Jo Lambert on Olo’s Big Bet to Give Restaurants Their Guests Back

0:00Jo Lambert: Hey everybody, I gotta tell you, we're gonna talk about Built. Built Hospitality. Millions of people use Built every day, that's right, every day to earn rewards on housing and in their neighborhood. But now, now it extends to your restaurant. That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes.

0:47Jo Lambert: Using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes. Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time.

1:24Jo Lambert: They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at BuiltDining.com backslash hangout. That's BuiltDining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant. So is it fair to say Olo is a one-stop shop? It does it all. Yeah, absolutely. So Olo, our world-class technology, we've got ordering, we've got payments, guest engagement and loyalty and catering, testing different AI solutions, moving POS players, whatever it might be. Olo's like this. Like an octopus.

2:02Jo Lambert: All right, let's kick things off. I got to tell you, Jimmy, we are super excited here. You know, we're in Orlando. We're Prosper. We are at the Olo Studios here live from Prosper, the hospitality hangout. And I got to tell you, we're at the Olo Studios, and you know who we're joined by today? We are sitting here with Joe Lambert. Joe Lambert's got the greatest accent at the conference, without a doubt. COO of Olo, right? Say that 10 times fast. I like that. And it's Joe. Joe is the COO of Olo. You see, I think, is there a... There definitely was something during the hiring process. They're like, look, if it's Olo, it's got to rhyme.

2:42Jo Lambert: We're not hiring anyone. Bob no absolutely Joe Joe Oh low we got Joe Lambert a great accent New York City I sense right Brooklyn actually I know Jimmy said Brooklyn he's a he's in a New York City guy I have to say I was born in New Jersey because if I don't Jimmy make fun of me Mike Manzo would make fun of you no you make fun of me no I'm Jimmy doesn't like New Jersey whiplash with my head oh yeah just look there you just look there there and we'll mush it all together all right Jimmy let's think kick things off. We got Joe here. You know, Olo is sponsoring this entire operation here. So let's kick it off.

3:19Jo Lambert: What do we got? We got some questions. Let's learn about Olo. Let's learn about Joe. I do want to say before we dive into some Q &A, okay, I want to acknowledge, I think Joe has one of the most interesting resumes that we've had as a guest on the podcast. I would agree, Jimmy. She worked over at a small little company, you may have heard of it, called American Express, PayPal, and Venmo. And she's running operations now, obviously. Jimmy, I would say overqualified for the podcast, wouldn't you? She's the board chair of NPR. As she said, born and raised in Australia, now calls New York City home.

3:56So now let's jump into it and learn a little bit more background. You miss so much. I miss some. What about this whole president of Yahoo? And Yahoo. Yes, I did miss that. I mean, what about that? I mean, you missed that. I mean, you missed that.

4:10Jo Lambert: Oh, so Yahoo, Yahoo Mail, Yahoo Finance, Yahoo Sports, TechCrunch, AOL. I mean, 19 global markets. Joined Olo in 23, right, Joe? That's right. Don't speak. Don't speak. Let me do all this. You just nod, okay? You just nod, and if I get something wrong, you turn your head that way, all right? Today, Joe oversees everything at Olo. Everything. Every single thing, including M &A, marketing, strategy, ops, engineering, product, design, consumer experience, creative, developing, commercials, podcasting, everything. She's going overseas. She's not doing podcasts. Not yet. Named 2025 QS Magazine Digital Disruptor of the Year.

4:52Jo Lambert: Joe is everything. Jimmy, now you can take it over. Now we can take it over? Yes, now we can let Joe talk. So you went from financial services to some of the biggest media brands and companies in the world and made the jump into restaurant tech. That is not your typical or maybe obvious pivot. So what drew you specifically to Olo? And not to lead the witness, not to lead our witness, we're huge fans of Noah and Team Olo. I would say that. Can I answer that? It was obviously Noah. So you guys, I don't even need to say anything because that actually was my answer. Yeah, you're like, I fell in love with Noah and I'm like, you know what, I don't care.

