{"id":11905,"date":"2017-03-29T11:00:04","date_gmt":"2017-03-29T18:00:04","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=11905"},"modified":"2017-03-29T11:00:04","modified_gmt":"2017-03-29T18:00:04","slug":"opentable-seeks-to-reduce-no-shows","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/opentable-seeks-to-reduce-no-shows\/","title":{"rendered":"OpenTable seeks to reduce no-shows"},"content":{"rendered":"\n<p>At Open Table, we believe we have a responsibility to help build awareness of the issue and continue to leverage our technology and diner network in ways that reduce no-show rates and mitigate the impact of late cancellations. At a conference in Los Angeles on Monday, Open Table data showed that the national no-show rate is about 5.7 percent of Diners who book through Open Table, however, have a lower no-show rate, of about 4.6 percent.<\/p>\n<p><a id=\"source\" href='http:\/\/www.restaurant-hospitality.com\/marketing\/opentable-seeks-reduce-no-shows' target='_blank' rel=\"noopener\">OpenTable seeks to reduce no-shows<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At Open Table, we believe we have a responsibility to help build awareness of the issue and continue to leverage our technology and diner network in ways that reduce no-show rates and mitigate the impact of late cancellations. At a conference in Los Angeles on Monday, Open Table data showed that the national no-show rate [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8131,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11905"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=11905"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/11905\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8131"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=11905"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=11905"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=11905"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}