Our Blog
Thoughts, news, and musings about beverages, technology, and our company.
Today’s Soda: Customizable, Indulgent, and A Little Dirty
At this year’s National Restaurant Association Show in Chicago, our team noticed something standing out amid rows of cutting-edge kitchen equipment, flavor-innovation labs, and beverage demos: dirty soda was everywhere.
Not Your Grandma's Soda Fountain: How Sidework Is Revolutionizing Dispensed Beverages
We’re replacing the soda fountain with intelligent tech, and it’s changing the way the world drinks. The future’s so bright, we’ll need to wear shades.
How Entertainment Venues Are Surviving (and Thriving) in 2025
The secret to thriving isn’t just bigger, better, or flashier—it’s about working smarter. For entertainment venues, that might just mean letting a machine handle the drinks, so they can focus on the magic.
4 Ways We’re Transforming The Beverage-Focused Drive-Thru
Drive-thrus symbolize the ever-growing desire for faster service - for consumers and businesses alike. Sidework is building tech perfectly suited to get more cars across the window, faster.
How QSRs Can Stay Ahead with Sidework
Sidework offers QSRs a way to tackle the growing challenges of rising costs, labor shortages, and customers demanding more value, speed, and options than ever.
Gregorys Coffee Served 4,000+ Drinks in Record Time on Black Friday
Black Friday is the ultimate stress test for coffee shops. Our customer Gregorys Coffee proved that with the right technology, even Black Friday chaos can feel like a calm, smooth pour.
Launch Event @ Gregorys Coffee in NYC
Last month, we invited our partners, the press, and some friends to celebrate the launch of our national rollout with Gregorys Coffee.
Solving Complex Drinks at Gregorys Coffee
The demand for complex drinks is skyrocketing, and it’s difficult for beverage venues to meet that demand without overwhelming staff. New York-based Gregorys Coffee felt that tension, and that’s exactly why they decided to partner with us for their recent nationwide expansion.
“We Just Need A Bowl”
Here’s the story of our first full-time coffee machine in NYC. We had some challenges.
Dry January: Embracing Mindful Consumption in the Hospitality Industry
The rising popularity of Dry January points to a larger consumer shift towards mindful consumption.
Startups and Community
Startup folks have a unique ability to optimistically identify faults, because we’re always just “one iteration away” from getting it right.
We’re Here, San Diego!
The startup community has always been important to us. Our CEO and Co-Founder shares his thoughts on last week’s article in the San Diego Business Journal.
Backbar rebrands to Sidework as it raises new capital, bringing total raised over $10 million
Backbar raises new capital, bringing total raised over $10 million, and rebrands as Sidework as they expand how they help hospitality raise their bottom line through beverages.