5:32Jo Lambert: I'm coming. I've got a funny story. That's my pay in half. I'm just kidding. I've got a funny story. So I actually met Noah the day before I was flying back to Australia for a trip in 2023. And where were you working at the time? I was leaving Yahoo. Okay. Which was owned by Verizon. Right, right. And they divested, et cetera, et cetera. Anyway, met Noah. I was flying out the next day to Australia. And Noah said, I want to meet you in person. Come and meet me at the office. Someone set you guys up? Yes, I regret it. Okay, okay. And I said to him, I can't. I've got to try to fly to Australia tomorrow.

6:03There's no way. he convinced me to go for a walk and talk.

6:06Jo Lambert: Did you know a little bit about Olo already? I did. Yeah, actually. So you were thinking that could be a fit? Well, when I first found out about Olo, actually, I don't know if you remember this, but the original name was Mobo. Yes. It was 20 years ago. It was 20 plus years ago. And when I first found out about Olo, it sounded familiar to me, but I didn't know the name Olo. We thought it was a dog's name. Then I looked at Investor Relations and I saw that I actually had met Noah and the team back at American Express through the venture opportunity that we were looking at back at the time. So anyway, small world.

6:44But why did I move? Noah, I fell in love with his vision. He's such a big supporter of the industry. The industry needs a lot of support. He's over 20 years dedicated to helping the restaurant industry grow, helping operators. and I fell in love with the mission and I thought that it could be an interesting next step. I love the walk and chat. Where'd you walk and chat? Around Battery Park, actually. So, like, around the piers. Because the old Olo office was on Hudson Street. It was right in the big, tall building. No, no, no. It wasn't? When I first joined, it was Hudson Street. Oh, okay. And I was living, well, I still have an apartment in Battery Park.

7:22And so we met at the office and then did a walk and talk.

7:26Jo Lambert: Walk and talk? Around the piers, yeah. You get a coffee? Did you get a coffee? Yes, we did. What did you get? I got a latte. What did I have? Black. Interesting. All right, listen, we've got a bunch of new products coming out, right? And I think that's really a great time to announce it because we break news here. So we're breaking news right now at Prosper, at least from our perspective. Sometimes we're a little late to the game. Sometimes we get three months back, four months back. But I'm going to say that this is breaking news. Olo Network, Olo App, breaking news here today. Tell us about the Olo App.

7:56Jo Lambert: What does it do? Why do we care? Yeah. Okay. So at our Ollo customer conference, a little bit earlier this year, so we're not exactly breaking news, but I'm going to make it so exciting. Well, like I said, us, if it was in the year 2026, that's breaking for us. We're breaking news today. We break things sometimes six months later. So we launched. We just break things. Yeah, we just break things. Like we broke this podcast. We launched the Ollo network. Yes. it's designed essentially to give restaurants new demand channels new opportunities to meet new guests the first product that we're launching as part of the network is the olo app okay i got that's coming super soon um the olo app is a great opportunity for um brands to be able to meet new guests um it takes advantage of a couple of things about olo like over the last 20 plus years right noah has and the teams have built up a incredible network we've got 90 000 uh restaurant locations on one side.

8:52The best brands. 900 brands. And on the other side, we've served over 100 million guests. Right. So that double-sided network is... You've got a marketplace. Exactly. And it's a great opportunity for us to be able to help brands to find new customers, retain customers more effectively. I like it. Right, right, right. And it leverages actually some technology that we've had for a while called the Olo Accounts. But this is all commission-free. Commission-free, correct.

9:16Jo Lambert: So the whole idea is that you've created a commission literally a free network to connect the guests with the restaurants. This is what everyone's been talking about for years. Everyone's always been up in arms about third party delivery and the commissions. So you've actually solved the problem. We will do. It's coming out soon. Jimmy said it would never be solved. I told Jimmy. I said if anyone will do it, it'd be Joe. I said that to Jimmy. So on my walk and talk with Noah, we discussed this. That's when you solved it? On the walk and talk. 2023. Here I thought it was just the aesthetics of being by the river.

9:53You guys were actually talking.

