ResTech

Toast Serves Up New Tools For Contactless Restaurant Payments

drive-thru food pick up

Point-of-sale (POS) restaurant technology (ResTech) platform Toast is launching a new suite of tools to help restaurants advance contactless transactions.

“Restaurateurs need technology that helps them quickly adapt — whether it’s pivoting business models, adhering to new regulations, or answering changing guest expectations for safety and convenience,” Steve Fredette, president and co-founder of Toast, said in a statement on Wednesday (Nov. 18). 

He added that the contactless POS tools — Toast Go 2 and Toast Order & Pay — address the new dining reality today and can meet “the diner experience of the future.”

“With Toast Go 2, we’re taking orders curbside with guests not even getting out of their cars. The order is sent straight to the kitchen, we take payment on the spot, and it’s all completely contactless,” said Jax Bell, general manager at Hawaiian Bros. Island Grill in Kansas City, Missouri.

The new POS solutions from Toast facilitate smartphone ordering and help eateries stay ahead of changing regulations amid the COVID-19 pandemic. These latest tools are being launched as a second wave of pandemic-related restrictions sweep the country amid rising infections. 

The handheld solution lets people check out with Apple Pay, Google Pay, Samsung Pay and tap-to-pay. It can be used inside or out, drive-thru or curbside. 

Headquartered in Boston, Massachusetts, Toast was founded in 2013 by Fredette; Aman Narang, who serves as president; and Jonathan Grimm, who serves as chief technology officer. The company employs over 2,000 people and has a presence in more than 230 regions, including Ireland. 

In February, Toast raised $400 million in a Series F funding round led by Bessemer Venture Partners, Greenoaks Capital, Tiger Global Management and TPG. The new funds were earmarked for advancing ResTech solutions.

Outdoor dining over the spring, summer and fall helped restaurants survive during the coronavirus lockdowns. But as most of the country heads into winter months amid a second wave of the pandemic, restaurants are scrambling for new solutions to serve people safely. 

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