Olo

📹 Leading restaurants like bartaco, California Fish Grill, and First Watch Restaurants trust Olo to deliver visibility and deep insights into guest preferences and behavior. Download our ebook on guest lifetime value to learn how your brand can attract and retain more loyal guests. https://bit.ly/49TcDEb

OLO has played a big part of our digital transformation story at Zaxby’s. They have been good to and for us. Come enjoy some time with my team and I and we’d be happy to tell you how.

Free time this afternoon? In just over an hour I'm hosting a panel with 🍔 Sean Thompson 🍟 Thompson of Freddy's Frozen Custard & Steakburgers, Dino Northway of Portillo's, and Olo’s own Kenneth Marks. After a long but rewarding spring conference circuit, the top concern I heard from operators wasn't around AI, data, or food costs... it was around labor. > How can I staff up in this environment? > How can I combat rising labor costs? > Can technology actually help? If that sounds like what keeps you up at night, this webinar is for you. Hope to see you there! https://lnkd.in/erjj4qj3 Can't make it? Register anyways and we'll send you the recording later.

We're excited to welcome 4 Rivers Smokehouse to Olo! Order online: https://bit.ly/4e6qmdW

When I go to a restaurant, I want to feel known. I eat a plant-based diet, I don’t like raw onions, and I typically only eat out for dinner. Some of the restaurants I visit know these things about me. Most don’t. When I visit those that don’t, the staff tries to sell me a steak and then serves my salad with raw onions. They send me emails about their new lunch special. When I order online, I have to scroll through half the menu to find any plant-based options. Let’s look at the data: 👉 60% of revenue is driven by the top 20% of guests 👉 70% of first-time guests don’t return 👉 80% of guests are not in loyalty programs So, how do restaurant operators start to connect the dots with their guests, both online and offline, and ultimately increase guest lifetime value? Operators journey through the Guest Data Maturity Index The most successful emerging enterprise restaurants of today have committed to continuously improving their Guest Data Maturity Index. Guest data maturity has 3 main phases: Phase 1: The Anonymous Guest When a guest places an order, their payment information is stored. However, there are no connecting dots to show who this guest is or their behaviors. Operator POV: Creates one-size-fits-all experiences. Can’t provide the personalization that drives repeat visits. Guest POV: Just another transaction. Might try a new place next weekend. Phase 2: The Known Guest Using restaurant technology, the brand can now visualize and isolate a guest's digital identity, including purchase history, down to the ingredient level, in and outside the restaurant. Operator POV: Leverages preferences and behavior data to see overall trends. Guest POV: Can quickly reorder past meals and checkout since their order history and payment information are saved. Phase 3: The Contactable Guest When a guest signs up for marketing, the brand can connect various touchpoints like surveys, email opens, reservations, etc. This enables the brand to send tailored emails, texts, and push notifications based on the guest's preferences and behavior. Operator POV: Extends personalized moments of hospitality Guest POV: Feels known and motivated to visit again and again (aka guest lifetime value). On the road to achieving 100% contactable guests, each incremental step brings value to both the guest and the bottom line. As restaurant guests, we all know how it feels to visit a restaurant that knows how to create a personalized experience. Drop a comment below to tell me about a time you felt known at a restaurant, did it motivate you to return?

TOMORROW: Learn how leading QSRs like Freddy's Frozen Custard & Steakburgers and Portillo's are turning to tech to navigate labor challenges. Register for our webinar with QSR: https://bit.ly/3WTckGA

Nathan Torres started working at Olo 6 weeks before the pandemic. "I was amazed at how fast restaurants adapted." From 2020's online ordering boon to the current catering boom, Nathan has dedicated this chapter of his career to supporting restaurants. https://bit.ly/3Vak9Fd

We're honored to introduce our 2024 Olo for Good grant recipients! Since 2021, we have pledged 1% of our time, product, and equity to Olo for Good initiatives, integrating social responsibility and impact into our business to foster sustainable contributions to the communities in which we live, work, and serve. In partnership with Tides, we selected American Farmland Trust, Food Recovery Network, Partnership With Native Americans, Heart of Dinner 愛心餐, Giving Kitchen, and Emma's Torch as our 2024 grant recipients. We are thankful for the work these organizations do every day to support our communities. Here's to doing good while doing well 💙 Read more on these amazing organizations: https://lnkd.in/e-rZzp8v Pledge 1% James Rooney

Holey moly, that's a lot of donuts 🤯 In the past 365 days, guests have ordered ~100 million donuts through Olo. The top flavors? 🍩 Glazed 🍩 Cinnamon 🍩 Chocolate 🍩 Pumpkin 🍩 Strawberry Not sure which donut to order today? Head to our Instagram (@olo_skiptheline), we used "science" to match donuts with your personality 👀

"People don't want to think about payments" especially restaurant operators, you have enough on your plate 🍽️ With Olo Pay, all of your order and payment data is integrated into a single platform. Senior Product Manager Sneha Goel walks you through the level of detail Olo Pay provides as a restaurant-built payments platform.