9:54Jo Lambert: You were having real talk. We were talking shop. Yeah. So you gave them that idea. No, that is not true. Noah founded the company, CEO of the company over 20 years ago, 2005. Right. And actually it originally started as a direct to consumer. Right. It It wasn't even an app at the time. Right. No. So, yeah, it was a BlackBerry, I think, you know. Text message. Oh, I miss my BlackBerry. Me too. Oh, the keyboard. That click. So good. So good. So how is it going? How is this? I mean, is the adoption like what you think it would be? Yeah. So we are currently in market. We've got, I don't know if I can share the exact numbers.

10:35You can share anything you want. Actually, no, you shouldn't share anything. No, you shouldn't share anything. Shats wants. Your judgment, stick with that. Okay, good, good, good. We have tens of thousands of locations already signed up. We've got hundreds of brands already signed up. Lots of enthusiasm in the marketplace. And quite frankly, since I've been here for three years, brands have been saying this is what they want us to do.

10:57Jo Lambert: I like it a lot. I got to tell you. So we got good adaption. What's second party? What's the difference between second party and third party? Jimmy says third party all the time. I don't know who he's talking about. I'm like, what third party? You're not talking about Ovo. I'm like, we have two parties tonight. He's like a third party. It sort of sits between first party and third party. The brand still gets all of their data. Oh, okay. We're still trying to help the brand as much as possible. That's our mission in life is essentially to help restaurants and help them grow. So you guys created second party because it was first party and third party.

11:28Exactly.

11:28Jo Lambert: You created second party. Exactly. So you created a whole new party. It's a whole new party. We are absolute party planners. You're a party planner. I love it. A new title. Let's talk about a new title for you. Add it to my resume. Yes, party planner. Yeah, let me put that, and I'm going to change your resume. Let's talk about loyalty. I want to talk about loyalty. You guys made, following the Tolo Bravo collaboration partnership, you guys made a move. You acquired our good friends at Spengo. You created Olo Loyalty. I understand you said 65 % of Olo's brands had loyalty programs, but it was a little maybe disjointed.

12:06There was friction. It was hard to manage. and essentially one of the great things Olo does is brings a lot of these somewhat separate, you know, kind of features, functionality, you know, it brings it together. So what made this the right move at this time for Olo? Yeah. So Olo, our world-class technology, we do ordering, we do payments, and we do guest engagement. And we've had guest engagement for a number of years through an acquisition from a number of years ago. We've been in market, but there was one gap, and that was the loyalty, owning our own loyalty solution. So we had looked in the market.

12:41We've been working really closely with SpendGo. They'd been a preferred partner for some time. Just made common sense. And now we're in the, we closed actually at the end of last year. And we're now in the process of integrating and finalizing that so that, you know, SpendGo or Olo Loyalty is now well integrated into Serve, which is our front end, our custom front end, well integrated into our digital ordering and well integrated into our engagement platform, which we call Engage.

13:08Jo Lambert: So is it fair to say Olo is a one-stop shop? It does it all. Yeah, absolutely. We've got ordering. We've got payments. We have guest engagement and loyalty and catering. But what's really important to note is we also work with over 400 partners. Because part of the sweet spot of Olo is that we help restaurants to be able to try different things, different technologies. 400 partners are fantastic and help restaurants to be able to, as I said, whether it's testing different AI solutions, moving POS players, whatever it might be, Olo's like there. Like an octopus. Like an octopus. Olo's like an octopus, Jimmy.

13:46But with more than eight legs.

13:47Jo Lambert: Yeah, it's not a dog, it's an octopus is what it is. I just want to stay on one thing before we move on. Journaling. Yes. I understand. How do you know that? Yeah, how do you know that, Jimmy? We go deep. We go deep, deep, deep. He's smart, Jimmy, smart. We go deep. But I kind of, and I want to, it was on my mind if you talk about loyalty and the way you're bringing things together. You're very grounded. And your fourth grade teacher said you've been an active journaler. Yes, we got in touch with Mrs. McGillicuddy in Brisbane. Excellent. In Brisbane. Not the fourth grade teacher. You guys do your research.

