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Press Release

Restaurant Reservations Go Online - Part III

June 18, 2007
Continued from Part II.

“In the old days, the question was, ‘Where should we eat?’ Now it’s, ‘Where can we eat?,’ said Danny Meyer, a prominent New York restaurant owner who is an OpenTable investor and board member. OpenTable, he said, offers diners ideas for the first question and answers for the second. “You literally get all that information within four seconds.”

Among the top-tier establishments, there are still some holdouts. Chez Panisse, the famed restaurant in Berkeley, Calif., is not on OpenTable. But that is not for lack of trying on OpenTable’s part. “We’re in discussions with them,” said Jaleh Bisharat, vice president of marketing at OpenTable.

Thomas Keller’s French Laundry, on the other hand, arguably the most popular restaurant in the nation, signed up in early 2003 and Per Se, his New York version, is also there. “Thomas Keller needs more reservations like a hole in the head,” Mr. Meyer said. “But even he knows that anyone truly into hospitality is being disingenuous to say they wouldn’t benefit from all that great guest information provided automatically.”

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