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Restaurant Technology Company Siftit Moves Into Larger Office Space

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ATLANTA, April 23, 2014 /PRNewswire/ -- Siftit, creator of a technology platform that connects restaurants and suppliers, announced today that it has moved into a 6,400-square-foot space in Sandy Springs, Georgia previously occupied by a Newell Rubbermaid recruitment office.

"As a growing technology company, it is important to have an open work space in a central location to help attract and retain top talent in Atlanta's competitive market," said Siftit CEO Mark Haidet.

Siftit is changing the way independent restaurants manage their purchasing process and communicate with their suppliers. Through a mobile technology platform developed specifically for the restaurant environment, Siftit enables restaurants to take control of their ordering process and get valuable data at their fingertips.

"Restaurants don't typically have time to manage the purchasing process or have access to the information required to improve their operations," Haidet said. "With our tool, restaurants and suppliers can connect more efficiently, reduce process costs, and generate insightful data that helps them both improve."

As Siftit expands, it will be developing additional services for both restaurants and suppliers, including advanced analytics.

Siftit was founded in 2012 by Haidet, John Heyman, and Alon Goren, all three executives with Radiant Systems, which was acquired by NCR Corporation in 2011. They have a combined 60 years of experience in the restaurant industry and founded Siftit with $1.4 million of their own funds.

Siftit has a growing set of well-known restaurants in Atlanta and has recently expanded to Dallas, Texas. With 18 employees in Atlanta, Siftit is seeking to expand the team to support a national rollout.

"Atlanta is a great market to launch from," Haidet said. "We pull talent from a strong technology community and a vibrant restaurant scene. The intersection of these two groups has allowed us to build a team that can and will change the way restaurants operate."

More information at

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