The Ledger, every show

“Because restaurants weren't taking payments, and when restaurants aren't open, they can't really pay their software fees, and so we had to make the hard decision to cut, I think it was like, 55% of the team, and then also to like, get on a call with the team a…”

“Ah, for toast, we made a bunch of starts and stops there. In fact, there were these times where I remember, and you can imagine, right, you're like trying to raise capital and grow, and having a meeting, we're like, well, we need to stop selling. It's like, wh…”

“Everyone that joins the company, whether you're an IC, a BDR you know, outbound prospecting, or a rep closing deals, or a manager, you have to go sell. If you're a district manager, it's great that you've managed people before in running sales team, but you go…”

“We had aggressive plans that year, and then I think early April of 2020, we had gone from this company that was growing like this to maybe revenues down over 90%.”

“Even though we have 20 plus percent of the restaurants, we actually have more of the sales volume, because the average restaurant that's on toast has more sales than the average restaurant in America”

“No, it was like two million ARR, pretty early. Yeah, two years in.”

“One of the things that was a crucial decision that we made was we built this platform on Android versus iOS, and it was not, in hindsight, it's like, feels like a strategic decision, but in reality, it was simply because we thought Android was an easier platfo…”

“The fintech business, for example, we've processed like a hundred sixty billion in volume every year”

“Most restaurants don't optimize yield. They don't know, like, how do you maximize the right guests in the tables? Like, you know, you think an airline or you think a hotel, they're optimizing yield all the time. Restaurants don't have no ability to do that.”

“We've got 13 or 14% share in the U.S. In restaurants.”

“Today we've got a hundred million plus Guests that dine at Toast restaurants. We've got millions of employees working at Toast restaurants. You've got, you know, 100,000 of suppliers on the Toast platform that interact through our supplier and accounting produ…”

“Steve Papa, who was the founder of Indeca, invested I think it was 500 K to get started.”

“Instead of spending, like for a restaurant like Finale, for them to go buy a legacy on-prem system, you know, you might spend 50 to a hundred K up front. And so our pitch was very little up front and sometimes nothing up front. Then we had a SAS fee.”

“And that was a really important partnership for us that helped us get outside of Boston. So we launched in, in, in, in Miami and Chicago, thanks to GFS and their support, and then went from there.”

“You know, we for years between 20 15 and 20 20, we were this business that was growing over a hundred percent.”

“A lot of it is still on either custom homegrown or legacy on-prem solutions, because these solutions are so wired into everything else these chains do.”