As craft brewery taprooms adapted to new service models during the pandemic, so did their customers. Arryved CEO Loren Bendele and product manager – guest experience Brenton Murrell join Brewbound Data Club to discuss how Arryved’s merchants are finding higher check values and tips using various service models enabled by the company’s POS technology.
Bendele and Murrell called on Arryved data to dispel myths, such as the belief that allowing patrons to order drinks from their phones – rather than directly from servers or bartenders – leads to lower sales.
“We actually see an increase of 36.84% on order values,” Murrell said. “That comes out to be a difference of about $11 when you compare mobile ordering value versus something done through a more traditional staff or service model.”
“We’ve all been in that situation when you’re at a place and you’re having a good time and you want to order another beer and they’re slammed and the server takes a little while to get to you and by the time they get to you, you’re done with your meal or you’re about ready to leave, so they just lost a sale right?” Bendele said. “When you take away that friction and the guests can just pull up their phone and hit ‘plus one send,’the theory is they’re drinking more, they’re ordering more. We’ve actually proven that out with data.”
Nearly 40% of Arryved customers have added more than $1 million in sales by adding mobile ordering, he added.
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