14:21Very good. But that you do want to remain grounded. And one of the things you do to help you in that, maintain that, is journaling. Can you talk a little bit about that? I'm a person who likes to write things. I don't want digital sometimes. I need to write it. Jimmy doesn't like to talk a lot.

14:36Jo Lambert: He likes to write things. I like to write. I don't talk a lot. I don't use digital tools to record my notes. I like to write. So I don't even remember what year it was. I think it was like 2016, maybe. It was a long time ago, maybe 10 years ago. I bought a book. It's like a five-minute journal. What are you laughing at? I was like, Jimmy talks so much. His note taker got tired. He's like, he has his note takers And his note takers are like, I gotta go to the bathroom We're having a real We're having a real long moment to hear Alright, go ahead Anyway, long story short When I get up in the morning I answer three questions Like, what am I grateful for?

15:16What do I want to achieve today? And I can't remember the third one right this second But essentially, it's just a way To sort of like, you know, get my head in the game Decide what to do I actually like the art of writing still probably just demonstrates age. So this is a 10-year commitment you've made. Yeah, but I didn't intend to make it for 10 years. I've actually gifted it to lots of people over the years as well because I talk about it occasionally. Is that legal? I can send it to you. Oh, okay. I'd like it, yeah. I'd like it. Listen to all you kids at home. If you turn something or make something part of your routine, it's no longer a chore.

15:52That is correct. That's correct. That's a good one.

15:54Jo Lambert: You've got to think about that. You should be like a life coach. Well, you know, you should collaborate on our newsletter. You know, the hospitality headline is our newsletter. Jimmy leads the whole charge, writes it every week, having some delivery issues. We're having some delivery issues right now. My wife and daughter go to bed, and I sit down to write the newsletter, and it's been a six-year every Saturday. We haven't missed a Saturday in six years. It's amazing. Well, that's good. It's working. It's building the network, which is awesome. That's what you need. Yes. Listen, we've got to take a – Jimmy, can I take a break?

16:24Jo Lambert: Yes, sir. I've got to take a quick break. We'll be right back. Don't go anywhere. Joe is going to be back. Joe, the COO from Olo, will be back with a lot more. We've got Hot or Not. We've got the branded quick fire, and you don't want to miss it because I've got to tell you, this is the hospitality hangout here in Prosper, brought to you by Olo, the dog, the octopus, online ordering. Hey, everybody. I've got to tell you, we're going to talk about Bilt. Bilt hospitality. Millions of people use Bilt every day. That's right, every day to earn rewards on housing and in their neighborhood. But now, now it extends to your restaurant.

17:00Jo Lambert: That's where Built Hospitality comes in. Built Hospitality shapes how guests are recognized and taken care of. Built's restaurant-facing platform is designed specifically for dining operators to drive loyalty with their guests. It combines reservations, guest preferences, VIP management, and payments all into one platform alongside an agentic concierge. That's right, an AI concierge that thoughtfully designs and executes experiences around your guest tastes using the latest and greatest in AI technology. When a guest walks in, your team already knows what they like without digging through notes.

17:42Jo Lambert: Built Hospitality works across the entire guest journey. That's right, the entire guest journey from delivering a complimentary course at the right moment, just the right moment, sending a personalized offer that brings them coming back again and again and again. That's right. That's what Built Hospitality is doing. It is allowing you to communicate with your guests and keep them coming back over and over. Make every guest feel like a regular every time, not just their first time, every time. They're a regular. Built Hospitality is available now for restaurant groups everywhere. Learn more at builtdining.com backslash hangout.

18:18Jo Lambert: That's builtdining.com backslash hangout. And check out what Built Hospitality is going to do for you and your restaurant. And we are back. We are back here in Orlando. We're back, Joe. After that quick break, we're back. And all right, here we go. Let's go to a little, what is this? to hospitality headlines, Jimmy. This is an old bit we did a long time ago. We're bringing it back here for Joey. Thought being that, you know, you're writing credentials and Jimmy being a writer and all this kind of stuff. So here we go. Let's chime in. Jimmy, you can chime in. All right. Yes. I'm going to read you three headlines.

