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Blog

Blog

May 2025
5min
How Chickie’s & Pete’s Got Happier Guests and More Motivated Staff with sunday
At Chickie’s & Pete’s, a beloved destination for sports, seafood, and signature crabfries, the focus has always been on delivering a fun, fast, and memorable experience. But like most high-traffic restaurants, the team knew that when the check arrives, the energy drops. Guests want to leave—but the traditional payment process gets in the way. That’s why Chickie’s & Pete’s turned to sunday.
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May 2025
6min
How Fabrika Closed 300 Checks in 10 Minutes Thanks to sunday
Fabrika, one of Philadelphia’s most unique dining and entertainment venues, is known for its immersive dinner shows and vibrant ambiance. With nearly 300 guests per night on a busy evening, seamless service is not just a goal—it’s a necessity. That’s where sunday came in. We spoke to the Fabrika team about how sunday has radically simplified their operations, empowered their staff, and enhanced both the guest and server experience. The results? Remarkable.
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May 2025
6min
How Staff Get More Money thanks to sunday at Little Goat Diner
At Little Goat Diner, one of Chicago’s most beloved high-volume restaurants, the team is always looking for ways to enhance service, streamline operations, and deliver a better guest experience. That’s why they turned to sunday, the digital payment solution revolutionizing how guests pay and how restaurants get paid. From smoother splits to soaring reviews, sunday has changed the game—and both management and servers are seeing the impact.
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May 2025
1min
The Impact of Tableside Payment on Tips and Table Turnover
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May 2025
1min
How Tableside Payment Boosts Front-of-House Staff Productivity
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May 2025
1min
Managing Your Team in 2025: Essential Digital Tools
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May 2025
1min
How sunday Helps Managers Boost Their Team’s Performance
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May 2025
1min
Why Your Staff Is the Key to a Successful Restaurant Digitization
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May 2025
1min
Compensation & Performance: How to Motivate Your Team on a Daily Basis?
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May 2025
1min
Digital HR: How to Reduce Turnover in the Restaurant Industry?
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