With holiday savings at major retailers ramping up, the restaurant industry is preparing to feed all of these shoppers. Considering the current events, we have a huge number of people grabbing their food and drinks to-go. When people are out shopping for deals, they don’t typically want to stop and sit down. With Hazlnut it has never been easier for your customers to place an order while waiting in line somewhere else. With future ordering, your customers can place an order for pick-up from the retail store they are waiting at. Their food will be cooked, packed and ready as soon as they’ve gotten through the line, checked out and make their way to your restaurant.
Gifts and Food from the Couch
Retailers are shifting to an online ordering model for this holiday season to accommodate those who can’t go out. It is estimated that a third of all holiday shopping will be done online this year. Hazlnut is here to let you reach those customers too. Our apps and online ordering support delivery options, all you need to do is supply the driver. From the comfort of their home, customers can order gifts and have dinner delivered to their door!
Push Season’s Greetings
Thinking of a restaurant to order from to host loved ones can take a lot of energy and time. Make your restaurant the easy choice! With push notifications you can remind customers you have the best product. Customers on the run will be drawn to your restaurant because they won’t have to make that arduous choice of where to go. That quick suggestion in the form of a push notification is the only nudge they’ll need to choose you.
Catering has never been easier to manage with Hazlnut. We have the ability to add a catering menu button on the app and a catering page for your online ordering. If customers are ordering catering for home or for an office, it is easy for them to customize their order and easy for you to set it up without a hassle. With future ordering limits, we close off time slots once they are full. No need to worry about all those orders being picked up or delivered at once!
Grab Valuable Real Estate
With the release of new phones like the iPhone 12 and the Galaxy S20, people will be opening boxes with new phones. This opens new real estate for your app to take up, with newfound potential to increase the number of your app users and overall customer base. At Hazlnut we want to give our clients the ability to offer their customers an app experience on the same level as Starbucks and Chick-Fil-A. Our apps have a loyalty program and one-touch reordering so you can grow your list of regular customers. Storage space on a phone is valuable and we guarantee your app is worth every byte of it.
Next up in our series of interviews with the Hazlnut team, we sat down with Jordan, an Account Executive for Hazlnut:
Thanks for joining us, Jordan.
Thanks for having me!
To get started, tell us about what you were doing before starting at Hazlnut?
Before working at Hazlnut, I worked for Publix: a supermarket chain based here in Florida. I worked there for over 6 years and it’s the only other job I’ve ever had. Publix’s Tuition Reimbursement program allowed me to work there part-time all the way through college without having to worry too much about class payments. I graduated from the University of North Florida with a Bachelor’s Degree in 2019, shortly before I started at Hazlnut.
How do you feel Publix prepared you for your role at Hazlnut?
Publix is all about customer service and quality. When I interviewed with Hazlnut, I asked Dick Sikes, our CEO, what the company values were and those were two things that he mentioned. I knew it would be a great fit.
Publix helped me gain invaluable people skills that have helped me in my current role. During my middle and high school years, I was the quiet kid. Working a customer service role forced me to talk to people all day, every day and that helped me gain a level of confidence that has carried over into my position here at Hazlnut.
Was it strange transitioning from retail to software sales?
Definitely! Working in retail is very fast paced. There is always something to do and more customers to help. But it’s always the same exact thing every day, just moving customers through the line.
Compare that to my job at Hazlnut… It’s night and day! The job here is task-oriented, so it feels more satisfying to get things done. The work environment is also much more relaxed, which I definitely appreciate.
How did you hear about Hazlnut, and how did you start working there?
That’s a funny story, actually. I was about 2 months away from graduating college and having trouble finding jobs that seemed like a good fit for me. Marketing was my major, but I was never really into the creative side of marketing. Business to Business sales were something I had a growing interest in, but sales can be tough to step into without any experience or internships under your belt.
One day a close friend of mine applied for an E-Commerce position with PS27 Ventures, a group that invests in Startups. He mentioned a sales position was available, and the possibility of working together peaked my interest. I applied, and later discovered that the position was for Hazlnut, a business that PS27 invested in. After researching the company, I became very interested in what Hazlnut was doing. I moved forward with the interview and was offered the job later on.
That’s great! I know B2B sales can be cut-throat. How do you stay inspired in your sales position?
It’s definitely a challenge sometimes. I was told it would be an emotional rollercoaster, but I didn’t really realize what that meant until I got started.
Sometimes things go really well and everything seems to come so easily, other times you have to grin and bear it until things start to fall into place. But, between my faith and the encouraging work environment here, I’m able to work through the rough days, knowing that better times will come if I work hard enough.
