Toast: Aman Narang. How a Long Wait for the Dinner Check Launched a $2 Billion Business.

How I Built This · 20 Jul 2026 · 51m

What this episode covers

Aman Narang, co-founder and CEO of Toast, explains how a failed mobile payment app for diners revealed the massive opportunity to replace the entire point-of-sale (POS) infrastructure for restaurants. Narang details the company's pivot from a consumer app to a cloud-based, purpose-built POS system, the struggle to gain traction against entrenched incumbents like Micros and NCR, and the decision to intentionally stay small before scaling. He discusses the disastrous first launch, the pivot to a new CEO to handle growth, surviving the COVID-19 pandemic by shifting to off-premise tools, and the current strategy of leveraging AI to capture the remaining market share.

Most relevant to

founders before launch, early-stage companies, companies scaling up and large enterprises

Topics

Mentioned

Companies
Indeca, Micros, NCR, Square, Gordon Food Service, Firebrand Saints, PaziTouch, Level Up, Groupon, Clover, U.S. Bank
Products
Toast, Toast IQ Grow

Other shows on the same ground, closest first.

  • The Startup CPG Podcast · 21m

    An AWSM (Sauce) Bonus Episode with Carl Starkey

    Carl Starkey, co-founder of AWSM Sauce, explains how he and co-founder Paul developed a powdered sauce technology to eliminate single-use plastic bottles, starting with kitchen experiments and a '3-day Clubhouse bender' that led to Techstars acceptance and $300K in funding. Starkey details the pivot from a direct-to-consumer model, which struggled with trial-dependent powdered products, to a foodservice focus targeting large-scale dispensing systems like Coke Freestyle. He discusses the challenges of product validation, the importance of the Startup CPG community for investor research, and upcoming expansions into mustard and new foodservice partnerships.

  • Over the Air · 23m

    The Recipe For Creating a Culinary Connected Device

    David Rabie, Founder & CEO of Tovala, explains how the company bridges the distinct worlds of culinary arts, hardware engineering, and software development to create a connected smart oven paired with a meal delivery service. He details the strategic decision to use Kickstarter for early validation and the subsequent struggle to acquire new customers despite strong retention, which was resolved by pivoting marketing, website design, and pricing. Rabie also discusses the operational challenges of scaling production and supply chain management after finding product-market fit just before the COVID-19 pandemic.

  • Thoroughly Considered · 59m

    97: Plateaus

    Dan Provost and Tom Gerhardt of Studio Neat discuss the operational upheaval caused by successfully launching paid advertising, which forced them to build robust inventory tracking and financial planning systems from scratch using Airtable. They analyze the challenges of scaling a small physical product business, the 'plateau' growth model, and the lack of suitable software tools for their specific revenue tier. The episode concludes with a segment on iPhone longevity, the diminishing returns of annual upgrades, and the difficulties of sourcing cases for older models.

  • The Startup CPG Podcast · 38m

    #48 Just TOAST-IT! Data-first, customer-focused, and expanding into Publix with Mafe & Coco

    Mafe and Coco, co-founders of TOAST-IT, explain how they pivoted from corporate careers to launch a ready-to-toast arepa brand, leveraging Coco’s data science background and Mafe’s CPG finance experience. They detail their journey from selling out home-kitchen batches online to securing shelf space at Publix by using incremental sales data to target specific demographics. The sisters discuss their strategy of investing heavily in branding and social media to educate consumers, while relying on a trusted Miami-based co-packer to handle quality control and scale production for retail partners like Kahi.

  • The Startup CPG Podcast · 50m

    From Hand Sanitizer to Tomato Sauce - How Sauz Went From 10 Doors to 3,500 in a Year

    Troy Bonde, co-founder and CEO of Sauz, explains how he and co-founder Winston used proceeds from a pandemic-era hand sanitizer dispenser business to bootstrap the tomato sauce brand, launching at Erewhon in July 2023. Bonde details how rigorous in-store demo data and unique flavors like hot honey and summer lemon marinara drove rapid expansion from 10 to 3,500 doors, including Whole Foods and Target, within 12 months. He discusses the strategic decision to raise institutional capital from Coefficient Capital to fund growth in a low-margin category, the challenges of fundraising with compelling but early-stage data, and the importance of hiring an ops lead early to manage unit economics and scaling.

The summary, chapters and topics are generated from the episode’s audio by this directory, not written by How I Built This. The episode itself belongs to its publisher.