ONOSYS Unveils Online Ordering for Independent Restaurants at 2013 NRA Show

CLEVELAND, OHIO—ONOSYS, a leading developer of mobile and online ordering systems for restaurant chains, today announced the launch of its new solution, ONOSYS for Independents.  The product will debut at the National Restaurant Association Show, May 18-21 at the McCormick Place in Chicago – Booth #7657 outside of the Technology Pavilion.

Through ONOSYS for Independents, small restaurant companies gain the collective intelligence, user-friendliness and sales-boosting power of the industry standard platform created for America’s leading chains—but at a fraction of the price. For around $2 a day, independents get a fully customized online and mobile ordering site that simplifies and expedites customers’ food purchases.

“The addition of a high-performance website to an independent restaurant operation opens up multiple sales and marketing opportunities,” said Dave Hurt, ONOSYS operations manager. “This new product provides independents the same competitive edge enjoyed for years only by chains. It truly levels the playing field.”

Using the ONOSYS online platform, restaurants instantly provide customers with their full range of menu and service choices. Its smart technology also returns detailed sales data and targeted results of all online marketing programs. Such precise data allows operators to customize their online ordering and marketing experiences to each customer’s preferences.

Using the Quick and Easy Theme Builder, independent restaurant operators can log on to the ONOSYS website and mock up their own online ordering portal design in just minutes. Placed into the hands of the ONOSYS development team, that restaurant’s fully customized, brand-specific website is returned ready and operational in about two weeks.

“That quick turnaround is a result of our company’s vast experience gained over the last decade working with more than seventy-five chains,” Hurt said. “This might be the only time in the history of the restaurant industry that independent operators can actually thank their chain competitors!”

During a soft launch, over 100 independent restaurant s nationwide signed-up for ONOSYS’ newest product offering and are crediting the personalization and ease of use as a key selling point.

“When customers visit my website and notice we have online ordering, it’s an immediate advantage over our competitors,” said James Lee, owner/operator of Shiki Sushi in Arlington, Virginia and an ONOSYS for Independents user. “People want quick, convenient and a consistently good experience.  Online ordering is the answer to that and it’s becoming harder and harder to compete in the restaurant space without it.”

In addition to ONOSYS’s proven technology, independent operators receive the company’s around the clock tech service and personal assistance.

“We’re tremendously excited to bring this level of technology to independent restaurant operators,” said Stan Garber, co-founder and Director of Sales at ONOSYS. “It will allow their employees to focus more on food and service and less on answering the phone. In the end, our online ordering platform actually becomes the cheapest employee you’ll ever have. Visit us at the NRA Show to see a personal demonstration.”

Happy election day! After months of political ad (nauseam) and campaign coverage, it’s almost safe to turn on the TV and check your Facebook feed again. And to that we cast our ballot!

But that’s not the only important issue that gets our vote. Like most Americans, we’re proud supporters of food freebies and discounts. And luckily, many restaurants across the nation are celebrating the big day with big deals.

We choose the following:

• Tim Hortons is giving away a free donut with the purchase of any beverage. Some voters will also get free coffee and donuts while they wait in line at local polls in Michigan, Ohio, and New York.
• Boston Market is holding a “Bowl Poll” today where you can cast your favorite market Bowl (chicken or turkey) and the winner of the poll will be announced on November 7. Boston Market will offer everyone a free Market Bowl with the purchase of a drink.
• Domino’s Pizza is hosting “Voter Bootcamp” in which Facebook fans are able to “vote on some other important issues,” such as thin crust vs. hand tossed, take out vs. delivery, and more for the chance to win free food and prizes.
• California Tortilla is giving away a free taco to each customer today. All you have to do is show your “I Voted” sticker and you can score a free taco with no other purchase necessary.
• White Castle is also encouraging its Facebook fans to exercise their right to vote between the new sweet potato waffle fries or the crinkle cut french fries in exchange for a free small order.

Is your restaurant offering a special promotion for Election Day? Feel free to share here!

We’re ONOSYS and we approve this message. 

Last week we hosted our second annual ONOSYS User Conference (ONO-CON) in our nation’s capital – and LivingSocial’s hometown – of Washington, D.C. And we’re excited to report that our sophomore soiree was not only a repeat success but even more fun than the last!

Our two-day learning conference gave a handful of our clients the opportunity to experience what we’ve been up to in the last year. And first and foremost, that meant introducing them to our new family – LivingSocial. We held our learning sessions at the awesome live events concept space 918 F Street to give them a taste of everything that LivingSocial has to offer.

Mitch Spolan, rockstar presenter, and SVP of National Accounts, shared how daily deals can help grow a restaurant’s business by finding and keeping more customers in a very viral way. We also introduced them to LivingSocial’s Takeout and Delivery – the latest and greatest online ordering portal that gives 65 million hungry customers a quick and easy way to order the food they love.

The ONOSYS product was also front and center as we reviewed all the latest features and functions of our V4 product offering. To top things off, our good friends Boston Pizza and Papa Gino’s shared best practices in maximizing online ordering both with unique ad campaigns and business analytics.

But of course there was so much more to ONO-CON than learning sessions! We played Sporcle, sipped old-fashioned cocktails at a speakeasy, surprised and delighted with FroYo, snapped some pics at the White House, and ate/drank our way around Capitol Hill. 

Check out the highlights pics on our Facebook page. And while you’re there, don’t forget to click that “Like” button to keep in the loop of future ONOSYS events. Huge thanks to all of our guests for taking time out of their very busy schedules to join us at ONO-CON. Hope to see you all for an even bigger and better 2013!

Hoodies

American Apparel – California Fleece Pullover Hoodie
$25 – Unisex S/M/L/XL

Independent Trading Co. Fleece Zip-Up Hoodie
$25 - Out of Stock

T-Shirts

American Apparel Tri-Blend 50/25/25
$15 – Unisex S/M/L/XL

American Apparel Tri-Blend 50/25/25
$15 – Unisex L/XL

Jackets

American Apparel – California Fleece Track Jacket
$20 – Out of Stock

Fossa Downtown Softshell Jacket
$50 – Out of Stock

Mugs

ONOSYS Travel Tumblers
$5

Shoes

ONOSYS All-Stars
$80 – Size and Order via Converse.com

To purchase items from the ONOSYS Swag Shop, contact SwagShop@onosys.com

When it comes to choosing a restaurant, sometimes you want to go where everybody knows your name (cue the Cheers theme song). But even more appealing – and impressive – is when the folks there already know you prefer crushed ice over cubed and your patty a little pink.

According to a recent New York Times article, more restaurants are paying attention to your pesky preferences and using that knowledge (aka data) to please you. For example, they’re recording whether you’re a regular, first-timer, or a friend of the manager. They archive where you like to sit and whether you want Pepsi over Coke.

There’s more. With a few clicks, savvy food spots can trace your past performance as a diner; how much you ordered, how you tipped and whether you were a ‘table camper’ that lingered long after dessert. Feeling a little guilty right now? Don’t be.

Restaurants say their main goal of keeping score is to pamper you – to recreate the comfort of a local corner spot. But they’re also looking after their bottom line. In a cutthroat industry, this kind of intelligence gathering can make or break ‘em. And the ability to know and read a customer is critical to staying on top.

A solid online ordering system rocks data collection like nothing else. It gives restaurants a complete picture of the online customer so they can tailor communications to their specific interests and needs. It personalizes the relationship and boosts loyalty and engagement, thus creating the “Cheers” effect even on the web.

So the next time you’re dining at your favorite spot and the server brings you stevia instead of sugar, don’t think it’s because you have a killer smile. Know that they know because a computer told them so.

We’re so excited to announce that ONOSYS has been named a NorthCoast 99 winner for the second year in a row! Honoring the best places to work in Northeast Ohio – it’s one of the coolest and sought-after honors in our region’s business community!

The NorthCoast 99 is awarded annually to a select group of companies in Northeast Ohio who demonstrate a commitment to creating positive and supportive workplaces that recruit and retain top talent. Sponsored by the Employers Resource Council, companies are evaluated on a variety of factors including management, employee engagement, and workplace practices.

Being named to the NorthCoast 99 is a special honor and point of pride for everyone here at ONOSYS. It’s a testament to the dedication and enthusiasm our team puts into everything they do. Furthermore, it validates our constant drive to create a work environment that fosters community and creativity, as well as personal and professional growth.

The NorthCoast 99 award also gives us another chance to brag a bit about our company culture. We’re always up to something fun and believe it’s yet another reason we maintain a rockstar team.  For example, this year we played in a beach volleyball league, started an ONOSYS Supper Club to dine around town as a group, hosted the ONOlympics in conjunction with the London Olympics, traveled to LivingSocial’s hometown of DC and rode segways around the capital, held a food drive competition, and even a pie-eating contest. And yes, we’re still a growing gang of orange with our custom shoes and endless swag.*

Having joined LivingSocial, our employee perks are even more awesome too. We offer flexible vacation days, a company-paid dinner program, and unbeatable health coverage.

As we continue to grow, we hope to be a destination for top talent in the region. We look forward to expanding our team of forward-thinking and high-performing young people, cultivating a great workplace, and challenging ourselves to be a NorthCoast 99 company year after year.

*Sound awesome? Check out our careers page – we’re hiring!

Think about it — when you order something online, you enjoy a wealth of options, skip long lines and avoid seeing other people. So it’s no surprise that when it comes to ordering food, you might go a little overboard. Like double meat, extra cheese overboard.  Besides, there’s no one there to judge you.

But you’re not alone. A new study by the University of Rochester evaluated 160,000 orders from a popular pizza chain over a four-year period. What they found was online orders by the same people who had ordered on the phone or in person previously were 15 percent more complex, 4 percent more expensive, and 6 percent higher in calories.  It even points out the statistic that when ordering online, people quadrupled their bacon toppings!

This proves that when we’re hiding behind a monitor, we’re more likely to throw our inhibitions to the cyber-wind.  The social transaction is eliminated, as well as the embarrassment that would influence a lighter order. Besides, not many people have the guts (pun intended) to add a fourth layer of bacon to a pizza when they’re face-to-face with a waiter in public.

While this research may be heavy news for consumers’ wallets, it’s positive proof for restaurants. Online ordering leads to higher average ticket sizes by allowing you to upsell products to customers (calorie-conscious or not) that love to customize.

So the next time you’re standing in line at a coffee shop do you go for the double-whip grande mocha despite the onlookers from every angle? Or do you wish upon an online order so you can grab and go without the guilt? Feel free to share a little calorie-free food for thought.

Oh, Cajun food, the style of cooking named for the French speaking immigrants of Louisiana, or in ONOSYS terms ‘just plain delicious’. The travels of the ONOSYS supper club continued with a mouth-watering trip to a new East-Side restaurant, Jezebel’s Bayou.

Quickly gaining notoriety in the area as a wonderful place to satisfy your spicy desires, this new establishment goes the distance to bring New Orleans inspired food to the table. Seriously, they ship their seafood in daily from Louisiana which means (based off the calculations of Google maps) that shrimp and crawfish traveled one thousand and fifty miles to end up on your plate.  Impressive? Maybe it wouldn’t be if the food hadn’t been prepared with care and mindfulness of flavor, but that doesn’t seem to be this tasty location’s MO. To partner with some classic entrée’s such as jambalaya, chicken etouffee, and creole we also had a wonderful selection of specialty drinks and appetizers. The majority of the group enjoyed trying out starters such as alligator and melt-in-your-mouth catfish.

While filling our quickly contented stomachs we were also treated with friendly and insightful service as well as the relaxed yet appealing contemporary décor. The attention by staff made it feel almost like we were on stage – or wait, we were, literally. Part of the restaurant’s layout includes a small ‘stage’ yet thankfully the heightened seating didn’t come with a script to perform. 

It’s officially summer – the season that sizzles and shines – and that means it’s time to announce the winners of our second annual ONOSYS Spark Awards. This year we’re recognizing 17 companies that used ONOSYS to heat up their cash registers by surpassing monthly sales milestones ranging from $100,000 to $4 million from May 2011 and May 2012.

These exceptional restaurant brands leveraged the power of online ordering to rake in the revenue and fuel continued growth. For example, online ordering sales for repeat winners increased 30-60% compared to 2010-2011. And 10-15% of total sales came from those smartphones we can’t seem to get enough of.  New customer acquisition rocked for our clients as well, with a 72% increase in first time online ordering users across all restaurants chains! Good stuff, right?!

So without further adieu, huge congrats to the following 2012 Spark Award winners: Applebee’s, Boston Pizza, Chanello’s Pizza, Corner Bakery Cafe, D’Angelo, Dion’s Pizza, East Side Mario’s, Hungry Howie’s Pizza, Jersey Mike’s Subs, Jet’s Pizza, Mr. Goodcents, Panera Bread, Papa Gino’s, Pizza Boli’s, Round Table Pizza, Silver Mine Subs, and Toppers Pizza.

Learn more about the Spark Awards program here. And while you’re here, check out our hilarious list of the “Top 10 Things to Do with Your ONOSYS Spark Award.”

Need to spark a fire to get your sales smokin’? Give us a call and let us explain how ONOSYS can help add your company to this celebrated list in 2013.

Award program recognizes outstanding online ordering sales milestones and continued growth

CLEVELAND, OH – ONOSYS, a LivingSocial company, today announced the winners of the 2012 Spark Awards. In its second year, the Spark Awards honor ONOSYS’ clients for outstanding online ordering sales and continued growth.

To be considered for an ONOSYS Spark Award, clients must have reached monthly online ordering sales milestones at tiers ranging from $100,000 to $4 million between May 2011 and May 2012.

“The Spark Award program recognizes the exceptional restaurant brands that are leveraging the power of online ordering to fuel growth,” said Stan Garber, partner at ONOSYS. “They are proof that a solid online ordering platform can spark new customers, higher order frequency, and larger average ticket sizes – all resulting in additional sales revenue.”

The 2012 ONOSYS Spark Awards recipients include the following 17 restaurant chains: Applebee’s, Boston Pizza, Chanello’s Pizza, Corner Bakery Cafe, D’Angelo, Dion’s Pizza, East Side Mario’s, Hungry Howie’s Pizza, Jersey Mike’s Subs, Jet’s Pizza, Mr. Goodcents, Panera Bread, Papa Gino’s, Pizza Boli’s, Round Table Pizza, Silver Mine Subs, and Toppers Pizza.

In addition to surpassing monthly sales milestones, growth highlights from this year’s winners list include the following:

• Online ordering sales for repeat winners have increased 30-60% compared to 2010-2011.
• 10-15% of total sales came from mobile web/app ordering.
• 50% increase in large ticket (catering) orders compared to 2010-2011.
• 72% increase in first time online ordering users across all restaurant chains.
• 4 million registered users across all restaurant chains, a 100% increase from 2010-2011.

“We’re excited to see continued growth as more and more consumers turn to the web and mobile devices for food-related purchases. They see the value and convenience in ordering takeout and delivery regardless of where they are, and we look forward to forging ahead as a LivingSocial company with new products and features to better serve them,” said Garber.

For more information on the ONOSYS Spark Awards, visit http://blog.onosys.com.

About ONOSYS, a LivingSocial Company

Based in Cleveland, Ohio, ONOSYS is a leading developer of mobile and online ordering systems for restaurant chains. The company services over 75 brands including Panera, Applebee’s, Corner Bakery Cafe, Jersey Mike’s Subs, Boston Pizza and numerous other concepts.  Acquired by LivingSocial in 2012, ONOSYS’ ordering solutions have processed millions of food orders on behalf of leading restaurant brands worldwide since its founding in 2005.  For more information, visit www.ONOSYS.com or follow us on Twitter or Facebook.

Once upon a time, you had time.  And grocery shopping was grand. Strolling down the produce aisle, frolicking in the bakery, and pulling your lucky number at the deli counter. Ah, life in the slow lane. Remember those days? Yeah, me neither.

Truth is your grocery shopping strategy is – and will always be – get your food, and get out. That’s why it’s no surprise that grocery chains like Whole Foods, Publix, and Lowes Foods are jumping on the online ordering bandwagon for deli, bakery and prepared foods. They know their customers are on-the-go and that convenience is key to keep ‘em coming back for more.

After all, grocers are part of the service industry too.  And when it comes to serving food, folks want it fast and easy. That’s why online ordering rocks the restaurant industry and why it’s expected to do the same for supermarkets.

According to Nielsen, the U.S. grocery market is a $538 billion industry, and by 2014 the online grocery segment will hit $25 billion. That means it’s ripe for tech integration. And there’s no better time than now for food shops to plug into the future.

So the next time you’re standing around waiting for a deli tray, think of all the things you could be doing if you would’ve ordered your grocery goods online and picked ‘em up in the drive-thru. Ah, to live life in the fast lane.

Does your local grocery store sell their goods online? If so, do you use it? Why or why not? Share with us here. 

Have some friends in the supermarket biz that need a little tech persuasion? Feel free to send them our way!

The fourth installment of Supper Club brought the ONOSYS crew to Happy Dog – a Cleveland landmark located on the West Side of the city.  Happy Dog is known for their great live music, the array of old school video games, casual neighborhood atmosphere and fantastic beer list. But our main (and most important!) mission was to sample the famous build-your-own Hot Dogs.  Celebrity chefs from the area have all created their own favorite famous dog, and being a group that “lives hungry,” we opted to follow in suit.  Each of us (including our dedicated paleo peeps) built a unique Hot Dog from the 50 toppings to choose from – and delicious masterpieces were created before our very eyes!

The build-your-own list consists of many options to add to your dog.  They range from house made ketchup, to Pimento Mac-n-Cheese,  to Bacon – Balsamic Marmalade, a Fried Egg or Ginger Sesame Coleslaw.   We all congregated in the Underdog (lower level of the restaurant) and tackled the list.  Multiple scrunched up papers in the middle of our table proved that the decision is not an easy one to make.   I went through four rounds before creating what I thought was the perfect dog, and of course added the side of tater tots to round out the meal.

Happy Dog lives up to the hype!  All of our hot dog creations were delicious and unique.  My Hot Dog creation of Blue Cheese Coleslaw, Caramelized Onions, Kansas City BBQ Sauce and Bacon Balsamic Marmalade hit the spot.  Other unique creations included Peanut butter, hot sauce and Alien pickle relish, as well as Dill Pickle Spears, Applewood smoked bacon, and Habanero pickled onions.  Though all of dogs should require a fork and knife to be consumed, we happily dominated the Happy Dog experience with messy hands and full bellies!

With mobile technology growing faster than you can figure out the features on your smartphone, many restaurateurs are asking whether they should build a mobile app or a mobile website.

