Noah Glass / Noah Glass is the Founder & CEO of online and mobile ordering pioneer Olo. Since 2005, Olo has helped leading restaurant brands use digital ordering for faster, more accurate, and more personal service to over 6 million customers. Olo has been featured on “Good Morning America,” The Wall Street Journal, and ABC World News.
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Online ordering provides the holy grail of customer-level data

Even for brands in which digital ordering represents a small percentage, its search traffic and order traffic represents a meaningful sample size from which brands can glean valuable insights.

Wait time zero: The need for speed

Restaurant efficiency experts cite the 7-second rule; a 7-second reduction in customer wait times increases a chain’s market share by as much as 1 percent.

Teaching in-store and digital ordering to play nice

One of the leading brands is on its way to a digital ordering majority. Is your brand ready to handle the demand from outside your walls?

Here’s why the end is near for restaurant POS terminals

With the majority of consumers carrying web-enabled, location-aware devices and demanding self-service options, the days of POS terminals in restaurants may be numbered.

8 shocking smartphone and Internet stats

The meteoric growth in smartphone use, as presented by Kleiner Perkins Caufield & Byers Partner Mary Meeker, provides ample reason for operators to amp up their mobile presence.

3 reasons why the Starbucks app would fail at your restaurant

Without mobile ordering, customers only seem to care about mobile payment if you give them free coffee.

6 technologies about to change limited-service restaurants

Chances are good that you haven't yet heard the newest buzzwords in technology, such as geo-fencing, NFC, Bluetooth Smart or location-aware check-ins. You probably use applications powered by these technologies regularly, however.

Eating dinner with Scarlett Johansson

Is your restaurant ready to take advantage of guests’ new relationship with their smartphones?

Surging wages and digital ordering

My last byline asked readers to consider the idea of "surge pricing" — charging higher prices based upon real-time high demand — as applied to the restaurant industry. Using the popular black-car service Uber as a case study, we examined...

Digital ordering’s next wave: Surge pricing

A flight to Denver during ski season is bound to be more expensive than the same flight in July, just as a bottle of Champagne is pricier in late December, and a Scottsdale resort is most expensive in January. It’s simple economics — price follows demand.

Mobile is eating your restaurant

I have devoted the last eight and a half years to the idea that smartphones would fundamentally change the way consumers and restaurants do business. It wasn't that a cashier scanning a smartphone could replace a cashier swiping a credit card.

Food and Money in 2020

Eight years after launching my company OLO - the first of its kind to combine mobile commerce and food ordering - I found myself sitting on a conference stage in Las Vegas, addressing a crowd that had come to learn...

Mobile ordering: Changing the Gold Standard

A recent study indicating that a 90-percent order accuracy rate is considered to be best in class when it comes to drive-thru operations surprised me, particularly from my vantage point in the software as a service (SaaS) industry, in which...

Self-service doesn't mean 'no service'

In a classic 1995 episode of "Seinfeld," Jerry's kooky neighbor Kramer gets a new phone number, the digits of which are very similar to a movie information hotline. After a string of dialers intending to call the movie information hotline call Kramer by mistake, he takes to pretending to be the automated system that provides movie information.

How showrooming is killing your restaurant –and how to fight back

When Joe DePinto, 7-ElevenCEO, addressed the crowd from the main stage of the Restaurant Leadership Conference in April in Scottsdale, he sounded a clear alarm: "We sell food. The lines between dollar, drug, grocery and restaurants are all blurring.

Drive-thru done right

Back in 1975 when McDonald's installed its first drive-thru window, U.S. consumers were in the midst of a sea change in their eating habits.

Restaurants without cashiers: The Golden Gate effect

When the Golden Gate Bridge added technology-enabled toll transactions in March 2013, it was certainly an end to an era of toll takers, tollbooth and drivers' expectations. Yet, the move from full-serve to self-serve ushered in new opportunities.

Big and little data : A gold mine

This past Thursday, I had the pleasure of speaking on the Restaurant Technology panel at the 33rd Annual Piper Jaffray Consumer Conference at the New York Palace Hotel. The two-day event was filled with inspiring presentations and Q&A sessions by...

3 tips on making your mobile app amazing

Comedian Louis C.K. has a well-loved skit (just one of the hundreds of YouTube posts of this video has 681,365 views) subtitled, "Everything is amazing and nobody's happy." In it, he chastises – hilariously – people who take technology for granted.

How to grow online sales: What the GrubHub/Seamless merger means

As the National Restaurant Show lumbered into its third day, GrubHub and Seamless, two leading online ordering providers for independent restaurants, awakened the industry with a major announcement — a merger that would form the nation's largest network for mobile...

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