A Winston-Salem startup is solving the problem of securing delivery drivers for restaurants that receive direct phone orders.
Swipeby, a direct ordering platform that helps automate curbside pick-up and delivery, has added a new tool called Swipeby Dispatch that allows restaurants that may not employ their own delivery drivers to request one when they receive phone or other offline orders.
Restaurant staff enter the orders on Swipeby's platform and use Dispatch to request a driver. The platform then finds the closest, least expense driver from other apps, like Uber and DoorDash, and assigns it to the order. With Dispatch, restaurants can also save up to 30% from third-party delivery company fees.
Swipeby said that its Dispatch tool will be especially helpful for restaurants that offer catered meals or large office lunches by giving them a new delivery option.
“Restaurants need an easy third-party delivery option for the types of orders that are typically done by phone. Restaurants that get catered meal requests, office lunch orders and have customers who aren’t comfortable with ordering online can now offer the convenience of delivery,” said Carl Turner, Swipeby's founder and CEO.
Earlier this year, Turner told TBJ that Swipeby has been focusing on becoming a “more substantial, holistic and larger platform” post-pandemic. During Covid-19, the company thrived and grew some 7,000% month over month, according to Turner.
Swipeby also recently began targeting convenience stores, with Quality Mart being the first in the Triad to provide online ordering and delivery using the platform.
Turner added that Swipeby created Dispatch as the result of getting this type of request from multiple restaurant owners and realizing this could fill a large market gap.
“Dispatch makes it possible for an independent restaurant operator who may not want to have their own drivers to consider additional revenue avenues,” Turner said. “With the Dispatch tool, a restaurant can immediately market their ability to deliver office lunches and wedding dinners to help entice new types of customers.”