And while the jury is still out on the winning widget, a recent SmartBlog on Restaurants article says don’t waste your time on the app. Building a mobile website is easier, more efficient and much less expensive. Here’s why:

• Easy:  You already have a website, so it’s easier to optimize it for mobile devices than to build two different apps for iPhones and Androids. A developer can easily pull all the important info that’s already there, tweak it with some fancy code and get your site functioning on a mobile device in no time. With an app, it’s the opposite. It takes tons of time to write programs, install menus and features and don’t forget, you’ll need two.

• Smart: Only 40% of your audience has an iPhone or Android so creating an app is inefficient. It completely neglects the folks with other phones. With a mobile website, everyone who has a smartphone, or a basic phone with browsing capabilities, can visit your website easily and conveniently.

• Inexpensive: Last but not least, apps cost a pretty penny. At an average of $3,000 per application set-up – and again, don’t forget you’ll need two – there’s also fees ($140 average) for maintenance and updates. With a mobile optimized site, it’s much cheaper. You can have one built for $150 and pay about $50 a month for upkeep.

Still need convincing that mobile web is the way to go? Check out this Nielsen research that says smartphone users prefer it. And then share some of your ‘appy thoughts.

Last Friday night, the ONOSYS supper club hit up Cleveland’s most edible Polish landmark, Sokolowski’s University Inn. Located at the north edge of Tremont, this establishment has been family owned and operated since 1923. You can tell just by looking at the walls covered with autographed photos of famous people who have eaten there; it’s a must-visit for Cleveland guests.

This cafeteria style eatery begins with the most important element of most meals: dessert. Picking up a slice of blueberry pie for my tray, I could tell this was going to be an excellent meal. Sliding on down the line, I grabbed an old-fashioned bottled root beer. Also available were bottles of grape and cream soda. Some of the slightly less classy club members availed themselves of the fountain soda.

Main dish offerings included Salisbury steak, honey-glazed meatloaf, pork chops, ribs, fried fish and more. The huge slab of meat sizzling in sweet-smelling juices won me over for the meatloaf option. It turned out to be pretty spicy, but it was very moist and flavorful.

After choosing your main dish, you get to pick two sides. If you didn’t get pierogis as your main dish, you have to get them as a side. Otherwise, you would be missing out on the climax of the Sokolowski’s experience. In case you’ve never heard of them, pierogis are Polish dumplings of unleavened dough filled with potato and usually fried with butter. Sokolowski’s pierogis have been highlighted by Iron Chef Michael Symon on Food Network’s The Best Thing I Ever Ate. Rather than being simply fried with butter, these pierogis have been swimming in butter for the better part of their existence. As long as you don’t think about the health effects, they are one of the most enjoyable experiences your mouth can have.

After dinner we gathered around the bar, where co-founder Stan shared a drink with Sokolowski’s co-owner Mary Balbier and the bartender shared some new concoctions with the club.

I can say quite certainly that we all rolled out of Sokolowski’s a happier (and slightly heavier) people.

Like preparing an old-fashioned cocktail, serving-up an enticing restaurant marketing program takes the right tools and correct ingredients. And new research by the National Restaurant Association and LivingSocial says the recipe for success isn’t just a pinch of this and a dash of that. It’s a calculated mix of marketing elements – including traditional channels, online outreach, and personalization – that will keep customers hungry for more.

Presented at the 2012 NRA Show, useful bits and pieces of the research include the following:

• Earn a spot at the cool kid’s table with online marketing: Restaurants that use online marketing (emails from restaurants, emails from a daily deal provider, and websites) tend to be viewed by consumers as modern and popular – and effective in bringing in newbies.

• Say my name and save me a seat.  Customized marketing messages that address a consumer’s preferences result in more sales. 68% would go to or order from a restaurant if they received customized messages that referenced past patronage, allowed them to make reservations (66%), and identified them by name (64%).

• Ready, set, SEND! Operators understand what marketing tools work; they just need to implement them. 84% consider restaurant-specific marketing emails to be effective in increasing revenue, and 63% say they plan to send such emails in the next year.

• Keep a safe cyber-distance. Consumers are very sensitive to social media and Internet ads.  They perceive the least effective efforts to entice them to go to a restaurant include social media (56%), online ads (58%), and radio ads (56%).

So with all the marketing options on your plate, what channels have you found to be most effective at increasing customers and revenue at your restaurant? What new ingredients have you added to the mix?  Share your secret recipe!

Boston Pizza Royalties Income Fund Announces 7.5% SSSG and Record Franchise Sales for Q1 2012

May 9, 2012

The Quest for the Perfect Daily Deals Site Continues

May 8, 2012

Washington Area Business Diary for Week of May 7

May 7, 2012

Recent Alumni Sell Online Restaurant Ordering Business to LivingSocial

May 7, 2012

LivingSocial Acquires ONOSYS, Plans to Open Cleveland Office

May 3, 2012

Venture Capital Dispatch: LivingSocial Acquires Cleveland-Based Start-Up ONOSYS

April 30, 2012

LivingSocial.com Acquires Cleveland-based ONOSYS

April 27, 2012

LivingSocial Snaps up Software Firm ONOSYS

April 27, 2012

Will You Order Pizza on LivingSocial?

April 27, 2012

LivingSocial.com Acquires Cleveland-based ONOSYS

April 27, 2012

LivingSocial Acquires ONOSYS as it Expands into Online Ordering

April 27, 2012

LivingSocial Picks Up Online Ordering Software Firm ONOSYS

April 27, 2012

LivingSocial Buys Online Ordering System Provider ONOSYS

April 26, 2012

A letter from the Founders

Hi All –

We’re so happy to share that ONOSYS has been acquired by LivingSocial! As you can imagine, it’s a very exciting time for the guys and gals in the orange shoes!

Like ONOSYS, LivingSocial shares a passion for using technology to help restaurants connect with their customers. So joining LivingSocial is a natural fit. Together we’ll be able to catapult our online and mobile ordering solutions to the next level.

Nothing changes for you. From our customer service to our product offering, everything we do for you will just keep getting better now that we have the strength of LivingSocial behind us.

As we continue to grow our team and presence in the industry, our goal will remain the same – To provide you with the best online ordering solution in the space.

We look forward to this next chapter as part of LivingSocial and we’re excited to share it with you!

Cheers!
Alex, Oleg, and Stan

MARCH SUPPER CLUB

For the March installment of the ONOSYS Supper Club we stretched our culinary horizons and visited Ethiopian restaurant Empress Taytu.

Upon arrival we opted for a traditional setting, seated in a circle (for communal sharing) with a grass basket table under a straw roof hut. Then came a round of tej – Ethiopian honey wine and an order of lentil sambusa to start. For entrees we shared a vegetarian combination plate which included red and yellow lentil dishes, greens and spicy cabbage, as well as several meat dishes, including beef tips (cubes of beef marinated in an Ethiopian blend of spices).

Without a knife and fork in sight (yes, you eat with your hands!), each person gets their own basket of fresh injera (a traditional spongy pancake bread) to tear away, and “pinch” the different meat and veggies.

With large portions, bold flavors, and an authentic Ethiopian ambiance, Empress Taytu is a unique Cleveland dining experience definitely worth trying a time or two.

APRIL SUPPER CLUB

This month we decided to try something new and trendy and without a second thought – Hodge’s it was! The highly anticipated downtown eatery, owned by the same folks that operate the popular Hodge Podge/Dim and Dem Sum food trucks, totally lives up to the hype.

So you know you’re in for a treat when your drinks (more on that later) are served with complimentary cornbread. But that was just the beginning. For apps, our group shared the chicken liver toast, house-made pickled vegetables, gnudi (crispy artichoke with brown butter, parm, and parsley) and swedish meatballs (NOT the IKEA kind). Talk about tasty!

For entrees, a few went with the burger, one with the Hodge’s honey ribs, and another with the ribeye steak. Each meal was quickly devoured and the unanimous vote was that the food was delish!

The vibe and the service were great and the bar manager even stopped by to chat about our order of “Mohurtos.” In case you were wondering, this is the signature drink of ONOSYS project manager, Dave Hurt. A twist on the mojito, the “moHURTo” is a mix of tequila, mint, club soda, a little lime juice and simple syrup.  Sounds manly, right? (He paid me to include this blurb)

Okay, back to Hodge’s. Great spot, great food. Take a date and take your friends. You won’t regret it!

About ONOSYS Supper Club

Being in the restaurant industry, it’s no surprise that we love food. And the ONOSYS Supper Club is the perfect excuse to hang out as a group outside of the office while trying unique restaurants around town. Our goal is to dine off the beaten path, try fare from around the world, and discover – as a team – all of our city’s finest food gems.

Remember the old “Have it your way” advertising campaign from Burger King? I bet a large fry you do. The catchy jingle invited you to order a Whopper any which way you pleased. No mayo? Extra pickle? Your wish was their command.

Sure the big wigs at BK wanted to please your picky taste-buds. But more importantly than that, they were pioneers in the hot product strategy known as customization.

In a recent article from SmartBlog Food & Beverage, the author shares how customization can increase customer retention and average order value. It impacts how customers perceive their relationship with both a brand and its products. But it’s not a feature; like product quality or ease of use – customization is a FUNdamental dimension of the customer experience (see what I did there).

Think about it. We all have an innate desire to be creative, engaged and in control. Customization fulfills that. And when we’re engaged and in control during the buying process, we’re a satisfied customer. And when we’re satisfied, we’re likely to buy again and again.

A solid online ordering system is the crème de la crème of food customization.  It lets customers live out their inner control freak. Whether it’s building a salad, sandwich or pizza, the options and modifiers let them have it their way (even if their way is a combo of pineapple, spinach, and anchovy). And once they’ve created their perfect product, they can name it and save it for repeat consumption.

So how do you engage your customers with customization? Let us help you add value to your online ordering system with visual and gratifying customization.  Between our own customers’ dishes and a custom orange shoe obsession, I’d say we’re old pros at it. Besides, your ever so choosy customers will thank you for it.

Today is Tax Day, one of the most stressful days of the year for procrastinators nationwide.

Whether you’re scrambling to file, or you filed months ago and are looking to save the last few bucks of your refund, the marketing brains behind America’s restaurant chains know that we could all use a little help today.

Below is a list of restaurants that are attempting to drive traffic with special promotions by taping into the annual tax ritual:

• McCormick & Schmick’s are extending their happy hour from 3:30 p.m. to 11 p.m. Tuesday, featuring drinks like “The Rummy Refund,” “The Bloody Mary Tax Code” and “The Uncle Sam.”

• Sonic Drive-In, are offering happy hour deals all day Tuesday. Sonic is inviting customers to “take their first deductions of the year” with half-priced fountain drinks and slushes throughout the day. Customers can create customized drink blends from an estimated 398,929 possible combinations at more than 3,500 locations across the country.

• Chili’s Grill & Bar is offering coupon-carrying guests a free appetizer or dessert with the purchase of an adult entrée Monday through Wednesday. The coupons are available to the chain’s Email Club members, Facebook fans and Twitter followers, and can be printed or displayed on a smart phone.

As consumers, we’re quite the big-mouths. If we have a great experience in a restaurant, we’re likely to tell somebody. If it’s poor – be it the service or food – we’re likely to tell five people, and then share it with the entire world wide web.

User reviews on social sites like Yelp and Foursquare have become trusted sources on which restaurants soar and sink (literally and/or figuratively). We care what other people think and we don’t hold back on adding our two-cents to the mix.

This new infographic from Keepingitkleen.Com shows us that foodie blogs and the ever increasing amount of social sites make us the new food critics. These statistics show, people trust what we’re dishin’ out:

• 90% of consumers trust peer reviews and 70% trust online reviews

• 89% of consumers use the internet to check out menus and researched a restaurant before dining there

• Yelpers have posted over 25mil local reviews and average 5.7 mil monthly visitors

So if a diner has dirty dishes, dingy bathrooms, and a disrespectful wait staff, there’s a good chance the voice of the people will shut them down before the health inspectors do.  You may not be putting the health grade in the window, but if you say a place is a pass or fail, you the diner, define the restaurant’s clout.

How often do you check restaurant reviews before choosing a new restaurant? How much sway does it have over where you dine? And operators, how do you handle folks that talk cyber-smack about your spot? Give us a piece of your ever-so-influential mind.

Most folks would say they frequent fast food spots because it’s quick, convenient, and with a drive-through, you don’t even have to get out of the car.

Now what if you could kick that convenience up a notch. What if you could sit-back, relax, and let the car fetch the food for you. Those smarty pants at Google are on the fast-track to making it happen.

A few years ago, Google developed cars that could drive themselves. Now, the New York Times reported that with their latest innovation, Google is teaching cars to navigate programmed routes, such as fast food restaurant drive-throughs.

In a post on Google Plus the company says that robotic cars have “now safely completed more than 200,000 miles of computer-led driving.” Google added that it wanted to demonstrate that a driverless car navigating new obstacles, like a drive-through, offered “a promising look at what this kind of technology may one day deliver for society if rigorous technical and safety standards can be met.”

In the YouTube video below, you can check-out the self-driving car in action, allowing Steve Mahan (a gentleman that has lost 95% of his vision) to safely and independently run errands like picking up dry-cleaning and fast-food. With the car, he’s experiencing being behind the wheel in a whole new way.

While Google has a lot of lobbying to do before it can set a battalion of robotic cars loose on city street, it’s pretty neat look at the future of autonomous technology and how it can benefit the folks that may need it most.

Last week we traveled to the quiet desert town of Las Vegas to attend and sponsor the Multi-Unit Restaurant Technology Conference (MURTEC).

The show brought together over 200 restaurant technology and operations folks for three fun-filled days exchanging ideas and best practices with industry peers.  While we think most trade shows are pretty neat, MURTEC is a must-attend event, not just because it’s in Sin City, but for the chance to network and share new technologies and trends with operators and vendors alike (and of course to host the annual ONOSYS dinner).

Both in conversation and in learning sessions, we heard from restaurant pros about specific ways they are aligning technology initiatives with business objectives. One standout session worth sharing came from our long standing friend, Paul Valle, CIO of Papa Gino’s.

In a case study presentation, Valle revealed how Papa Gino’s is driving sales with business analytics. By integrating its BI and customer relationship management efforts, and combining data from finance, marketing and operations, the restaurant brand is boosting average order amounts and improving operations.

The company captures metrics from across their enterprise – which includes POS, online ordering, loyalty and email marketing – and is able to provide customized reports based on business needs. For example, mangers get a daily score card that tracks sales and guest survey information. District managers get comparative data that allows them to see areas for improvement throughout their districts. And so on and so forth.

These insights have not only led to several “ah-ha” moments for the brand, but have had a significant impact on guest satisfaction. How is your restaurant brand leveraging business analytics to boost sales and improve customer service? Let us know here and learn more about Papa Gino’s efforts in this month’s Hospitality Technology cover story.

Check out how quick and easy it is to place an online order through the ONOSYS v4 platform! Featuring our client Boston Pizza’s brand spankin’ new website.

Papa Gino’s Drives Sales with Business Analytics

March 1, 2012

Once upon a time before online ordering, takeout was quite the hassle. For a ‘quick’ meal, you flipped through a phonebook to narrow restaurant choices, battled with busy phone lines, and quickly recited orders to rushed employees.

Then the ol’ mouse, keyboard and ONOSYS came along. With a few clicks and keystrokes, your favorite restaurant fare was now at your fingertips. Without hesitation, you embraced the ease and convenience of ordering whatever, whenever.

Now fast forward. What if it got even easier? What if you could leave the pointing and clicking behind and simply order with your eyes? To Tobii, an eye-tracking software company, the idea isn’t far-fetched. 

This year at the Consumer Electronics Show, Tobii (notice the spelling with two eyes), created quite the buzz. According to a NYT review, the system finds and learns where your eyes are by using a 10-second calibration procedure, in which you simply look at an orange dot as it jumps to four positions around the screen. Then you’re ready to give it a whirl.

On a PC running Windows 8, you can click toolbar buttons in Word, tile buttons and swipe through screens, all using your eyes. On websites, the system knows where your eyes are and how fast you are going, so it keeps your place centered on the screen, scrolling automatically as you go, even if you jump back to reread something.

While it may be years before this software is available to the masses, imagine ordering takeout via the web with just your gaze. Would you give it a try? Let us know if you think this piece of technology is worth keeping an eye on.

Have you checked out the features of our Facebook ordering application? Restaurants can allow customers to place food orders through their restaurant’s Facebook page without ever having to leave the social network’s site!

ONOSYS Facebook Ordering from ONOSYS on Vimeo.

When it comes to philanthropy, big change can come from simple idea. And thus is true for Telepizza, a pizza delivery company in Spain.

Noticing the potential of empty-handed drivers on their way back from delivering pizzas, a Telepizza employee suggested an effort that invited delivery customers in Madrid to donate unwanted books for delivery to the needy in Colombia. A joint effort between Telepizza, Spanish airline Iberia, and social network ideas4all, delivery drivers used the empty space in their vehicles to transport the books to the local Telepizza outlet. From there, they were sent via Iberia aircraft to Colombia, where NGO BuenaNota handled distribution.

So far, the Books for Colombia program has resulted in the distribution of books to in 120 libraries and schools throughout the country, potentially reaching more than 98,000 children and teenagers.

As this Springwise writer suggests, there is a great business lesson to be learned with this social cause. Every business-driven trip, whether to or fro, is an opportunity to give back – to do something more for your community – both locally and globally. How could your restaurant or company add a social benefit to the journeys it’s already making? What big change can come from your simple idea? Just a little food for thought for your Wednesday…

Great servers anticipate customers’ needs by recognizing communication clues: a knack called, “reading the guest,” and a skill that equates to great tips and high sales.

But more often than not, servers stick to the “Waitron” script of Greet. Suggest. Upsell… Greet. Suggest. Upsell, leaving guests hoping the robot will leave the table.

That never happens with online ordering because guests control the experience: choosing the exact combination of foods they like at and their preferred pace. Same for troublesome group settings: The system collects multiparty orders as one, allows members to pay their checks separately leaving no one to argues over who ordered what.

Online ordering systems also “suggestive sell” the way servers and phone order takers are trained to do. For example, ONOSYS’ intelligent upselling engine proffers advice based on user demographics and preferences established in a longtime customer’s order history. It even makes highly relevant suggestions such as targeted product sizes based on whether the customer is single, married or a parent. Instead of a server sensing what customers might want, an online ordering system knows—much of the time—what they already like.

As a recent Wall Street Journal story stated, “The number of people going to restaurants is expected to grow by less than 1% through 2019,” though trends trackers don’t forecast any decrease in restaurant traffic. That means great service is more important than ever in helping guests choose your place over a competitor’s. So let our online ordering system help you accomplish that. It’s amazingly good at reading the customer.

