How Oi Get On It used Oolio to build a just-in-time burger concept that runs on fewer staff, higher average order values, and real-time menu control across every channel.
|
20,000
Corporate workers on the block |
#1
Ordered burger on Uber Eats |
4+
Ordering channels unified in one platform |
About Oi Get On It
Oi Get On It, (the team formerly behind On It Burgers) launched late last year in the Galleria food court in the heart of Melbourne's CBD just off Bourke Street. Built on a proven track record previously receiving the title of Australia's number one ordered burger on Uber Eats and a national best burger award from Menulog, the concept sets out to bring that same quality into a high-volume, fast-turnaround, in-person experience built for the corporate crowd and a lunch window that waits for no one.
Tony Plunkett, behind the concept, had been watching food courts post-COVID and saw a common problem: customers queuing twice, once to order and once to collect. He wanted to solve both in a single system.
The challenge
With approximately 20,000 corporate workers on the surrounding block, the lunch rush is busy. Tony needed a technology stack that could handle high simultaneous order volumes across kiosks, an online store, and a counter, while keeping kitchen output coordinated and menu changes live across every touchpoint instantly.
“I wanted to do something where we can just do a better job of not having customers wait in line to order, and then also wait for their food to be ready.”
Tony, operator, Oi Get On It
Why Oolio
Tony chose Oolio because the team was willing to invest time in understanding what he was actually trying to build, not just sell him a product off the shelf. The non-negotiables were clear: everything had to live in one ecosystem. POS, kiosks, online ordering, digital menu boards, and the Kitchen Management System, all connected so that a single change, whether a price update, a sold-out item, or a new combo, flowed through every channel instantly without a second step.
Equally important was the ability to manage all his systems himself without needing to call for outside help every time he wants an update. Tony and his team handle menu changes, pricing updates, button layouts, and product availability in-house, directly from the platform, without needing to call Oolio every time something needs to be updated.
"If a product sells out, I can mark it unavailable directly from the POS and it updates instantly across the kiosks, online store, and menu boards at the same time."
Tony, operator, Oi Get On It
How it works in practice
The kitchen runs a hybrid model. KDS screens give the chip station visibility over what is coming in the next 10 to 15 minutes, letting the team work ahead on the most complex part of the ticket. Printed dockets travel with each bag and burger, so the order never gets separated from the food it describes. That combination of digital visibility and physical tracking was a deliberate design decision by Tony to fit the physical layout of his line.
Online orders, once live, will use time-slot throttling: customers pick a five-minute window to collect, and once a slot fills to capacity, it closes and the next one opens. That system is designed to spread the corporate lunch rush evenly across the available cooking bandwidth rather than absorbing a spike at 12:00 sharp.
“Once that slot is filled with the amount of burgers, that slot will close, and then the next five-minute slot will open. That's gonna be a goldmine for me with this location.”
Tony, operator, Oi Get On It
Results and outcomes
Service speed that surprises customers. Food is ready so quickly that customers are surprised every time. Tony describes handing over the order as the receipt is still printing.
Fewer counter staff at peak. With kiosks and online orders absorbing the order-taking workload, front-of-house staff shifted from dedicated register roles to pure order fulfilment, increasing throughput without adding headcount.
Higher average order values online. Kiosk and online orders come in above counter averages. Customers build their own burgers and add extras they would not have ordered face-to-face. Tony's first online customer spent $50 on a visit that started with an $18.95 combo.
Built-in AI reporting. Oolio's integrated AI lets Tony query his own data directly from the platform, identifying top and bottom sellers by date range without exporting to a third-party analytics tool.
Support available mid-shift. Help desk responses arrive while Tony is still at the register. Requests can be submitted from the POS itself, by laptop, or by phone, and the team calls back when asked.
In Tony's words
“If you've got an idea out there, 100% go to Oolio. They're willing to help you. I came up with the concept, and they built it.”
Tony, operator, Oi Get On It
To find out how Oolio can work for your venue, Book a demo today and experience the difference for your venue.
