Toast, Inc. is a cloud-based restaurant software company based in Boston, MA. The company provides a restaurant management and point of sale (POS) system built on the Android operating system. Toast was founded in Cambridge, Massachusetts in 2012 by Steve Fredette, Aman Narang, and Jonathan Grimm. In 2016, Toast received $30 million in a round of Series B funding from Bessemer Venture Partners and GV, formerly Google Ventures. Toast is used in a thousand restaurants, from small cafes to nationwide enterprises, across the U.S.

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Toast, Inc
Toast, Inc
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  • Imagine if you will: It’s a warm, sunny day; you’re wandering through an eclectic, vibrant, open-air market housed in a 100 year-old lot in downtown LA, pulsating with colorful sights, sounds, and smells. The portrait I paint is that of Smorgasburg LA, the hip, free Sunday activity everyone in Los Angeles is talking about. In fact, food halls across the country are redefining the way people din...

Toast, Inc
Toast, Inc
Blog Post
Toast, Inc
Toast, Inc
Blog Post
  • Did you know Valentine's Day is the 2nd most popular holiday to dine out after Mother's Day?  That's right. And it's less than a month away. In the next few weeks, you might be emailing your loyal restaurant customer database, engineering the perfect prix fixe Valentine's Day menu, and gearing up your restaurant staff for what will likely be a long night.  If you're already booked out for th...

Toast, Inc
Toast, Inc
Blog Post
  • Looking back on 2017, the Toast restaurant community has a lot to celebrate. 21,028,863 and 14,325,884 burgers later, they have strong momentum heading into the new year. This thriving group of restaurants also gives us insights into trends and data that can impact everyone in food service. Here’s a preview of the key insights pulled from the Toast restaurant community. View the full Toast 2...

Toast, Inc
Toast, Inc
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  • It’s impossible to ignore the negative blow Chipotle’s reputation (and business) felt back in 2015 when patrons fell ill after eating e-coli tainted food. More recently, another health code slip up led to a $516 million dollar slide in their stock price in one day’s time. Yes, restaurant health code violations are bad for business, but more importantly, they can also KILL people.

Toast, Inc
Toast, Inc
Blog Post
  • Last year, we premiered our very first tech predictions blog. You loved it so much that we brought it back in 2018! Below are some bold restaurant predictions from Toast's leadership team. Plus, we pulled some of the top food and technology predictions to give a sense of where the market is heading in the next 12 months. Download the Restaurant Technology Report to read about 2017 trends and ...

Toast, Inc
Toast, Inc
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  • What if I told you there was a place, besides your restaurant, where you could be working and making your business run more smoothly, while also sampling cheese, smoked salmon, and beer and wine? Well, you're in luck, because there are food and restaurant trade shows across the country that let you do just that. Read on to see which restaurant events are hitting your city this year.

Toast, Inc
Toast, Inc
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  • The restaurant industry is a hot mess right now. 2017 was a hurricane of a year for restaurants, and it doesn’t seem like the winds of change will settle down any time soon. We’ve seen employees raise their voices in protest for livable wages, meaningful benefits, and fair ethical treatment. Though our present is chaotic and our future uncertain, don’t worry - it’s a good thing.   When time...

Toast, Inc
Toast, Inc
Blog Post
  • “Why aren’t we making any money?” “I know people are stealing, I just can’t find out where or how.” “I have no idea if my happy hour is making me any money!”  These questions, along with roughly eight out of every ten questions asked by owners in our industry, can all be answered through understanding and analyzing your bar's liquor cost. Also known as COGS, your Cost of Goods (the cos...

Toast, Inc
Toast, Inc
Blog Post
  • With NFL playoffs and the Super Bowl right around the corner, everyone is thinking about commercials. Alright, well maybe not everyone, but I’m sure I speak for many when I say that it is an exciting time of year in the marketing and advertising world. The restaurant industry is no stranger to restaurant advertising. Whether it's as small scale as a print ad in a local newspaper or as large ...

Toast, Inc
Toast, Inc
Blog Post
  • In November 2016, fast food workers went on strike and protested for a livable minimum wage. This image is of 300 protesters gathered at Coffman Memorial Union, who called on the Minneapolis City Council to pass a $15/hour minimum wage for all Minneapolis workers.  Now, in 2018, many states are inching towards that $15/hour minimum wage. On December 31 and January 1, 2018, there were 18 states...

Toast, Inc
Toast, Inc
Blog Post
  • Negotiating a good restaurant lease or lease renewal can be a challenge. While restaurateurs are well-versed in the ways of marketing, managing, and menus, they are not always knowledgeable about real estate. Most restaurant tenants may through the leasing process once or twice in their lifetime, yet they find themselves up against seasoned professionals who negotiate leases every day for a l...