We’re excited to announce that we’ve been selected by Salsarita’s Fresh Cantina to launch online ordering!

Salsarita’s, an 11-year-old burrito and taco chain, has established a regional presence in the Southeast, and operates 82 locations in 19 states and Puerto Rico.

“We are excited about the potential that ONOSYS has to improve our business by opening new channels of communication between us and our guests,” said Larry Reinsein, President and COO of Salsarita’s.  “We were particularly impressed with ONOSYS’ intuitive user interface.  We think it provides a streamlined experience; simplifying the online order process for our guests and franchisee operators.”

Salsarita’s web-based ordering service will begin rolling out in Spring 2012 and will continue to go live system-wide throughout 2012.

Last night, we kicked-off our newly formed ONOSYS Supper Club with a trip to Sterle’s Slovenian Country House in mid-town Cleveland.

Being in the restaurant industry, it’s no surprise that we love food. And the ONOSYS Supper Club is the perfect excuse to hang out as a group outside of the office while trying unique restaurants around town. Our goal is to dine off the beaten path, try fare from around the world, and discover – as a team – all of our city’s finest food gems.

And our first venture did not disappoint!

Upon arrival to Sterle’s you feel like you stepped out of the Midwest and into the Alps. The walls are painted with murals of the countryside, traditional accordion-style polka music plays on the speakers (and live on Friday nights) and the servers are dressed in Eastern European clothing.

Our group started with a round of Lasko, a Slovenian beer, and then jumped right into the menu. We all ordered Sterle’s specialty, the German Wienerschnitel – except for Stan who went with the Slovenian-style liver Jeterca with onions. Both dishes came with a hearty helping of mashed potatoes and lots of hilarious one-liners from the restaurant’s long-standing owner, Margaret.

The food was delicious and of course we finished off our meal with dessert – freshly baked apple strudel. We all agreed that the first ONOSYS Supper Club outing was a huge success and we’re already getting excited for next month when we jump continents to try out an Ethiopian restaurant – The Empress Taytu.

Here are some pics from our Sterle’s adventure. Enjoy!

P.S. More videos from the ONOSYS learning series coming soon (as we become masters of Camtasia video software)!

Online Ordering Marketing Tips from ONOSYS on Vimeo.

We’re proud to share that Sushi Maki has launched online ordering with ONOSYS. The popular Asian-inspired eatery is now offering online ordering to customers in several of their South Florida locations and will continue to roll-out system wide throughout early 2012.

Sushi Maki fans can now access their menu and place orders via the web 24-hours a day, specifying future pickup or delivery times. To accommodate large groups and functions, guests can also place customized catering orders.

Sushi Maki Boasts 16 Asian-inspired restaurants from Coral Gables to Miami International Airport, including a catering/wholesale division that contracts with luxury hotels and Whole Foods Markets.

Though years will pass before the long-lived paper menu is killed off by some form of a video component, a National Restaurant Association survey says a growing number of customers wish it would happen sooner.

According to the survey, diners in every segment increasingly want access to technology that provides more control over the dining experience. No, it doesn’t appear customers they’re avoiding human order takers, they’re just comfortable using computer-based tools to manage the process independently.

• For example, the NRA study found nearly 40% of customers want to use an electronic ordering system (menu tablet) at the table, and nearly half would like electronic pay-at-the-table options (widely available in Europe).

• Proof that such desires cross segments, nearly 40% of fast-food consumers would place online orders for takeout, order through in-store self-service kiosks and use smartphone apps for looking at menus and ordering delivery.

• Plus, more want more electronic marketing: 30 percent would like to receive emails with daily specials, while about 20% want text messages (figures that surely will grow as electronics-savvy youngsters gain buying power). And here’s an obvious finding: If specials were available on Facebook or Twitter, more than 30 percent surveyed say they’d likely to sign up.

Would such changes have a positive effect on your restaurant? Are they even cost effective? Are some already in use at your place? We’d love to know more and we encourage you to share your feedback here, at our fully electronic blog.

Happy Valentine’s Day! Love is in the air – and can be on your plate as well! According to the National Restaurant Association, nearly 25 percent of Americans will celebrate Valentine’s Day dining out, while another 15 percent will order take-out or delivery. To romance customers, many restaurants are offering heart-shaped fare that’s sure to tickle you pink while satisfying your taste-buds. Here’s a few of our favorites:

• Our partner, Papa Murphy’s is offering a HeartBaker Pizza – dough that’s formed into a heart and topped with freshly grated cheese and loads of pepperoni. They keep the mess, you take it home to bake, enjoy the aroma and most importantly, minimal clean-up.

• Boston Pizza, another partner, will feature heart-shaped pizza today in all of the restaurant’s 345 locations. What’s unique is that one dollar from each sale will go towards the Boston Pizza Foundation in support of its national charity partners.

• To satisfy your sweet tooth, Dunkin’ Donuts, has also rolled out its special Valentine’s treats for the second year in a row. The Cupid’s Choice Donut is heart-shaped and filled with Bavarian Kreme, topped with strawberry icing and a mix of pink, white and red heart-shaped sprinkles. YUM!

• Probably the most surprising chain to offer a romantic Valentine’s Day promotion is fast-food chain, White Castle. Their Valentine’s Day dinner is back for the 21st year! Couples can enjoy a romantic candlelit dinner, complete with special menus, heart-shaped sliders, tableside service and themed decorations. And believe it or not, reservations fill up quickly!

We hope wherever you choose to dine today, whether in a restaurant or in the comfort of your own home, you’re filled with lots of good food…and love!

Happy Valentine’s Day, from ONOSYS!

Admit it: As a restaurant operator, you have a love/hate relationship with Yelp. One minute you’re dubbed “the place to be” and the next your reputation is in the hands of a Yelp-savvy customer with an axe to grind and a public platform through which to let the sparks fly.

Sounding off about a bad meal or a late food delivery used to be limited to word-of-mouth complaints and angry phone calls. But now diners can carp publicly through the bully pulpit of the Internet, the perfect power play for passive-aggressive plaintiffs who are reluctant to ask the manager to take a bad entrée off the check.

While you should always be open to customer feedback, that denigration can lead some operators to lash back. But experts say that usually hurts rather than helps. Yelpers identify with fellow customers more than a defensive restaurateur—especially if a reply is as nasty as the customer’s critique.

So what to do after a digital diss? Handle it just as you’d treat a disappointed guest in person. When criticized online:

1. Do not react immediately or angrily. If you do reply, have others read it before you post.
2. Remember, nothing sweetens a sourpuss like sincerely shared regrets.
3. Include genuine intent to right the wrong and eliminate future recurrences.
4. Be gracious: Invite the customer to call you and talk it out.
5. If necessary, offer compensation personally, not publicly. You don’t want “copycat complainers.”
6. If the problem is systemic, fix it and Yelp modestly about achieving a solution.

Have you been yelled at through Yelp? If so, how did you handle it? Share your Yelp help stories here on our blog. We promise not to shout back.

Happy Super Bowl Weekend! How will you be celebrating football’s biggest day? Chances are your plans involve these two Super Bowl must-haves:  friends and food.

We know you’ve got the friends covered, but what’s on your menu? Will you be one of the 48 million Americans ordering takeout or delivery from a restaurant? Did you know it’s one of the biggest pizza purchasing days of the year? And don’t forget those tasty chicken wings! Can you believe 1.25 billion will be consumed on Sunday alone?!

For a full Super Bowl snack down, check out this awesome infographic from Social Grocery on what Americans will be consuming as they watch the Patriots take on the Giants (and all those commercials in between).

And our advice to you, before you make that grocery-run, don’t forget to stop by the pharmacy isle for a bottle (or two) of Tums!

CiCi’s Pizza Announces 2012 Growth Plans

February 1, 2012

According to an article on Mashable, restaurant chains Taco Bell, Dunkin’ Donuts, Quiznos, and Red Robin want to see if consumers’ love of social gaming can be converted into commerce at their stores nationwide.

They’ve penned deals with Plink, a loyalty marketing start-up that’s set to announce its quick-serve brand test partners on Thursday. It’s pretty simple: the more Plink users spend at the restaurants, the more Facebook Credits they’ll earn to play games like FarmVille, CityVille, and The Sims.

Consumers can register their credit or debit card at Plink.com to get started. When they pay with the card at Taco Bell, Dunkin Donuts, Quiznos, or Red Robin restaurant, they’ll earn Facebook Credits that can be used to purchase virtual goods on Facebook games.

Do you think this unique loyalty program will gain traction? What are your thoughts on leveraging Facebook and social gaming to drive commerce?

Furthermore, thinking along the lines of online ordering, what about a restaurant loyalty program that rewards Facebook ordering customers? For example, “place a food order on our Facebook ordering tab and earn Facebook gaming credits.” As more and more restaurant marketers focus their efforts towards the social sphere, this is a loyalty program definitely worth keeping an eye on down the road.

Picture this. You’re in a crowded bus station or subway waiting for that final commute home after a long workday. You’re standing there, antsy pants, with 10 minutes to spare. Chances are you’re burning the time on your mobile device –be it Facebook stalking or Words with Friends’ing.

Well what if you could turn that downtime into productive time. Say, using your phone to grocery shop, right there on the subway station walls. Sound bananas? Well in South Korea, it’s happening.

Over the past five months, Tesco, a British grocery chain, has been opening virtual grocery stores in subway stations and bus stops in Seoul. Commuters use their smartphones to scan and purchase these virtual items, which are then delivered to their homes.

Here’s how it works: The subway station walls look just like the shelves of a typical grocery store – only the items are just photographs and each is tagged with a QR Code. Shoppers launch an app and scan the QR Codes of the items they’d like to purchase. Money is automatically deducted from their bank account, and then voilà – the goods meet you at your doorstep!

According to a Tesco promotional video, during a campaign over 10,000 users used the virtual grocery shop. New registered members rose by 76% and online sales increased by 130%.  Now that’s a whole lot of Chobani and Cheerios!

What a magical way for retailers to turn down time into shopping time. Some may say it’s mobile ordering at its fancy finest. What do you think? Is this just one more way our phones will become our wallets and personal assistants? Would you use a virtual grocery store? Turn your downtime into comment-time and share your thoughts here!

MISSISSAUGA, ON, Jan. 17, 2012 /CNW/ – Boston Pizza International announced today the re-launch of its website, which features enhanced online ordering tools aimed at making take-out and delivery service as easy as possible. To support the new BostonPizza.com, Boston Pizza is also launching a new take on the standard take-out and delivery menu: “The Joy of Finger Cooking” is the ultimate cookbook for those who like to avoid the kitchen.

From pizza and pasta to salads and starters, all of Boston Pizza’s menu can now be ordered online in fewer clicks than ever before. The new contemporary design features a cleaner menu layout, intuitive navigation and customized location settings – the site automatically finds the store closest to you based on your computer’s IP address. It also has live integration with the Boston Pizza Facebook page, including status updates and through Facebook Connect. In addition, guests can now place orders for future dates on BostonPizza.com, purchase and register gift cards, and earn loyalty rewards based on frequency of orders.

“Last year we introduced our guests to finger cooking and saw tremendous growth in our take-out and delivery business,” says Alex Green, Vice President of Marketing at Boston Pizza International Inc. “The upgrades to our website and online-ordering system are designed to make it easier than ever to finger cook, helping our guests spend more time doing the things they love.”

To help drive website traffic and to raise awareness of Boston Pizza’s take-out and delivery menu, “The Joy of Finger Cooking” campaign will consist of a unique direct mail piece, four television spots, online banners and strategic public relations.

More than 1.8 million copies of “The Joy of Finger Cooking” will arrive on the doorsteps of Canadian homes from coast to coast starting on January 23. The direct mail piece is like no other take-out menu drop: it has the look and feel of a real cookbook, but replaces recipes with Boston Pizza’s delicious menu options.

Boston Pizza will air four TV spots featuring a variety of men using “finger cooking” to simplify meal time in their homes. “Finger cooking” is a culinary technique that essentially encourages Canadians to put food on the table without setting foot in the kitchen. TAXI Canada Ltd. created and produced the spots, with PHD executing the media strategy.

“The campaign lets Canadians know in a fun way that we’re there for them when they just don’t want to fire up the stove,” says Green. “It’s all about the convenience of ordering on-the-go and giving our guest a great take-out and delivery experience.”

For those that don’t get the new menu dropped off at their door, “The Joy of Finger Cooking” will also be available at all of Boston Pizza’s 340 locations.

About Boston Pizza
Boston Pizza International Inc. is Canada’s No. 1 casual dining brand with more than 340 restaurants in Canada. Annually, Boston Pizza serves more than 40 million guests. The company has been recognized as one of Canada’s 50 Best Managed Companies and was named one of Canada’s 10 Most Admired Corporate Cultures by Waterstone Human Capital for 2007 and 2008. Boston Pizza International Inc. is located in Richmond, B.C., and has regional offices in Mississauga, Ont., and Laval, Que. For more information, visit www.bostonpizza.com.

This past weekend, Stan, one of our founders, married his long-time love Stephanie in a beautiful ceremony at Cleveland’s Historic Court House! By his side at the altar were his best men and fellow ONOSYS co-founders, Alex and Oleg. The guys, always representing ONOSYS in style wherever they go, each wore these custom made kippahs – a gift from Stephanie the morning of the wedding! Now that’s some sweet ONOSYS wedding-swag and we couldn’t help but share a picture here on our blog!

Congrats Stan and Stephanie! Mazel Tov!

We’re excited to announce that Papa Murphy’s Take ‘N’ Bake Pizza has selected ONOSYS to pilot online ordering! The fifth-largest pizza chain in the country operates over 1,300 franchised and corporate-owned locations in 37 states and Canada. And people LOVE Papa Murphy’s! For the past two years, the company has been the “#1 Rated Pizza Chain” on Zagat Survey’s annual Fast Food Survey.

Papa Murphy’s web-based ordering service is currently piloting in Knoxville and will continue to go live for more stores throughout 2012.

It’s the start of the New Year, so if you’re like everyone else, you’ve probably dusted off the old tennis shoes and have resolved, once and for all, to get fit. You’ve traded in your breakfast bagel for a banana and that afternoon soda fix for a trip to the water cooler. Phrases like “low-carb,” “low-calorie” and “this sucks” have become your best friends.

And while you may think this requires a painful breakup from your favorite restaurant while you attempt a slim-down, think again. Many chains have made food-related resolutions too, with the health conscious consumer in mind.  Restaurants are kicking off 2012 with new low-calorie menu options and unique promotions, catering to customers hoping to wittle their middle and combat the fat.

• The “Under 550 Calories” dishes at Applebee’s feature full-size meals that “don’t sacrifice flavor” and allow guests to “eat what they want, when they want.” A custom icon highlights each low-calorie dish on the menu, and is also used when viewing the menu and ordering Applebee’s online– making it easy to eat right on the go.

• Corner Bakery Cafe introduced a Facebook campaign in support of their “100 under 600” menu inviting fans to commit to a healthier lifestyle by pledging to “Turn the Corner” in 2012.

• The Cheesecake Factory is holding Twitter contests to support its popular SkinnyLicious Menu

• Fazoli’s is giving away a free 500-calorie-or-less entrée to any customer who brings a workout DVD into the restaurant. And you thought there was no such thing as a free lunch!

It’s no surprise that savvy restaurant marketers are after dieters to promote healthy food items in new ways.  After all, there’s no better time than the New Year. So what are some unique ways you’ve marketed your restaurant’s low-calorie options? What’s your go-to restaurant for a healthy meal? Feel free to share your (calorie-free) food for thought here.

To better accommodate catering orders, Winston Salem based grocery chain, Lowes Foods, has partnered with ONOSYS to launch online ordering.  Providing numerous benefits and convenience to customers looking to feed large groups, the web-based ordering service is currently available in 90 stores throughout North Carolina, South Carolina, and Virginia.

Lowes Foods catering features a full menu of bakery and deli options including custom cakes and pies, made-to-order sandwiches, salads and an extensive line of party trays. The menu also features heat-and-serve family meal solutions including spiral ham, gourmet turkey, and traditional sides. All catering menu options are made fresh to order and can be scheduled for pick-up or delivery.

We’re extremely excited to partner with Lowes Foods and that our platform is being used to drive catering sales for a successful grocery chain. This solutions gives their customers an easy and convenient way to access their bakery and deli catering menu and place customized orders for their group, party or function.  We’re have no doubt their success with online ordering will continue to grow as more of their customers become aware of the service!

It’s been quite a year at ONOSYS! If we claimed to be blushing orange, that would be creepy and facetious. But thanks to you, our fantastic partners and friends, we’re proud to share what we accomplished with your help in 2011:

• ONOSYS now serves up online ordering for more than 75 restaurant chains such as Panera Bread, Applebee’s, Honey Baked Ham, Papa Murphy’s, CiCi’s Pizza, and Schlotzsky’s.

• More than 2.5 million users across all brands used the ONOSYS platform to process more than $100 million in to-go orders for nearly 4,000 restaurant locations.

• ONOSYS 4.0 goes live! Our system is more flexible and scalable than ever before, and boy does it love mobile. We’ve also doubled our hosting infrastructure to accommodate the rapid growth.

• In July, we announced our first Spark Award Winners, which honored 14 clients that achieved monthly online sales milestones ranging from $100,000 to $1 million.

• September saw the launch of our full-featured Facebook application, which allows customers to place food orders through restaurants’ Facebook pages.

• We hosted the first ONOSYS User Conference (ONO-CON) in our hometown of Cleveland, Ohio where we shared best practices in online ordering and witnessed Ryan Nowlin from Corner Bakery Café wearing a bright orange suit!

• Also this year, we doubled our staff, were named a Weatherhead 100 Upstart, a recognition given to the fastest growing companies in Northeast Ohio, and dubbed a Northcoast 99 winner, which honors the best places to work in the region.

OK, enough said about last year. We’re focused on 2012 and the new features we’re adding to the ONOSYS platform. We’re excited to show you what’s coming next, and we look forward to unveiling those changes as the year unfolds. In the meantime, here’s to another prosperous, healthy and happy New Year!

Upstart Winners – No. 4 – ONOSYS

December 13, 2011

CiCi’s Will Test Online Ordering in 6 Markets

December 13,2011

While food may be plentiful within the restaurant industry, we know that there are less fortunate members of our community that struggle to find a hot meal and the nutrients they need to live a sustaining life. That’s why we decided to volunteer at the Cleveland Foodbank this holiday season. The Cleveland Foodbank distributes more than 100,000 pounds of food per day between Thanksgiving and Christmas and will serve 30 million meals this year! Because of this, ONOSYS team members jumped at the opportunity to help sort and organize donated food that will be distributed throughout the entire region to feed the hungry. We’re proud to support the great work of the Cleveland Foodbank and look forward to growing our ONOSYS Outreach program in 2012!

