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CAKE customer stories

Read more about how our customers use CAKE to create success in their restaurant.

Toastique interior shot

Case studies

Ippudo logo showing picture of sushi

Crafting the Customer Experience With Guest Manager

Japanese Tea Garden image showing set table with food

Upgrading from Cash Register to Point of Sale Streamlines Operations

Pacific Sushi and Grill with picture of Sushi roll

Calming the Chaos with Tableside Ordering

CAKE customer success

Our passion is powering thousands of customers with our restaurant platform, including front of house and back of house tools. Our solutions are powered by the same technology used by the world’s top brands, delivering seamless and efficient experiences for your customers. Explore our customer success stories and discover the CAKE advantage.

See why Big Ed trusts CAKE

Butcher’s Kitchen Char-B-Que | Reno, NV

No-fuss, easy-to-use remote reporting

Zola | Palo Alto, CA

Doing well with mobile tech

Inside the Box Cafe | Tampa, FL

A global leader in restaurant technology

Our mission is to equip restaurants with the latest connected technologies so that they can provide superior service to their guests and keep up with the ever-evolving demands of the food service industry.


years of experience


locations trust CAKE

“The technology allows us to greet a table, put the drink order in. A hospitality captain can go to the bar and run that drink to the table while the server is still there”

Corey RobertsonSenior Director of Operations at P.F. Chang’s

Hear from our guests

“Who Doesn't LOVE CAKE? The data that CAKE provides me is incredibly valuable to our business. We love it!”

Braden MCEO

“The system is awesome with very few issues and the support received is very good and quick. I have had the system for over 2 years and are extremely happy with it.”

Steven KRestaurant Owner

“Before switching to CAKE we were using Square, but now that we've grown into a full service restaurant it's made a huge difference having a system built specifically for the industry.”

Anna BFront of House Manager

Talk to a restaurant specialist

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