We at OpenTable wish you and your team health, happiness, and full dining rooms during this festive season and the new year to come. Below is a wrap-up of our top posts from the holidays, or you can click here to see them all. Cheers!
Why Holiday Events Matter to Your Restaurant NOW: Earlier this fall we delved into OpenTable data to show how private dining inquiries peaked in September and November. Take a look — it’s not too early to start planning for next year.
How Do OpenTable’s Holiday Promos Work?: Our promo pages account for the many ways diners search for restaurants, helping restaurants fill the house and diners find their perfect table. Did we mention it’s free to sign up?
How to Beat the Stress of Seasonal Hiring: Alice Cheng, founder and CEO of Culinary Agents, shares the number one secret to hiring for the holidays — and setting yourself up for success throughout the rest of the year.
How Many Guests Are Dining Out on the Holidays?: How many people really celebrate holidays like Thanksgiving and Christmas at restaurants? You’d be surprised (we were)!
How to Create the Ultimate Holiday Menu: Preserve the traditions people love and look forward to, but take it to the next level. That’s no easy feat for chefs — here’s how two of New York’s finest pull it off.
5 Enlightening Stats About OpenTable Gifts: Our gift cards give restaurants a personalized, secure way to let guest spread the love. Here are five stats that show how people us them, now and throughout the year.
How to Pull Off an Over-the-Top Holiday Extravaganza That’s Actually Financially Viable: The team at Napa’s 1313 Main shared details about their awe-inspiring holiday dinner, including how they negotiated with vendors to make it happen.
7 Tips for Pulling Off Successful Holiday Events Year After Year: December is the busiest time for private events, from corporate parties to private banquets. We asked the teams at two very different concepts that consistently create standout events — find their top tips here.
How Holiday Dinners at Franny’s ‘Sell Themselves’: With both a Hanukkah dinner and a traditional Feast of the Seven Fishes, the Franny’s team goes all out for the holidays. Read more about their unique, inclusive, communal approach.
NYE by the Numbers: How OpenTable Diners Celebrate the New Year: We looked into data from last year to identify some of the most interesting trends in New Year’s Eve bookings in the U.S., Canada, and the U.K. and help restaurants prepare for the holiday. Here’s what you need to know about covers, party sizes, timelines, and more.
How Not to Surprise Diners with a Prix Fixe Menu: Bottom line: If you are serving a menu that guests can’t opt out of, it’s critical to communicate the change loud and clear, on every channel available to you. Avoid a negative review with these best practices.
Eleven Madison Park’s Top Tips for Champagne Service on New Year’s Eve: Time to break out the bubbly! Here, EMP Wine Director Cedric Nicaise shares his best tips for serving Champagne, from pouring to pairing.