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Hi GoTabbers!
Every technology decision sets another in motion.
A low introductory rate can lead to higher costs later.
Free hardware can limit future flexibility.
A single platform that promises to simplify everything can leave you with fewer options once the contract is signed.
Each choice may look good on its face. But the real cost shows up later, as one decision leads to the next.
That's the thinking behind a new op-ed from our Chief Growth Officer, Mateen Habib, on what predictable pricing actually means, and why GoTab is now offering an indefinite rate lock to eligible operators.
Here's to making your next move, and every one after it, a bit more predictable.
Patricia Mejia, GoTab CMO 🍻
Before joining GoTab, our Chief Growth Officer Mateen Habib spent a decade in restaurant and brewery operations at Jupiter, Drake's Brewing, and Triple Rock Brewing. He sat on the other side of the table, evaluating systems and negotiating pricing. That experience still shapes how he thinks about growth: sustainable growth happens when the economics work for both sides of the relationship.
In a new op-ed, Mateen explains why GoTab has held its core software pricing steady since 2023, even while shipping OpServer offline mode, a growing partner ecosystem, and Lovey by GoTab, our new AI assistant.
He makes the case that “free” hardware and expiring introductory rates are rarely the full picture, and why we're now offering many operators an indefinite rate lock on the processing margin GoTab controls.
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The Golden Mill, a 15,000-square-foot food hall in Golden, Colorado, built its reputation on a welcoming RFID card check-in and self-pour beverage experience. But on Saturdays, when the venue draws 6,000 to 7,000 guests, food lines grew so long that even co-owner Corby Felsher would leave the property on his break rather than cut in line for something to eat.
Rather than replace the systems that make The Golden Mill work, they layered GoTab's Mobile Order & Pay (Easy Tab) on top of the existing RFID experience. Now, guests can also order from their phones through a text-based tab link while still enjoying the check-in and self-pour model that remains in place.
“Everything we do goes through the lens of guest experience, even beyond profit,” Felsher said. With mobile ordering now driving a meaningful share of volume, he added, “now we're selling more food.” The results are pretty amazing:
August 18 | 12:00 PM ET
How Chef-Driven Restaurants Scale Without Losing Their Culture
James Passafaro, Director of Operations at GoTab, and Curtis Dettman, Executive Chef at Pau Hana
We’ll share practical strategies for standardizing recipes and kitchen operations, improving onboarding and communication, increasing visibility into food costs and inventory, and giving chefs more time to teach, coach, create, and lead.
Pricing you can plan around. An ordering experience that scales with demand. Consistency that protects creativity instead of limiting it.
The details across all three stories are different, but the principle is the same: sustainable growth is built on stable foundations, not one-time offers.
Thank you for being part of the GoTab community.