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Annie Stoll of Delfina on Achieving Longevity in the Hospitality Industry

One of Reserve's first partners and ambitious restaurateur, Annie Stoll has five restaurants (and one more on the...

Another Reason to Reserve at the Beard House

We're pleased to announce that Reserve has partnered with the James Beard Foundation (JBF), the nation’s prestigious...

Reserve appoints Amazon veteran Michael Wesner as COO

We're thrilled to announce we've hired Michael Wesner, a former Leader at Amazon Restaurants, as our Chief Operating...

Who’s New on Reserve? August 2017 Roundup

Reserve is excited to announce that we’re now live in Denver, Colorado and Atlanta, Georgia. You can now explore...

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Bites & Sides

12 Saucy Condiments You Need to Know to Eat Better

Can you imagine french fries without ketchup? Your favorite deli sandwich without mayo? Pancakes without syrup? Hard to picture and definitely not a world we want to live in! If you’re like us, you love dipping, spreading and saucing all kinds of...

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Summertime Staple: 5 Fresh Ways to Enjoy Corn

Can’t keep your hands off corn? We get it. It’s even harder to pick a favorite way to eat it — grilled, popped, baked or boiled. How is it possible we’ve discovered so many amazing ways to enjoy this bright yellow veggie? We’ve had 10,000 years...

Bites & Sides

Fermented Foods: What They Are & How to Enjoy Them

Ever wonder, “What are fermented foods?” You’re not alone. Some of our favorite parts of everyday meals — like yogurt, pickles, kimchi or kombucha — just so happen to be fermented. Touted as being among the world’s healthiest things to eat and...

Bites & Sides

23 Dishes That Are So Hot Right Now

Ever since Sriracha exploded a few years ago, the amount of spicy food on any given restaurant menu has reached new heights. Changing consumer tastes and changing demographics have called for more fiery foods and restaurants are spicing up their...

Bites & Sides

How to Spice It Up: Your Perfect Peppers Guide

You’ve probably had the experience of biting into something that turned out to be a bit too spicy.  Whether you like to keep things on the mild side or prefer your peppers hot-hot-hot, we’ve laid out a handy guide to all kind of different types...

Bites & Sides

Go Greek in Honor of the 2016 Olympic Games

Ever wonder how the first Olympic athletes trained and ate? If you're looking to celebrate the Summer Games with some great Greek foods, you've got a rich history to draw on. In honor of the approaching Olympic games, let’s dive deeper into...

Bites & Sides

6 Cheese Facts: How to Make Cheese Part of Your Healthy Diet

Salty, decadent, creamy, strong - there are so many different kinds of cheeses sometimes it's hard to know which to pick. Especially if you're trying to eat healthy, it might seem better to skip the cheese course all together, but with the ...

Bites & Sides

Tomato, Tomahto: 11 Things to Order However You Say It

Is it a fruit? Is it a vegetable? Who cares, it’s delicious! The great tomato debate has kept us intrigued since we first realized this fruit was sitting on the veggie side of the stands. But while you may say tomato and others say tomahto, there...

Bites & Sides

What Makes it Mediterranean? These 5 Major Ingredients

Popular in the US for decades because of a winning combination of healthy benefits and delicious flavors, Mediterranean cuisine keeps winning fans.  With an emphasis on fresh vegetables, lean meats like fish and the good healthy fats found in...

Bites & Sides

Make it Grains: Different Types & How to Eat Them

As a staple in diets around the world, we love grains in many forms: breads, pastas, cereals and beer to name a few. But with terms like “whole grain,” “gluten free,” and “ancient grain” being used more and more frequently, all the types...

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The country's premier hospitality technology platform Book reservations and discover the best restaurants in your city.