Check out more photos from our outreach on the ONOSYS Facebook Page!

We sages at ONOSYS want to be the first to dub 2012 the year social media gets serious about business. Specifically, Twitter, Google + and Facebook are hyping new business sites created solely for promoting your restaurant concept—outside of their traditional “share anything and everything” social media platforms.

Good news, right? Lame-free and fee-free outlets designed more for moving dollars than users’ wandering thoughts. But are you ready to take advantage of this change? If you’re using social media successfully, a recent PC World article says there’s a lot to like in these sites if you choose wisely.

“The usefulness of each service depends on your company’s needs,” the article said, “but to help you prioritize your efforts, here’s what each has social network has to offer companies looking to engage with the public.” Here are but a few:

• Twitter: Landing pages are graphically robust, include large headers for better branding and space for embedded videos.
• Facebook: Companies can deploy custom-designed apps, contests and promotions, as well as true e-commerce functionality.
• Google +: Optimized for businesses at the outset, its company pages are simple to create and manage. You can also link your Google Place page to your Plus page for greater visibility. How awesome is that?

Which social media application have you found most useful for your restaurant brand and why? And given the heated competition between these three, which do you believe will win out next year? Share your take here on our blog, or better yet, the ONOSYS Facebook page. We guarantee it, too, are lame free and fee-free.

CICI’S PIZZA ANNOUNCES ONLINE ORDERING IN SIX TEST MARKETS
ONOSYS Web-based ordering service to help grow buffet restaurant’s carry-out business

(COPPELL, Texas) Dec. 13, 2011 – CiCi’s Pizza, home of the custom pizza buffet, announces it has partnered with ONOSYS to test online ordering in Orlando, Fla., Charlotte, N.C., Denver, Austin, Texas, Richmond, Va. and Las Vegas. Tests will begin in early 2012 in support of CiCi’s “Build the Brand” growth strategy.

“CiCi’s offers carry-out pizzas at an incredible value, and we see to go business as a real growth opportunity for our current and future franchisees,” said CiCi’s Vice President of Franchise Services Steve Hawter. “ONOSYS offers a convenient online solution for CiCi’s guests to enjoy our wide variety of unique pizzas and custom favorites outside the four walls of the restaurant.”

The online ordering system will allow guests to customize their orders in great detail and save their favorite items for repeat ordering. Guests can place orders 24 hours a day and schedule pickup anytime during restaurant hours.

“As a restaurant famous for its custom buffet, CiCi’s needed a service that would be as flexible as they are,” said Alex Yakubovich, Co-Founder and Partner at ONOSYS.  “Our online ordering system is a logical next step in making the CiCi’s brand more accessible to on-the-go guests and building carry-out sales.”

ONOSYS is a leading developer of mobile and online ordering solutions for restaurant chains and services more than 75 brands.

About CiCi’s Pizza

Coppell, Texas-based CiCi’s Pizza opened its first restaurant in Plano, Texas in 1985, and is now one of the nation’s fastest growing pizza chains. The family-oriented restaurant, known for its pizza, pasta, salad, soup and dessert buffet, has about 600 restaurants in 35 states. In 2011, Zagat recognized CiCi’s on its list of most child-friendly fast-food chains, and Entrepreneur named CiCi’s first in its category on the Franchise 500 list. In 2010, CiCi’s was named to Inc. Magazine’s top 5,000 list, and to Parents’ list of top family-friendly restaurants. Nation’s Restaurant News ranked CiCi’s No. 1 in sales and unit growth among pizza chains for the past four years.

For more information about CiCi’s, visit www.cicispizza.com or www.facebook.com/cicis

For franchising information, contact Bruce Evans at bevans@cicispizza.com or 972-745-4318.

About ONOSYS Online Ordering
Based in Cleveland, Ohio, ONOSYS is a leading developer of mobile and online ordering systems for restaurant chains. The company services over 75 brands including Papa John’s Intl., Panera, Applebee’s, Jersey Mike’s Subs, Boston Pizza and numerous other concepts.  ONOSYS was founded in 2007 in the dorm room of three college students that had a desire to order food quickly and conveniently while burning the midnight oil. The fastest growing tech start-up in Northeast Ohio, ONOSYS’ ordering solutions has processed millions of food orders on behalf of leading restaurant brands worldwide.  For more information, visit www.ONOSYS.com or follow us on Twitter or Facebook.

We’re so excited to share that ONOSYS has been named a Weatherhead Upstart Award winner – a recognition given to Northeast Ohio’s fastest growing companies!

Based on sales figures that show a consistent growth over the last five years, Weatherhead 100 Awards are given to the 100 fastest growing companies in the region. The Upstart Award is given to those companies whose percentage of sales growth qualifies for the Weatherhead 100 but have less than 15 employees.

What makes this recognition extra special is that it’s presented and sponsored by The Weatherhead School of Management at Case Western Reserve University – which happens to be our founders Stan, Alex, and Oleg’s alma mater! To think that just four short years ago, they were students and budding young entrepreneurs!

Being named to the Weatherhead 100 list is a testament to hard work, commitment, innovation, and the drive to succeed. Congrats to our entire team!

A Neat Idea, But Please Hold the Anchovies

November 7, 2011

Convinced daily deals like LivingSocial and Groupon drain more cash than they pour in? Certain that you’re uncertain they generate any measurable customer loyalty at all?

Researchers at Cornell University’s Center for Hospitality Research had heard as much but doubted the veracity of all the spleen venting over such discounting. So it conducted a survey to find whether the daily deal yield was as poor as many restaurateurs claimed, and they found some interesting results.

Long story short is they’re good over the short and long terms. Despite temporarily jacked up food and labor costs, the invasion of coupon vultures and the sinking feeling that discounting damages a brand, the research showed daily deals actually net a positive extended impact from brand and product exposure to new audiences. Ticket averages showed most deal seekers spend as much as they would have without the deal, and regular patrons spend well above the actual deal’s value.

But perhaps most importantly, the research showed daily deals done well generated positive word of mouth, the best advertising of all—the real squeal in the daily deal. Users who were satisfied with their experience, “regardless of their previous customer status … would likely spread the word to others,” the report said.

ONOSYS client East Side Mario’s issued a daily deal earlier this year for online orders only at four restaurants throughout London, Ontario. Not only did they set the selling record for that market with 2,600 purchased within 48 hours, East Side Mario’s has seen fifty percent redeemed within the first three months and consider it a huge win in terms of brand and product awareness.

Have you offered a daily deal in your restaurant? If so, how well did it work? Would you do it again or not?  Feel free to share the real deal here on our blog.

We’re happy to announce that we’ve just been selected by Canadian 2-For-1 Pizza for our integrated online ordering solution! Founded in 1989, Canadian 2-For-1 Pizza is one of British Columbia’s largest and most successful pizza chains serving-up a menu of build-your-own and specialty pizzas, homemade sauces, pasta dishes, and BBQ chicken and ribs. Their Italian-inspired fare can be found in 25 locations across Western Canada. Sounds pretty tasty, eh?

Here’s a bright spot in a somewhat gloomy economy: Research group Forrester reported that Q3 2011 e-commerce sales rose 13 percent to $36 billion—the eighth consecutive quarter of year-over-year sales growth in the industry. Forrester also predicts 2011 e-commerce holiday sales will rise 15 percent to $60 billion. Such news is a nice early present for e-tailers!

While economists still claim consumers aren’t disposing of much of their disposable income, it’s clear that when they do pry some pennies from their paws they’re increasingly doing so over the web—and less so at stores. This SocialVibe survey forecasts the number of consumers shopping in stores and online Black Friday will rise from 52% to 70%, and that 61% of consumers plan to shop on Cyber Monday—slacking when they should be working! But as long as they’re buying meals from you online, we’ll forgive ‘em, right?

So what is your plan to attract the hurried, hungry masses bashing around Black Friday sales? Similarly for Cyber Monday: The tryptophan may be out of their systems, but many will still be too sluggish to make a lunch or go out to eat. So what will you do to make eating easy for them?

If you’ve got an online ordering system, a well-managed database and a sound social media program, offering a convenient meal deal electronically is simple. Sure, they’ll search newspapers for store sales, but you can market to them through email and ads by mobile phone or iPad all day while they’re waiting in store lines.

Surveys say, “tis the season for online ordering!”

Restaurant Technology Platforms: Are Your Current Systems Nearing Extinction

October 15, 2011

Page 50-51

Who remembers the Hamburglar? That fictional McDonald’s character determined to get his hands on a tasty meal through less-than-legal methods.  Though that hamburger thieving bandit has long since retired, restaurants still have to keep an eye out for his real life successors.

These characters aren’t boisterously dressed in a cape and tie but their tactics include various forms of fraud to attempt to get their own free dinner.

Here at ONOSYS it’s our priority to defend you from this type of internet fraud. Therefore, we want to share some best practices that will increase your restaurant’s protection and ensure loss prevention.

For restaurants receiving fax orders, occasionally you may receive one that seems strange. No, we did not just revamp our entire order layout, – someone may be trying to pull a fast one on you. Luckily, this tends to be easy to spot and here is how:

• Make sure all employees know what an online order should look like! Most fake orders are obvious if you know what to compare it to because they have too little or too much information.

• When in doubt, ask! If something seems fishy, feel free to give us a call to verify. Our support number is always listed on the bottom of the faxed order but it’s helpful to have it posted in a visible spot in your restaurant as well. This will help ensure the numbers are consistent.

According to ScamBusters credit card fraud has become a problem for many internet merchants, some crooks even creating fictitious credit card numbers based on the same algorithms that produce the authentic numbers. So what can you do?

• Take extra steps to validate each order. ONOSYS ensures all addresses have been verified before orders can be placed, as well as requiring the card security code, but, it is up to restaurant locations to get their hands on the card and make sure it exists.
• Be more wary of orders that are larger than your typical order amount and if you want to ease any suspicions, pick up the phone and contact the customer to confirm.

As you can see, communication is one of the key components, and things are not as easy as chasing these Hamburglars off on your new shiny bike.  Stay protected and if you have questions on how to keep those food bandits at bay, we are always happy to help!

Featured Team Post by Monica Woller, ONOSYS Account Manager

We’re excited to announce that we’ve been selected by the following restaurant chains for our integrated online ordering solution including mobile and social ordering applications for takeout, delivery and catering:

Togo’s Eateries, Inc. – Founded in 1971, this west coast original is serving sandwiches at over 250 locations the same way they did back then – big, made to order and stuffed with the freshest ingredients.   In addition to great sandwiches, Togo’s makes hand-tossed salads, wraps, soups and desserts.

Sushi Maki – Opened in 2000, this South Florida based eatery boasts 16 Asian-inspired restaurants from Coral Gables to Miami International Airport, including a catering/wholesale division that contracts with luxury hotels and Whole Foods Markets.

Some love sharing, while others don’t. The kid in the lunchroom who gave you his chocolate cake because you had prunes—that’s a sharer! The other kid with cake and a clear awareness of your choco-lust who just sneered … well, maybe she was just hungry that day. Let’s not judge.

In digital marketing, however, sharing is more objectively researched. A recent survey of 1,500 consumers by MBooth shows those who use websites and social media to buy products (dubbed “social consumers”) and then share opinions about them, influence other others’ purchasing decisions. Some crucial info from the survey:

• Social consumers are divided into two types: High Sharers and Low Sharers.
• High Sharers are 3 times likelier than Low Sharers to recommend products.
• High Sharers commonly recommend “low involvement” products requiring little research for a buying decision.
• When you market to High Sharers through social media channels, you can influence them positively, i.e. to act on your behalf.

Restaurant food is a low involvement product because consumers either like a brand or not, and they commonly buy on impulse or habit. That makes MBooth’s conclusion positive for restaurants: Finding High Sharers—who prefer and recommend your products—and engaging them with sharable content, will set in motion “a virtuous cycle of recommendation, loyalty and purchase.”

Online ordering maximizes opportunities to sell to High Sharers. Your database tells you who’s buying, and your social media channels tell you who your friends are. Want to merge the two effectively? We’ve got a few ideas, and we’d be happy to share.

With Halloween weekend quickly descending upon us, Americans are stocking up on all things sugary sweet in anticipation of visits from their neighborhood trick-or-treaters. And according to the National Restaurant Association research, while they wait for the little ghosts and goblins, 20-percent expect to order takeout or delivery from a restaurant. Furthermore, this figure rises to 33 percent for younger adults ages 18 to 34 and 28 percent for families with children (refer to the pumpkin chart below).

And conveniently for most, hungry Halloween celebrators never have to be interrupted with that age-old party-stopping question of “what’s to eat?” They can easily pre-order food from a favorite restaurant online or use a smartphone and arrange for delivery while handing out candy to costumed kiddies on the front porch.

And knowing that one fifth of consumers plan to use restaurant takeout or delivery on October 31 is the perfect opportunity for restaurant operators to offer Halloween specials and promotions to drum-up sales on a night that dining in-store will most likely be dead (pun intended).

Do you plan to hand-out treats and order take-out to eat? Will you be utilizing any restaurants in your neighborhood that offer online ordering? And operators, will you run any special Halloween promotions? Feel free to share your thoughts here on our bewitching blog.  Have a spooktacular weekend everyone!

While a QR (quick response) code looks like a computer-drawn Rorschach test to some, a growing share of restaurateurs sees dollar signs in those dumbfounding digital designs.

Commonly, QR codes quickly link the curious to a merchant’s website. But today they’re increasingly used to reward scanners with “exclusive” offers. At these special landing pages, merchants get an opportunity to sell something unique and customers gain a sense of membership in a select group.

That’s a nice tech twist—if your customers use them. According to an article in Nation’s Restaurant News, that will happen if you do the following:

• Be a QR code user so you’re familiar with them.
• Demonstrate to your customers how to use them and then promote their benefits.
• Ensure your website is optimized for mobile phones.
• Take users to a unique landing page for a “private” deal or call to action.

One of the back-end features in our upcoming V4 software allows operators to quickly generate QR codes for each of their restaurant’s locations.  Once scanned – whether on a print advertisement or on in-store POP – guests are taken directly to the mobile application to order food on-the-go or while waiting in line. You can check-out this new ONOSYS feature right now by scanning the below image with your smart phone.

Doesn’t get any simpler, does it? Several ONOSYS customers are using QR codes and reporting positive results. Want to know how we could do the same for your website? Call us for straightforward answers—we never speak in code.

Last week we hosted the first annual ONOSYS User Conference (ONO-CON) in our hometown of Cleveland, Ohio! And we’re excited to report it was not only a huge success but tons of fun!

This two-day learning conference gave a handful of our clients the opportunity to take a sneak-peek into the future of ONOSYS by reviewing all the latest features and functions of our upcoming product offering – V4. We also shared best practices in maximizing online ordering and opened the floor to feedback on product and support enhancements.

We informed, engaged, and discussed with our friends from the following brands – Panera Bread, Jersey Mike’s, Applebee’s, Boston Pizza, Corner Bakery Cafe, Honey Baked Ham, Mr. Goodcents, LivingSocial and Paytronix.

And of course there was so much more to ONO-CON than learning sessions! We played pool, went bowling, toured the ONOSYS offices while having lunch with the team, and ate/drank our way around the rock-n-roll city! And true to the ONOSYS style — the color orange was in abundance.

So much so that we challenged our attendees to the following contest: The guest that wore the most orange to the final ONO-CON social outing won a brand new iPad2 (orange case included). The winner, Ryan Nowlin, from Corner Bakery Café blew us all away with his stunning suit (photo below)!

You can view the other contenders as well as the entire event photo album on our Facebook page. And while you’re there, don’t forget to click that “Like” button to keep in the loop of future ONOSYS events.

Huge thanks all of our guests for taking time out of their very busy schedules to join us at ONO-CON. Hope to see you all for an even bigger, better, and oranger 2012!

Restaurants Integrating Facebook Ordering Platform

September 26, 2011

Sounds like a weird question, right? It’s not.

Though digital marketing has proven itself faster, better targeted and more affordable than traditional advertising, it has just as rapidly proven susceptible to lawsuits print marketers will never face. For example:

• Email addresses and phone numbers provided by customers for retailer deals saw their info sold to other retailers.
• Children signing up for Web contests got adult messages from sources they didn’t seek.
• Thousands screamed false advertising when certain e-coupon deals became so successful retailers couldn’t meet demand and canceled those offers before they could be redeemed.

Demanding “compensation for our clients,” lawyers started suing for such oversights. (No shock there!)

Acknowledging the wisdom in uncovering potential landmines before they explode into a lawsuit, a recent Nation’s Restaurant News article provided “Seven steps for restaurants to avoid the legal risks of digital marketing.” Among the helpful suggestions:

• Get a privacy policy that protects you and your customers.
• Comply with all laws protecting kids, even if kids aren’t your core customers.
• When emailing customers, ALWAYS identify your company as the sender.
• When you offer a bargain, be well prepared to meet potential demand.
• Ensure all digital offers are consistent with print offers.

Bet you never thought your restaurant’s advertising program would need a lawyer’s input, did you? Fortunately, with careful planning you can still create a safe and effective campaign.  So the next time you want to leverage technology to reach your customers, reference these seven steps and don’t forget to check with those friendly folks in the legal department.

Love it or loathe it, Facebook’s crowning achievement is its delivery of real personality to the Internet. It’s made Listservs laughably antiquated and chat rooms cheesy by comparison by becoming the place where old friends catch up, current friends make plans, all friends make more friends and—most importantly to restaurateurs—the entire lot is exposed to tens of thousands of truly relevant marketing messages.

Well, relevant if the operator is actually engaging followers and not just advertising to them. As a recent Mashable.com column noted, if commercial messages aren’t couched in the casual context of Facebook, they’re ignored and disdained. Writer Lauren Drell stated in her piece, “13 Best Practices for Restaurants on Facebook,” that users expect restaurateurs to communicate to them much like their Facebook pals would: through transparent (honest), educational and interesting communiques.

Drell’s column—a short, but seriously good read—also lists multiple marketing tips such as “showing your goods” by posting regularly updated photos of your food being made, learning how to use Facebook for zip code-targeted ads, and much more.

Fact is, the masses regard Facebook as friendly (and, don’t forget, free) advertising. And in the high-touch, humans-first restaurant industry, that’s a cost-effective tool for spreading the word.

So tell us how you use Facebook to reach your customers. It’s the friendly thing to do.

We’re super excited to announce that ONOSYS has joined the ranks of the NorthCoast 99 – one of the coolest and sought-after honors in the Northeast Ohio business community!

The NorthCoast 99 is awarded annually to a select group of companies in Northeast Ohio who demonstrate a commitment to creating positive and supportive workplaces that recruit and retain top talent. Sponsored by the Employers Resource Council, companies are evaluated on a variety of factors including management, employee engagement, and workplace practices.

