OpenTable Releases Restaurant Industry Index for Q4 and Full Year 2013

We are pleased to release the OpenTable Restaurant Industry Index for the fourth quarter and full year 2013.

“Spurred by healthy economic growth and an unseasonally mild winter, the San Francisco Bay Area reservation-taking restaurant industry experienced a solid lift in the fourth quarter,” said our own Duncan Robertson, Chief Financial Officer of OpenTable. “The U.S. overall and most major metropolitan areas that we track experienced a modest lift with the exception of Chicago, which declined by three percent, and Atlanta, Boston and Washington D.C., which were essentially flat. The New York metropolitan area benefited from an easier comparable quarter by lapping Superstorm Sandy, which hit during the fourth quarter of 2012.”

OpenTable Restaurant Industry Index
The OpenTable Restaurant Industry Index is based on data gathered from more than 10,000 reservation-taking restaurants* sampled from the OpenTable network in the U.S., Canada and Mexico. Each percentage indicates a year-over-year increase or decrease in the number of guests served in these reservation-taking restaurants, as recorded by the restaurants in their reservation books. Those guests include those who honored reservations made by phone or online as well as those who walked in without a reservation.Continue Reading

OpenTable Restaurant Industry Index for Q3 2013

We are pleased to release the OpenTable Restaurant Industry Index for the third quarter of 2013.

“The San Francisco Bay Area reservation-taking restaurant industry experienced a lift for the third quarter in a row, while most other major metropolitan areas that we track were essentially flat,” said our own Duncan Robertson, Chief Financial Officer of OpenTable. “The anomalous spike in Philadelphia was attributed to the timing of restaurant weeks which occurred in September rather than October this year.”

OpenTable Restaurant Industry Index

The OpenTable Restaurant Industry Index is based on data gathered from more than 10,000 reservation-taking restaurants* sampled from the OpenTable network in the U.S., Canada and Mexico. Each percentage indicates a year-over-year increase or decrease in the number of guests served in these reservation-taking restaurants, as recorded by the restaurants in their reservation books. Those guests include those who honored reservations made by phone or online as well as those who walked in without a reservation. Continue Reading

OpenTable Restaurant Industry Index for Q2 2013

We are pleased to release the OpenTable Restaurant Industry Index for the second quarter of 2013. 

“During the second quarter of 2013, the reservation-taking industry in the U.S. was flat year-over-year,” said our own Matt Roberts, Chief Executive Officer of OpenTable. “For the second quarter in a row the San Francisco Bay Area experienced a lift, but most other major metropolitan areas that we track were essentially flat with the exception of Chicago, which continued to see a bit of a headwind during the second quarter.”

OpenTable Restaurant Industry Index

The OpenTable Restaurant Industry Index is based on data gathered from more than 9,000 reservation-taking restaurants* sampled from the OpenTable network in the U.S., Canada and Mexico. Each percentage indicates a year-over-year increase or decrease in the number of guests served in these reservation-taking restaurants, as recorded by the restaurants in their reservation books. Those guests include those who honored reservations made by phone or online as well as those who walked in without a reservation.Continue Reading

Trending on OpenTable Restaurant Reviews: Artichokes

artichokeLike many of our most interesting foods, artichokes don’t look like the most inviting of ingredients. In fact, they look downright defensive, with their armadillo-like, be-thorned outer petals. While artichokes’ exteriors belie the deliciousness inside, you can bet it’s there; it just takes a bit of work to get to the big, tasty reveals, be they the meaty goodness at the base of the prickly petals or the tender heart hidden beneath the scratchy choke. Low in calories, high in fiber, and rich in nutrients, such as vitamin C, folate, and magnesium, artichokes are also thought to help detox the liver, which is why I love grilled artichokes with a martini. Find out what OpenTable diners are saying about artichokes in recent restaurant reviews.

25 Lusk, San Francisco, California: “The cocktails were great — as was the wine and food. We had a tomato and artichoke bisque and pork cheeks for our first course.”

Amada, Philadelphia, Pennsylvania: “Great tapas plate. The standouts were parmesan artichokes and bacon-wrapped dates.”

Bess Bistro, Austin, Texas: “I loved the scallops and fried artichokes. Compliments to the chef.”

Bocca, New York, New York: “My crispy-skinned salmon with artichoke hearts and fingerling potatoes was a real winner. ”

Campo 185, Palo Alto, California: “Squash blossoms with crispy Roman artichokes was outstanding.”

Catch, San Francisco, California: “Try the artichoke heart and Dungeness crab tempura appetizer — amazing.”

Core de Roma, West Chester, Pennsylvania: “The artichoke appetizer is wonderful; I recommend that to anyone.”

Crossroads, Los Angeles, California: “Artichoke oysters are the best!”

Cucina Urbana, San Diego, California: “The candy beet salad with tempura artichoke, mâché, and horseradish balsamic was AWESOME.”

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