Consumer Goods Front of House Mobile Ordering 
Modern Restaurant Management
JUNE 27, 2025
A Dilemma of “Super Size” Proportions Amid rising food prices and shifting consumer preferences, the restaurant industry is facing a dilemma of “super size” proportions. At the same time, U.S. chain sales grew just 3.1 percent in 2024 — falling short of the 4.1 percent menu-price inflation rate.
Modern Restaurant Management
JUNE 2, 2022
The past two years have brought unprecedented changes across the restaurant industry, from new concerns related to social distancing and cleanliness to the acceleration of pre-pandemic trends such as the rise of mobile ordering and third-party delivery services. Set the Bar. Stay Connected. Strengthen Customer Retention.
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Modern Restaurant Management
OCTOBER 8, 2021
Walk down any street, uptown or downtown, and there are still numerous ‘closed’ signs on the front of restaurants and other service businesses. In many ways, restaurants offering online ordering and delivery services face the same challenges as other online businesses. Taking pictures of all items in a delivery order.
Modern Restaurant Management
MARCH 11, 2022
Increased Emphasis on Online Ordering. The increased cost of goods due to supply chain issues and economic inflation is causing brands to look for other ways to increase margins. This combination of pressures has brands doubling down on digital ordering – effectively reducing the labor cost of this process.
Modern Restaurant Management
MAY 18, 2020
Addition of a new exemption from the loan forgiveness reduction for borrowers who have made a good-faith, written offer to rehire workers that was declined. The form and instructions inform borrowers how to apply for forgiveness of their PPP loans, consistent with the Coronavirus Aid, Relief, and Economic Security Act (CARES Act).
Modern Restaurant Management
MARCH 11, 2025
Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." When the pandemic shifted consumer behavior overnight, off-premise became mission-critical, and at Olo, we were grateful to support restaurants as they navigated unprecedented challenges.
Modern Restaurant Management
FEBRUARY 18, 2020
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
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