![]() ![]() For example, HungryHungry are working on machine learning that will help merchants target their best customers and reward them to keep coming back, stay longer and ultimately spend more. “Everything we’re doing from now on is about fostering a great relationship between merchants and their customers,” explained Hautot. Not only that, but they’re getting in the way of restaurants’ relationship with consumers. Talk to any of these startups and you’ll quickly hear a theme that restaurants, many who operate on razor-thin profit margins, are fed up with high commission rates (in the realm of 30%) charged by the tech behemoths. HungryHungry cofounders Mark Calabro and Shannon Hautot With sights on the UK as the first international expansion destination, Hautot believes that Australian hospitality tech is ahead of the game. In fact, HungryHungry’s growth is surpassing all expectations to the extent that it may look to raise a Series A as early as March, following a $2 million Seed round recently. Adelaide and Auckland’s latest cluster are yet another sobering reminder of that fact. They have to get ready for this new world”. ![]() They realised isn’t just something that will happen once. Use of the platform is up 500% since the first lockdown reprieve in June.Ĭofounder Shannon Hautot explained to us that “the mindset of restaurant owners really changed after the second lockdown. The startup provides contactless menu and ordering tech to more than 1,500 Aussie restaurants, bars and pubs. Melbourne’s second lockdown has seen demand for HungryHungry explode. It continues on a hiring spree for its HQ in Wellington and offices across Australia and Canada. Mobi2Go, which offers a while label ordering platform and in-store kiosk solutions, saw a 300% increase in signups at the start of the pandemic. Providoor, which charges merchants 15% commission, has a target to process over AU$100 million in its first year of operations. What started as Delia’s personal project to ‘pandemic-proof’ his restaurant, Maha, has now grown to deliver over 230,000 meals to date. Shane Delia’s restaurant and food marketplace startup, Providoor became a staple of life for those of us craving a high-end restaurant experience during lockdown. Along the way, they’re tackling tech giants like Uber Eats, Deliveroo and DoorDash head on. And that’s good news for anyone in the business of hospitality tech.Īcross Australia and NZ we’re seeing an increasing number of startups step up to the plate. Regardless, this the reality of dining out in 2020. For others it’s a tech-fuelled nightmare. Then we ate delicious pappardelle in a carpark-turned-outdoor-dining- room.įor some, this experience is contactless bliss. We ordered and paid with a few taps of a button. We signed in after scanning a QR code on our phones, then scrolled through the menu. On Wednesday we went to our favourite Italian restaurant. If you miss it, you can catch up on the week’s shows here. Don’t forget that every Monday at 2.05pm you can catch Gavin Appel discussing the week on the Startup Daily show on Ausbiz. This wrap goes out free to subscribers every Saturday morning. ![]()
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