Toast, Inc
Toast, Inc
Blog Post
  • Shift work is tough. Last-minute schedule changes, back-to-back shifts, and unexpected call-outs take their toll on you and your employees. For managers, overseeing the weekly shift schedule, dealing with no-shows, and scrambling to get missed shifts covered is a full-time job in and of itself. One missed shift can throw a wrench in your otherwise smooth operation, causing the entire night to...

Toast, Inc
Toast, Inc
Blog Post
  • With 2018 comes a new year and a new opportunity to impress your guests every single day. We all know about Mother's Day, Christmas, and Valentine's Day - but in your restaurant, do you observe the popular national food holidays? I'm talking about everyone's real favorite days of the year - National Taco Day, National Shrimp Day, National Cheeseburger Day, and all the other national food days...

Toast, Inc
Toast, Inc
Blog Post
  • Looking back, this was a big year for the Toast Restaurant Management Blog. Why? We published 256 new blog posts (this one included). We doubled our subscribers and have a following of over 20,000 people. We published the words of 79 authors vying to make your job easier. The blog had more than 1.5 million views (we're still processing this one ourselves). In the spirit of the new ye...

Toast, Inc
Toast, Inc
Blog Post
  • A restaurant bathroom doesn’t just have to be the place that, well, we all know it for – it can also be a rather enjoyable part of the restaurant experience. From the well-designed to the flat-out goofy, here is a list of a few inspirational restaurants bathrooms to keep in mind during your next redesign.

Toast, Inc
Toast, Inc
Blog Post
  • Before we get into it, let me ask you a few questions. How much time do your servers spend rushing back and forth between customers and the POS system?  How much time do your expediters spend trying to flag down servers when food is ready?  How much time do employees spend keying in online orders from the various tablets?  Imagine if you could save all that time, all those hours, and s...

Toast, Inc
Toast, Inc
Blog Post
  • Restaurateurs are constantly thinking about how to achieve success in their business. They know it’s not just about the food; the customer experience on the whole is what will make or break business. One of the biggest factors affecting the quality of this experience is the people who provide it - your employees. In a recent study by EmployeeChannel, only 16% of employees said they felt “con...

Toast, Inc
Toast, Inc
Blog Post
  • The New Year always brings about a sense that things can be better. It’s like you get a mulligan for the last year; a fresh start filled with hope, promise, and ambition. When thinking of 2018 and your big goals for the months ahead, remember this: your restaurant can’t succeed on hope and hope alone.

Toast, Inc
Toast, Inc
Blog Post
  • As another year draws to a close, we reflect. It’s pretty standard to look back on the year that was, and pay homage to the more memorable highs and lows dotting your timeline. Now, be honest: how many of those involve food? Shift your gaze from behind the lense of your mind’s eye, to your stomach’s.

Toast, Inc
Toast, Inc
Blog Post
  • Marketing for restaurants is becoming increasingly complex and multi-faceted. What was once word of mouth or a pick-up in a local publication has become a myriad of marketing options that are now imperative. Restaurants are vying for customers who now have an abundance of options and are engaging with new and different mediums to make their decisions. Now more than ever, restaurateurs need to...

Toast, Inc
Toast, Inc
Blog Post
  • It's that time of year again.  Each year, we strive to equip restaurant owners with the resources they need for a successful new year.  What better way to stay on top of things than to follow this list of restaurant experts – the owners, chefs, and writers who are shaping the industry?

Toast, Inc
Toast, Inc
Blog Post
  • Is your kitchen running efficiently? Well, then, you'd better go catch it! All jokes aside, it's not uncommon for a kitchen to be completely chaotic. With so much going on in a restaurant, it can be difficult to measure the efficiency of your kitchen operations and staff, and even harder to implement changes to the way your kitchen is run. 

Toast, Inc
Toast, Inc
Blog Post
  • I remember seeing the famous “hippy hippy shake” scene from Cocktail (at probably a far-too-young age) and thinking, “Wow, when I am old enough, I'll go to bars like that all the time and order fun drinks.” In my ten-year-old head, a mixed drink with an umbrella was the height of luxury. Fast-forward nearly 20 years later, and my taste hasn’t matured much since then; if there is a flower on t...

Toast, Inc
Toast, Inc
Blog Post
  • The tables are set, covered with spotless poly-twill covers. The freezer is well-stocked with a fresh inventory of delectable foods waiting to be pan-fried, roasted, and broiled. It appears as though your restaurant is ready to open for a curious – and especially hungry – public. But... you’re still missing something.

Toast, Inc
Toast, Inc
Blog Post
  • Restaurant tip pooling has been making industry headlines since it was announced the Trump administration was considering a change to the current law.  If the motion to make tip pooling legal passes, tipped restaurant employees may not be allowed to retain all of the money earned from tips. The money would belong to the employer, who could choose to distribute the money to servers, managers, k...

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