“You can literally see it working. It’s like fishing where the fish are.”

“With OpenTable's marketing solutions, we can try new things to meet our needs and see what works best for our restaurants.”

“Having software that aggregates all our reviews in one place is not only a time saver, but it also helps us to easily identify trends.”

"What attracted us to Custom Promotions was that the marketing tool will do all the work, and we don't have to worry about making a post on Facebook or Instagram. Most of our guests come from the OpenTable app, so why not keep the marketing within that same portal."

“[The email campaigns] are just so simple. When you can make contact with your consumer like that—it doesn’t get any more valuable than that.”

“In less than two weeks, we’ve seen guests coming in just because of those emails and rewards. It’s been a nice way to automate things so that we’re always front of mind with people.”

“We never feel like we’re on our own. If something new launches, we talk through it and figure out the best way to use it. That support made everyone trust the platform.”

“OpenTable allows us to easily manage the flow of our dining room. That helps us increase table turns and creates synergy amongst the staff.”

“From our team members and leadership to our guests and community, the ability to bring those connections back is what matters. Truluck’s has always been people first. Making good things happen for other people is what it’s all about.”

"OpenTable is easily the lowest cost way to drive diners into your restaurant. For those who leave OpenTable hoping for a better marketing spend, how many $60 per plate diners are they willing to give up to save the $1 cover fee? I just don’t get it."

“I don’t know any restaurant that doesn’t need help getting more business at some point. That’s the way it works in the real world. And that’s where OpenTable comes in.”

“It’s been fantastic to have someone who truly understands our needs and wants to help us achieve results.”

"With OpenTable marketing campaigns, we see clearly who booked, what campaign they booked through, and when they dined with us. With this insight, I’ve been able to reduce spend on other channels by about 35-40%."

"We really noticed a change in our revenue immediately and also in the spirits of our bartenders."

“What I love about restaurants is being on the floor tapping into the emotional energy of people enjoying themselves. My ability to take care of guests, to be a maître d’ so to speak, is enhanced by everything we have recorded in our guest notes.”