18:58Jo Lambert: Okay. One of them, two of them are complete, are real, and one of them is completely made up. One of them is fake. Jimmy, did I announce it right? Yes, yes. Because, you know, Julie confuses the three headlines. Two are real, one is made up. All right, now you don't know, Jimmy, right? I do not know. All right, okay. I'm playing two. And Julie sometimes sets me up. Okay, here we go. The first headline is KFC. Jimmy, what does it stand for? Kentucky Fried Chicken. Right. KFC releases fried chicken scented sunscreen to keep customers from getting extra crispy. Ooh. Ooh. Duncan, a.k.a. Dunkin' Donuts, Jimmy.

19:35Jo Lambert: Jimmy still knows it as Dunkin' Donuts. He's like, I want to change the name. And they're like, Jimmy, we're going, Duncan, he's like, just donuts. It should just be donuts. I've never had anything but donuts there. Yeah. Anyway, Duncan introduced a coffee-scented alarm clock that sprayed cold brew if the owner hit snooze. Mmm. I like that. All right. And man sets a record by eating at 18 Michelin-starred restaurants in one day. Well, that doesn't sound that hard. Not 18 restaurants in one day? Yeah, but it's not just Michelin-starred. It's like, you know, probably a reservation could be tough.

20:10Jo Lambert: And what city has? I mean, does any city have that? Who has the most Michelin star restaurants anyway? So you're saying that's the fake one? Oh, I don't know. I have the answer. You think the sunscreen? I didn't even look at the answer yet. I don't know what the fake one is. I guess I'll ask Joe. What is fake? Is it the KFC, the fried chicken sunscreen? Is it Dunkin introduced a coffee-scented thingamajiggy? Or is it some guy ate at 18 Michelin star restaurants in one day? What's fake? I'm going to say A. A is fake. KFC does not have. Jimmy, what do you say? I'm going to say a man did not break a record about eating at 18 Mission Star restaurants in a single day.

20:45Really? I guess I'm wrong.

20:47Jo Lambert: I can't think you're both wrong. What? Duncan, introduce me. That's fake. The KFC thing is real. The sunscreen. I'm wearing it right now, Spelman. Don't I smell like fried chicken? Amazing. Amazing. And the man, some guy, we have to get more information. During our next commercial we will find out what city was this? Julie, what city did this guy eat? Where did he eat in 18 Michelin-Savid restaurants? This is unbelievable. But yes, B is fake. So Dunkin Donuts, no spritzing cold brew. No, that is not a good idea though. I would like to wake up a little coffee. Like in your eye? Like, spraying at you?

21:22Jo Lambert: I think it's more like, you know, the clock is... Oh, like a mist. Yeah, like, like you're waking up. Waking up is... Wait, what is it? Folgers? The jingle, Folgers. Folgers in your cup. Waking up is The best part of waking up Is Folgers in your cup Thank you, Nate. There you go. Thank you. Jesus. Was that in the 70s? 80s? Yeah, that was definitely How Nate knew it? I don't know because I think he's the youngest of all of us. Alright, listen. Hot or not. Joe, you did not do well on that last one. Jimmy did not do well. I'm shaming both of you. I really am. But let's go hot or not. This is easy.

22:01hot or not here we go is ghost kitchens are ghost kitchens hot or not oh hot mocktails are mocktails

22:10Jo Lambert: hot joe absolutely hot are you digging a mocktail not personally but i i see them very hot with a lot of people yeah totally protein everything is protein everything still hot like everything is protein my kids are buying milk with extra protein i'm like doesn't milk half protein while you're drinking in the first place. Extra hot, extra hot. It's extra hot. And also fiber. Wait a minute, listen. It's my hot or not, and we didn't say anything about fiber. Okay? Now, where was I? Keep going, keep going. Where was my Joe room? Hot or not? Fiber. Hot. Okay. Really hot. So fiber is hot. Thank you, but I asked the question.

