TECH IN THIS VIDEO:
It’s not easy to get the attention of the MICHELIN Guide. It takes best-in-class food, service, and setting. But technology can make that much easier to achieve.
Just like at Sami & Susu.
Sami & Susu was recognized as a “Bib Gourmand” by the famous travel + food guide. That means it’s affordable — and excellent.
Inside the Lower East Side restaurant, Mediterranean flavors and warm hospitality come together in a cozy neighborhood wine bar atmosphere.
Not bad for business #1 from owner Amir Nathan and co-founder Jordan Anderson.
Like so many restaurateurs, they faced the usual challenges of opening and running a restaurant in the modern era. But behind the scenes, it’s the smart use of technology that’s helping keep Sami & Susu running smoothly.
Toast for POS: The Backbone of the Business
Amir first became familiar with Toast while managing three restaurants earlier in his career. When he opened Sami & Susu, choosing Toast as the point-of-sale system was a no-brainer.
“Toast is reliable and integrated,” Amir shared. “I can run payroll right from my phone in five minutes. In a business where stress can be overwhelming, tools like this are game-changers.”
Resy for Reservations: Keeping Tables Full
When the restaurant pivoted from a coffee bar to a wine bar in early 2022, Amir noticed a new challenge: keeping up with the growing demand. Resy was the solution.
Since making the switch, reservations at Sami & Susu have been booked out for weeks in advance. Using a reservation system doesn’t just fill tables — it helps create the kind of steady, manageable flow that a small team can handle.
Davo by Avalara for Sales Tax: Stress-Free Compliance
As a first-time owner, Amir admits that taxes were one of his biggest anxieties.
“After we opened, I realized I needed to figure out how to pay sales tax,” he said. “I Googled it, and then I found Davo through Toast and social media. Now, it’s automated and stress-free.”
By integrating Davo Sales Tax into the Toast ecosystem, Amir has one less thing to worry about — freeing up mental space to focus on what he does best: running a great restaurant.
For Amir, the numbers and spreadsheets matter — but they’re not the heart of the business.
“You can look at columns in so many ways,” he said, “but the most important thing is to believe in what you do. Don’t stop.”
Watch the full video at the top of this post to see the full tech stack in action — and hopefully takeaway a few tips for your own restaurant’s success.
DIGITAL HOSPITALITY — At a Rising Tides happy hour in Las Vegas, I sat down with Jim Taylor—a hospitality systems pro from Canada—to break down complex restaurant challenges into simple, lemonade stand lessons.
My kids joined me for this one and asked some important questions that you don’t want to miss.
From labor costs to marketing, Jim shows how even the smallest changes can have a big impact on profit, especially when you view your restaurant like a lemonade stand with systems that save time and make more money.
Filmed live at the Bar & Restaurant Expo in Las Vegas, this episode brings the next generation into the conversation on hospitality, business, and storytelling.
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