Case Study

HungerRush helps restaurants compete in the toughest business on earth. There's a ton of options. Loyalty is hard to get. And preferences are changing fast. Our integrated restaurant management system helps you master operational efficiency, create awesome guest experiences with ease, and squeeze customer data for every last drop of insight. All so you can focus on doing what you love: serving great food. hungerrush.com Request a demo © October 2020 HungerRush, LLC. All rights reserved. HungerRush, HungerRush logo, HungerRush product and technology names are trademarks or registered trademarks of HungerRush, LLC. Other product names and logos referenced herein are trademarks or registered trademarks of their respective companies. Case Study As JB Alberto's eliminated third party services, Grub Hub was the last to go. "They were the first service we started using, and we had a large group of customers that preferred to order from us through Grub Hub", added Tony. "When we launched our own website, we made it a priority to get Grub Hub users to switch over so they could order online and bypass third parties. We expected a drop in sales during the transition and were surprised when the drop was negligible. We found that offering a $3 coupon was a good incentive to get people to order directly from the website and bypass third parties." That coupon alone brought in between 50 and 80 orders per day. JB Alberto's average order size is between $22 and $25, and while Tony didn't like the deep discounting, he was happy to have an order come through the restaurant's own online ordering platform instead of through GrubHub. Adjusting to Covid-19 When the Covid-19 pandemic hit JB Alberto's was well positioned to make rapid changes to the business to keep going. Because JB Alberto's was a delivery and carry out only establishment, there wasn't a dining room to shut down. "Having eliminated all third-party providers in favor of the HungerRush RMS helped immensely as we were collecting our own customer data instead of giving it to third parties. We were able to communicate with our customers very quickly as we adjusted store hours, provided them with special offers, and encouraged them to order online," says Tony. As the pandemic worsened, JB Alberto's reduced store hours primarily because late night business driven through local bars dried up. Open until 1 or 2 AM each night, Tony reduced closing time to 10 PM. "Surprisingly, our daily sales increased even though we were open three fewer hours per day. We increased our profitability by shaving three hours of labor costs and by eliminating the commissions that previously was going to third party services." Addressing food safety concerns was also a priority. "We rented a party tent as a holding area for our drivers to keep them out of the restaurant. We also added a hand washing sink for everyone that entered the store." The restaurant also moved to contact-less delivery and curbside pick-up when requested. "Another benefit to having our own drivers is that we can better ensure we have a healthy staff. We can mandate regular hand washing, enforce mask wearing and administer regular temperature checks when our drivers work for us. With third parties we can only hope they are following similar protocols," adds Tony. The Results Within a year of introducing the new website, online sales increased by 52%. According to Tony, "We were successful in transitioning customers from third parties to our own ordering platform and made headway in reducing incoming orders by telephone. Not only have we improved sales, we have improved profit margins as well. Average ticket sizes have improved, and our internal efficiency metrics are better as online orders are easier to process and track than ones placed over the phone".

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