`PATENT OWNER
`
`EXHIBIT 2039
`EXHIBIT 2039
`
`
`
`
`
`
`
`Chipotle Mexican Grill
`
`Frank Daidone
`Director of Infrastructure and
`Compliance
`
`
`
`Chipotle Mexican Grill
`• Burritos, Tacos, Bowls & Salads
`• Approximately 850 restaurants
`• Food with Integrity
`
`
`
`Chipotle Mexican Grill
`
`Online Ordering & POS Integration: Is
`It Worth the Trouble?
`1.Integration
`2.Effort (Trouble)
`3.Worth
`
`
`
`Thank You
`
`Thank You
`
`
`
`
`
`Online Ordering & POS Integration:
`Is It Worth the Trouble?
`
`Paul Valle
`CIO
`Papa Gino’s, Inc.
`
`
`
`Papa Gino’s & D’Angelo
`
`• Two dominant New England brands established in the 1960’s
`
`• Over 5,500 employees
`
`• 370 owned and franchised restaurants
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`• 40 districts, 6 regions
`
`• Considered mid-market
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`
`
`Implementation Process
`• After an extensive search for a technology solution, we chose
`ONOSYS Online Ordering
`• First few months were occupied with implementing broadband
`services at all restaurants
`• Shortly thereafter, we prototyped both concepts.
`• Rather than go live at that point, we chose to spend the next 3
`months integrating the ONOSYS system directly into our home-
`grown POS system
`• Our reasoning behind full integration included:
`– order accuracy, reduced labor, live updating of lead/promise times
`– order process confirmation
`
`
`
`Results
`
`• Papa Gino’s began live rollout on 8/18 with full rollout by 9/8
`• D’Angelo began live rollout on 9/22 with full rollout by 10/3
`• Shortly after rollout, we began an email marketing campaign to
`promote products and specials and attract new business
`• Average ticket for web orders is up 73.5% over phone-in orders
`• Web orders account for 3.5% of all sales and is growing steadily
`• Approximately 4,000 new guests create a web account per week
`
`
`
`Thanks!!!
`
`
`
`
`
`Online Ordering & POS
`Integration:
`Is It Worth the Trouble?
`
`Mark Nance
`Director eCommerce Application Development
`
`
`
`Papa John’s Online
`
`•National Online Ordering
`–Approx. 2700 domestic restaurants integrated with our POS since 2001.
`–Internally developed and maintained.
`
`•Online now represents more than 20% of all sales.
`
`•In 2008 we surpassed $1 billion in cumulative sales.
`
`•Four(4) ordering channels leverage the online platform.
`–Online, Mobile Web, SMS Text, Widgets
`
`
`
`Key POS Integration Points
`
`•Order Integration
`
`•Menu, Pricing & Coupons
`
`•Store Maintenance
`–Payments, hours, inventory
`
`
`
`Integration Points
`
`•Orders placed directly to the ‘Makeline’.
`–No faxes or IP Printers.
`•Daily ‘AutoSync’ to load menus, prices, taxes and hours.
`–Pricing, taxes, payments are all handled online.
`•Coupons & promotion codes are centrally managed.
`–Operators manage updates through the support center.
`•Manual methods for ‘on demand’ updates.
`–Temp out of inventory, unplanned closures, order cancellations etc.
`
`
`
`Considerations
`
`•Volume levels determine short and long term solutions.
`–The more orders, the more important to integrate with the POS to ensure
`the store can better control the order.
`•Integration may still require a manual/backup solution
`–E.g. connectivity issues, desired level of customer service, overhead
`pricing.
`•Restaurant level ownership and buy in is critical.
`•Integration may also mean new business processes.
`–You can’t easily automate a process that doesn’t have a manual processt
`(e.g. custom orders, deals etc)
`–Standard inventory items and products.
`
`
`
`Thanks!!!
`
`Thanksu!
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