Bzz

Most restaurant waitlist tools solve one problem: getting people off a physical pager and onto their phones. That's it. The wait itself stays dead time, the restaurant gets nothing extra out of it, and the guest just stares at their phone until the table's ready.

We built Bzz around a different idea: the wait is actually one of the highest-attention windows in a guest's entire visit. They're standing by the door with nothing to do, already engaged, already thinking about the meal ahead. That's a moment most restaurants leave completely unmonetized.

That's what we mean by in-wait marketing. While someone is in the queue, Bzz can surface a featured appetizer or drink special, let them pre-order or start a tab before they even sit down, push a happy-hour deal that's about to end, or just capture their info for a future remarketing campaign. No hardware required, and no per-text SMS fee eating into margin the way a lot of legacy paging systems charge.

The difference versus a typical digital queue is simple: the wait stops being dead air and starts being upsell revenue. From the guest's side, the offers show up exactly when they're already paying attention and haven't ordered anything yet.

We're still early, but the feedback from independent restaurant owners has been consistent: the in-wait piece is what gets them excited. The waitlist part alone is table stakes at this point.

Curious if anyone else here is building for foot-traffic-heavy spaces (restaurants, salons, clinics, retail) and how you're thinking about that dead-wait window.