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How to Eat Healthy at NYC Restaurants with Dietician Amy Shaprio

Making reservations may have gotten easier (hi, Reserve!), but knowing what to order can sometimes be a struggle,...

Chef Haidar Karoum of Chloe on Summer Vegetables and the Washington Nationals

After 17 years of hard work in the kitchen at Proof, Estadio, and Doi Moi, chef Haidar Karoum took a quick break (a...

How to Survive Year 1: A Reflection With 2018 JBF Best Chef Nominee Zoe Schor

In just the first year owning her own restaurant, Zoe Schor, chef/owner of Chicago's Split Rail, was nominated for...

Reserve Teams Up with Google to Offer Direct Reservations

We’re thrilled to announce that Reserve has integrated with Google to offer guests the ability to find a table at...

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

Industry

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 culinary arts organization. 

Industry

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 Officer to help accelerate Reserve's growth and adoption of industry-best table management solution by restaurant partners.  

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A Guide to Managing Your Door Effectively, Part 3: If You Fail to Prepare, You Prepare to Fail

We understand that every shift of service is different and unexpected things pop up regularly. While you can’t predict which guests will be late and which employees will call in sick (among the other hundred things that are also unpredictable),...

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A Guide to Managing Your Door Effectively, Part 2 : The Power of Communication

Ineffective communication is damaging to any type of relationship, and the ones you’re trying to build at your restaurant are no different. Frequent and honest communications, with both your guests and your team, are essential in order for things...

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A Guide to Managing Your Door Effectively, Part 1: Too Many Cooks in the Kitchen

A guest starts forming an impression of your restaurant the minute they step inside, so it’s important to create a great experience for them even at the door. But when the doors are opening and it’s all happening, how do you keep everything in...

Boston

Welcoming Eli Feldman to Reserve Boston

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...

Industry

How Reserve is Taking Customer Success to New Heights

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...

Industry

5 Ways Restaurant Tech is Benefitting Owners & Diners

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...

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Black Tap Marketing Secrets: The Shakes That Broke Instagram

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...

Industry

Food & Design: Top Restaurateurs on Why You Should Care

Down on Ludlow Street in NYC’s historic Lower East Side, The Metrograph Commissary is a new concept taking the way we think about “dinner and a movie” to another level. The unique restaurant — with its stellar food and design — is a part of...

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