What do you do outside of work?
I love to spend time with my girlfriend, friends, and family, but when I have free time, I enjoy watching sports and playing video games. Both of my football teams, the Jaguars and Seminoles, aren’t doing very well right now so, like sales, it can be an emotional rollercoaster and I try to stay positive!
COVID-19 really ramped up around the time that you got hired, and after only a few weeks you ended up working from home for several months. At its height, how did COVID-19 affect the way you connected with the team and restaurant owners?
I was just beginning to get comfortable around the office and all of a sudden I had to work from the desk in my room. Communication between the team was tougher and we had to meet on Zoom every morning to make sure we were all on the same page. Everyone was really helpful in making sure I was well equipped to do what was asked.
Thankfully, it didn’t really affect communication with restaurant owners on my end, as most of what I do is through email or Zoom. However, it did cause me to become an independent employee much faster. Doing demos from home without my bosses around to help or answer questions, forced me to learn new things on my own in such a short amount of time.
I understand working for a growing startup business is considered risky to most college students. Do you have any recommendations for young professionals who are afraid to take a leap of faith shortly after graduating?
Through college, I always assumed I’d find a job with a big company and try to work my way up in a secure environment. At Publix, everything was structured by corporate and there wasn’t much flexibility, so that’s what I was accustomed to. Working for a start-up is a completely different world. You have a lot more say in how things are done, and you get an in-depth look into how the business is actually run.
I’m really thankful I ended up working here, and to those who are afraid of taking the leap: I recommend you look at the leadership and values above anything else. If you feel confident in the leader’s ability to take the company where it needs to go, and the values are consistent with those goals, then it’s worth taking the chance!
Next up in our series of interviews with the Hazlnut team,
we sat down with Steven Edwards, COO of Hazlnut:
Thanks for joining us, Steven.
Glad to be here!
As one of the founders of Hazlnut, I’m sure the company is a big part of your life, but what hobbies do you have outside of work?
I enjoy listening to music, reading, brewing beer, and playing guitar and bass.
You have some pretty creative and artistic interests. Did your work life before Hazlnut reflect that?
Not really. I worked as a Quality Engineer for Vistakon/Vision Care and DePuy Synthes, both of which are Johnson & Johnson companies.
We spoke to Dick a few weeks ago and got a lot of insight into the founding of Hazlnut, but that’s only one side of the story. Tell us more about your role in starting the company.
Dick Sikes called me one day and said he had a coding project he was working on and wanted to know if I’d help him with it since I had a little development experience. I helped get his vision off the ground and we immediately started thinking about how we could launch it and turn it into a viable business.
While we didn’t have any direct experience in starting a business, Dick was very sharp in terms of accounting and finance and had some business acumen from his days at FSU, but the rest we just learned on the fly. Just to be clear, it was very different from what the company is today as the initial concept was centered around customer satisfaction surveys. All of the stuff we learned on our own during this venture helped define what the company would eventually become and later expanded to include a loyalty reward system and eventually morphed into online ordering. Hazlnut is the culmination of all of the hard work building out the former company idea and learning every facet of running a real business.
I’m sure that process of getting things off the ground came with all sorts of ups and downs. Any interesting stories from the early days of the company?
When we first conceived of the company, we decided to launch it at a local startup festival called One Spark. We had a big vision with lofty goals for One Spark and while we did draw very impressive crowds at our booth (in addition to some local press and placing 6th overall in the Technology category), we walked away with zero customers. We did however pilot with a local restaurant who took a shot on us and while it didn’t work out in the end, we learned a ton about ourselves and our business. This eventually set the foundation for the evolution of our company and helped propel us to where we are today. I have a lot of fond memories of that week at One Spark and it’s awesome to see how it started as an idea to now, where we have a company of 8 people and still growing.
That’s great! What has your role been at Hazlnut?
Currently my title is Chief Operations Officer. In the beginning I handled all of the customer onboarding activities, customer service interactions and new customer apps, while also heavily contributing to the User Interface for all of our products (apps, online ordering and dashboard). While I currently do a lot less of the hands on with customers, I do oversee most of the day to day activities including customer onboarding, new customer apps and customer service and while also still communicating with the bulk of our customers directly.
It definitely sounds like you had a big role in creating the customer service-focused culture at Hazlnut. Were there any mentors or experiences that helped you develop this focus on service?
