News

Pay with OpenTable Arrives on Android

Today, we’re excited to announce the launch of our Pay with OpenTable feature for Android. We’ve already seen how diners have benefited from our mobile payments functionality by using their iOS devices, and now we’re thrilled to offer a way for Android users to pay without the wait.

Our team has been working hard to make this new Android feature an intuitive and frictionless experience. To pay with OpenTable, diners simply book a table at a participating restaurant and add a credit card in their OpenTable Android app before they dine. Then they can view and pay their check with a few taps. There’s no separate app to download; no codes to enter; and no scanning or barcodes involved. Diners who pay with OpenTable simply get up and go whenever they’re ready. It’s that simple!

Pay for Android 3.24.2015

We’re so excited to welcome Android users to try our mobile payments feature and look forward to receiving your feedback. To learn more about OpenTable mobile payments, watch “Life’s too short to wait for the check” and visit http://pay.opentable.com/ to view the current list of participating restaurants. Restaurants who are interested in providing their guests with the experience of paying with OpenTable can learn more at http://pay.opentable.com/restaurants.

Aditya Singh is a senior product manager at OpenTable. 

Headed to South by Southwest? Find Out What We’ve Got Brewing at #SXSW Job Market Booth 510!

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South by Southwest (SXSW) is where music, film, and technology meet against a backdrop of Austin’s influential dining scene. At OpenTable, we power the memorable dining experiences you’ll find in ATX — but that’s not all we’re doing there. This week, on March 13 and 14, you’re invited to meet us at the OpenTable SXSW pop-up, pour-over coffee cafe to learn about professional opportunities with OpenTable in San Francisco and around the world.

Visit us at SXSW Job Market stall 510 on the second floor of Austin’s JW Marriott on 110 E. 2nd Street on Friday and Saturday between 10AM-6PM. Our barista will serve you the perfect pour of complimentary drip-brewed coffee while you meet leaders representing different departments at OpenTable, including our talented engineering and design teams. You can also apply for openings in person, drop off your business card for a chance to win $500, and get all the delicious details about our one-of-a-kind #100opentables giveaway.

The SXSW Job Market is open to the public with free guest pass wristbands, available in advance or onsite at the event. Visit guestpass.sxsw.com for more information. SXSW badge and wristband holders do not need a guest pass to attend.

Can’t make it to SXSW? You can still apply to take a seat at our table at http://www.opentable.com/careers/.

Celebrating Our #BrandNewBrand at Upland in NYC

This week, OpenTable launched our brand new brand. Because we love what can happen around the restaurant table, we feted this milestone with a feast at Upland in Manhattan, along with chefs, restaurateurs, and some of our favorite local foodies.

Chef Justin Smillie opened Upland in conjunction with restaurateur Stephen Starr late last year to critical acclaim, and he and his staff created an incredible dining experience that highlighted his heralded California-inspired cuisine with an Italian twist. The mouthwatering menu included seared squid with shaved fennel, cara cara orange, and crispy shallots; slow-roasted lamb ribs with pickled artichoke, white almonds, and esplette; gnudi with black trumpet mushrooms, leeks, walnuts, parsley, and sorrel; whole striped bass prepared under salt with broccoli de ciccio and preserved lemon relish; sherry-glazed chicken with frisee, sunchokes, roasted garlic, and cured egg yolk; and rum cake with persimmon and whipped cream.

Just as the table is just the start, this week is just the start of our rebrand celebration. On March 11, we’re launching our #100opentables campaign. We’ll be giving away 100 dining experiences at iconic restaurants around the world, including Eleven Madison Park in New York, Bar Tartine in San Francisco, and Dinner by Heston Blumenthal in London. The campaign will feature a diverse collection of cuisines and experiences, such as “The Cellar Experience” at Dan Barber’s Blue Hill at Stone Barns, the private chef’s table for four in the skybox at Restaurant DANIEL, and a five-course pasta tasting menu at flour + water. The campaign will culminate with 100 dining experiences in 23 cities on one night: April 9, 2015. Visit the #100opentables microsite www.100opentables.com next Wednesday for a chance to reserve your table!

Photos by Hal Horowitz.

Welcome to the New OpenTable

We love what can happen around the restaurant table and know you do, too. Since 1998, we’ve strived to help diners discover and book the perfect table every time they dine out and to enable restaurants to enhance the hospitality they deliver night after night.

After all, our mission at OpenTable is to power great dining experiences. It’s now in our DNA, as many of us have come from restaurants and we have been living, breathing, learning from, and working with restaurants for almost 17 years.

It is in this spirit that we are proud to introduce to you the new OpenTable brand. It features a fresh new logo, reflects our renewed focus on design and style, and has a tagline that speaks directly to our evolution: “The table is just the start.” Our new brand symbolizes how we’re building on our heritage to reimagine the role we can play before, during, and after the dining experience and the ways in which we connect diners, restaurants, and their communities.

“The table is just the start” encompasses the seemingly infinite number of good things that occur at restaurant tables around the world every day – including the start of new friendships, healthy debates between colleagues, and the adventure of sampling a new cuisine. We want to nurture and celebrate these shared experiences.

And, as some of you may have noticed, the new OpenTable comes on the heels of other major enhancements and product initiatives, including our redesigned website; Guest Center, our next-generation, cloud-based hospitality solution for restaurants; and Pay with OpenTable, a mobile payments feature that lets you view and pay your check with a few taps of your phone.

As we span countries and cultures, we’re very attuned to an essential ingredient in making our products successful: you. So from our warm and welcoming new mark to a fresh new voice on OpenTable.com and within our apps, we hope you’ll agree that we’re more inspired than ever. We’re humbled to play a part in your joyful dining experiences.

Bon appétit!

Scott Jampol is Senior Vice President of Marketing at OpenTable. He first joined OpenTable in 2007 and has never met a Brussels sprouts dish he didn’t like.