Resy

“We did through the fund that I started, VaynerRSC, and so we incubated Resi in that fund at some level.”

“We were in sight of it when we sold it to Amex. We were not profitable.”

“The idea that more successful restaurants pay more is insane. You pay us a flat fee. Use the software as much as you want it.”

“My recollection is that we took 20% as a vig, and the restaurant kept the rest.”

“Before Resi came along, every individual restaurant unit had its own customer database. It was essentially a customer database on a local server, and from the start, we said, you're, you know, if you have four restaurants, it's all one database.”

“We did two things, and we did them very fast, and then the industry followed. One is, we cut fees to zero. We thought it was really important, symbolically, to say, we are not in a position to be collecting money from restaurants right now, and a lot of the in…”

“At some point in that conversation, we said, you know, we'd like this to be both an investment and a commercial partnership, and they agreed.”