Being named to the NorthCoast 99 – a distinction as one of the best places to work in the region – is a special honor and point of pride for everyone here at ONOSYS. It a testament to the dedication and enthusiasm our team puts into everything they do. Furthermore, it validates our constant drive to create a work environment that fosters community and creativity, as well as personal and professional growth.

The NorthCoast 99 award gives us the opportunity to share a bit about our Silicon Valley-like company culture right here in Cleveland. What does that mean? For example, some of the goodies we offer include flexible vacation days, company-paid lunch program, gym reimbursement, a pair of sweet orange shoes, and a personal space budget – for items like monitors, headphones, cozy chairs, and even a fish – that allow each team member to create their ideal workspace for productivity and comfort.*

Our bright and open office is a cool space to work and hang, accented with a ping-pong table, massage chair, a popcorn and espresso machine, a dartboard with our competitors logos, a mini-library, and enough orange to make Sunkist jealous (walls, mugs, shirts, etc.). At each units-launched milestone, we do something fun together outside of work – baseball games, BBQ’s, and even a trip to Washington, DC for the Jon Stewart “Rally to Restore Sanity.”

As we continue to grow, we hope to be a destination for top talent in the region. We look forward to expanding our team of passionate and high-performing young people, cultivating a great workplace, and challenging ourselves to be a NorthCoast 99 company year after year.

*Sound awesome? Check out our careers page – we’re hiring!

ONOSYS Launches App to Drive Facebook Ordering Sales

August 26, 2011

ONOSYS Debuts Facebook Online Ordering App

August 24, 2011

Does anyone still think Apple’s iPad is just a slick toy for adults? A growing number of restaurateurs beg to differ.

An astonishing 29 million iPads have fallen from the Apple tree and into users’ hands since 2010. Programmers recognized the machine’s operational promise exceeded its elegant looks, and several created restaurant applications. Today iPad systems are replacing traditional POS systems in a small number of restaurants—and at an enormous cost savings.

According a Nation’s Restaurant News story, one 66-seat bistro spent $3,000 on four iPads and a wireless kitchen printer – $10,000 less than it would have spent on a new POS system. And in an Inc. magazine story, another restaurant pioneer, De Santos, is the first in New York to run its restaurant completely off Apple’s tablet. By choosing the iPad set-up as opposed to a $30,000 POS system, they saved $12,000.

Speed is but one area in which iPads have proved their restaurant worth: They send orders to the kitchen 4 to 5 minutes faster than traditional systems because servers don’t wait in line at a shared terminal. Even better, some iPads come equipped with credit card readers that allow guests to swipe their own—higher security for guests, lower card fees for operators.

With such cost savings and speed improvements, an Apple iPad system appears a very tempting fruit to taste. But despite its allure, is the Apple the best choice? While we don’t anticipate every restaurant to immediately jump ship on their POS systems, operating via iPad is certainly innovative, capable of moving restaurant technology into the future, and worth talking about. Tell us what you think by sharing your thoughts here.

Cleveland, OH. (August 22, 2011) – ONOSYS, the leading provider of mobile and online ordering systems for over 75 national restaurant chains, today announced the launch of restaurant ordering through a full-featured Facebook application.

ONOSYS’ clients can now allow customers to place food orders through the restaurant’s Facebook page without ever having to leave the popular social network’s site.  The company is the first online ordering provider to give users the ability to view and order from the restaurant’s full menu, repeat previous orders, pay using a credit card, and have it delivered – all while still being a part of the Facebook experience.

“Ordering food from a restaurant’s Facebook page without ever leaving the site is the ultimate in customer convenience and accessibility to the brand,” said Stan Garber, Co-Founder/Partner at ONOSYS. “The addition of Facebook ordering gives a restaurant an extra avenue for online sales as well as the opportunity to engage new and existing customers and build loyal fans from the millions of Facebook users.”

Customers can begin a new order or log-in to repeat a previous one by accessing the “Order Now” tab added to the restaurant’s Facebook page. They are then guided through the ordering and check-out process as seamlessly as they would on the restaurant brand’s online ordering site.

To drive Facebook ordering sales, restaurants also have the ability to offer special coupons and time sensitive promotions exclusively to their followers. At the end of the checkout process, the user is also prompted to update their status – sharing with their friends what they ordered and from where – adding a viral marketing component.

ONOSYS’ online ordering Facebook integration will be available to restaurant chains and can be developed for the brand’s corporate Facebook site as well as the localized franchise pages. A fully functional demo of this application is now available through the ONOSYS Facebook Page, on the “ONOSYS Demo Ordering” tab.

Humans are creatures of habit, especially in regards to eating. They know what they want when they want it—and they order it at about the same time each day as 80 percent of the rest of the world. Those ingrained behaviors often lead customers into buying ruts—same thing, same time; same thing, same time … all work, no play makes Jack a dull boy. (Oh, sorry. Guess that was a writing rut.)

Restaurateurs spend fortunes advertising newer/better/cheaper items in hopes of pushing customers out of their ruts. But for operations that have detailed online ordering databases, such spending isn’t necessary. Just a few keystrokes reveal every customers’ online order history—every when, what and how much—and provides an unparalleled ability to market directly and purposefully to loyal customers through email.

Want to take some pressure off the kitchen crew from 6-8 p.m.? Search the database for customers who order at around 6 p.m. and offer “happy hour pricing” for orders placed before 5:30 p.m. (same for the lunch rush). Flip it the other way and give “latecomer pricing” to regulars who might postpone eating until 8. Getting too many low-margin pepperoni-only orders? Target that group with an incentive (2 free salads or free 2-liter soda or free brownies) to buy your higher margin “mega-meat” pizza.

You say you haven’t yet developed a data-mining habit? Call us and let us show you how easy it can be. We guarantee it’s a routine you can turn into a profitable rut.

One Day, One Job: ONOSYS Online Ordering

August 10, 2011

The 1M/1M Deal Radar 2011: ONOSYS, Cleveland, Ohio

August 1, 2011

Online ordering and delivery matched perfectly from the start. Customers didn’t have to wait on hold or in a line at the restaurant: an already convenient service was improved! But as dine-in and carryout operations adopted the technology, shift happened. Ordering was easy as always, but retrieving the actual food forced customers to join the queue with those still waiting to order!

Some operators have addressed that shortcoming nicely by establishing fast-lane pickup points at the counter for online customers. With their meal already paid for, patrons walk directly to that spot, grab their grub and angels rejoice. (Well, maybe not angels, but customers probably do.)

Most pick-up points are retrofits carved out of existing counter space. But a growing number of concepts’ new stores are being designed with online in mind. For example:

New-England based sandwich chain, D’Angelo, has added in-store signage directing to a quick pick-up point, accommodating busy guests that have ordered and prepaid online.

At 500-unit Jersey Mike’s Subs and at 1,100-unit Chipotle Mexican Grill, they not only have easy pick-up points at the counter, some units include smaller, backup kitchen makelines built solely for online orders placed during peak times.

How is your restaurant accommodating the influx of online carryout orders? Let us know by sharing your thoughts here. No matter your take, we guarantee no waiting in line to write it.

Is online ordering a good fit for QSR?

July 18, 2011

Chains honored for outstanding online ordering sales

July 18, 2011

CLEVELAND, OH – ONOSYS Online Ordering today announced the winners of the 2011 Spark Awards. In its inaugural year, the Spark Awards honor ONOSYS’ clients for outstanding online ordering sales.

To be considered for an ONOSYS Spark Award, clients must have achieved a monthly sales milestone ranging from $100,000 to over $1 million between May 2010 and May 2011.

“The goal of the Spark Award program is to recognize the exceptional restaurant brands that are leveraging the power of online ordering,” said Stan Garber, co-founder and partner at ONOSYS. “They are proof that a solid online ordering platform can be the spark to new customers, higher order frequency, and larger average ticket sizes – all resulting in increased sales revenue growth.”

The 2011 ONOSYS Spark Awards recipients include the following 13 restaurant chains:

• Jersey Mike’s Subs
• Round Table Pizza
• Chanello’s Pizza
• D’Angelo
• Hungry Howie’s Pizza
• Jet’s Pizza
• Papa John’s International
• Pizza Boli’s
• Toppers Pizza
• Corner Bakery Café
• Panera Bread
• Papa Gino’s
• Boston Pizza

For more information on the ONOSYS Spark Awards, contact Brittany Gonzalez at bgonzalez@onosys.com or 216.426.0000

Jet’s Pizza Partners with SpeedLine POS and ONOSYS for Next Phase of Growth

July 12, 2011

Papa Gino’s One-Day Deal Yields 10 Percent Sales Boost

July 1, 2011

As group coupon websites such as Living Social and Groupon soar in popularity among restaurants, Papa Gino’s and D’Angelo engaged new and existing customers with their own version of a one-day deal. The 370 unit, New-England based pizza and sandwich chains offered customers 50-percent off their total online order, yielding exceptional results.

Positioned as a customer appreciation promotion, Papa Gino’s and D’Angelo advertised the one-day online offer and promo code through several distribution channels including an email announcement to an opt-in mailing list, social media sites Facebook and Twitter, as well as coupon sharing site RetailMeNot. With focused efforts on digital support and viral marketing, this outreach allowed both brands to promote the offer at minimal cost.

“With online ordering continuing to be an important and growing segment of our business, this type of promotion is the perfect opportunity to demonstrate the features of this solution as well as the ease and convenience it provides to guests,” said Paul Valle, CIO for Papa Gino’s and D’Angelo. “With the power of email marketing and social media, we were able to quickly leverage the campaign to reach a diverse audience.”

Both Papa Gino’s and D’Angelo held their 50-percent off promotions in the first quarter of 2011. Highlights of these one-day events included the following:

• Online sales made up 30% of total restaurant sales for Papa Gino’s and 29% of total sales for D’Angelo.
• Papa Gino’s attracted 8,015 new online customers.
• Of these new Papa Gino’s online customers 21% have returned to place an order 2+ times in the 90 days following the promotion. The top customer has returned 29 times!
• D’Angelo attracted 5,007 new online customers.
• Of these new D’Angelo online customers 15% have returned to place an order 2+ times in the 90 days following the promotion. The top customer has returned 28 times!
• Customers spent significantly more to take advantage of the 50-percent off promotion. With discount, average check was still 9.5% higher than a normal business day.

This one-day promotion not only strengthened goodwill between the brand and existing customers but also provided an immediate boost in new online users and post-promotion order frequency. The offer also increased awareness and interest in Papa Gino’s and D’Angelo’s online ordering solution while generating a spike in total online sales.

“These results tell us Papa Gino’s and D’Angelo guests are eager for these types of promotions and they will respond to them. This also shows us the power of a positive online ordering experience to create a loyal guest and draw them back for future orders,” said Valle.

Papa Gino’s and D’Angelo partner with ONOSYS Online Ordering to provide this service to customers.

Papa Gino’s Tests Groupon-Style Promotion

July 1, 2011

“Widespread Adoption of Online Ordering System Prompts ONOSYS to Add ’5 to 7′ New Staffers”

June 23, 2011

New research shows our mobile phones are increasingly used less like the walkie-talkies they were designed to mimic and instead becoming multifunctional walkie-touchies. A CNN.com story featured research done by J.D. Power and Associates that showed the number of voice calls made with mobile devices is declining while texting and surfing the Web with them is rising.

Research participants made or received 21 calls or voicemails within a period of 48 hours, while they sent and received 55 texts, checked e-mail 15 times and browsed the Web another 10 times. Additionally, a wireless-industry trade group cited in the story said the number of text messages sent monthly has exploded from about 10 billion in 2005 to nearly 188 billion in 2010.

Luckily for the restaurant industry, this migration from dialogue to digital communications is a win. Online and “mobile” (no need in saying “mobile phone” anymore since we’re not talking) ordering is eliminating the mistake-prone experience of voice orders. Operationally, managers email work schedules to employees (who likely “text in sick”), and POS systems speed store data to headquarters in an instant, eliminating time-consuming calls. In a nutshell, it’s all good.

Does this signal an eventual end to “old school” voice calls? Will our dialing fingers diminish in favor of nimbler thumbs? (Well, we still need those for mouse clicks.) Anything is possible, and we invite you to share your thoughts here on our blog. Or, if you prefer, just call us.

ARMONK, N.Y. and BOSTON, June 10, 2011 /PRNewswire/ — IBM today announced that Boston-area based pizza chain Papa Gino’s has turned to IBM business analytics software to help better meet customer expectations for on-time, anywhere pizza deliveries in 30 minutes or less — with food ordering capabilities now available through a new iPhone application.

Analytics has given Papa Gino’s increased visibility into the performance of its online customer loyalty campaign, which has recently boasted a 50 percent increase in the total of an average order.

The company now has the ability to compare this and other performance data from all of its marketing and promotions activities with pizza sales and frequency of transactions — and then measure them against the company’s performance goals. As a result, Papa Gino’s can tailor its mobile commerce campaign more effectively to help increase both the average ticket price as well as ordering frequency.

Today, Papa Gino’s new customer loyalty program allows pizza lovers in New England to quickly and easily receive promotions on discounted meals through their preferred delivery method of text messages* and redeem reward dollars for take-out or dine-in pizzas.

Trends such as the explosion of mobile shopping, the proliferation of smart phones, and the drive to better harness data through the social web to drive results have transformed the way midsize firms do business.

In fact, some 72 percent of CIOs in midsize companies who took part in a recent IBM survey** say they plan to invest in mobile applications to drive commerce. At the same time, 83 percent plan to invest in business analytics to turn data into actionable information, such as customer preferences….

To continue reading the story and to watch the news video, please click HERE

Google’s new Wallet app signals the third major company working to turn mobile phones into “wallets” through the storage of virtual bank, credit, loyalty and gift cards on phones that share encrypted electronic transmissions with point-of-sale terminals.

So with players like Google, PayPal and Square in the game, does this signal the genesis of an eventual shift away from cash or check payment to mobile payment only?

Likely not. At least not tomorrow, anyway.

There’s no shortage of opinions from top-tier tech minds on the Internet who have their doubts. Some question the wide-scale usability of mobile payment systems, while others doubt their user safety—especially Wallet. The ability of hackers to write programs that, when downloaded to phones, seem innocent enough, but ultimately decrypt virtual card PINs, is a daunting concern.

Others believe much time will pass before the market produces enough requisite hardware—enabled phones and receiver terminals to interact with them—to make mobile payment a profitable enterprise.

So while mobile payment sounds convenient, intriguing and well, just plain cool, skepticism abounds. What are your thoughts on this newest tech craze? We invite you to share them here.

Want to learn more for yourself? Here are some articles we found interesting:

* The digital wallet soon to be found in every pocket—Reuters

* Mobile payment systems: a disaster waiting to happen—Computerworld

* Will Google Wallet revolutionize payments in travel?—Tnooz

De Soto, KS. (May 31, 2011) – To better serve herds of hearty appetites, Mr. Goodcents, the popular Midwest subs and pasta quick serve restaurant, has partnered with ONOSYS to launch online ordering.  Providing numerous benefits and convenience to guests, the web-based ordering service is currently available in 80-percent of Mr. Goodcents’ locations and will be system-wide by July.

The 100-unit restaurant chain features over 18 varieties of sub sandwiches made from freshly-sliced deli meats, and a full menu of pastas, salads, and desserts available for dine-in, carryout, delivery or catering.

“We’re excited to offer our guests a quick and easy way to access our menu and order the food they crave,” said Ned Nelson, Director of Operations for Mr. Goodcents. “This system saves both the guests and restaurants valuable time and yields a consistently positive customer experience, increasing loyalty and order frequency.”

The online ordering system, developed by ONOSYS, seamlessly integrates into the company’s unique point-of-sale system and configures order quote times and delivery zones for ease of operations. Some of the features benefiting guests include the ability to customize each menu item to their preferences and order 24 hours a day using a credit card, specifying future pickup or delivery times.

“We’ve already received positive feedback from guests that have transitioned from ordering by phone to ordering online” said Nelson. “Additionally, we’ve noticed an increase in average guest check size of about 20% which can be attributed to the convenience and ease of use of the process.”

Alex Yakubovich, co-founder and Director of Operations at ONOSYS, is confident Mr. Goodcents’ success with online ordering will continue to grow with awareness of the service.  “Restaurant guests want food ordering solutions that require minimal time and allow them to control the process. Therefore, online ordering coupled with a great sub and pasta concept offering delivery is the perfect response to customer needs.”

ONOSYS is a leading developer of mobile and online ordering solutions for restaurant chains and services over 75 brands.

About Mr. Goodcents

Founded in 1989, Mr. Goodcents® restaurants have become the Midwest’s freshest subs and pasta quick serve franchise concept. With 100 restaurants located in nine states, the restaurant chain stands for great fresh food and exceptional service in a clean environment at reasonable prices. Featuring 18 varieties of sub sandwiches made from freshly-sliced deli meats, Mr. Goodcents® also offers a full menu of pastas, salads, and desserts to satisfy any hearty appetite. Mr. Goodcents®, Baked Fresh! Sliced Fresh! Made Fresh Daily!, is headquartered in De Soto, Kansas.

“Top 5 Developer Skills That Will Get You Hired or Promoted”
May 16, 2011

“Pizza Customers Call for Online Ordering”
April 5, 2011

Few trade shows can top the National Restaurant Association show in Chicago (May 21-24). Some 75,000 attendees from 100 countries come to touch, taste and test the latest wares and widgets displayed by 1,800 vendors.

It’s also one heck of a party in a happening town, and contrary to what the IRS might think, lots of business gets done across the tables of Windy City restaurants that week.

But we’re not going just to socialize. The NRA show features 70-plus seminars and draws allied groups whose meetings we also attend: the Marketing Executives Group and the I.T. Study Group, which also seek to improve the restaurant business.

To make the most of the show, consider visiting a few of our partner restaurant technology companies’ booths:

• Paytronix, booth #5553, loyalty, comp, gift, and email for restaurants
• HotSchedules, booth #5868, online scheduling and labor management solutions
• Fishbowl, booth #6264, industry-leading online marketing software and services
• Merchant Warehouse, booth #5574, advanced secure merchant processing for electronic payments

And a few seminars you shouldn’t miss:

• Innovation and the Bottom Line: The 2011 Technology Tour
• The Secret Sauce Behind Identifying Papa Gino’s / D’Angelos Most Profitable Guests
• How the Web is Changing Where People Decide to Eat

If it’s us you’re looking for, we’re easy to find—the folks in the orange shoes! Want to chat one-on-one or talk online ordering? Drop us an email and we’ll gladly set-up a time. Hope to see you at the show!

