Case Study
Where Behavior Science Meets Restaurant Scale
+45%
Increase in Average Daily Order Volume*
*Average Daily Sales after 4 months of switching to the Chowly Platform
+10%
Increase in Average Basket Sizes*
*Average Daily Sales after 4 months of switching to the Chowly Platform
$6,455
Saved in Commission to 3rd Parties*
*In a 4 month period after switching to the Chowly Platform
“Most chefs throw spaghetti at the wall. I test everything—six sandwiches, six variables, then optimize for a five-star review. That’s behavior science. I think like a developer—I like to try things out, measure what works, and iterate fast. That’s why I liked the precision and adaptability of the Chowly Platform—it fits the way I operate.”
- Nicolas Ganea, Chef and Proprietor of Sauce Nouvelle, 1 location in Bainbridge Island, Washington (expanding to 2 locations in the summer of 2025)
That’s where the Chowly Platform comes in.
With the Chowly Platform, digital became an asset—not another job.
"I need a partner that pays attention so I can focus on building the business. That’s how I see the Chowly Platform fitting into this."
- Nicolas Ganea, Chef and Proprietor of Sauce Nouvelle, 1 location in Bainbridge Island, Washington (expanding to 2 locations in the summer of 2025)
“I want to support a company that is doing right by the restaurant industry. The Chowly Platform gives me the SEO, the visibility, and the strategy I needed—and they actually listen. That’s rare.”
- Nicolas Ganea, Chef and Proprietor of Sauce Nouvelle, 1 location in Bainbridge Island, Washington (expanding to 2 locations in the summer of 2025)
“Most restaurants need four or five cooks to hit $3,000 a day. I need one. It’s all about process. This place runs without me because it was designed to. That’s how we scale.”
- Nicolas Ganea, Chef and Proprietor of Sauce Nouvelle, 1 location in Bainbridge Island, Washington (expanding to 2 locations in the summer of 2025)
Conclusion