How Nana's Green Tea Sells More From the Same Crowd With Chowbus

Fuchunju, a Jiangzhe restaurant in Boston, uses Chowbus Text to Pay to collect payment on phone orders. A server enters the guest's phone number on the Chowbus POS, a payment link arrives on the guest's phone, and the guest pays there. When the payment goes through, the POS sends the order to the kitchen and closes it automatically. The kitchen can prep with the money already collected, guests enter card details on their own phone, and staff go back to the dining room instead of watching a screen.

Xiangyu (湘遇), a Changsha-style Hunan restaurant in Canada, uses Chowbus to catch every table that wants to eat with them and to bring those tables back. Online reservations, a phone-based waitlist, and online ordering with no third-party commission keep parties from walking away. Member profiles, targeted promotions, and gift cards turn first-time guests into regulars who bring friends. Xiangyu's proprietor says the same few tables now seat one more round on a busy night, and the team can finally see who is coming back and whom to message.

TeaByDo, a publicly traded tea brand with locations across the U.S. and Canada, runs on Chowbus to make three things faster, steadier, and easier to manage: ordering, repeat business, and drink consistency. Self-order kiosks and order-ready screens keep peak-hour lines moving, a stored-value membership system with automated win-back offers turns first-time guests into regulars, and tea machines connected directly to the POS keep every cup the same no matter which store or shift made it. TeaByDo reports roughly 30% faster cup output during peak hours, a 25% lift in member repeat purchases, and about 40% less time guests spend waiting in line.

Jongro BBQ, a high-volume Korean BBQ restaurant in New York City known for its ever-present line, uses Chowbus to run the same operating system every day and simply scales it up for the holidays. Holiday gift cards, a segmented membership list, and a scheduled online menu capture demand before the holiday arrives; a waitlist system, tableside ordering, and a Kitchen Display System keep service moving on the day itself; and the same setup carries straight into the next holiday, from Halloween through Christmas, without being rebuilt from scratch.