OpenTable

A wonderful night in Washington, D.C. this week, recognizing the countless ways that restaurants positively impact our communities. 

New chapters are better celebrated around the table. OpenTable and Libro recently joined forces, and to mark the milestone, we hosted two dinners for industry partners in Montreal and Quebec City, alongside Menu Extra. More than 75 guests from 25 restaurant groups across our combined community sat down at the same table, including some of Quebec's most respected names in hospitality. The theme, "Stronger Together," carried through every detail: one shared table, co-branded touches, and a menu from Chef Francis Blais built around pairings to bring people together. A fitting way to officially kick things off together, and a preview of the moments still to come. — Les nouveaux chapitres se célèbrent encore mieux autour d’une bonne table. OpenTable et Libro ont récemment uni leurs forces. Pour souligner cette étape marquante, nous avons organisé deux soupers pour nos partenaires de l'industrie à Montréal et à Québec, en collaboration avec Menu Extra. Plus de 75 invités issus de 25 restaurants et organisations se sont rassemblés autour d'une même table, incluant certaines des figures les plus respectées du milieu de la restauration au Québec. Le thème « L’union fait la force » s'est traduit dans les moindre détails : une grande table commune, des éléments graphiques aux couleurs des deux marques, et un menu signé par le chef Francis Blais, pensé autour des belles associations. Une belle façon de lancer officiellement ce nouveau chapitre ensemble, et un avant-goût des moments précieux à venir.

We just debuted a new evolution of OpenTable Concierge, our AI-powered dining assistant, and it’s already changing how people discover where to eat. Now live directly on the OpenTable homepage globally, Concierge lets diners describe exactly what they want in natural language (like "a rooftop with a view" or "a spot locals love") and instantly surfaces options across our network of 65,000+ restaurants. For restaurants: it’s a new discovery channel at no extra cost. Every restaurant on OpenTable now surfaces in Concierge results, putting them in front of high-intent diners the moment they're ready to book. For diners: it’s a faster, more intuitive path from inspiration to reservation. We’ve found diners spend close to an hour researching restaurants before traveling, more than they spend on flights, hotels, or activities. This launch is part of our broader strategy to meet diners wherever they are searching, with integrations also live across ChatGPT, Microsoft Copilot, Amazon Alexa, and Perplexity. Explore Concierge here:https://lnkd.in/gQuq35Hm #OpenTable #Concierge #HospitalityTech #AI

As OpenTable continues to grow its presence across Southeast Asia, staying close to where the region's restaurant and hospitality industry is headed matters. That's one of the reasons our OpenTable Singapore team is looking forward to the week ahead at the SIGEP Restaurant Asia trade show. This is exactly the kind of room OpenTable is excited to be part of: one where operators, distributors, and chefs shaping Southeast Asia's dining scene come together to discuss what's changing, from shifting consumer expectations to the technology reshaping how restaurants operate. If you're heading to Marina Bay Sands, stop by Booth K-18 to connect with the OpenTable team. We'd love to meet you. 📍 Booth K-18 📅 15–17 July 🏛️ Marina Bay Sands Expo & Convention Centre Register: https://lnkd.in/g_Qrqjmt #SIGEPAsia #OpenTable #Singapore

Summer is in full swing and whether it’s a weekend trip, cross-country getaway, or local staycation, every trip deserves great meals. After all, new OpenTable research shows that reservations are becoming the anchor of the itinerary, not a break from it. With more travelers prioritizing where to eat over what to see, hotel restaurants have quietly become some of the best tables in town, proving the best part of the hotel isn't always the room. The same goes for the rest of the trip: instead of finding a spot on a whim, travelers are planning trips around their dream dining destinations — thanks to the restaurants who define local hospitality with spaces and menus worth traveling for. Here’s how travelers are making the most of every meal: ☀️ 92% of Americans have dined at a hotel restaurant even when they weren't staying there. ☀️61% of Americans have chosen their vacation spot based on the local food scene. ☀️50% of Americans have booked a hotel stay based on the restaurant alone. ☀️48% of Americans spend more time researching where to eat and drink than anything else before a trip. Check out our US travel hub to explore expert guides and must-book restaurants alongside key dining and travel trends, plus curated dining recommendations from the latest evolution of OpenTable’s AI Concierge tool, now available directly on the OpenTable homepage.  https://lnkd.in/eRw_xK5M

