Let’s Celebrate: OpenTable Surpasses 30 Million Seated Diners in Canada

We are thrilled to announce that OpenTable has seated more than 30 million diners in Canada. In celebration of the milestone, we’ve created a fun infographic illustrating Canadian OpenTable diner trends and behaviours since the company entered Canada in 2002.


Some of the unique trends seen during OpenTable’s climb to 30 million diners across Canada include:Continue Reading

#MyFoodieValentine Giveaway: That’s a Wrap!

Valentine’s Day is behind us (although you might not know it based on the amount of chocolate we’re still consuming), but before we bid a fond farewell to the most romantic day of the year, join us as we fete the My Foodie Valentine giveaway winners.

We received thousands of entries on Instagram and Twitter, ranging from pictures of delicious dishes to charming photos of the favorite foodie in your life. Congratulations, Danielle ThomasJhomalys MoranSharon GoughLauren SpinelliRosa NaranjoMarco Maurício MalkomesKwadwo BoatengLiliana SoileauChristina Copeland, and Lisa Nguyen.


Thanks to everyone who entered, and be sure to follow us on Facebook, Google+Instagram, and Twitter for future giveaways.

OpenTable Seats a Record Two Million Diners in a Single Day

Chef and shift manager conversing after a mealWe are pleased to announce that OpenTable seated more than two million diners around the globe on Valentine’s Day, making it the highest volume day in our company’s history. Approximately half of the diners seated on Valentine’s Day booked via their mobile devices.

“It’s exciting to play a key role in helping more than two million diners around the globe find the perfect restaurant for Valentine’s Day,” said our own Matt Roberts, Chief Executive Officer of OpenTable. “Valentine’s Day is one of the most important, operationally-intensive days for our restaurant customers, and we’re incredibly proud to be an ingredient in the joy they bring to their guests on February 14th and throughout the year.”

Approximately 45 percent of these diners booked their reservations during the week leading up to Valentine’s Day, and more than 10 percent booked on Valentine’s Day, the day diners consulted OpenTable at a peak rate of 400 searches per second.

Culinary Couple Lee Chizmar + Erin Shea of Bolete Make the Most of Mondays

bolete photoWhen you blend two hospitality professionals with one successful restaurant and fold in two children, you’re not talking about a recipe that yields a ton of time for romance. Still, chef Lee Chizmar and general manager Erin Shea find ways to connect whenever they get the chance.

The owners of Bolete in Pennsylvania’s Lehigh Valley, Chizmar and Shea opened their restaurant in 2008 to a steady stream of accolades, and the acclaim has kept them busy ever since. Shea says, “Honestly with a restaurant and two kids under four, there isn’t a lot of room left for reconnecting. We have Mondays off together and try to make sure that we spend that as a family, leaving date nights to few and far between. Romantic for us is if I stay awake long enough to make a sandwich for my husband and share a bottle of wine.  Literally a turkey sandwich.  I know it isn’t glamourous, but it is life right now.”

Uncorking a bottle of wine — and arguing its merits — is a common way Chizmar and Shea sneak in quality couple time. “We will often open a great bottle of wine, even if it isn’t a special occasion. We actually have very different tastes in wine (he is a California boy and I love old world), so great debate and conversation often go into these late night wine dates.  And, really, us both being awake is the special occasion,” she says.

Before starting their family and opening the doors at Bolete, Chizmar and Shea, a couple for the last nine years, dined their way around the northeast. “When we were first together, all our free time was spent enjoying food and drink. In Boston, we would go out to eat every night after work. And, pre-kiddos, we spent a lot of time traveling to New York when the restaurant was closed.” Prune is a perennial favorite of the pair. “The food is so delicious and simple,” notes Shea. They also enjoy discovering different restaurants in Philadelphia. Chef Chizmar’s recent birthday was spent at Townsend. “The cocktail program there is a standout, and I highly recommend heading to their bar for a drink and a snack.”

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