Kricket’s Rik Campbell on sunday: ‘When guests leave happy, it shows’

Since its launch in 2021, sunday has quickly established itself as a major force in hospitality tech. Today, the company partners with more than 3,000 restaurants and processed payments for over 80 million guests last year alone.

In this feature, Rik Campbell, co-founder of Kricket – a group of modern Indian restaurants blending British produce with the flavours and aromas of India – explains how sunday helps his teams deliver faster, simpler, and ultimately more refined hospitality experiences.

sunday: What makes Kricket’s approach to hospitality unique in such a competitive London dining scene?
Rik: At Kricket, we’ve always tried to strike a balance between authenticity and creativity. We take inspiration from India, but we don’t try to replicate it. Instead, we reinterpret it through a modern lens. The food, the drinks, the design, even the music, everything is designed to be vibrant, social, and a little unexpected. We want our guests to feel like they’re part of something familiar but with a twist.

sunday: You’ve been using sunday for almost a year now, what made you decide to bring digital payments into your restaurants?
Rik: Hospitality has evolved a lot in the past few years. Guests expect things to be smooth and quick, but also personal. We started using sunday because of the live and granular feedback we can gather from the guest – feedback we can then action immediately. Secondly, the speed of service for guests wanting to ‘checkout’ quickly is beneficial for both parties. sunday felt like the right fit because it’s fast, intuitive and built for hospitality.

sunday: How has sunday changed the way your teams work day-to-day, especially around end-of-service and guest payments?
Rik: Our teams finish service faster, and the end-of-day reconciliation is much simpler. Sunday also reduces the number of small errors that can happen when handling multiple payments during busy hours. Overall, it’s made operations smoother and allowed staff to spend more time actually taking care of guests rather than handling admin.

sunday: Have you seen any tangible impact on guest experience?
Rik: Definitely. More and more guests enjoy the payment experience and its efficiency. They can split the bill, leave a personal tip and go when they’re ready. It gives them control, and they appreciate that. The flow of the service feels more natural. When guests leave happy, it shows – our reviews have gone up significantly since introducing sunday.

sunday: Speaking of which, online reviews have become such an important part of restaurant visibility. How do they impact your business and what impact do they have on the traffic to your restaurants?

Rik: Reviews are everything. They’re often the first impression guests get of your restaurant. Since using sunday, we’ve seen a huge improvement. In our Brixton site, Google reviews actually tripled in the first month after installation. And what’s even more impressive is that around 70% of our five-star reviews now come from sunday guests. That kind of boost helps us reach new customers and keep our regulars coming back.

sunday: How does sunday help you track the performance of your team and your restaurants more broadly?

Rik: The sunday dashboard gives us real visibility. We can see how each site is performing, how many tips are left, average payment times, and even spot patterns that tell us where we can improve. It also helps us track individual staff performance – which shifts are performing best, who’s getting the most tips – so we can train better and reward fairly. Our front of house teams have been particularly incentivised by it.

sunday: What’s next for Kricket? Any exciting plans coming up for the group?

Rik: Kricket Covent Garden is scheduled for spring 2026 with plans for international expansion too. Watch this space.

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