OpenTable’s annual sales conference brings together our entire field team, from Tennessee to Tokyo, for a week devoted to sharing ideas, inspiration, and (of course) food. This year we invited a few local San Francisco restaurateurs to participate in a panel discussion about industry trends, business challenges, and how they aim to raise the bar for hospitality. See highlights in the video above!
A little advice can be the magic ingredient that helps your business, new or old, grow and succeed. Like the old proverb goes, advice after injury is like medicine after death. Don’t wait. Build your network of advisors now to help you avoid or get through your troubles tomorrow. For smaller restaurants that may not have the budget to hire full-time advisors, try to find resources that will allow for a more creative arrangement that could include discounts for referrals and advice-for-trade. Here are the top ten must have advisors every restaurateur should have in their inner circle.
Valentina Fine Foods opened in 1991 as a specialty Italian deli in London, but the business has since grown to include new locations, restaurants, and an online shop. Two families — Arcari and Zoccola — founded and operate the business, which is led by co-owners Bruno Zoccola and Fabio Arcari. We talked to the two of them, along with Valentina’s Head of Marketing Tess Young, all about their growth, challenges, and what they’ve learned along the way. Here are five lessons they shared for fellow restaurateurs.
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!