Peruvian rotisserie chicken restaurant Viva Chicken has spent years building a catering business most brands would envy: a dedicated call center, house accounts with guests it has served for over a decade, and production systems built to get large orders out the door on time for its 15 locations. When it moved catering to Olo at the start of 2026, it needed a partner that could match that complexity while delivering an excellent guest experience. With Olo, Viva Chicken has cut steps out of its call center workflow, given its kitchens a clearer view of large orders, and gained the capacity to grow catering beyond what its previous system could support.
Average catering order value vs. mealtime orders
Time saved on catering call center orders
Order recovery rate with Scheduled Order Recovery
Before switching to Olo, Viva Chicken ran catering through a system that felt clunky and slow. Placing an order took roughly twice as many clicks as it does today, and the call center felt that difference on every call.
Catering at Viva Chicken doesn't route through the point of sale in real time the way a mealtime order does—orders are prepped, packed, and delivered on their own schedule, and only get entered into its POS later in the day. A clunky ordering system slowed that whole operation down, on both the guest side and the call center side.
Today, catering orders run through Serve, Olo's white-label ordering interface, which provides a much more attractive, intuitive experience. There’s no long list of questions before starting an order, beautiful food photography is front and center, and guests barely notice the difference between placing a catering order and a regular mealtime one.
But an easier ordering experience was just the surface. Viva Chicken wanted a partner that recognized it as the expert in its own operation, and was willing to build around that, rather than the other way around. Olo delivered an enterprise-grade platform flexible enough to fit how Viva Chicken runs its business, backed by a responsive team that built what it needed to grow.
Even with most orders coming in digitally, Viva Chicken's call center still fields around 50 calls a day during peak periods. Switchboard puts guest history, open baskets, and order details in one screen, creating a much more streamlined, concierge-like call experience. Viva Chicken estimates the shift saves its team 10–15% of its time on catering calls, time that matters most on its busiest days. Its call center can pull up a repeat guest's exact past order in seconds, providing better guest service whether the order is a first-time order for a holiday party or a standing order from a business with detailed, established preferences.
See Switchboard in action
Viva Chicken's house accounts include guests, like local hospital systems, that have ordered from the brand for over a decade. Olo's House Accounts let that established relationship carry over without disruption. Olo Guest Intelligence has also shaped how Viva Chicken presents its catering menu: after moving its quarter chicken with three sides to the top of the list, that combination became its best-selling catering item, validating a call the team had already made by instinct.
On the kitchen side, production sheets replaced manual math for large orders, giving operators one organized view of what to prep and how much. Viva Chicken builds those sheets down to the smallest detail, specifying exact counts for plates, tongs, and other essentials so operators aren't guessing on high-volume days. Sheets print by station, so each part of the kitchen gets exactly what it needs to execute, and the team can stay focused on cooking rather than logistics.
Amanda Quinn, Director of Catering
Viva Chicken - Catering
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