Building on our integration with Google, we’re excited to help diners move from discovery to reservation faster than ever. With Google’s Gemini Spark updates, diners can use natural language to find a restaurant, check live availability through OpenTable, and complete a reservation, all within the AI experience. From searching “best pasta near me” to asking Gemini to book date night, OpenTable is helping restaurants get discovered—and booked—wherever diners search. Learn more: https://lnkd.in/gtki2Pyu

There's reservation perks—then there's OpenTable's Gold status. And now, our perks just got even better. Introducing Gold Tables, a new benefit within OpenTable Regulars that gives diners with Gold status access to a curated selection of hard-to-book tables at some of the country's most in-demand dining destinations. That restaurant you've been chasing an opening at all month? With Gold status, it might be one tap away. Unlock Gold status after only six OpenTable reservations in a year. With it, diners get: -Priority Notify Me alerts, ahead of other diners -Access to Gold Tables -Six months of Uber One membership for free* Gold Tables builds on OpenTable's commitment to rewarding the diners who show up again and again. And it works both ways to reward restaurants, too: diners with Gold status dine out 5x as often, no-show 50% less, and leave 3x as many reviews as the average diner, giving restaurants a direct line to some of their most valuable guests. Explore Gold Tables: https://lnkd.in/gFszcFZV *Offer excludes current Uber One members. See Uber Terms and Conditions (https://lnkd.in/gt4YGybM).

AI isn’t replacing hospitality. It’s creating more time for it. In our latest All on the Line webinar, Dan Simons of Founding Farmers Restaurant Group, Rachel Kornafel of Union Square Hospitality Group, and Chef Victor Barry of PIANO PIANO the Restaurant got candid about what AI looks like inside their restaurants. They shared specific tasks they’ve automated, revenue gaps they’ve uncovered, and how they’re bringing their teams along. Watch the full conversation: https://lnkd.in/gxNwufWF

The James Beard Awards weekend belongs to the people who make dining what it is. OpenTable's annual Rosé Bowl—held the day before the awards—is how we show up and celebrate them. This year, our CEO Debby Soo and co-host Michael Murphy welcomed nominees, chefs, media, and tastemakers to The Salt Shed in Chicago. At the center of the afternoon, we were especially honored to recognize Nancy Silverton—this year's JBFA Lifetime Achievement Award winner—whose career has set a standard for craft, generosity, and mentorship of the next generation of culinary talent. Thank you to Cargo Crew for outfitting the evening's bartenders, servers, and a few of our own team. Congratulations to all 2026 James Beard Award nominees, and to the winners who make dining out a magical and memorable experience year after year.

On Monday, we were proud to be a partner of Too Many Critics in the UK, the charity dinner where some of the country's leading food writers and critics swapped their notebooks for knives and stepped into the kitchen for one night only - all in support of Action Against Hunger UK. Celebrating its 25th anniversary, this year's event took place at Dante Mayfair in Claridge's, hosted by the brilliant Hannah Harley Young. Food writers and critics including Adam Hyman, David Ellis, Hannah Twiggs, and Matthew Fort were given the task of creating the accompanying sauce to Dante’s famous chicken alla diavola for a room full of guests and a panel of chefs-turned-judges. Every seat booked and every auction bid helped fund Action Against Hunger's vital work tackling life-threatening hunger in the UK and around the world. We were honoured to help turn every reservation into meaningful support for such a brilliant cause. Thank you to Action Against Hunger, the organisers, the critics, the chefs and everyone who pulled up a chair - here's to the next 25 years! Photo credit: Liz Isles.