I would definitely say the first thing that made me think about the customer’s needs, and to a greater extent placing the customer first, is when I first started working at Johnson & Johnson. Embedded in their DNA is the company credo. Their credo touches every single part of the company, no matter your title or position and in that credo it literally says in the first sentence: “We believe our first responsibility is to the patients, doctors and nurses, to mothers and fathers and all others who use our products and services.” In this case, patients, doctors, nurses, mothers and fathers who use their products are their customers and no matter what product they’re working on and no matter how small the task, we always had to work with that in the forefront of our minds.
This was very impactful on me and made me understand what customer experience is all about and what makes a great company. I know it’s a little cliché, but I’ve always been inspired by Steve Jobs (for what he’s accomplished in business). I’ve seen him in interviews and being quoted in various articles as saying “You’ve got to start with the customer experience and work back toward the technology – not the other way around.” Especially in technology, you have to start with the customer in mind. Where a lot of companies fail is when they invent a new technology and try to find a need in the market that may or may not exist.
Thanks for sharing with us today, Steven! It seems the company is in really good hands with you and Dick in charge. We’re all looking forward to watching as the company continues to grow and succeed in the future!
Next up in our series of interviews with the Hazlnut team, we sat down with BJ, a software developer for the company:
Thanks for joining us, BJ.
It’s a pleasure to be here.
Before we get into your work life with Hazlnut, let’s learn a little about your personal life. What are your hobbies outside of work?
I’m a diehard Jacksonville Jaguars fan & ticket holder, a total nerd, and a gamer. I spend the majority of my non-work time on a computer either gaming, surfing the web, writing code (yep, in my free time), or just chatting with friends via Discord. If I’m awake and the Jags aren’t playing, you can probably find me at my PC.
Thanks for sharing! Most people probably don’t associate development and sports, but it shows you’re a well-rounded person. Now why don’t you tell us a about how and when you started working for Hazlnut.
I started working for Hazlnut as an intern in November 2018. Back then the company was just Dick and Steven, and they found me through a program at Florida State College at Jacksonville called I-Tech. The internship covered by the program was set to run for 9 weeks, but thankfully I was offered a full-time position before the end of that term.
That’s awesome! It’s really cool to see a temporary situation like that turn into a permanent job. What did you do before Hazlnut?
While I was in the I-Tech program, I landed a temporary position doing some quality assurance (QA) work for a database administrator who changed my life. I am so grateful to “Cap” because I gained valuable experience and skills while working for him, and the job, which was supposed to be a few days of QA, turned into months of me testing and helping to develop the workflow for their new system. Then, when I interviewed for the position at Hazlnut, he wrote me a fantastic letter of recommendation which I believe helped Dick and Steven make their decision to take a chance on the guy with no professional coding experience.
What made you get into software development?
My step-dad has always been into computers and technology so we’ve pretty much always had a computer in the house; and I quickly developed a passion for computers and figuring out how they worked. In middle school, I saved up enough money one summer to buy my own computer; that’s when the hobby really took off. I eventually found Internet Relay Chat (IRC) and started to learn how to write simple macros and custom scripts there. I realized that writing code is a lot like solving a puzzle; you know what the end result should look like, the challenge is putting the pieces together. You know that awesome feeling you get when you solve a difficult problem or finish a puzzle? I get that from my job.
I love that you’re so passionate about your job! I know “Development” can mean a lot of different things. What does your average day look like and what are your responsibilities?
Man, I feel like I don’t have an average day, and I think that’s cool. I am pretty much always writing code in multiple software languages either for exciting new features or to fortify current features. The reality of software development is that there will be bugs, so I spend time on some days looking into reported issues and fixing those. I also monitor the status of our clients throughout the day in order to alleviate the pain of service interruptions caused by things like internet outages at their location.
Very cool! It sounds like there’s a lot that you love about your job, but what would you say is your favorite thing about working for Hazlnut?
That I get to be a real part of what goes on here. I get to see my work put to use because what I do actually matters to the company. Also, there is a lot to be said about feeling valued by your employer, and I appreciate how valued I feel working at Hazlnut. I never leave work feeling like I wasted a day on a useless project or busy work.
Thanks so much for giving us some insight into Hazlnut today. Good luck to everyone on the team going forward!
Next up in our series of interviews with the Hazlnut team,
we sat down with Nathalie, an Account Coordinator for Hazlnut:
Thanks for joining us, Nathalie.
It’s my pleasure!
To start off, tell us a little bit about your life and hobbies outside of Hazlnut.
Photography has been a major hobby of mine for as long as I can remember. Since I moved to Jacksonville from West Palm Beach, I’ve taken it a lot more seriously. I try to book photoshoots or take pictures of surfers whenever I’m free. Besides that, I love helping small businesses by creating logos and branding kits for them to take their business to the next level. Most of my free time ends up consumed by editing photos and brand assets on Lightroom and Photoshop.
