Using multi-vendor ordering to scalably drive revenue at Denver's Union Station

John-Mark Larter, Director of Business Operations at, City Street Investors (the group responsible for turning Denver's Union Station into a world-class venue) described what me&u does better than we could.

“me&u is a hospitality company with a great technology solution, not a technology solution looking for hospitality partners,” John-Mark said.

Denver's Union Station is home to a variety of Americana-style concepts, locally owned and operated. From an everyman’s bar, to a dining car on the Orient Express, to an ice creamery, coffee shop, and “perennial brunch concept”, Union Station is the ultimate food hall.

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‍The ultimate food hall

“I think one of the competitive advantages for me&u is the multi-vendor ordering opportunities,” John-Mark said, again selling us better than we do.

“All of the meal periods that we offer, all in one platform. So you scan onto the QR as a guest and you can choose your own adventure. 

“Maybe you want a 5000-calorie stack of pancakes from Snooze and a cup of coffee. Fantastic. Maybe you had a wild night out on the town and need a little hair of the dog and a bloody mary from Terminal bar. Fantastic. It's all right in there for you. You don't need to jump around, you don't need to get up out of your comfy seat. 

“The way that the back-end of me&u is structured and the ability to run the finances through all the individual channels is one of the biggest reasons why we ultimately landed on this platform. 

“It allows a customization that we just didn't find with any of the other vendors. Prior to the integration of me&u, our guest experience was very traditional in a full-service environment.”

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A flexible service model to cater for multiple experience types

 Union Station seeks flexibility in everything it does, with a service model that caters to every type of guest experience.

John-Mark likes to start with a “very warm and welcoming greeting at the door”, followed by being “sat at the table and a brief overview of the menus.”

“If it's a busy, busy evening and maybe we’re understaffed, or maybe somebody called out. Part of the huge value-add of me&u is to create a level of consistency for our guests. 

“We don't want a serviceless experience. 

“We want the hospitality of human-on-human contact. 

“And so me&u allows our guests to self-direct to a certain extent and get things started. It also allows us to not miss the sale and missing the sale is a huge part of something that we just can't afford to do.”

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Using technology to scalably drive revenue

“This is a really simple tool,” John-Mark said. “It actually does drive revenue.

“It has demonstrably increased the per person average in their sections and, by extension, variable tips have increased. 

“And so if people will stay with something long enough to see the downstream result of the implementation, they're gonna be really enthusiastic about it, they're gonna be really pleased with the outcomes that they will see manifest, but you have to really stick to it. 

“And that's ultimately why we landed with me&u, it solved all of those problems. It's been a great value for us.”