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Scott Ostrander and Paul DiPierro spent their entire careers in fine-dining. Ready for a change, the two business partners opened their own quick-service restaurant, Origami Asian Grill. Read how the duo went from opening with $5 left in their business account, garnering $20k in debt, to building two sustainable brands.

Why Saucy Brew Works Switched To Square for Savings and Flexibility
How Brow Down Studio Uses Square to Manage Clients, Capital, and Staff
BAM Desserts Saves $1,200 per Year and Gains More With Square Plus
How This Arcade Uses Square To Grow, Expand, and Streamline Staffing
How Lucky Bean Uses the New Square Pricing Bundle To Grow
How Yama Sushi Marketplace Grew From Small Market to a Multi-Location Mainstay
Why a National Pretzel Brand Keeps Coming Back to Square
How Economy Candy Uses Square and WooCommerce To Tailor Service and Combat Fraud
How Salt Hank’s Is Leveraging Square AI To Decode Sales and Customer Trends
From Commercial Real Estate To Craft Beer: How Bitcoin Funded a Brewer’s Dream
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