I’ve also devoted a lot of my time to the Honor Flight Network. My high school history teacher asked me to join his volunteer club, and next thing I knew I was on a flight to Washington D.C. with 80 World War II veterans. Since then, I have helped organize local fundraising and volunteered at a wide array of events to support their cause. I highly recommend you research their mission at honorflight.org.
That’s really cool! You don’t really hear about people being involved in those types of causes while in high school. What were you doing between high school and working for Hazlnut?
I’ve always worked in the restaurant industry in some capacity. I’ve worn many hats: hostess, to-go specialist, server, captain, kitchen prep, delivery driver, and in the catering industry I’ve seen how much time and effort goes into being a manager/owner.
Since I moved to Jacksonville, I took advantage of my school-to-work schedule ratio and made sure I gave myself enough time each week to travel. I’ve been lucky enough to visit several states and countries in such a short amount of time, not to mention all the local sightseeing around Florida. In May, I graduated with my Bachelor’s at the University of North Florida. I was working on 2 majors (Business Administration and Marketing & Logistics) and 1 minor (Digital Marketing & Analytics).
How did you start working for Hazlnut?
I got very lucky that a friend of mine worked at Hazlnut already. We studied at UNF and took several classes together, always teaming up for projects. We reached out to one another to catch up and eventually my plans for post-graduation came up. He recommended me for the job and the rest is history!
Awesome! I understand that customer service is a big part of your role as an Account Coordinator. Customer service is definitely a challenging area and takes a special kind of person to make it work. What’s been the most challenging part of your role at Hazlnut?
The sheer volume of it all! I love answering questions, working through feedback and concerns, and simply helping people in any way I can. What I didn’t know was just how often customer service and support is the primary point of contact. At first it was hard to navigate since I was still learning so much about Hazlnut, how to write SQL queries, and how to search through a large database for the specific information I needed. It’s funny because I’ve always heard the saying ‘you don’t know what you don’t know’ but my first month at Hazlnut definitely opened my eyes to so much I didn’t know.
We all know that customer service can be stressful, but you make it look easy. How are you able to stay so motivated and passionate about the job?
There are a few mottos I like to live by, these have helped me stay altruistic and motivated even outside of work.
(1) “Do at least one thing every day to change at least one person’s life for the better”
(2) “The best way to find yourself is to lose yourself in the service of others”
(3) “Good customer service is less time consuming than bad customer service”
(4) “Happy customers are your biggest advocates and can become your most successful sales team.”
(5) “Above all else, what are you doing to make sure everyone around you is positively impacted by your acts?”
I handle the stress by reminding myself what it’s like to be on the other end. At the end of the day, the customer is just as stressed as I am. Remaining positive allows me to convert my stress to motivation, and channel my energy towards resolving customers’ concerns. It also helps to have such an incredible set of coworkers that I know I can depend on. If the workload catches up to me, or if I can’t figure out a resolution on my own, we have a team of highly skilled and generous individuals to lean on.
Thanks for sharing today, Nathalie! Just one more question before we go: You’ve said a lot of great things about Hazlnut, but what is your favorite thing about working for the company?
It sounds cheesy, but it really is the team. Dick & Steven have done a great job creating a workspace that is welcoming and supportive. Teamwork is essential, especially in a fast-growing business. Working at Hazlnut has allowed me to wear several hats, learning new skills along the way and I know I can always turn to my coworkers for help when I need it.
Since it’s still a relatively small-sized company, brainstorming leads to innovative ideas that are implemented without needing to jump through too many hoops. You really get a sense of ownership and can see the end-result of your hard work. They’ve created a great balance of a relaxed work environment without losing productivity. I’ve never been a part of a workplace culture quite like this one.
During the COVID-19 pandemic, restaurants have had a majority of
their business moved to online and mobile ordering. This puts a lot of strain
on both the restaurant and the ordering platform. At Hazlnut, we make sure that
your ordering platform holds up during these high-volume situations. While most
providers have run into bugs as a result of the increased volume, Hazlnut has three
key features to help restaurants cruise through COVID-19.
1) Forming a Digital Lineup ?♀️ – Order Limits on Timeslots
For in-store transactions, lines have been a way to help manage
the number of orders being taken. This helps the kitchen to keep track of orders
coming in without being overwhelmed. During COVID-19, restaurants have learned
that online ordering lends itself to many customers ordering for the exact same
timeslot or placing orders at the same time. This can quickly lead to a lot of
unhappy customers because the demand can’t be met by the business.
