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4min chapter
Arming the Restaurant Rebels with Tock CEO Nick Kokonas
ACQ2 by Acquired
Are They Bringing the Demand?
We charge a three % flat rate for restaurants, which is ten x cheaper than our competitors. On easter, we did three thousand meals between brunch and dinner. It also made people feel good, getting back to that emotional connection. And what i noticed in what i started saying was that ed carry out is a thing. It's a thing born of something terrible, but it's not going to go away, i don't think. But if i'm busy and i know i can get a really high quality restaurant, sit down, quality meal, but do it at home.
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