Great post! Another challenge OpenTable has is its ability to maintain restaurants in its ecosystem. In my personal experience, some restaurants specifically trendy, upscale restaurants are reluctant to allow for bookings on OpenTable because it tarnishes the exclusive brand of the restaurant. OpenTable will need to try and address this issue if it wishes to maintain higher end restaurants in its ecosystem. Thanks for an interesting post! As the market becomes more crowded and customers have high tendency to multi-home, I think Opentable can focus on the supply side to drive the whole network effect.
I think Opentable can focus on the supply side, by considering improving the functionality of the ERB system, offer the system for free especially to popular restaurants or reduce the monthly subscription, to prevent new entrants from catching up. Thanks for a great post! Thank you for sharing. I never knew that OpenTable charges restaurants in so many different ways. The value proposition to the popular restaurant is limited.
These restaurants are mostly booked and are already well-known. It actually makes more sense for OpenTable to even pay these restaurants to be on the platform and give them seats so that they could drive customers.
Thank you for the great post, Raina! It is very interesting to see how Opentable charged very different prices into two sides of the platform. I wonder there is any way for Opentable to leverage its leading position to differentiate itself from incoming competitors. For example, now Opentable has lots of data about consumers, what type of customers booked which restaurants for which occasion in what timing, and which restaurants they consider booking before booking your restaurant and which restaurant they ended up booking instead of your restaurant.
These insights were highly useful for restaurants, and increase the stickiness of restaurants. I love OpenTable as a consumer, but as a restaurateur, the value proposition is much less compelling these days than it used to be. More than a year later, the data from restaurants on our platform continues to tell a powerful story - identifying moments of recovery as cities, states, and countries reopen. As of April 28, , for the displayed datasets percentages are rounded down.
For a complete view, download the dataset. The first section shows seated diners from online, phone, and walk-in reservations How many people dined in restaurants in and , as compared to pre-pandemic in This represents seated diners across all channels from the same sample of restaurants. While COVID has had a significant impact on restaurant closures, this data does not account for the changes in the number of restaurants on our platform in a given area. For year-over-year comparisons, we continue to compare the same day of the week in to the same day of the week in not the same date.
I did appreciate that when they contacted me in email to remind me it is courteous to cancel reservations i. The email left a kind of open, placing no exact fault on any one party as the email just went over the correct procedure to cancel for next time kind of thing. I found no negative remarks in my account as a result of this mix-up, which was how it should have went.
Honestly 4. Good App Overall. The developer, OpenTable, Inc. The following data may be collected and linked to your identity:. The following data may be collected but it is not linked to your identity:. Privacy practices may vary, for example, based on the features you use or your age. Learn More. With Family Sharing set up, up to six family members can use this app. How do we at Tock know this? Read on! See that screenshot from an OpenTable contract above?
The only consistent objection to switching from OpenTable to Tock that I hear is that OpenTable brings xxx number of guests per month through their network. A large percentage of their revenue comes from these incremental per-diner fees. But despite explaining this to restaurants, they fear that they will lose customers if they switch from OT, even though diners ultimately will book through any competently built system, Tock included.
OpenTable works hard to stoke that fear. These numbers are approximate solely because some restaurants use Flash ugh and other programs which make it difficult or impossible to index the site links perfectly.
This reinforces the fear of leaving OpenTable. It took one of our engineers at Tock less than 12 hours to do a health check on thousands of websites.
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