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.
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.
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 launched Reserve for Restaurants two months ago, we were lauded in the press as a new challenger to OpenTable, but routinely faced the questions: “What about your network? How will you drive diners?”
Sometimes you see a restaurant you like or get a good recommendation but aren’t quite ready to make plans. With Reserve, you can now choose to “favorite” restaurants you want to check out, or have visited and want to go back to.
The restaurant reservation process is so familiar that it’s easy to overlook the fact that it could be a lot better. Reserve was created to make all aspects of the reservation process intuitive and pain-free for everyone, for every reservation. Today we’re taking two major steps forward. We’re introducing Reserve for Restaurants, a new table management system that offers restaurants more control, enables better hospitality and creates aligned incentives; and we’re launching Reserve.com, a web destination to discover great restaurants and instantly book reservations.