{"id":6069,"date":"2015-10-20T16:09:31","date_gmt":"2015-10-20T23:09:31","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=6069"},"modified":"2015-10-20T16:09:31","modified_gmt":"2015-10-20T23:09:31","slug":"will-paying-for-reservations-be-a-restaurant-revolution","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/will-paying-for-reservations-be-a-restaurant-revolution\/","title":{"rendered":"Will Paying for Reservations be a Restaurant Revolution?"},"content":{"rendered":"<p class=\"p1\">OpenTable, the industry-leading restaurant reservation website, is testing a feature that would allow customers to pay extra money for in-demand reservations. The reservation fee will be split between OpenTable and the restaurant owner. Payed reservations could end up being a serious source of revenue for operators. Typical reservation costs at one of the restaurants OpenTable is testing the program at are in the $100-$200 range on weekends.<\/p>\n<p class=\"p1\">The viability of charging for reservations rests, of course, on whether customers will actually pay extra to get a coveted weekend spot. The reservation site Resy has been having success with a business model that includes reservation fees on weekends. There is also a black market for highly desirable reservations in New York City, so it seems as though there is a market for selling reservations. With OpenTable now stepping into the reservation fee market, the tide could swing to this model becoming the standard for in-demand restaurant booking.<\/p>\n<p class=\"p1\">Read the full article here: High-Demand Restaurants Poised to Benefit from Reservation Revolution<\/p>\n<p class=\"p1\">Link: <a href=\"http:\/\/restaurant-hospitality.com\/how\/high-demand-restaurants-poised-profit-reservation-revolution\" target=\"_blank\" rel=\"noopener\">http:\/\/restaurant-hospitality.com\/how\/high-demand-restaurants-poised-profit-reservation-revolution<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Restaurant booking site OpenTable is testing a premium program that allows people to pay an extra fee for hard-to-get reservations. The fee is split between OpenTable and the restaurant. Reservation fees could be a whole new source of revenue for the food service industry.<\/p>\n","protected":false},"author":2,"featured_media":8115,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6069"}],"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=6069"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/6069\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8115"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=6069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=6069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=6069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}