22:48Jo Lambert: Okay, sorry. All right. GLP1s. Very hot. Twos. I don't know if I know a two. GLP 3. Absolutely something coming soon, I guess. To be released GLP 4. Jimmy's in beta right now. How does he look? I'm in beta. He's in beta right now. Thank you very much. He's one of the few people piloting it. He's not getting many adverse reactions, though. Is it a mist? Yes, like coffee. It's a coffee mist. It does. Yeah. Excellent. Drone delivery. Is that hot? Oh, hot. Like, will we see Olo drones? Is that next? Is that the next? It should be something that's hot soon. It's coming, though, right? It's coming. I think it's coming.

23:24Jo Lambert: Not in New York City, though. New York City's a little tough. I have a hard time seeing those self-driving cars driving around. Have you been in one? Not there. I went in one in San Francisco. It's scary, but cool. Yeah. I was surprised how non-scared I was. I liked it. You were not scared. No, I liked it. I liked it a lot. But it can't go on the highway, so it's kind of just going around the side. It's very cool. I got to tell you, I like it. It's just the beginning. It's hot coming soon. Yeah, I think, yeah. So we'll put that as... So is drone hot? Yes. That's hot. Yeah, and then on the rise.

23:58Jo Lambert: And on the rise. It's hot and getting hotter. Going to get hotter. And then social media driven limited time offers. Is that still hot? Is that a hot thing? I think it's hot, but I think it's something that we need to be careful about. Being very careful about that. We want to make sure, personalization is more the key, I think. I agree, I agree. In offers as opposed to mass dumping offers. Yup. Is AI hot or not? Very hot. Very AI is hot you heard that here Joe Lambert everyone is still hot that is breaking We're still talking about AI Jimmy. What do you want to say? What do you want to opine on everything's hot everything's X everything's What's that?

24:38Jo Lambert: Everything is hot Joe's that everything is hot everything is good everything's hot. She's just happy to be here I think the one thing I would ask you about is I think Shats if the first one was ghost kitchen. Yes something that I feel needs an entirely new you want to change the name We didn't ask you to change the name. I think we got to change the name. It's a good point. Because I think it connotes something less than. What's scary? Because there were so many things done poorly. What I hear goes. Around the execution, around compliance, just health codes and consistency. But to me, I think off-premise is not only something that's critically important, but I would argue that Olo is, I think, the single best solution for brands that we should.

25:18Jo Lambert: So if so what you're saying is Olo should be helping change the name because I think I would argue is is so is becoming more important and that's where I feel Oh, I was just really like ghosts like nobody usually has a really like strong affinity Like I go it's like no one's like I really like ghosts like ghosts are spooky Right the people that own the URL remember the sixth sense they like us remember that movie. Yeah, I was a little creepy That was ghostly. People like Casper. Casper, the friendly ghost. Yeah, but there's not that many friendly ghosts. I mean, that's, yeah. Joe, there's only one Casper.

25:56Jo Lambert: You know what I mean? Casper could be dead. Did ghosts die? I don't know. No. Yeah, you're right. All right. All right, so we opined on that. So can I go to the quickfire now? Let's do the quickfire. We're going to the Olo quickfire. This is the first time we've ever done the Olo quickfire. And that's not the dog. It's the online ordering Olo. Not the octopus. I think Noah Glass might challenge that last statement. Let's move on. It's okay. I still think it's the quickfire. We've got to go really fast here. Let me see. Deserted island, right? You can only have one food on this deserted island the rest of your life because you're never being rescued.

26:30Jo Lambert: It's not like one of those Tom Hanks situations. You're never being rescued. What is the food that you will choose? I really struggle with this question. What about that schnizzly thing you said? Oh, sausage sizzle? Yeah. Wouldn't you call us a sizzle? I mean, you were so excited about it before. That's a one and done. No, that was me. Oh, you really have one? That was helping me. You're like, not another sausage shizzle. You're like on year four on that island. You're like, oh, another sausage shizzle. I would like some Shake Shack to be delivered. Shake Shack. Yeah. Ah. Well, if they're delivering, wouldn't you say, hey, you left me here.

27:03Take me back. Exactly.

