Table for two at 8
I got this e-mail recently from a pr person for OpenTable.com, the online reservations system:
I noticed on your blog that you wrote about OpenTable a few months back (May 18), and I thought you might be interested in learning a bit more about its recent growth in the Baltimore area. ...
I had noticed that the system has added new restaurants lately, and not just fancy ones (Mustang Alley's!!??), so I said sure, and shot off some e-mail questions to Ann Shepherd, senior director of consumer marketing for the company. Some of the answers were a little pitchy, but there was enough of interest to make them worth repeating here in shortened form: ...
What sparked the growth in the Baltimore area this year?
We're currently at 98 restaurants online -- that represents a 38% growth over last year. ...Besides actively selling in the market, we've had terrific referrals from our existing customers. Restaurateurs and their employees tend to be our biggest advocates and often "sell" their industry friends on the OpenTable system.
More Baltimore restaurateurs understand the benefit of replacing their old index-card method of noting diner preferences with the OpenTable system. OpenTable allows restaurateurs to maintain a guest database so they can treat every diner as a VIP by remembering their and dislikes, such as allergies, special occasions and other information that can enhance the dining experience.
Why are there sometimes odd times available like 6:15 and 6:45 but not 6:30, and yet there are tables available if you call?
The availability that you see on OpenTable.com is a direct reflection of the way that the restaurant has set up its reservation book. Each restaurant sets its book up differently, to reflect the unique dining patterns and management needs of that business. When a diner searches OpenTable.com for restaurant reservations, the results reflect the actual availability at that restaurant at that point in time. Because a restaurant may have flexibility to reconfigure tables (combining two tables for two into one table for four, for example) or reassess the expected completion time of a previous dining party, hostesses are sometimes able to accommodate diners by phone. However, it's important to note that the availability of tables in restaurants changes quite literally on an hourly basis, as diners make, cancel and tweak reservations. OpenTable.com users often report reserving a table online after having been told over the phone that the restaurant couldn't accommodate them.
Have you made any recent changes in your site to make it more user friendly?
We recently added some new features to search, including the "Find a Restaurant by Name" feature that allows diners to type a restaurant name in the search box to find local matches on OpenTable. We also enhanced our "Search by Location" feature to remember a user's selected geography so that it is pre-populated on the next visit. Finally, we made improvements to our OpenTable Favorites section, an area where registered users can select and store their favorite restaurants.
If you do decide to use the system, be sure to sign up for the Diner Rewards program. I haven't heard much negative about OpenTable, but if your experience hasn't been good, let me know.
Comments
I love using Open Table and wish even more local places used it. It's convenient for not only restaurants here in Maryland, but for all over the country. I have used it so far for NY, L.A., Philly, and Delaware. I also use it as a reference for menus, since every restaurant that has an online site links it to their Open Table page.
Posted by: Kathy | October 1, 2007 8:49 AM
We love using Open Table, and have had only one bad experience with a restaurant that confirmed our OpenTable reservation, but had no record of it when we arrived at the appointed time. They claimed to be fully booked, but by 9 p.m. the place was more than half empty, so we think the fault was with the restaurant front desk, not Open Table.
Posted by: Darlene | October 1, 2007 5:53 PM
I like Open Table, but I like anything I can do easily and quickly on the web.
The reward system I don't know about, since I didn't use it for a while and my accumulated 700 points or so expired. That was annoying.
Posted by: Jon Parker | October 1, 2007 8:27 PM
Last check as of today there are 101 restos listed for Baltimore (interestingly Cinghiale is listed twice; the Osteria and the Enoteca separated but the system is still unavailable). Open Table is no doubt one of the best things that had ever happened in the dinner reservation universe. Please someone tell Nasu Blanca to get on board!
Posted by: Eric | October 2, 2007 10:45 PM
I have only had positive experiences using Open Table for reservations but as for the reward system I was just about to earn my first gift certificate when they went and upped the qualifications. I guess now with more restaurants available through them it won't take as long to earn the rewards.
Posted by: ricemouse | October 3, 2007 4:31 PM
I first came upon Open Table during the August 2006 Baltimore Restaurant Week.
I love being able to set up reservations online. I shop on line, read several newspapers & magazines online, etc., so why not make reservations online. I'm so glad they thought of it.
For those with not enough Open Table reward points, check their 1000-point deals. If you don't mind eating at off times, these can really help get to the reward level fast.
Posted by: Janet | October 4, 2007 8:02 AM