Who doesn’t think using iPads in restaurants is pretty cool? Be it for reservation management, wine lists or drink menus, such mergers of technology and hospitality show the industry’s ability to adapt to a culture hooked on high-tech.

But adoption of such technology doesn’t always equal effectiveness. In an article titled “Improving Service Through Technology,” multiple restaurant consultants agreed that any tech application must have a defined purpose or it could fail and potentially harm a business.

Among their suggestions:

• Technology is beneficial only if it assists in reducing service time, increasing product quality and improving the overall guest experience.
• Never add something that will be hip today and a hassle tomorrow. If a tech upgrade has a positive long-term impact, it’s likely a good fit. If faddish, forget it.
• While you think customers may dig a tech touch, if staffers find it hard to use, it’s headed for the scrap heap. Their buy-in is crucial to its benefitting customers.

Computerized point-of-sale systems and kitchen video systems have revolutionized whole restaurant segments, while websites and mobile ordering have beneficially altered forever how customers order food.

But what about tech gone bad? Ever added equipment, gadgets or systems that torpedoed your faith in electronic assistance? We invite you to share those tales of woe at our blog, and let those laments be lessons for us all.

Seems modern moms can do it all: kissing boo-boos, baking cookies and matching wits with boardroom big wigs … Mom’s got it going on.

So it comes as no surprise modern moms are smartphone savvy. According to recent research published on emarketer.com, nearly 60 percent of mothers own smartphones. Most commonly they use them for social media, health information and games: slightly less for music and shopping. Ultimately, researchers concluded that moms most often use their phones to help their families (OK, you can say it, “Awwww, how sweet!”)

Researchers also discovered these interesting tidbits: Moms are with their smartphones for an average of 6.1 hours a day. Plus, when accessing the Internet through their phones, moms consider ads with coupons and nearby deals most appealing. Let’s do the math: 6.1 hours + favorable ad reception = a lot of sales potential.

Restaurateurs know that when it comes to most meals, moms are the decision makers, and so the goal becomes getting to those moms to pitch your products. You can’t do that without a website, and you can’t do that effectively without an online ordering channel.

Mom or not – how much time are you spending on your smartphone each day? And what types of applications are you using most? Email? Social networks? Online ordering? Feel free to share your thoughts with us — and unlike our dear sweet mother — we won’t correct your manners or make you tuck in your shirt.

That’s right, stick a fork in it; it’s done. Deader than Brett Farve’s NFL career. Mere rubble on the trash heap of technology.

April fool’s!

Nothing could be further from the truth. (No, we’re not joking about Brett Farve. He’s REALLY done.) Online, mobile and app ordering are not only alive and well, the potential for their use in restaurants is virtually limitless says a study just released by Cornell University researchers Sheryl E. Kimes, Ph.D. and Philipp F. Laqué.

The researchers found that more than 40 percent of U.S. adults have ordered food online, and that “ … electronic ordering almost certainly will become a feature that most (restaurant) customers expect to have available to them.”

And that’s no Ivy League, ivory tower perspective, it’s the buzz of the industry. Over the past month we visited three leading industry tradeshows: MURTEC, Restaurant Leadership Conference (RLC), and Pizza Expo. And if online ordering wasn’t being discussed from a dais or podium, attendees were talking about it. We came off the road as encouraged as ever about the boundless possibilities of this technology.

As the Cornell researchers concluded, a properly done online, mobile and app ordering program increase revenues, guest frequency, check average, volume and capacity management. In short, electronic ordering increases profits.

And that’s no April Fool’s joke.

There’s no shortage of smartphone apps for online ordering outside a restaurant, but now there’s an app that allows customers to order while at the table. Sound cool? It is.Its name is Storific, and as iPhone users enter a restaurant using its service, they receive a code that delivers the menu to their screens and allows them to order—without the assistance of a human server.

Neat, huh? But is it really helpful? We think it may be. It could provide guests more control over the pace of their meal, allowing them to summon a server only when they want. It could market specials or even suggest items the restaurateur wants to sell. Pay-at-the-table tests are underway at California Pizza Kitchen, and likely Storific will adopt a similar feature.

But then again, doesn’t the act of dining out imply customers want to interact with a server who smiles, anticipates their needs and controls the pace of their meal? The growing use of online ordering suggests otherwise (though to be fair, dining out and getting delivery is an apple-to-orange comparison). Online ordering not only allows humans to sidestep the rushed interaction of a phone order, it allows them to linger over the menu and, research shows, spend more.

What’s your take on Storific? Horrific or terrific?  We’d love to know what’s on your mind.

A pizza-fueled team of 20-somethings has propelled a small Cleveland technology company to swift success in the competitive world of online restaurant takeout ordering.

Onosys was established in 2005 by three Case Western Reserve University students — Stan Garber, Oleg Fridman and Alex Yakubovich — when Rascal House Pizza, a local campus restaurant, asked them to develop an online ordering solution for the eatery.

Researching the restaurant industry, they found it woefully lacking in high-tech online ordering systems. Believing they had found an under-served niche, they developed their own system. Their goal, according to their website, was that it must be “user-friendly, flexible in its functionality, scalable, have a great user interface and be backed by committed and friendly customer support.”

With the explosion of online ordering for everything from books to snow tires, their timing couldn’t have been better. They networked and established a board, which lead to important guidance, as well as funding from a local angel investor. The company name, ONOSYS, stands for Online Ordering Systems.

Today, with more than 75 national chains as clients, Onosys is a major player in the restaurant online and mobile ordering industry. Clients include Panera Bread, Honeybaked Ham, Papa John’s,  Beef O’Brady’s and Frisch’s Big Boy. “We’re really big on pizza restaurants,” Garber notes. “We have more pizza chains than any of the competition, and pizza is a regular part of our staff’s diet.”
 
He attributes the company’s successful growth to three things. “We have an easy pricing model, charging a flat monthly rate per restaurant location rather than a percentage of each individual transaction,” he explains. “Second, we’re constantly investing in refining our technology. We also have youth. We’re all in our 20s, and our age demographic does the most online restaurant ordering. That means we’re our customers’ clients, which gives us important insights.”

Garber believes Onosys also has a competitive edge in data aggregation and social media.

“Restaurants don’t collect a lot of data on their customers,” he explains. “We capture a host of data, which our clients can access through our customer relations management tool. Our new big thing this year,” he adds, “is being able to give our restaurants live ROI data on social media promotions they run.”

Onosys currently has 12 employees and plans to hire more by year’s end.

Writer: Lynne Meyer

A recent report on fashion in the Wall Street Journal (are we the only ones who didn’t know WSJ covered haute couture?) alerted readers to the full-on fussy fact that orange is this year’s big color. Mark it down, fashionistas, you read it here second: all the top designers promise a crush of orange on retailers’ shelves with next season’s clothes.

We at ONOSYS are laughing over this. Despite the fact that most anything else we wear bears little to no Fifth Avenue flair, we have worn orange sneakers for years now. With suits. And you pointed and laughed. But you never forgot us, did you?

Seriously, now that orange is hot, maybe it’s time to consider working it into your restaurant’s color scheme. Maybe something as simple as adding it to your website or onto new packaging if it’s time for an update. Perhaps even some orange accents in your staff’s uniforms…starting with the shoes? Trust us, they’re what all the cool models are wearing this year.

Panera Bread Co. plans to beef up its off-premises sales with catering, to begin milking meaningful data from its loyalty program and to expand its drive-thru units selectively, executives told analysts Friday.

In addition, Panera will be adding steak as a sandwich protein for the first time in a hot-sandwich push in the second quarter, according to William W. Moreton, Panera’s chief executive and president, who spoke on a conference call Friday, a day after the bakery-café company reported a 23-percent increase in fourth-quarter profit. Panera’s full results

“Over the last two years we’ve structured and built up the catering sales force and invested in tools of training,” Moreton said. In fiscal 2010, catering sales rose 26 percent and contributed about 1 percent to same-store sales growth, he added. And in the fourth quarter, catering sales grew 34 percent over the year-ago quarter. Similar rates are expected this year, and the company expects off-premises revenue will total about 7 percent of sales by year end.

Jeffrey Kip, Panera’s senior vice president and chief financial officer, said “We are thinking of catering as something larger.”

Moreton said Panera is looking at improving packaging, offering designated areas for pick up in the cafes and enhancing technology, with an online catering system expected to be available nationwide by the end of the second quarter.

“We really do think this will be a big business opportunity going forward,” Morteon said.

To read the full story please visit NRN.com.

Contact Ron Ruggless at ronald.ruggless@penton.com.

Every day millions go grocery shopping without a clue as to what they’ll cook for dinner. But now technology is available to “look into” a customer’s face and make grub recommendations.

At the National Retail Federation convention in early January, Kraft and Intel revealed a grocery store kiosk that scans customers’ faces and recommends meals (click here for a video). Seriously. It maps your mug and determines, in essence, “You’re in the mood for spaghetti and meatballs.” (If you’re like us, you want to snap back, “Wrong! I’m really in the mood for carryout, genius!”)

By combining a scanning camera and video analytics software, the kiosk recognizes customer characteristics, such as age, in determining what meals shoppers may want. The kiosk then leads them to a video catalogue of appropriate recipes that are instantly downloadable to smart phones in shopping list form. And, if appropriate, the kiosk will dispense a sample of a Kraft product—shocker!—for munching on.

While that’s exceptionally cool tech, we don’t mind saying the ONOSYS platform has always included suggestive selling features—though our system probably will never dispense a pizza slice for customers to nibble on. Regardless, it’s pretty amazing the level of technology employed these days to answer that age-old question, “What’s for dinner?”

What do you think of it?

Even if you don’t hate clipping, keeping and organizing restaurant coupons—until you lose them right when you need them—your customers do. That we may never have to endure another coupon scavenger hunt again makes us love Enable Table.

It’s a smartphone loyalty-rewards app that gives diners coupons electronically. At the end of a meal, a server brings an Enable Table “reader” check book to the table, and if the patron has the E.T. app, she touches her phone to the reader and it stores the reward for use on a return visit. Imagine that: Diners are rewarded after they pay, not in hopes they’ll visit! (Click here to see how it works.)

The tech benefits customers by organizing their E.T. coupons, and it benefits the restaurateur by recording detailed customer data for future marketing. Everybody wins because it’s so darn simple: simply touch ‘n’ go.

No, we’re not connected in any way to Enable Table. We just like to share news about cool stuff when we spot it. Do you think customers will use it, that restaurants will benefit from it?

According to Mintel Research, sales of smartphones in the U.S. grew 82% from 2008 to 2010. That’s a lot of tech power in the paws of hungry customers. Are you prepared to market to all those phones in 2011?

We love smartphone apps because, well, we’re lazy. A few clicks on the phone—even quicker on a one-click reorder—and, almost magically, food appears at the door.

Everyone loves things that simplify their lives. So if your smartphone app can take people directly to the day’s specials on the web, you’ve saved them the rapid, vapid rundown from an order taker hurried to get off the telephone. Be it at the ballpark, a board (bored?) meeting or bridal shower, the power to order anywhere, anytime resides in the customer’s pocket!

If you’ve got a smartphone app already, tell us whether your customers use it a lot or a ltittle. Not only would we like to know a bit more about their use, there are some fence-sitters reading along and wondering the same things.

Online ordering

In celebration of Jersey Mike’s 55th anniversary, the chain has introduced online ordering at participating locations.

The company partnered with ONOSYS Online Ordering to design the system, which allows for faster service and reduction of errors.

Customers who take advantage of the new ordering system can either pay online with a credit card or in-store when picking up orders.

Ever seen a quick response (QR) code? We’re sure you have, though you might not have known what it was.

That “digital puzzle” seen below is one example. Technically it’s a square bar code matrix that, when scanned by a device such as a smartphone camera, links immediately to a website where more information is provided. That’s right, a smartphone with a camera can read these, and here’s why that’s important to everyone, even restaurateurs.

The technology is incredibly convenient. Say someone sees a movie advertisement and spots its QR code. Using his smartphone, he scans it and triggers a video trailer about the movie. Or a customer sees a restaurant’s print ad somewhere, scans the QR code and instantly she’s taken to its mobile online ordering page.

A QR menu code could take diner’s to a restaurant’s nutritional information page, and soon, some Canadian restaurant customers will scan QR codes on their receipts to update loyalty program accounts.

So despite its looks, a QR code isn’t all that puzzling. In fact, it may be symbolic of your business’s digital future. What do you think about QR codes?

(Madison Heights, MI) — Hungry Howie’s Pizza, one of the nation’s largest pizza franchises with over 500 locations in 24 states and the originator of the Flavored Crust Pizza, is taking online ordering to the next level by offering customers the ability to place orders through their iPhone^® devices.

Using the iPhone^® app, customers can find Hungry Howie’s Pizza locations via the phone GPS and get directions with one touch. This allows complete functionality of the program to be in the hands of the consumer, including past orders, favorites and specials.

Customers who have placed orders through www.orderhungryhowies.com are now able to login to the iPhone^® app using the same login credentials. Upon login customers can pull up past orders, repeat orders placed on their desktops, or simply start a new order. Favorite and past orders can be placed in just seconds and is synchronized immediately with the guest’s online profile.

Hungry Howie’s achieved this application through a partnership with ONOSYS Online Ordering. “Our new iPhone^® app allows people to order from us immediately – even when they’re not in front of a computer,” Al Newman, Hungry Howie’s Pizza director of training, explained. “After seeing the success of our online ordering, we wanted to implement other methods to boost sales and offer our customers even more convenience and control over the ordering experience. The iPhone^® app is also a great way of communicating with our guests.”

“Our team is very excited about the Hungry Howie’s Pizza iPhone^® app,” said Stan Garber, partner at ONOSYS. “There is a growing demand for web-based applications to be accessible via mobile devices. Hungry Howie’s Pizza has seen their online ordering sales double in the last twelve months so we are anticipating a strong adoption rate for their iPhone^® App.”

About Hungry Howie’s Pizza

Founded in 1973, Madison Heights, Michigan-based Hungry Howie’s Pizza is the originator of the Flavored Crust Pizza and one of the nation’s largest pizza franchises. With over 500 locations in 24 states, Hungry Howie’s ranked 14th in Pizza Today magazine’s list of Top 100 Companies. For more information call 248-414-3300 or visit www.hungryhowies.com.

About ONOSYS

ONOSYS is the leader in online and mobile ordering technology for the restaurant industry. ONOSYS’ proprietary system simplifies the guest’s order process, resulting in increased ticket size, more efficient restaurant operations and revenue growth in all areas. ONOSYS partners with more than 60 brands, providing top level support and robust marketing tools for clients including: Papa John’s International, Hungry Howie’s Subs, Jet’s Pizza, Papa Gino’s, Boston Pizza International, Jersey Mike’s Subs, D’Angelo Subs and many others. For more information about the comprehensive ONOSYS or program, contact Stan Garber at (440)785-2870 or 216-426-0000, or visit www.onosys.com

We all know customers visit your website before coming to your restaurant. And if all goes well, that online audition turns into a meal at your place and interaction through your online ordering channel and social media sites.

So it makes sense to apply this same rationale to hiring workers. As the 80-20 rule proves, eight out of every 10 people seeking to work for you will never make the cut, which means time wasted interviewing mirror foggers and sorting through “crapplications.”

But a cool technology we tripped onto recently may change all that. Wyckwyre is a website designed to collect and sort job applications exactly to your specs. Interested applicants supply their particulars (experience, skills, availability, etc.) and Wyckwyre compares that information to your tightly predetermined criteria. It then culls the good from the bad and steers only top candidates to you. You never see an applicant’s face unless you initiate an interview, which reduces to near zero the number of undesirables arriving mid-lunch rush to ask for a job. Click here to see the brief video.

We have no affiliation whatsoever with Wyckwyre. Our mentioning it here is to give props to peeps who design cool technology for the restaurant industry and, yeah, because we love talking about this stuff.

New research reveals that people increasingly want to entertain at home—using your restaurant’s food. Whether scooping up a platter of apps to serve with wine on the deck or ordering a fully catered meal for 30, diners are more frequently entertaining with meals cooked by you.

A QSRmagazine.com report says this: The National Restaurant Association predicts social catering sales will grow by 4.5 percent in 2010—more than any other commercial restaurant service. Other research unveiled that 40 percent of social catering users plan to use such options more this yearNo doubt convenience is driving this trend. Catering and carryout eliminate waiting at busy restaurants, loud crowds and driving home tired. They also nix cooking and nullify cleanup while notching a relaxed meal at home with handpicked amigos.

Here’s convenience: a detailed catering menu on your website. The list would include items that travel well, can be packaged in bulk, modified to customers’ preferences, reheated easily if necessary, paid for by card, ordered 24-7 and scheduled for pick up. A “repeat order” button makes it even easier.

Are your catering and carryout sales growing? If so, how are you using the Web to boost that portion of your business? We’d love to read what you’re thinking. Just add your comments below.

More control.

Sports car makers promise it. Divorcées fight over it. And restaurant customers love it. Here’s proof.

California Pizza Kitchen and Cozymel’s Mexican Grill are testing table-mounted touchscreens that allow customers to pay at the table and view menu offerings. In a recent Nation’s Restaurant News article, market analyst Brad Ludington predicted customer satisfaction will increase as a result because patrons gain more control over the dining experience.

Sweet, huh?

Ludington expects the terminals’ marketing properties will boost product trial over traditional table tents. Even better, giving customers the option to swipe credit cards at the table will allow them to split checks line by “No, that was YOUR appetizer” line.

Just wondering: Does this remind you any other customer-facing order technology, another system that gives customers full control over the ordering process … perhaps online ordering? Yeah, that’s it. Of course, we’re partial to that system, mostly because we see its advantages: customers order at their own pace, check averages are consistently higher online and, well, it’s easy.

But to say the least, it’s interesting to witness the gradual blending of these two technologies and wonder what lies ahead. What do you think: Is the logical intersection of these two technologies a table-mounted ordering kiosk managed only by customers? Cool to think about, huh?

Count us among those who thought “Groupon” was a silly word—until we saw its presence splashed all over the Internet. When Forbes dubbed it “the fastest growing company ever,” the jokes stopped and everyone took notice.

Less than two years old, Groupon, a collective buying power Internet coupon service, is in 230 markets in 29 countries and has 13 million subscribers. It claims to have saved subscribers $400 million. Talk about group participation.

Subscribers get daily email deals from businesses in their markets: discounts of 50-90 percent off goods, services, meals and events. Proceeds from voucher sales are split equally between Groupon and the business, and the business benefits by tons of bodies coming through the doors. (Read more about Groupon traffic increases.)

