OpenTable’s Post

HOSPITALITY VS SERVICE !!! Thank god I’m not the only one who sees this. The adopting of technology in the incorrect place in a classic restaurant setting is a real challenge for the industry. I’m a huge fan of broad tech interfaces in QSR and then in more formal restaurants applied in the right context. To me, this looks like; a) reducing labour spent at the back office reporting / cashing up allowing those hours to be used guest-facing b) improve guest experience either at booking stage / CRM / table experience stage (as Robbie points out) c) improve marketing functions d) streamline finance functions e) improve stock management I am not, however a fan of cannibalising what should be human-interactive touch points. If i see a QR code on a table / menu (for anything other than an allergen chart) it’s an instant turn off and I know this place isn’t for me as a diner. If I see a table host / waiter / server approach a table with a tablet, I’m out. I assume any true-blood hospitalitarian would feel the same? Yes, there’s a huge void in skillset in the industry at the moment which makes our training functions that much more precious however we can’t possibly hope to infill the talent chasm with a QR code. People work for people, people buy from people and people revisit the people who treated them kindly. Pop emotional intelligence near the top of your recuitment wishlist and see what happens to guest journey and satisfaction 🫶🏼

Thinking about opening a restaurant? 🍽️ Ben Gliner, a seasoned pro in the hospitality industry, shares valuable insights on launching a successful restaurant. From nailing the grand opening to overcoming challenges beyond, let's dive into the importance of a clear concept, reliable tech, and an exceptional team. #RestaurantStartup #HospitalityInsights #TechSimplicity #TeamBuilding #GrandOpeningSuccess #ConceptClarity

Why Diners Crave Restaurants in 2024 🌟 As the world continues to evolve, so do our habits. With the return to the office and shifting economic conditions, restaurants have become the essential third place — the spot where people gather, connect, and unwind outside of home and work. 🍽️ In 2024, the restaurants that are meeting these new expectations are winning big. From the rise of experiential dining to the power of personalized experiences, diners are more loyal than ever to brands they trust. And guess what? Younger generations are leading the charge, making dining out a weekly ritual despite the challenges. 🎉 source: sevenrooms #RoarRestaurantMarketing #HoustonRestaurants #HoustonFoodMarketing #HoustonFoodies #HTXFood #HoustonEats #HTXEats

"People may forget what you say or do, but they will never forget how you make them feel!" What's the secret behind Eleven Madison Park becoming the number one restaurant in the world? Spoiler: it’s not just about the food. 💡 In my latest VeeCon takeaway, I dive into how Will Guidara used 'unreasonable hospitality' to create magical, unforgettable experiences for his guests. It’s a powerful reminder that excellence in product is just the baseline—true competitive advantage comes from how you make people feel. Let me know in the comments how you can apply these principles in any industry. 🌟 #CustomerExperience #Hospitality #BusinessGrowth #VeeCon #willguidara #unreasonablehospitality #jimmyfallon

It’s that tine of year when the attention shifts to minimising costs and cutting wastage, if you want some advice based on proven strategies, then please message me, even if you just want confirmation that you’re on the right path

In Episode 3, Mike, former COO of Boqueria Restaurants with over 30 years of experience in the hospitality industry, discusses the impact of technology on small-scale restaurant units compared to large-scale restaurant chains. For the full webinar, click the link in the bio: “The Role of IT in Hospitality Facilities Maintenance." https://lnkd.in/e47QkWTs #restaurantowner #hospitality #reataurantfacilitiesmanagement #FractionalFacilitiesManagement

By staying informed about these trends and implementing data-driven strategies, restaurant operators can leverage technology to optimize their operations, enhance the guest experience, and gain a competitive edge in the 2024 market. Let's keep going forward for a better Hospitality industry. #linosconsultancy #hospitality #foodandbeverage #foodinnovation #hospitalityAI

Don't let an inconsistent power supply ruin your restaurant. You can build a successful restaurant that won’t be affected by power inadequacies by using modern technology, sustainable practices, and community collaboration thus your restaurant operations more sustainable and efficient. Let us know your thoughts in the comment section. Don’t miss out on the opportunity to make more profit for your restaurant. Click on the link in the bio to fill out our booking form now! Follow us for more content on how to grow your hospitality business. Also, tag your friends that need to see this. #restaurants2024 #restaurantcosts #restaurantfinances #foodservicebusiness #restaurantowners #chefsconsultafricq

What’s the real secret behind the world’s #1 restaurant? It’s called unreasonable hospitality, going above and beyond to create unforgettable experiences. Will Guidara of Eleven Madison Park didn’t just serve food; he made magic happen for his guests. So, ask yourself, how can you create that same magic for your customers? It’s time to elevate your game, push boundaries, and transform ordinary interactions into extraordinary experiences. Let’s raise the bar together! 🚀 Drop your best customer service tip below, and let’s inspire each other! 👇 #UnreasonableHospitality #CustomerServiceMagic #TakeAction #EntrepreneurLife #BusinessGrowth

Great article in The New Yorker on how bots, mercenaries, and table scalpers have turned the restaurant reservation system inside out. Also, a sobering reminder on just how low margin the restaurant business is. Excerpt: "Over the last decade, profit margins at American restaurants have languished at around four per cent. Gitnux, another research firm, reported that high-end restaurants may only see margins of two per cent." #retail #restaurants #dining #finedining #economics #arbitrage #bestpractices #automation #reservations https://lnkd.in/gqtnrkUt