There’s a reason Matt Levine has become one of New York City’s most acclaimed restaurateurs at just 32. As the owner of the food and beverage company indieFORK, which owns and operates Chalk Point Kitchen and The Handy Liquor Bar, he’s known for his ability to attract A-listers with strong branding and innovative marketing and promotional strategies. Here, he shares his top tips for reaching new customers and making sure they want to come back again and again.
Every year, OpenTable partners with restaurant associations, convention and visitors bureaus, and destination marketing organizations to promote over 150 Restaurant Weeks across the country. Restaurant Week is a program in which restaurants in a metro area offer special affordable menus, from a two-course lunch option to a multi-course tasting experience. It’s a perfect opportunity to draw new diners into your restaurant — and when you wow them, they will become regulars. Make the most of it!
Fact: most restaurants don’t have a mobile website, which means they’re missing out on one of the most important tools for bringing in customers. Mobile sites help you rank higher in search engines and provide a better experience on the small screens of smartphones — which is a big deal when nearly 75% of consumers choose a restaurant based on search results. A mobile site isn’t so much a distinct website as it is a different skin for your existing desktop site; it makes the most important information from your website easy to see, read, and navigate on the go, with a larger text size and simplified layout and navigation.
Main Street Hub is a do-it-for-you marketing platform for local businesses and has published more than one million pieces of content for thousands of restaurants across the country. Here, their team shares tips and best practices for managing your social channels, growing your audience, and representing your brand in the best possible light.
Before he joined OpenTable, Charlie Roberts spent a decade working in restaurants in the San Francisco Bay Area — he was a GM at Oliveto in Oakland and also held positions at Aperto and NOLA. After two years as an OpenTable Account Manager and another year as a Sales and Restaurant Relations team trainer, Charlie is a pro at helping restaurants maximize their reservation books. We asked him for an insider’s tricks of the trade to get the most out of OpenTable.