08):
preparing this order actually todeliver this order at the same
second when customer comes,right?
Providing this play up thissuper Like a super fresh food,
just like a prepared forcustomer who just like it came
to the store and, leveragingthis data, they source from like
(23:30):
a physical world, right?
they can just provide thisincredible level of
personalization and incrediblelevel of timing, right?
Because it's food.
It's all about timing, right?
Jeremy (23:40):
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Yes.
the other piece I've beentalking to a lot of guests about
a little bit, and I'd love tohear your opinion on it is also
(24:21):
the communication back to theguests when they've got a longer
wait time than what you wouldaverage or the opposite thumb,
something was able to get donequicker.
Being able to let them know thatit's in preparation.
I use the example of Domino'sand or Amazon.
It's the holiday season here inthe States.
when we're recording this, Iorder a gift.
I can see it's, 10 stops away.
(24:42):
it's been ordered, it's beenshipped.
It's been out for delivery.
I can see all of those steps.
Historically, restaurants havenot been able to communicate any
of those data points to a guestthat orders digitally.
And as we start to experience itwith other retailers, I'm
assuming restaurant tours aregoing to need to communicate
that with back with the guestsback to guest expectations.
(25:03):
Are you guys at a place wherevision wise, you guys are.
Hey, it just got placed in pickpad number two.
And I know that, I know that youneed to come in, type of thing.
Hey, it got done faster.
It got done slower.
Any of those kinds of things.
Have you guys started down thatjourney as well?
Yaro Tsyhanenko (25:15):
Yeah, sure.
Leveraging this data.
We can, design different kind ofcustomer experience.
For example, let's say customercomes and sees this beautiful
station of pads and they're alllike a 10 orders and 10 pads.
It's not so hard to plug up,find your order, because
everything is personalized, butimagine there are like a
hundreds of orders and we aremoving to this future player
(25:36):
super fast.
So it's like a challenging,right?
Yeah.
To find your own order.
the idea for a larger stores,busier stores is to check in
customers automatically usingtheir due position and highlight
their name once they come.
Jeremy (25:54):
Oh, wow.
Yaro Tsyhanenko (25:55):
Yeah.
Jeremy (25:56):
So you create a very personalized experience all
digitally without, withouthaving to have a staff member
sit there and call out numbersor call out orders or whatever
else.
But you're, you know when theguest has gotten there based on
their digital check in from someform of, Some form of way that
they've now checked into thestore.
Yaro Tsyhanenko (26:13):
absolutely.
We designed like a, we candesign like a different kind,
the kind of experiences, butwhat we, What I do is is I would
just don't want to automateeverything behind the counter,
especially things that areconnected to hospitality and
human connections.
So the idea is to automateeverything, like data points,
track, like locations, check inautomatically, everything,
(26:35):
highlight customer name, but Istrongly believe that it should
be last human touch there.
So once you take this order fromthis shelf, someone like, just
greet you and say, Hey, Jeremy,have a great day with your
Harvard salad.
Sound like that.
And we will help businesses withall of this information just to
(26:59):
provide this personalized touch.
that's the idea.
Jeremy (27:02):
Love that.
So I'm now a restaurateur.
I'm sitting here, you'relistening.
I'm like, I need this.
I'm going more digital.
I'm at 50 percent digital and Iknow it's going to 80 percent
digital.
How do they engage?
What does an engagement withyour team look like?
What kind of order volume thatthey need to be doing to make
this make sense?
Cause it's in its early stages.
And I strongly believe thatsomething like what you guys are
(27:25):
building is going to be in everyrestaurant 20 years from now.
And we're going to not realizethe data points and the ways
that we did it before.
We're going to look back and goreally like when I go into a
restaurant and they're stillhanging tickets on a spinning
wheel in the kitchen.
I'm like, really still in thisday, people are still
handwriting tickets and puttingthem up in the window.
and I think for what you guysare building with PICPAT, it's
going to be very similar.
(27:45):
What does an engagement looklike?
What, I'm now a restaurant and Iwant to learn more.
I want to figure out how do Iget, how do we get connected and
get to a place where I canautomate some of these things.
Yaro Tsyhanenko (27:54):
Yeah, sure.
So I believe that BigPet canbring, the maximum value, with
100 plus digital orders per dayfor any QSR restaurant.
so if Any restaurants or groupare expecting or have 100 plus
digital orders per day.
(28:16):
We're here to help.
And, we are open to start freepiloting our product with any
great organization.
So just let us know, and you cango to our website, big pad dot
AI and learn more about how itworks, but we are open to
piloting this solution and toshow how.
(28:36):
can dramatically changeoperational issues and customer
experience.
And, for those businesses, with,with less like orders, we are
building one more product andit's not a hardware enabled
product.
It's software only, and it willbe helping.
(28:57):
automating processes and,improving customer experience in
a different way.
So please check our websitewhere Kogi and something
interesting and incredible for,different market segments and
for restaurants with differentlevel of digital adoption, but
we strongly believe that wetogether should improve customer
(29:20):
experience and of courseemployee journey.
Jeremy (29:23):
I love that.
And, I'm gonna, implore ouraudience, even if you're not
quite at that hundred, Yourproblem may end up being, you're
in the eighties, your problemmay be that you have not
automated enough of it and yourstaff just can't handle it.
And thus you're not getting thesame increases in retention and
customers coming back.
And I would even at that point,I would start to explore it and
(29:44):
talk with your own as team, justto figure out, will this make
sense?
Can we get up to, can we reducethat gap from 80 to 100, 120,
140, because.
Again, nowadays it is the waythat everybody's going.
All consumers are going there.
And so you've got to be on theforefront of it or else you're
not going to be able to competewith those that are doing that.
you're, how can people stayconnected?
(30:06):
Is it just on the website?
Do you have other means that,other means that they can
connect with you, just to makesure that they can follow your
journey if they choose not to doit today, but they know that
they're going to need it whenthey open up a new brand, how
else can they stay connected?
Yaro Tsyhanenko (30:18):
Yeah, sure.
BigPet.
ai, our website and our mainsource of, our updates and
information and so on.
And also I am active onLinkedIn.
So please, play a follow.
And, I share like a lot ofthings connected to BigPet and
our journey.
So yeah, we'll be happy to stayin touch there.
Jeremy (30:38):
you're excited to see how you guys continue to change
the industry.
I do strongly believe we talkabout it often on the show.
Guest experiences, paramount,making sure that you create a
fantastic guest experience ishuge.
The fact that you guys are notonly solving the guest
experience, but also theemployee staff journey.
It's huge.
Is awesome.
so thank you for creating this.
Thank you for you and your teamthat has built this.
(31:01):
I'm excited to see the growth toour listeners, guys.
We know that you guys have lotsof choices, like I said.
So thank you guys for being withus this week.
If you haven't alreadysubscribed, please do so on your
favorite podcast player, orcheck out the new YouTube
channel, you're all thank you somuch.
And to our listeners, make it agreat day.
Thanks for listening to theRestaurant Technology Guys
podcast.
(31:21):
Visit www.
RestaurantTechnologyGuys.
com for tips, industry insights,and more to help you run your
restaurant better.
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