Last week, Mo Sloan’s business became a vital lifeline. Restaurants were forced to shutter their dining rooms indefinitely as a safety measure during the coronavirus pandemic and they were left with two options — carryout and delivery.
A lot of restaurants are grappling with delivery and takeout for the first time, with no preexisting systems in place to manage the orders or process the payment. Some turn to services like DoorDash and UberEats, which usually come with high fees with each order.
Sloan founded EZ-Chow, a Louisville-based company, to offer an alternative platform that integrates directly with a restaurant’s point of sale system. Online ordering was growing naturally before cities across the U.S. shut down their restaurant dining rooms, but it has since exploded given the unforeseen circumstances.
“No longer are we a ‘nice to have’ — now you need us,” Sloan said. “We’re going to see a lot more activity in the coming days and weeks. I personally don’t believe this is going to be a two week thing, I think this is going to be six weeks if we’re lucky, or 10 to 12 weeks.”