Happy New Year! Now that 2015 is upon us, resolve to make this the best year yet for your restaurant business. Every day in January we’ll be featuring a new tip from restaurateurs, chefs, and other industry leaders to shape up your marketing, operations, hospitality, and more. Check back daily for expert advice and successful strategies to start your year off right.
As a former restaurant critic for the New York Times and Los Angeles Times, Ruth Reichl knows what can make or break a great dining experience. She’s famous for her creative and serious approach to the job, which earned her two James Beard Awards for restaurant criticism and led to her dressing up in elaborate disguises to avoid being recognized on the New York dining scene, as she describes in her memoir Garlic and Sapphires.
Here, we ask Ruth what restaurants should know about criticism, how to deal with a negative review — and yes, how to spot a critic.
Our mission at OpenTable is simple: to power great dining experiences. That means giving restaurants the tools they need to succeed in managing their books, and making it easy for diners to find and book tables for every occasion.
We’re proud to partner with the best restaurants in the industry — and thanks to them, we’ve learned a few things over the years. Now, we want to share that knowledge and start new conversations within the restaurant community about what it takes to run a restaurant successfully as a business, from hiring great staff and tracking food cost to building an international restaurant empire.