Among the myriad food service apps that have emerged in recent times, Tastee stands apart in both its ideation and execution. Founder, Robert Ellis, found a gap in the industry in the wake of the Pandemic, and took to the streets of New York City to connect with local vendors and give them a new avenue to reach customers. Ellis created the app not only to cater to the needs of those looking for unique, delicious food, but to retain the services of local caterers, home-based and professional private chefs whose businesses had been affected by Covid restrictions.
In the midst of the pandemic, the restaurant and service industry was one of the hardest hit, especially entrepreneurs who depended on customers frequenting their kiosks and dineries. Desmond Bozier, Founder and Chef of Elevated (an infused edible and drink company) and 845 munchies (a pop snack shop), is one such entrepreneur who became a part of the Tastee platform to reinvent his business and adapt it to the changing times. When asked about how the pandemic impacted his business, Bozier stated, “The isolation restrictions affected my ability to go out and meet new clients, which was crucial to further build my brand. In many ways, it was thanks to social media, Tastee and word of mouth that my business managed to stay afloat.”
Bozier was inspired to venture into selling munchies by the needs of individuals that came out to his pop-up cannabis shop events, whom he noticed were looking for things to snack on while they enjoyed themselves. It is unsurprising, then, that Bozier’s relatively recent venture was impacted when the turnover of customers inevitably tapered due to quarantine restrictions.
When Bozier discovered Tastee, the choice was simple. According to him, “Tastee showed me that no matter what happened in the world, you can still thrive in the middle of a pandemic with the right tools. For me, Tastee became that tool, like a glue that kept me connected to my clients.” And certainly, Ellis has made it his mission to go door-to-door to local establishments and entrepreneurs like Bozier, to introduce them to the benefits of being represented on Tastee. To date, his efforts have been met with resounding interest. Restaurants and local home-based Chefs have uploaded their own unique menus, set-up their virtual storefront and prepared themselves to garner business from members of the local community who are in search of a certain change of pace, something a bit different than the offerings of their assortment of local take out menus.
When asked about how Tastee has changed his business, Bozier stated, “Because of Tastee, I have gained a steady flow of new clients every week. I thought it was a great opportunity to take my business to the next level. Tastee allows me to share my business with way more people than I could ever imagine. And at the same time, I can still stay in touch with my current clients and make sure I’m building client loyalty.”
The app provides customers with a user-friendly interface to seek a wide variety of food options, and while expanding on how the app’s design has been conducive to reinventing his business, Bozier said, “The app and technology is smooth, I’ve never had any problems like bugs etc. I think it’s super easy to use and navigate, I love it. It also helps that I can update my menu on the fly, which helps customers know exactly what is available. I think one of the best parts of the app is that not only has my outreach increased, there is a section on the app where clients can leave reviews and comments to encourage other users to engage with my business. If i had to rate it, I’d give it 5 stars for efficiency, for client acquisition.. Just 5 across the board, basically.”
All-in-all, Ellis’ approach seems to be working as Tastee rolls out its beta version in New York before it hits the ground running through the US.