There’s a catch, of course: A minimum number of subscribers must buy the deal the day it’s offered or it expires, which is where the “group” comes into play: Subscribers refer deals to friends through email to earn rewards. When the minimum buy-in occurs, printable vouchers are emailed to buyers.

In March GE researchers reported that 40% of buying decisions are influenced by digital media—the realm in which Groupon has gripped success. So with 40% of customers looking to the Internet for dining options, helping them decide by offering a convenient online ordering option is a wise strategy.

Give us a call and we’ll demonstrate how easy it is to join our group.

Welcome back, class. Summer break’s over. The slow pace ends and the mad rush to games, clubs and team sports begins. No parent has time to cook dinner or—after spending a fortune on school supplies—the desire to pay much for it. (Have a look at your competitors’ low-cost back-to-school bargains: Chick Fil-A; CiCi’s Pizza; and Pizza Hut.) “Fast and affordable,” it’s what all the cool customers want this fall.

Same for college kids hooked on smart phones. Despite those phones’ voice capabilities, kids use them less than ever to actually talk to anyone, especially not restaurants. Ordering that way is too slow in 2010. Even a skilled motor mouth CSR can’t share an evening’s specials as fast or as clearly a text message or a web site.

Modern parents and college kids want “tech tonics,” speedy sedatives for anxious stomachs—things like smart phone apps that shoot them directly to a restaurant’s online ordering site. To them, that’s the front of the line, the spot where orders are placed immediately. No “Can you hold please?” phone call frustration. No miscommunication of “pepperoni” vs. “peppers only.” Just a quick, accurate transaction billed securely to a credit card.

That’s the power of a smart phone app. Who knew a little program could do so much?

Save for food addicts and social butterflies, no one likes grocery shopping. But the 76-store Wegmans Food Market chain is changing that by—get this—installing casual dining pubs at its stores.

Ticked because your coupons aren’t current? Offended by surly service at the meat counter? Then take the edge off with a pint at The Pub (or a glass of vino) while indulging in a dish of seared salmon or a gourmet burger. Shopping ain’t so bad now, is it?

The new reality is grocers “got game” when it comes to restaurant-quality takeout food. At some stores, customers can choose a fish from the butcher and take it to a deli chef who prepares it to their liking and boxes it for takeout.

That’s great, but what does this have to do with online ordering? Its simply a great example of how grocery stores are thinking outside the box to drive sales and get more customers thinking about the brand. Kudos!!

If a restaurant has online ordering, its customers are ordering from home, work or behind the wheel before they’re hungry. They get their food curbside or delivered, which sure beats parking in an asphalt wasteland, waiting in line, ordering and waiting some more.

Starbucks Coffee now has 10 million Facebook fans, more than any U.S. food and drink company—including Coca-Cola. But should the Coffee King get too foamed up over its achievement, it should know it’s trailing Lady Gaga by 400,000 fans. (The ONOSYS fan page is lagging by, um, slightly more.)

According to research MediaPost.com research, clever online promotions led Starbucks’ fan base to grow from 1.7 million to 10 million in one year. With the bait of a buy one coffee, get a free baked good promo, it hooked 200,000 loyalists in a single week!

 We know what you’re thinking: “How do they really know those fans are buying from them and not just signing up?” Good question. And here’s the answer.

Online ordering software tracks every customer move on your Web site, and follows all your Internet marketing campaigns: every banner click, e-mail offer and traffic from your Facebook page. You know who visits, what they bought, how much they spent and to which promotion they responded. In an instant, it pinpoints which of your marketing programs work and which don’t.

You’re right, American football fans, soccer will never be as popular here as the gridiron game. But crowds gathering at restaurants and pubs this summer to watch the World Cup tournament prove “European football” is finally catching on.

What’s that? You say that’s not happening at your place? No semi-rowdy foreign jersey-clad fans arriving for a sunrise breakfast and soccer with friends? Based on what some of your competitors are doing, you might be missing an opportunity:

• An Indiana brewery created special beers using ingredients specifically harvested in World Cup competitor countries—and sold out of them during matches.
• A Chicago restaurant is opening at 6:30 a.m. to serve a pre-match breakfast.
• Same for a Florida pub and restaurant whose World Cup morning munchies include foods found on foreign breakfast tables.

If you can’t accommodate customers that early, can you create a delivered breakfast special for groups at work? We’ve ordered such meals at our office, and we know we’re not the only ones having a bite while sneaking a peak at the matches.

Heard the one about the grocery chain that created a billboard that emits the scent of cooked steak? No, really, we’re not joking. Click here to see the mammoth and arresting display—complete with aroma-vision (or whatever they call it.) 

The blog and its comments prove people have noticed the billboard and that an unforgettable—though debatably good—impression was made. And despite some making a stink about it, they’ve got to admit the idea is innovative and unique, plus nobody will ever forget the advertiser’s name.

Is your marketing program that memorable? Are you doing anything that’s so comparably dramatic it always leads your customers to buy? No, an advertising pitch needn’t be scented to make a point, but your message better be pointed if you want customers to eventually enjoy the aroma of your foods.

An effective online marketing program is but one benefit of using the ONOSYS platform. We don’t do billboards, but we can show you how to cook up some sweet-smelling sales using the Internet.

And in case you’re wondering, our programmers are working round the clock to bring scented advertising to the Web. No, really, we’re not joking.

They were dancing in the aisles at this year’s National Restaurant Association show in Chicago—kind of. For fun, organizers started a Lady Gaga mob dance in the main entrance area, and as this entertaining video shows, it created a stir.

Truthfully, that silly jig reflected the lighthearted mood at the show: an encouraging departure from the dour disposition of recent years. With the worst of the recession in the rearview mirror, attendance was solid and operators and manufacturers reported modest increases in sales.

Heartening, too, was the repeated call in seminars for the increased use of technology in restaurants—not by manufacturers, but by operators who see it as a means of modernizing the industry and helping it meet changing customer needs. Not surprisingly, among the tech-tools mentioned often were online ordering and social media. Why? Because youngsters prefer both. Tech is your link to their foodservice future.

As the video proves, mediocre dancing is funny and entertaining. But a mediocre tech plan is no laughing matter. The good news is restaurant tech isn’t a brain buster; it’s easier than ever to use computerized tools to manage and market your business.

Betty White, the legendary 88-year-old comedienne on a renaissance run of late, recently hosted Saturday Night Live—an achievement she owes largely to a Facebook group that helped her get onto the show. Ironically, White didn’t even know what Facebook was until recently, when she took a look and surmised it “a huge waste of time.”

That joke got lots of laughs, but the truth is her words echo the thoughts of many restaurateurs who’ve tried social media marketing without getting results. If that’s you, marketing expert Lisa Barone says not to blame it on social media channels.

In an article she penned for the website Small Business Trends, Barone says most operators attempt social media marketing without a defined strategy. They also typically delegate the effort to employees ill-prepared for the task, and the result is off-target content that doesn’t create interest in the brand or drive sales. In the end, she says, operators who merely dabble in social media should expect poor results.

The week’s Restaurant Leadership Conference in Scottsdale, Ariz., gathered 1,000 top industry executives to discuss the terrific news that industry sales are finally rebounding. GE Capital shared encouraging survey results showing “pent-up demand” for restaurant meals, and multiple April reports of positive Q1 same-store sales at U.S. chains reinforced those findings. With such evidence that the worst of the recession is over, you can imagine the gathering’s mood was highly upbeat.

And there’s more good news! Other GE findings show the immediate future is even brighter if you have an online ordering platform:

            ● 30.3% of Gen X diners use a restaurant’s online ordering service, as do 43.6% of Gen Y customers

            ● 56% of all consumers visit restaurant websites

            ● 54% use the Internet to learn about a restaurant they have yet to try

            ● 40% of all restaurant visits are now influenced by online media (i.e. traditional news outlets, blogs or social media)

It doesn’t take a genius to recognize the critical movements afoot in the restaurant industry: 1. upward sales trends; 2. growing customer preference for restaurant buying opportunities and information gathering through online channels. If you’ve got point 2 covered, your sales are now positioned to soar. If you don’t, give us a call and let us show you how to change that and avoid missing out on point 1.

The IRS says 20 percent of taxpayers file on April 15, and 61 percent who owe file later. That means a lot of worried citizens aren’t thinking of how they’ll manage meals for the next couple of nights. Luckily, many restaurant and hotel companies are helping.

* At the Deer Creek Inn in Nevada City, Calif., a licensed CPA will do your taxes while you rest, making the visit tax deductible! At Cameo Heights Mansion in Touchet, Wash., staying on the “1040EZ Stay” plan on April 15 gets you $40 off your room and $10 off dinner.

* Morton’s The Steakhouse and McCormick & Schmicks are smartly showing some love to tax preparers by offering deals on April 15 and 16—presumably since every accountant in the country will work late on the 15th.

Got a special for weary taxpayers? It’s easy to do through an online ordering channel: post it on your web site, send an email to your customer base and tweet or Facebook it to others. Simple and free—just the opposite of filing taxes. And since the IRS wants Americans to eFile anyway, your customers likely are already online and waiting to receive your offer.

It may seem like madness to advertise in March, when every advertising channel is choked with NCAA basketball tourney pitches. But it’s in these situations that restaurant chains have proven clever in getting the word out and scoring sales.

Ruby Tuesday promised to award $1 million to anyone who submits a perfect bracket (which, given this year’s insanity, likely won’t happen). And Pizza Hut said it will buy pizza for an entire college campus of a No. 16-seeded team that upset a No. 1 seeded team. (Hasn’t ever happened and didn’t this year, but the bet got a lot of buzz.)

Papa John’s paid major funds to become the NCAA’s “official pizza of March Madness.” But it also went to the other extreme and spent next to nothing on a social media campaign centered on a Facebook offer for Final Four tickets.

And have you seen the masses thumbing their smart phones during games? Between “smack texting” their buddies’ teams and cheering on their own, many are using those devices to order food—because you know they’re not cooking. What restaurateur doesn’t want a chance to feed that need?

With an online ordering platform tied to a simple social media campaign, you can create a little tourney time madness in your own restaurant by making it “a layup” for customers to order from you. Give us a call and we’ll coach you through it.

Facebook Vs. Twitter

Regardless of whether you like or understand social media applications, their popularity continues to soar—because they work. During the Multi-Unit Restaurant Technology show, a.k.a. MURTEC, one speaker said these progressive marketing vehicles “is about knowing your business, knowing your customers, and engaging in a conversation with them.” Social media works by touching people in highly personalized and effective ways, and when that happens, they usually become customers.

Many of our customers know this. Recently, one pizza chain client ran a sales promotion on Facebook and Twitter to see which best spurred online ordering transactions . To track which channel drove the most traffic, each was given a specific code identified by its ONOSYS online ordering system. Using these tools, every order, every dime spent and the advertising channel that delivered the message was 100 percent trackable—a feat feasible only with online ordering.

Ultimately, customers using Twitter bought the offer more often than Facebook users. Why? Likely because Twitter makes its point quickly and clearly using 140 character messages. Messages sent to Facebook pages land in a sea of photos and “friend” posts that could make the message harder to find.

That brings up the question:

What works better for your brand: Facebook or Twitter?

This year a prime-time Super Bowl TV ad costs an estimated $2.6 million for a 30 second spot. Those commercials typically are fun to watch—hilarious even—but you have to wonder whether such broadcast messages ever yield real sales.That’s a question you don’t have to ask when your restaurant has an online ordering platform with an e-mail marketing component. Every targeted message you send goes directly to qualified customers who’ve already purchased your food and told you their preferences. Better yet, sending those emails out cost only the time you spend making your pitch.

Come Sunday, all 450 Hooter’s restaurants will give away a 40-inch high-definition TV. The following Tuesday it’s expected all 1,500 Denny’s Restaurants will repeat last year’s smashing promotion when they gave away free Grand Slam breakfasts to 2 million people. Heaven only knows what Coke, McDonald’s and E-Trade will spend on squeezing a few laughs out of us.

You, on the other hand, have made the investment in your online ordering and marketing system, so your spending is over. Using it wisely to score some serious Super Bowl sales is all that remains.

CLEVELAND – ONOSYS, a leading provider of online and mobile ordering technologies for the restaurant industry, has launched an iPhone® app for Barry Bagels, a five-unit sandwich, salad and soup company based in Toledo, Ohio.

Barry Bagels president Mark Greenblatt said the company, started by his father, Barry, in 1972, has become a northern Ohio mainstay and he welcomed the opportunity to grow his online business even more. After the successful implementation of the ONOSYS online ordering channel three years ago, Greenblatt believed it was time to take the next step by adding the ONOSYS iPhone® app.

“Our new iPhone® app allows people to order from us immediately – even when they’re not in front of a computer,” Greenblatt began. After a two-month test, the app was formally launched in December. “It’s great to have a Web site customers can order from, but a feature like this puts our business in front of a much broader group that’s on the move.”

ONOSYS iPhone® online ordering apps are customizable for every restaurant and allow customers to use an iPhone® or iPod touch – no computer required – to order at their convenience. Using the iPhone® app, customers can find restaurant locations via the phone GPS and get directions with one touch. Favorite and past orders can be placed in just seconds and is synchronized immediately with the guest’s online profile. This allows complete functionality of the program to be in the hands of the consumer, including past orders, favorites and specials.

ONOSYS Partner Stan Garber said the successful launch of Barry’s iPhone® app proves the technology works for restaurants or groups of any size. “This application puts into customers’ hands the ability to order instantly,” Garber said. “With the ONOSYS platform in place, launching the iPhone® app requires no additional system or menu management because everything synchs automatically throughout the entire system. There’s no simpler way for restaurant operators to add a new sales channel to their systems.”

About Barry Bagels

Barry Bagels is a five-unit restaurant company based in Toledo, Ohio. Four stores are located in the Buckeye State, another in Michigan. Founded in 1972 by Barry Greenblatt, the company serves scratch-made bagels, coffees, soups, salads, sandwiches and desserts. It also provides catering for large and small events. For more information, visit www.barrybagels.com.

About ONOSYS

 ONOSYS is the leader in online and mobile ordering technology for fast-casual, quick-service and casual restaurants. The system streamlines order taking, increases average ticket size and allows restaurants to stay connected to customers. ONOSYS services more than 75 brands, more than anybody in the industry, including: Papa John’s International, Hungry Howie’s, Jet’s Pizza, Papa Gino’s, Boston Pizza, Jersey Mike’s Subs, D’Angelo Subs and several others. For more information ONOSYS, contact Stan Garber at (440) 785-2870 or (216) 426-0000, or visit www.onosys.com

Going mobile at light speed

So you’ve got an online ordering site that’s super cool, fully automated and a real sales horse for your restaurant. You’re proud of it and you should be. But according to new research released by Morgan Stanley in December, you could be behind the tech curve if your site isn’t set up to market to mobile phone users. In its “Mobile Internet Report,” the venerable investment and banking house concluded that “more users will likely connect to the Internet via mobile devices than desktop PCs within 5 years.” And given how quickly mobile device use is growing, that number may be conservative: Researchers found that the use of mobile devices for Web access is growing far faster than it did when the only option was through a desktop computer. If you doubt that finding, ask some teens whether they prefer their laptops or their smart phones for surfing the ‘net. Their thumbs, permanently bent from typing on their mobile phones, will provide some proof.

Apple seeding the market

Not surprisingly, Morgan Stanley researchers pegged Apple Computing (and its groundbreaking iPhone) as the leading innovator in mobile applications. What many once called a gadget is the most influential force helping grow mobile phone commerce, and there’s no end in sight. Does your website have an iPhone app? If it doesn’t, but yours is an ONOSYS site, the upgrade is simple. If you don’t have an ONOSYS Online Ordering platform, give us a call. We’ll help revolutionize your restaurant business by moving you ahead of the technology curve. To read the “The Mobile Internet Report” for yourself, visit (http://www.morganstanley.com/institutional/techresearch/pdfs/2SETUP_12142009_RI.pdf).

CLEVELAND – ONOSYS, a leading provider of online and mobile ordering technologies for the restaurant industry, has partnered with Boston Pizza International, a casual dining chain with nearly 400 stores throughout Canada and the US, to develop a revolutionary online ordering platform.

ONOSYS is a robust online ordering tool that manages Internet sales for restaurant companies large and small and adapts seamlessly to the particulars of any menu. Its vivid graphics and logical order flow simplify the customer experience, which ultimately helps boost ticket averages.

Steve Johnstone, Chief Information Officer for Boston Pizza International, said the company has begun rolling out the ONOSYS platform to all 330+ of its Canadian stores. The goal, he added, is to expand off-premise sales by providing guests with a highly functional and intuitive web application that incorporates intelligent up-selling features to boost sales.

“Boston Pizza is a well established full-service restaurant and Sports Bar concept with a wide range of menu items, most of which are available for pick-up or delivery.” said Johnstone. “We see a tremendous opportunity to improve the experience for those guests who prefer to take advantage of our off-premise sales, and the ONONSYS platform will help us achieve this”

ONOSYS partner Stan Garber said the implementation of the new system marks his company’s first penetration into the casual dining space.

“Boston Pizza is a well established full-service restaurant and Sports Bar concept with a wide range of menu items, most of which are available for pick-up or delivery.” said Johnstone. “We see a tremendous opportunity to improve the experience for those guests who prefer to take advantage of our off-premise sales, and the ONONSYS platform will help us achieve this”

About Boston Pizza

Boston Pizza International Inc. is Canada’s No. 1 casual dining brand with more than 330 restaurants in Canada. The chain’s pickup and home delivery service makes it a rarity in the casual dining space. The company has been recognized as one of Canada’s 50 Best Managed Companies every year since 1993 and was named one of Canada’s 10 Most Admired Corporate Cultures by Waterstone Human Capital for 2007 and 2008. In 1998 the Boston Pizza team set its sights on expansion “south of the border” into the United States and set up its U.S. headquarters in Dallas, Texas. Shortly after, the first U.S. restaurant opened its doors December that year in Tempe, AZ. Today, there are over 50 locations in the U.S. For more information, visit www.bostonpizza.com.

About ONOSYS

ONOSYS is the leader in online and mobile ordering technology for fast-casual, quick-service and casual restaurants. The system streamlines order taking, increases average ticket size and allows restaurants to stay connected to customers. ONOSYS services more than 50 brands, more than anybody in the industry, including: Papa John’s International, Hungry Howie’s, Jet’s Pizza, Papa Gino’s, Boston Pizza, Jersey Mike’s Subs, D’Angelo Subs and several others. For more information ONOSYS, contact Stan Garber at (440)785-2870 or 216-426-0000, or visit www.onosys.com

The world's most exclusive Subway is also cooler than you'd ever thought Subway could be: Fully-functioning, inside a shipping container, delivering sandwiches up and down the full height of the Ground Zero construction—soon to top 100 stories.