27:05Jo Lambert: And let me ask you something. When the delivery guy comes to the deserted island, how many times did he come until you say, can you take me with you? Like the first order would you be like oh my god, I'm so hungry and just forget what if it's a drone and it can't carry me Exactly so Shake Shack I don't like it. Let's go with that. There's so many brands. I think we need to rebrand the quickfire. I think we're gonna have Olo. Slow. Slow. The Smofire Yeah, that's right. Okay, sorry. Yeah, yeah. That's not a criticism of you. We gotta use the Olo app for the quickfire. That's the person who owns this segment.

27:34Jo Lambert: Okay. All right, what's your Uber rating Joe Lambert president of I mean COO of Olo? It's definitely, can I look? Of course, yeah, we want you to look because you can't lie. I think it's 4. Jimmy lies. I'm going to say 497. No, I don't drive. I'm low right now. I'm a 476. And it's because I, you know what I do? If I order an Uber at the airport. I'm just tipping my last Uber driver. Yeah, yeah. You think he or she's going to change the rating now? Oh, I'm right. 4.93. I'm wrong. Very good. You're right. I knew you'd be the highest on the table. Did you look at that? Jimmy, by the way, just so you know, Jimmy has polymarketed this entire podcast.

28:09Jo Lambert: He made a fortune today. Yes. He is making a four. He had a million dollars. On 4.93? On 4.93. And the last podcast, 498 nailed it. Jimmy's up like two million right now. Yes. But being investigated by right now. Drinks on me tonight. Drinks on me. He's also being investigated by the SEC for trading violations right now also. Because there's something fishy about his trades. Like we know. Anyway. All right. Listen. This is the brand of Quick Fire. And right now it has been everything but Quick. Oh. I wanted to tell you a story. I'm a 476 but there's a reason like mine has an asterisk next to it when I order an uber like at the airport like here in Orlando if it's more than three minutes I cancel oh because I need my uber 30s at maybe a minute yep like I can't so and I do that in the city also if it's like five minutes I'm like absolutely not yep anywhere Charlotte cancel yep so I think I feel like they're not fast enough for me no and then it says why are you canceling and you know I say too long a wait too long I'm from New York for crying out loud yeah three minutes Joe how do you take your bagel I mean I know you're from Australia but right now you're living in New York you got an apartment New York you probably have a bagel what do you go with always scallion cream cheese scallion cream cheese I like it and not a bagel non toasted if it's hot out of the oven and what kind of bagel sesame it's interesting we've got a lot of uh everything bagel seems to be the most popular right now yeah and i hear and i hear salted egg coming back strong who you know what's falling off according to this very official data-driven poll it's the raisin one the cinnamon raisin oh yeah yeah i'm telling you ever since my mom passed that that's the the cinnamon raisin sales have really dropped yeah yeah i don't feel like the young generation is drew do you like cinnamon raisin yeah see look at that see what it see the face of a 20 something have you tried cinnamon raisin toast at Waffle House no it sounds delicious it's really good it's really good yeah it sounds like it with like and what do you put on that like butter really what about maple syrup not Vegemite yeah no not a Vegemite all right uh bagel it's uh all right we got that uh-huh here's a hot dog a sandwich Joe why do you say that there you go with confidence it's a hot dog I agree.

30:26It's a hot dog. Conviction and confidence he said that. The sausage sizzle is when you put a sausage in a white piece of bread and fold it on the diagonal.

30:35Jo Lambert: So it's your own version of a hot dog? No, it's a sausage sizzle. If I put a hot dog in between that piece of bread, what would it be called? You have too much bread. That would be way too much bread. Wouldn't it be a hot dog shizzle? Yeah, no, no, no. You can't do that? No. Is there a vegetarian? What about a vegemite? You know what you can do? You could put a hot dog in the bread. Right. And then it would be a hot dog shizzle. I don't know. Is it shizzle? Sizzle. Sizzle. I like shizzle. Shizzle. That's good too. It goes with your names. What about Vegemite in bread? On bread, yes. That's a Vegemite sandwich.

31:07Vegemite sandwich or Vegemite toast.

