Reserve’s mission is to help restaurants and guests connect to create memorable dining experiences. Since we launched in 2014, we’ve helped seat nearly 9M people in more than 500 restaurants in 104 cities across America. We learned a lot along the way, and love the experiences and relationships we helped create. What drives all of us at Reserve is knowing the role we’ve played – and will continue to play – in making that happen. That’s why we’re really excited to announce a $10M Series B round to further our efforts to create better dining experiences and change they way …
Today we’re celebrating the launch of another city, Asheville, North Carolina, with some of the best restaurants in town. Whether it’s classic tapas at Cúrate from El Bulli alum Chef Katie Button or fresh takes on Southern classics at Rhubarb from Chef John Fleer, one of the pioneers of foothill cuisine, Asheville is a food lover’s paradise.
When we say Reserve was built by the restaurant industry for the restaurant industry, we mean it. Since we launched two years ago, many restaurant industry insiders — from line cooks to general managers — have been inspired to join the Reserve team, coming to us from respected operators like Thomas Keller Restaurant Group, Major Food Group, and Momofuku.
Today is Reserve’s birthday and we’ve got a lot to celebrate: over the past two years, Reserve has served more than 5 million guests at restaurants across the country.
When you’re an early stage startup, you’re like a newborn baby that’s trying to figure out the world and your place in it. Eventually, you grow out of life’s early stages of infancy and childhood and find a place for yourself. Reserve has moved through those stages in the past two years and is better off for it — we now fully understand our mission and have a stronghold on our position in the industry. We don’t need to crawl or walk anymore. Now, we can sprint.
Who doesn’t eat out these days? With restaurants becoming an even bigger part of everyday life – from business meetings to romantic dates, casual takeout to family dinners – the hospitality industry is more visible than ever before. It’s also a huge part of our economy, providing a tremendous number of jobs and opportunities for people all over the U.S.
Ever since Spike Mendelsohn appeared on the fourth season of Top Chef in 2008, he’s been raking in win after win. Today, he and his family own several popular Washington D.C. restaurants — Good Stuff Eatery, Béarnaise and We, The Pizza — all of which expanding across the nation and overseas. We caught up with him recently on how Reserve for Restaurants is saving him money.
Technology has impacted nearly every industry under the sun, and restaurants are no exception. Many tasks — ranging from employee scheduling, order taking, inventory management and even customer communication — are now conducted using advanced restaurant technology.
Need to snag a great table, and fast? Grab the latest version of the Reserve app to see available times and get instant reservations, exactly when you want them. Look for green “Instant Booking” icons on restaurants where you can now book tables instantly, all with a few taps.
When we called Joe Isidori one Friday afternoon in July, he was knee-deep in the weeds, managing a long line of people — a four-hour wait’s worth, to be exact — wrapped around the Chelsea location of his ultra-popular NYC hot spot, Black Tap Craft Burgers & Beer.