 

 

Kudos to Subway for coming up with a truly radical marketing idea: a sandwich shop that dangles from a crane that moves it up and down to serve workers on different floors of the emerging Freedom Tower. (The building is under construction in Manhattan at the site of the fallen World Trade Center complex. When completed, it will rise to 1,776 feet.) The shop is about the size of a rail car, is painted bright yellow and branded with the well-known Subway logo.

The story of the soaring store (click here to learn more) will doubtless attract worldwide attention, and given the emotions attached to the new building’s construction, Subway will earn some “feel good” points for its involvement. And what a boon it is for iron workers who don’t have to leave the super structure to get lunch. Now that’s convenient!

If you don’t know twit from tweet about the popular social networking tool dubbed Twitter, then count yourself in the majority.

And then get busy learning how to use this nifty gizmo to drive your sales.

Twitter is a Web-based application enjoyed mostly by mobile phone users who use it to send short (140 characters) messages to friends, family and customers-known in Twitter language as “followers.”

Followers share information about themselves or, more importantly, about their businesses, such as, “Tony’s Pizza’s got a new Stromboli pizza. Show this code-76543-and get a free slice from Tony Amorone!”

Sound too simple to be truly effective? A growing flock of restauranteurs say no. The Loft at Soby’s in South Carolina “tweets” its lunch and dinner specials daily. In Iowa, Panchero’s Mexican Grill tweets “meet the marketing manager” messages inviting customers to different stores for lunchtime prizes.

Oh, and Twitter itself is a free service.

Twitter is convenient

Most customers view junk mail as a hassle, so getting your message across conveniently and quickly is what they want. Twitter’s ability to do that makes it a marketing natural.

Operators say most successful promotions are “tweeted” right before mealtimes, when customers are hungry, and when they provide an incentive to buy, such as an online coupon.

With ONOSYS’ newly released version 3 (V3) of its online ordering platform, you not only can track Twitter coupon redemption, but all other coupon offers.

Better yet, the system automatically calculates your net sales increase as a result of redemption rates and tracks usage limits for each customer. Combine that power with ONOSYS’ new mobile phone application and your sales are bound to fly.

Your most powerful marketing tool may be sitting by the cash register. That’s right, your trusty business card collecting fishbowl can be the center of your restaurants digital marketing campaign.  Is your restaurant taking full advantage of your fishbowl’s marketing potential?

E-mail is cheap, fast, and it’s easy. And when done right, it’s very lucrative. Follow these simple guidelines when dropping your message into their digital inbox.

The Do’s

Do e-mail valuable coupons/specials.Your customers don’t care that your restaurant’s four and half year anniversary is coming up. What’s in it for them?

Do allow them to remove their name from your list.If you don’t your e-mail will be considered spam, and the only thing people like less than spam is people who send them spam.

Do allow customers to sign up in multiple ways.  Aside from that fishbowl, your POS system, website, and online ordering system should all be able to collect e-mail addresses and customer information.

The Don’ts

Don’t send a plain text e-mail. Unless your sign reads, Cousin Vinny’s Pizza and Bait Shop, a boring text only e-mail will not cut it for your customers. Setup a branded template and use colorful graphics where possible. Frankly, even Cousin Vinny’s customers deserve better.

Don’t e-mail too often or not often enough. It’s like phone calls while dating. Call too often and you sound desperate. Too infrequently, and you seem disinterested. Pick a campaign schedule and stick to it or your customers will cheat on you with that sexy new restaurant down the street.

Don’t send it at the wrong times. Studies show that the best time to send that kind of e-mail is right before lunch. We also recommend avoiding Mondays since that’s when most people clean their inbox then from the weekend overflow.

CLEVELAND—ONOSYS, a leading provider of online and mobile ordering technologies for fast-casual, quick-service and pizza restaurants, has completed the installation of its online ordering system at four-unit Souper Salad Boston, a fresh salad, soup and wrap concept in Needham, Mass.

ONOSYS is a robust online ordering tool that manages the details of Internet sales for restaurant companies large and small and adapts seamlessly to the nuances of any menu. Highly advanced features such as group ordering make it a natural for catering sales.

Souper Salad Boston’s finance and administration director, Mark Cimino, said the company had used online ordering in the past, but that its limitations led it to search out a system with broader capabilities.

“Customers are busy and would rather order online than stand in line at a restaurant,” Cimino said. “This system gives them the ability to order when they want, pay online or at the restaurant and be out much faster than if they ordered here.”

ONOSYS partner Stan Garber said the system’s features simplify large orders commonly placed by office staffs to Souper Salad Boston stores.

“Instead of calling around and asking everyone in the office what they want, someone can use the Group Order feature to begin the order and then invite others through e-mail to add what they want,” Garber said. “Each person adds their special requests like ‘dressing on the side,’ and then they can pay for their own order, too.”

As restaurant customers grow increasingly dependent upon handheld devices, Cimino said linking online ordering to those technologies is essential to growing restaurant sales.

“People are using those devices as conveniences more than ever,” Cimino said. “If you’re not adding a system like this to meet that need, you’re missing the boat.”

Souper Salad Boston is four-unit quick service soup, salad, wrap and burrito concept serving the Boston area. For more information, visit www.soupersaladboston.com.

About ONOSYS

ONOSYS is the leader in online and mobile ordering technology for fast-casual, quick-service and casual restaurants. The system streamlines order taking, increases average ticket size and allows restaurants to stay connected to customers. ONOSYS services more than 50 brands, more than anybody in the industry, including: Papa John’s International, Hungry Howie’s, Jet’s Pizza, Papa Gino’s, Boston Pizza, Jersey Mike’s Subs, D’Angelo Subs and several others. For more information ONOSYS, contact Stan Garber at (440)785-2870 or 216-426-0000, or visit www.onosys.com

CLEVELAND, OH, June 19, 2009——ONOSYS,  the leading provider of online and mobile ordering technologies for pizza, quick-service and casual restaurants, has completed a system 3.0 upgrade at 64-unit Pizza Pan in North Ridgeville, Ohio.  Known widely for “buy one, get 2 free” pizza and rib deals, Pizza Pan has used the award-winning ONOSYS system for several years.

According to Pizza Pan Director of Operations Annie Joseph-Maver, ONOSYS 3.0 delivered multiple improvements to its already advanced platform.

“The graphics in the new system are even more rich and vivid than in the past, and that’s very validating for a company that wants a highly professional image,” says Joseph-Maver. “The old system was fantastic, but this is a huge step up. We’re very proud to use it.”

In addition to a host of new standard features such as advanced group and family ordering, iPhone/mobile ordering, coupon and up-selling engines, a statistics dashboard, an integrated email marketing program and advanced delivery-area mapping, ONOSYS provided multiple custom touches to Pizza Pan’s system.

“The new system runs our TV commercials and our 30-minute franchising video, plus it allows our customers to print out up-to-date coupons online,” says Joseph-Maver. “Convenience is key with online ordering, and I can’t imagine a pizza company not taking advantage of it.”

According to ONOSYS partner Stan Garber, system 3.0 is built on the latest Microsoft ASP.Net 3.5 Framework and is able to morph to any restaurant concept’s look and feel. The robust system is both flexible and powerful and able to manage online ordering systems for restaurant companies large and small.

“Pizza Pan has done an amazing job bringing value to customers in this economy with their buy one, get two free principal,” Garber says.  “We are excited to see Pizza Pan franchisees and customers taking advantage of the news tools offered in ONOSYS 3.0.”

About Pizza Pan

Pizza Pan is a 64-unit delivery-carryout pizza and ribs chain with stores operating in Ohio and Pennsylvania, and with development agreements signed for franchise expansion in Texas. For more information, visit www.pizzapanonline.com. 

ONOSYS is the leader in online and mobile order technology for pizza, quick-service, and casual restaurants.  The system streamlines the order taking process, increases average ticket size, and allows restaurants to stay connected to customers.

ONOSYS services more than 50 brands, more than anybody in the industry, including: Papa John’s International, Hungry Howie’s, Jet’s Pizza, Papa Gino’s, Boston Pizza, Jersey Mike’s Subs, D’Angelo Subs, and several others. For more information about ONOSYS, please contact Stan Garber at (440)785-2870 or 216-426-0000, or visit www.onosys.com.

It’s been said the only certainties in life are death and taxes. And today, many Americans will likely tell you death is preferable to taxes. Like no other day, April 15 brings incomparable loads of headaches, hand wringing and teeth-grinding as the payment for living in a free country. (How’s that for irony?)

Yet amid today’s endless number crunching, file riffling and abundant swearing, restaurateurs are showing their smarts-and their sympathy in this economic downturn-to drive business with Tax Day bargains. A quick check of Google News this morning revealed numerous eateries giving customers 15 percent off meals and $5 freebies to help relieve some of today’s pain.

Several creative pizzerias are planning slice giveaways on the sidewalks and driveways leading into many cities’ main post offices. Their thinking is simple: We might not be able to make your tax woes disappear, but we can eliminate your hunger.

Time isn’t on their side

Even if your customers don’t owe Uncle Sam additional duties, they’re still pressed for time if they’ve still not mailed that 1040-EZ or otherwise. That provides a great opportunity to use your online ordering system’s electronic marketing capabilities to send them some April 15 offers.

In this day of Turbo Tax, they’re certain to be at the computer anyway and likely will get your offer instantly. Making it easy for them to order without leaving their seats-and giving them a Tax Day discount-is the “no brainer” type of service they need today. It could give them a much-needed lift to finish the job.

What better way to do your patriotic duty than by helping your fellow countrymen pay their taxes on time?

Corner Bakery Cafe Launches Online Ordering for their catering.  

To see the complete review, please visit Hospitality Technology’s website by clicking here.

CLEVELAND, OH, September 23rd, 2008—ONOSYS Online Ordering,a  leading provider of remote ordering technologies for pizza, quick-service, and casual sit-down restaurants, announced today that Pizza Boli’s has launched online ordering for a majority of its chain. Pizza Boli’s is currently utilizing the 3rd Generation of the ONOSYS platform.

Pizza Boli’s performed a review of several online ordering systems in the market. They chose ONOSYS based on its advanced interface, as well as the organization’s experience working with large restaurant chains.

“We are happy to partner with the ONOSYS team to offer online ordering to our customers,” said Saleem, COO for Pizza Boli’s.  “It’s exciting to be one of the first restaurant chains on the newly enhanced system, and we look forward to working with the ONOSYS team during the rollout.”

Pizza Boli’s will take advantage of the new generation of ONOSYS that has been in development for over 6 months.  The new system is faster, more convenient for users, and has several enhancements, especially in the area of “artificial intelligence” up-selling.  The new system also gives individual store owners, regional managers, and chain managers the ability to manipulate items, change multiple options at any time, and view valuable statistics and trends across the chain.

“It’s an exciting time for ONOSYS. We’re taking a system we’ve been working on for months into live development,” said Stan Garber, partner at ONOSYS.  “We needed a system that could be scaled to a much larger level than our previous versions, and 3.0 is a substantial improvement from 2.0.  We’re glad to be working with Pizza Boli’s to utilize the new version.”
About Pizza Boli’s

John Nasir, the company president, opened the first Pizza Boli’s in the Mount Washington neighborhood of Baltimore. Over 23 years later, John Nasir is still making sure that the original Pizza Boli’s and all Pizza Boli’s are delivering you more: “more toppings, more choices and more taste.” One day at John’s Falls Road store he had the record high sale and one unsatisfied customer. People congratulated him for the record sale, yet he was concerned about the one unsatisfied customer.
About ONOSYS

ONOSYS is a leader in remote ordering technology for pizza, quick-service, and casual sit-down restaurants. The ONOSYS award-winning software suite allows restaurant customers to place their to-go orders through remote mechanisms. The ONOSYS system was designed and developed by O-Web Technologies Ltd. It helps restaurants streamline the order taking process, increase average ticket size, and stay connected with their guests.

ONOSYS services over 35+ brands including: Papa John’s International, Charley’s Grilled Subs, Papa Gino’s, Cousin’s Subs, Straw Hat Pizza, Pizza Pan, Chili’s, Bar-B-Cutie, Ledo Pizza, Manny & Olga’s, and more. For more information about ONOSYS please contact Stan Garber at (440)785-2870 or visit http://www.onosys.com.

CLEVELAND, OH, October 20, 2008—ONOSYS Online Ordering, a leading provider of remote ordering technologies for quick-service and casual sit-down restaurants, announced today the launch of Fresh City’s online ordering website re-envisioned using the ONOSYS 3.0 system. This makes Fresh City the first client to take advantage of the innovative ONOSYS Version 3 features.

“We are in a period of rapid expansion, and we needed a company that could handle our online ordering system and keep up with our pace of growth,” explains Larry Reinstein, CEO at Fresh City; they have multiple new units opening in Virginia and Maryland. “After a thorough search, we decided to go with ONOSYS for a couple reasons. They are more cost-effective than the competition, and their system has specialized features that enhance Fresh City’s commitment to provide a fresh, healthy alternative to traditional fast food. Their nutritional information links are a great fit for our brand. Like Fresh City, ONOSYS understands the importance of anticipating customers’ needs and developing unique solutions to fill those needs.”

Beyond the helpful nutritional guide, the advantages of ONOSYS 3.0 that attracted Fresh City include special features like the catering module, as well as better brand customization for a more distinct presence online.
 
“Fresh City has a great concept and singular niche in the fast-casual restaurant industry,” admires Alex Yakubovich, Partner and Director of Project Management at ONOSYS.  “For the ONOSYS team, it’s been a pleasure working with them. We are looking forward to further improving their online ordering to give them a solid online platform to help expand their business and revenues.”

About Fresh City:

Created in 1998, Fresh City is an emerging player in the rapidly expanding fast-casual segment of the restaurant industry. There are presently 18 company and franchised restaurants located in the North East, with its first Virginia unit opening its doors in October 2008, and more to come in Virginia and Maryland in 2009.

Fresh City is the daily eatery of choice for those who want healthy, nutritious meals with amazing fresh flavor. Their menu offers a wide variety of freshly prepared foods with innovative as well as traditional flavors, customized for each guests’ personal lifestyle. Featuring a full trans-fat free menu, entrees include stir fry dishes, salads, burritos, hot and cold wraps, as well as smoothies, available for dining in their comfortable setting, or for pick-up and catering.

Fresh City’s headquarters are located in Needham, Massachusetts (www.freshcity.com ). Contact Andrea Goodwyn at (781) 453-0200 x-200, or email her at agoodwyn@freshfoodconcepts.com.

About ONOSYS

ONOSYS is a leader in remote ordering technology for pizza, quick-service, and casual dine-in restaurants. The ONOSYS award-winning software suite allows restaurant customers to place their to-go orders through remote mechanisms. This helps restaurants streamline the order taking process, increase average ticket size and stay connected with their guests.

ONOSYS provides services for 40+ brands including: Papa John’s International, Papa Gino’s, Teriyaki Experience, Toppers, Boston Pizza, Pizza Ranch  Pizza Pan, Chili’s, Bar-B-Cutie, Ledo Pizza, and more. For more information about ONOSYS please contact Stan Garber at (440)785-2870, sgarber@onosys.com, or visit http://www.onosys.com.

Cleveland, OH, September 8, 2008 — ONOSYS Online Ordering (ONOSYS), a leading provider of remote ordering technologies for quick-service and casual sit-down restaurants, announces that Toppers Pizza (Toppers) has launched the ONOSYS online ordering system with great results.

On August 9, 1991, Topper’s Pizza was born as a unique hybrid company. Their founding vision was to provide customers with the best of both worlds: a unique, high-end pizza menu AND fast. With several locations near college campuses, the implementation of online ordering became top priority before the start of the school year. To streamline the fulfillment process, the online ordering was seamlessly integrated with the Intura Vision POS solution at each Toppers Pizza location.

“We wanted to choose an online ordering system that was efficient, effective, and matches our unique brand.  We knew from the moment we saw these guys that their team was not afraid to run with scissors. We found our guys!” jokes Scott Iversen, director of advertising and franchise development for Toppers. “Seriously, though, since we launched with ONOSYS two weeks ago, we’ve already seen 5% of our orders come through online.  We expect this number to grow even more, and we’re glad to be working with a company dedicated to our success.”

”It is exciting for Intura to see Toppers continue to be a leader in the pizza industry as they use new technologies to continue the growth of their company,” stated Gary W. Peek II, president of Intura.  “Working with Toppers and ONOSYS utilizing Intura’s Remote Order Interface technology and we are pleased to see the positive results at an early stage.”

“The team is thrilled that Toppers Pizza launched their online ordering with ONOSYS,” commented Stan Garber, senior sales manager and partner of ONOSYS.  “Within two weeks of implementing our system, Toppers has increased their average ticket size by 21%. We are excited to see how our online ordering system continues to impact their sales volume by appealing to their tech-savvy consumer base of 18-24 year olds.”

About Toppers Pizza

Toppers Pizza takes a unique approach to the crowded pizza segment by appealing to 18-24 year olds and doing so in an irreverent way that separates them from the competition. Every point of contact that consumers have with the brand infuses a sense of irreverence, fun and play. The print advertising features daring tongue-in-cheek headlines. Uniforms are fashionable untucked mechanic shirts, jeans, skullcaps, and baseball hats. More information about Toppers Pizza can be found at www.toppers.com.

About Intura Solutions

Intura Solutions is a leading developer of POS and business intelligence solutions for fast casual, quick service and delivery segments of the restaurant industry.  Intura builds on a history that started in 1990, with Intura Vision, a restaurant POS and management system, and Intura Enterprise, a corporate communications portal and data warehouse for management of multi-unit restaurant organizations.

Intura currently serves customers directly or through distributors in 44 countries including Toppers Pizza, Trios, Dunkin’ Donuts, Pizza Plus, Ba-Da Wings!, New York Fries and Pizza Inn.  In 2001 Domino’s Pizza, selected the Vision software product as its next generation store system now known as Domino’s Pulse..  For more information on Intura, please visit www.intura.com.

About ONOSYS

ONOSYS is a leader in remote ordering technology for pizza, quick-service, and casual sit-down restaurants. The ONOSYS award-winning software suite allows restaurant customers to place their to-go orders through remote mechanisms. The ONOSYS system was designed and developed by O-Web Technologies Ltd. It helps restaurants streamline the order taking process, increase average ticket size, and stay connected with their guests.

ONOSYS services more than 35 brands, including: Papa John’s International, Hungry Howie’s Pizza, Papa Gino’s, Cousin’s Subs, D’Angleo, Pizza Ranch, and Straw Hat Pizza. For more information about ONOSYS, please contact Stan Garber at (440)785-2870 or visit http://www.onosys.com.

ONOSYS mentioned in the NY Times! See the full article by clicking here.