Introducing Now Serving, OpenTable’s new quarterly webinar series with data, insights, and solutions to help your restaurant thrive. We’ll tap into our unique data and diner trends, while giving you solutions and practical advice on how to unlock new sources of revenue. 

In June, online bookings were 42% higher than pre-COVID in 2019, even as staffing shortages continue to challenge many operators. With increased business and fewer workers, technology and actionable data are more important than ever to help restaurants stay nimble and maximize revenue.

Hear from restaurant leader Harlan Scott on how he has gotten creative, become more efficient, and leveraged technology.

In this webinar, we’ll share:

  • Market insights on guest expectations and demand, plus how your restaurant can prepare for increased volume
  • Technology and tools to make your business more efficient, especially in the face of ongoing staffing shortages
  • First-hand, practical advice from leaders in the restaurant industry on how to stay successful long term

In this episode, see how diner expectations and search habits have changed during the pandemic, and what you can do to help them find you when they search.  Plus, Sasha Nelson, consumer product lead at OpenTable, will take us through how OpenTable’s consumer experience creates the best match between restaurants and hungry diners.

In this webinar, you’ll learn:

  • How diners’ expectations have shifted over the past 6 months and what that means for your restaurant
  • How OpenTable continuously evolves to connect diners to restaurants when they are looking for their next meal
  • Practical ways to position your restaurant to stay top of mind on OpenTable for diners now and into 2021

In our first episode, we dig into the latest diner data and how restaurants are getting creative to drive new revenue. Caitlyn Edson, General Manager of Bateau in Seattle, will share a first-hand look on creating unique dining experiences.

In this webinar, you’ll learn:

  • The latest on who’s dining out again and what they expect
  • How restaurants are thinking creatively about experiences to attract new and returning guests
  • Inspiring ways to optimize your service, including combating no-shows