How Sunday is unlocking revenue for restaurants

QR codes have become a fixture of the modern dining experience, and payments and ordering platform Sunday is benefiting from the widespread adoption.

Launched in April 2021 by European restaurant operator Victor Lugger and entrepreneur Christine de Wendel, Sunday provides table-specific QR codes that sync with a restaurant’s point-of-sale system to allow diners a quick way to pay the bill. The technology was first tested out in Lugger’s own restaurants, which upon a few weeks of implementation saw 80% of guests paying through Sunday, according to de Wendel.

Since launching, Sunday raised $24 million in a seed round, $100 million in Series A funding and, most recently, a $21 million Series B in November 2025. The business now operates in three international markets—the US, the UK, and France—with over 5,000 restaurant partners, including brands like Tao, Din Tai Fung and Tacombi. De Wendel said that the company has also grown 100% YoY for the last three years.

Value proposition

While Sunday’s product aims to streamline the payment process for diners, it also provides a crucial dataset for restaurants. According to de Wendel, Sunday can provide insight into most ordered dishes, payment methods, and diner contact information.

“Restaurants have no data about who their customers are unless they’ve made a reservation, and not all restaurants have reservations,” she said. “Restaurants have no way to turn tables faster to increase their marketing data to collect information.”

De Wendel also said Sunday prompts diners to leave a Google review at the end of the payment process, a feature for which the company has seen a 70% conversion rate. She said this is very high in comparison to other review platforms, which typically see rates of 2% to 4%. According to de Wendel, Google reviews are a major value add for restaurants and serve as a key traffic driver.

“In hospitality, the goal is to remove friction so our teams can focus on creating meaningful guest experiences,” wrote Alexios Milioulis, chief marketing officer of Chicago-based DineAmic Hospitality, which uses Sunday at some of its restaurants, in a statement. “Sunday does exactly that. It streamlines the payment process while allowing our staff to spend more time engaging with guests and delivering the kind of service that builds lasting loyalty.”

Another tool Sunday offers is its hybrid ordering platform that allows diners to place an additional order—like an extra side or drink—on their phone while dining in person. De Wendel said Sunday has seen a 26% basket uplift when diners use this function.

Growth spurt

Sunday is embarking on something of a geographic expansion, both to new markets and further into existing ones. In the US, Sunday operates in six hubs: New York, Atlanta, Chicago, Dallas, Miami, and Los Angeles. De Wendel said Sunday primarily works with what she calls “mid-market restaurant groups,” which she classifies as typically having between “five and 50 locations” and a finance or marketing team.

“Our philosophy has been ‘land and expand,’” she said. “In each of our markets, we make sure to work with the best restaurant groups, which creates a great virtuous cycle where we have good referrals. People see us inside the hot restaurants in town, and it helps our sales cycle.”

Sunday’s next phase of growth includes doubling down on emerging markets in Los Angeles, Dallas, and Miami, and scouting new hubs where there is an appetite for the product. The company is also growing its product offerings, including a fully customizable guest app that it has successfully rolled out in Europe and wants to bring to the US.

“We’re fintech, but we’re also food tech,” de Wendel said. “Our mindset is extremely gritty and hands on. That’s just my co-founder and [my] philosophy about running a business.”