Hazlnut saw this issue and implemented a new feature to fix the
problem: Limiting the number of orders that can be placed for each timeslot.
For example, if a restaurant can only handle three orders in a five-minute
period, the 1PM timeslot would disappear after a third order is placed, leaving
1:05PM as the next available time. At Hazlnut we understand that each business
is unique, so the number of orders each timeslot can handle is completely
customizable. Whether that’s 3, 5, 7, or even just 1, Hazlnut has you covered.
2) Added Time that Makes Large Orders a Breeze ? – Order Lockout
ordering platforms work off of an average prep time, listing earliest available
pickup time based on the average time a restaurant needs to prepare an order.
This works well in most situations, but not all. A small taco shack can’t be
expected to prepare a $200 order in the same 10-minute window they use for a
regular order. So what if an unusually large order comes through?
this through and created Order Lockout (Dollar based lockout), which adds
additional prep time based on dollar amount. The default setting for this
feature is that for every $50, 10 minutes gets added to the prep time, but
again, each business is different, so those numbers are completely
customizable. In our taco shop example, a $200 order would add 40 minutes of
prep time, giving them 50 minutes to get everything ready, preparing the
kitchen staff and the customer with a more realistic timeframe. Still need more
time? Of course, these parameters are also customizable.
3) Volume Balance for During Peak Times ? – Volume Lockout
There is one
other common scenario where average prep time falls short: an unusual increase
in volume. Whether it’s a holiday or there’s a sporting event letting out,
sometimes overall volume increases to unforeseen levels. While most online
ordering platforms cannot account for this, Hazlnut’s system looks at total
volume (online and in-store) from Clover and pushes back prep time
incrementally based on how busy the restaurant is.
is called “Volume Lockout” and it looks at how busy a restaurant is compared to
their typical volume. If it notices an unusual spike in volume, it will add
additional prep time to give the restaurant more time to get orders ready until
such a time that volume returns to normal.
These three features are just a few examples of how Hazlnut is
helping restaurants navigate and cruise through COVID-19. Want to learn more? Schedule
a demo today!
Convenience, customization and quick delivery have conquered consumers expectations in the digital age. Holiday shopping has shifted from long lines and crowded malls to a comfy couch and one click on a smart phone. Packages arrive within days, sometimes even hours, of ordering. Consumers needs have evolved, and their expectations in the food industry are no exception.
In an effort to meet heightened customer needs, the food service industry has found itself in the middle of a digital evolution. PoS systems are appearing in almost every QSR, offering a smart and custom way to process orders. Clover PoS systems make managing food service run smoothly by not only taking orders and accepting payments, but also organizing inventory and managing team members.
QSRs can deepen relationships and customer loyalty by integrating custom branded restaurant apps and websites with PoS systems. A seamless and efficient execution of the brand and its products can benefit both the customers and the company. These new additions in tech create opportunities to connect with and gather data about consumers in a way that has not been possible in the past.
It is not difficult to identify why consumers are adopting apps for their favorite lunch time spots. Apps allow them to order and pay without standing in line, and often find their order ready for pick-up by the time they arrive. Customers also enjoy in-app features that remember previous orders and allow order customization. Understandably, they want more convenient food and a more efficient use of their time.
However, convenience is not the only driving factor in app usage. Many apps offer to opportunity to receive exclusive coupons, loyalty points and notifications of special promotions. Rewarding customers for in-app ordering leads to increased allegiance and positive association.
While QSRs are rising to the technical age to retain customers, PoS and well-branded apps create opportunities for the companies themselves as well. With mobile food ordering apps, restaurants can now sit directly in the hands of consumers, creating a much more intimate marketing delivery. Push notifications can alert users of promotions and specials, or even remind them of their favorite order as lunch time nears.
Once a consumer decides to open the app and order, there is new opportunity for up-selling through custom ordering and prompted add-ons. Apps are often connected to the user’s credit card, creating less hesitation in spending and instead raising ticket averages with just a few clicks.
Data Collection and Efficiency
Restaurant ordering technology has opened the door to a wave of data. By analyzing who, when and how often consumers are ordering companies can prepare better than ever before. This data allows them to forecast when they should order certain inventory and to what extent they certain ingredients should be stocked. This optimizes kitchen operations – leading to lower waste of ingredients and cash.
A Digital Evolution
Companies should not fear technology taking away from the personal experience their brand has to offer. Rather, it is time to celebrate the opportunity to add a secondary positive experience for the consumer, and a wealth new tools and data for the business. Optimize your business with an integrated PoS, website and branded app today by Scheduling a Demo with Hazlnut.