31:09Jo Lambert: Jimmy, what song was Vegemite sandwich from? Was that, I don't know, like Handelmoons? Oh, Men Down Under. Men Down Under. Oh, yes. Vegemite, come on. Right? Vegemite sandwich. Joe, right? I think we're getting the... I don't pay much attention to that kind of stuff. It takes a lot to shut me up, and it's going to take a lot more than this. For me, this means a home run, and I run the bases. What's the last thing that you Googled, or Gemini'd, or whatever you're doing today to get your information? Last Google? Keep it clean. I don't know. I'm trying to think what the last thing... What? It was like a word scrambler.

31:56Jo Lambert: You're cheating. I was playing a game. And I'm trying to beat my husband. And so I... Oh, so you're like... That's cheating. No, it's not. It's a tool available. That's like using the... No, it's a tool available to me. I use the dictionary for Scrabble. Is that cheating? No, I don't think so. It is not. If you've played the word. No, no, no. Before I play the word. That's how I get the word. No, you can't do that. See, when I play with Jillian and she says it's cheating, I'm like, no, I want to make sure I spell the word right. No, no, that's cheating. Jimmy, back me up on this. It's cheating.

32:28Oh. Thank you. All right. Is it on a Scrabble box?

32:31Jo Lambert: Does it say no? Exactly. If it doesn't say it, it's implied. Joe, have you been to Disney? I have. Have you been to Universal? I have. Which one do you think, which is your go-to? If you had to choose. Someone's like, take me to Disney or Universal. What do you say? It's been a while. I really would like to go to Universal right now though because of the Harry Potter which I haven't been to yet so that's I think that's on my list I think there's two Harry Potters there yeah I went on them somebody I mean it's it's it's scary it is a little scary yep all right I gotta tell you Joe this was unbelievable I've now we can wrap it up because I decide when we wrap things up Drew Jimmy wrap it up Joe Joe this is a blast from American Express to Venmo to running massive parts of Yahoo and now leading truly one of the most operator-centric restaurant technology platforms in the market.

33:22I think that's going to be more than anything else. We're like the board of the NPR, Jimmy. We got that in the year. I was just saying, I believe Olo's success will continue to be your...

33:31Jo Lambert: I read what he says. Just how authentic you guys and intentional are about helping operators, because they do need the help. Absolutely. And I think you've proven to be one of the leading allies to them. If anyone would like to get in touch with our friend Joe, Please email the podcast team. I just got Joe's cell phone, by the way, Jimmy. Which we don't give out anymore. But wouldn't that be a better way for a CEO truly to really understand what the operator's feeling? Can I tell you something that's going to make you really happy? Yes. One of the reasons I got employed is because I've got the shortest email address.

33:59It's joe at olo.com. Oh, yeah, yeah. You see?

34:03Jo Lambert: They had that already. They registered that already. It was like Greg Brady. You fit the jacket. Listen, you've got to find somebody. Call Joe. Joe. And it just can't be J-O-E. Not N-E. It's got to be Joe. And that was no easy task. And there we go. Listen, and if you want to learn more about Olo, is it just, is it like get Olo, Olo.com? What is it? Yeah, Olo.com. Okay, well, some people are like, try this, get that, you know. So it's Olo.com. And I got to tell you, if you're not using Olo, you're just an idiot. Am I right? You're just an idiot. Let's not shame our listeners. Let's not shame our listeners.

34:36Jo Lambert: Yeah, yeah, yeah. Just give me a call if you're not. Just give me like, and I know you have like a couple hundred restaurant accounts. right? But just drop a couple big ones. Drop a couple like Olo customers. Can you do that? You can't do that. Is that illegal? Oh. A couple people, like a couple big names after using Olo. Oh, like Chili, Shake Shack. Yeah. Bragg. Dutch Bros. Yeah. We're just rolling out with Scooter's Coffee right now, which is amazing. Yeah, yeah, yeah. Bragg. Give me more. Give me more. Jimmy's getting crazy. Jimmy's getting excited. Jimmy's getting excited. All right, man. Cheers, everybody.

35:12Thank you.