Olo Shuts Down Tablet Farms, Optimizes Delivery

On this episode of The Barron Report, Olo’s Noah Glass illustrates the future of delivery and online ordering. He advises legacy restaurants to start re-thinking their operations and restaurant design in response to changing consumer dining habits. Glass also outlines Olo’s new partnership with Amazon.

Listen to the episode and follow along with the show notes below!

 

Show Notes

  • 1:18 - Noah Glass, Olo
  • 3:38 - Customers using Smartphones as Real-Life Remote Controls
  • 5:02 - Foodable Labs: Data showing decline in restaurant visits
  • 5:57 - Millennials’ Role as Gig Economy Workers
  • 8:01 - Rapid Growth in Delivery Built on Convenienc
  • 10:22 - Is your legacy concept prepared for a future of delivery?
  • 12:22 - Two New Dads Using Meal Kits
  • 16:30 - Future of Dining Habits
  • 18:43 - Olo and “Wait Time Zero”
  • 21:48 - Olo’s Partnership with Amazon
  • 23:12 - Olo Rails
  • 27:10 - The Abilities of Machine Learning
 
 
 
 

Danny Meyer-Backed Company Partners With Amazon for Online Ordering

Danny Meyer-Backed Company Partners With Amazon for Online Ordering

In an effort to offer more food options to its Prime members, the online retail giant Amazon partnered up with Olo, a leader in the digital-food-ordering space, to beef up Amazon Restaurants and facilitate the on-boarding process of new dining establishments onto the platform. This is following a major push by Amazon to penetrate the food and retail industry with its recent purchase of Whole Foods Market.

The deal will allow Amazon Restaurants to take care of the delivery aspect and Olo will remain handling the menu and ordering side of the transaction.

“We’re thrilled to work with Amazon to provide Olo’s base of restaurant customers with a new delivery sales channel that drives increased visibility,” said Noah Glass, Founder & CEO of Olo in a press release about the partnership. “Amazon’s obsession with providing great customer and restaurant experience supports the evolving expectations and behaviors of today’s consumer. We’re excited to connect more of Olo’s restaurant brands with Amazon Restaurants.”

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Restaurant Technology Series – Mobile Millennials

In this On Foodable Feature, brought to you by the Foodable Network, as part of our Restaurant Technology Series we sit down with the Chief Rockstar of LevelUp, Michael J. Hagan and the Founder and CEO of Olo, Noah Glass to talk about mobile trends and what will be the "killer app" of the restaurant industry. Watch the full episode to see these industry experts discuss the hot topic of mobile payments and how restaurants will be offering these forms of payment because consumers are ready to start using them. 

Noah Glass Makes a Valid Argument for the Future of POS and Mobile Behavior

Photo Credit: BPlanet 

Photo Credit: BPlanet 

We talk about restaurant technology a lot — and for good reason. It’s undoubtedly the future of any sustainable business, and according to recent research, the restaurant industry is allegedly where the highest conversion rates are for consumers in terms of smartphone impact (compared to entertainment, automotive and telecom). The truly successful leaders of any industry, especially in the restaurant business, approach the subject with a What could be? mentality, rather than a What has to be? one. If you’re in the latter group, you’re probably already late to the game.

In a recent writeup by Noah Glass, Founder & CEO of mobile platform Olo, he challenges industry leaders to consider the future of restaurant technology, specifically mobile payments competing with POS. While mobile will not be the death of POS overnight, he lends an intriguing argument that could challenge the existing landscape as we know it. Mobile payments have been a tricky argument as to whether enough consumers are at that point yet where it makes sense for concepts to start implementing it, but Glass makes some valid points — backed by data, of course. Example: Hudson Riehle, SVP of the NRA’s Research and Knowledge Group, found that 75 percent of restaurant industry traffic now happens outside of the restaurant’s four walls. Read More