Welcome to Urbanspoon. Urbanspoon’s restaurant booking service growing fast, reservations up 325% this year. 1 November '11, 12:50pm Follow One of the earliest iPhone apps to make a name for itself in restaurant recommendations with its trademark fruit machine slots-type interface, Urbanspoon also offers a service called Rezbook, which allows restaurant owners to manage bookings from Urbanspoon users via an iPad app. Today, the Seattle-based startup has announced that 1000 restaurants have signed up to the service, while online reservations processed by Urbanspoon have increased by 325% since January this year.
Rezbook pitches itself against OpenTable, the online booking service with over 12,000 restaurants around the world on its books. Although it’s around only a twelfth of the size of OpenTable, UrbanSpoon’s service launched in May 2010, while its larger rival debuted twelve years earlier in 1998. As a result, it would seem that Rezbook is growing nicely. Restaurant Paris et France | LaFourchette | Réservation de Restaurants Paris. Restaurant Reservation Service LaFourchette Sticks Its Fork Into $10.5M. The European online restaurant reservation service LaFourchette announced that it has raised €8 million ($10.5 million) from Serena Capital and Partech at a valuation of more than €50 million ($65.8 million). This funding will be used to consolidate its leading position in Europe.
New country-specific websites are said to launch soon. Restaurant reservations online are still new in Europe. “There is significant room for improvement because only 2% of restaurant reservations happen online — against 40% to 50% for hotel reservations for example,” said Bertrand Jelensperger co-founder and CEO in a Les Échos interview. But it appears that LaFourchette aspires to go further than providing a website for making restaurant reservations.
First, they will launch a new reservation portal before the end of the year. Second, it will put emphasis on its mobile applications. Investors are seeing much potential in the online restaurant reservation space. La Fourchette lève 8 millions d'euros auprès de Serena et Partech - JDN web & tech. Valorisé plus de 40 millions d'euros, le service de réservation de restaurants a réalisé 9 millions d'euros de chiffre d'affaires sur un an. Le service de réservation de restaurants La Fourchette boucle aujourd'hui un tour de table de 8 millions d'euros auprès de Serena Capital et de Partech International, qui investissent chacun 4 millions d'euros dans la société. Selon nos informations la prise de participation totale serait d'un peu plus de 20%, valorisant la société à plus de 40 millions d'euros. La start-up, qui clôture son exercice fin avril, aura réalisé 9 millions d'euros de chiffre d'affaires entre avril 2011 et avril 2012, soit une croissance de 95% comparé à l'exercice précédent.
Cette augmentation de capital permettra à la société qui vient tout juste d'ouvrir son site suisse de poursuivre son expansion européenne. Entretien avec Bertrand Jelensperger, LaFourchette.com, « nous touchons 2 euros sur chaque réservation honorée » C’est grâce à un ami (merci Raphaël) que j’ai entendu parler il y a quelques mois de LaFourchette.com. De quoi s’agit-il ? D’un site qui permet de réserver une table dans un restaurant sans décrocher son téléphone. Directement sur Internet en quelques clics et sans débourser un seul centime. Le tout avec des réductions sur l’addition qui avoisinent assez régulièrement les 50%.
J’ai donc voulu en savoir plus sur le service en ligne après l’avoir testé une première fois. L’occasion de faire le point sur le business model du service, sur ses points forts et faibles ainsi que sur les nouveautés qui seront disponibles prochainement. Alexandre Habian : D’où vous est venue l’idée de créer LaFourchette.com ? C’est une histoire amusante : nous avions une précédente société qui distribuait des bipeurs pour des serveurs (un petit appareil qui permet d’être prévenu lorsque les plats sont prêts). Pouvez-vous nous décrire le service ? LaFourchette est une plateforme de réservation de restaurants. Ventes en hausse de 50% pour LaFourchette.com. La réservation de restaurants en ligne ne connaît pas la crise. Le principal acteur français, LaFourchette.com, doit réaliser un chiffre d'affaires de 12 millions d'euros (+50%) sur l'exercice clos fin mars 2013. Et pour l'exercice suivant, il vise un chiffre d'affaires compris en 18 et 20 millions, a indiqué Patrick Dalsace, directeur général et co-fondateur.
Selon lui, la note d'un repas réservé via le site se situe entre "35 et 45 euros". C'est donc près de 200 millions d'euros d'additions qui ont été générées par l'application. Expansion internationale Le marché n'en est apparemment qu'à son balbutiement: selon la société, seuls 2% des repas sont réservés en ligne, un taux bien inférieur à celui constaté dans d'autres secteurs, comme l'hôtellerie ou le transport. En mai 2012, la start up a levé 8 millions d'euros, moitié auprès de Partech et moitié auprès de Serena Capital. Lafourchette lève des fonds pour nourrir ses ambitions.
Restaurants OpenTable et Réservations de Restaurants. Is OpenTable Worth it? | Incanto. Posted in Letters on Friday, October 22nd, 2010 by Mark Pastore We’ve often been asked why Incanto is not listed on OpenTable.com. For those of you not familiar with the service, OpenTable is the most successful online restaurant reservation portal on Earth; a place on the Web where diners can search for and make reservations at leading restaurants, via a browser or smartphone. Restaurants like Incanto that chose not to offer their seats through OpenTable find themselves in a shrinking minority. Let me start by stating the obvious: the convenience and immediacy of booking a table online anytime day or night is beneficial to both diners and to restaurants. This was my belief nine years ago, when we first approached OpenTable to inquire about becoming one of its early customers. It’s also why we have found a way to offer Web-based reservations, through our own website, since we opened and why we’ve kept current and revisited OpenTable’s offerings each year, to re-visit our decision.
Inc. Announces Fourth Quarter and Full Year 2011 Financial Results (NASDAQ:OPEN) , /PRNewswire/ -- (NASDAQ: OPEN), a leading provider of free, real-time online restaurant reservations for diners and reservation and guest management solutions for restaurants, today reported its financial results for the fourth quarter and fiscal year ended . (Logo: ) reported consolidated net revenues for Q4 2011 of , a 21% increase over Q4 2010. Consolidated net income for Q4 2011 was , or per diluted share. Non-GAAP consolidated net income for Q4 2011, which excludes tax-affected stock-based compensation expense and tax-affected amortization of acquired intangibles, was , or per diluted share. provides operating results by geography as the Company is at different stages of development in its and International operations. North America Results Installed restaurant base as of , totaled 17,150, a 24% increase over .Seated diners totaled 24.6 million, a 38% increase over Q4 2010.Revenues totaled , a 22% increase over Q4 2010.
About. As OpenTable Booms, Who Gets The Dough? ONE SATURDAY evening last summer, Steve Jobs and a friend showed up for dinner at Flour + Water, a booked-to-the-rafters pizza-and-pasta place in San Francisco's Mission District. They didn't have a reservation. But it's Steve Jobs, right? There's always a table for a billionaire walk-in. To the delight of a few passersby with cameras, the Apple CEO was turned away.
The online reservations service is a classic network-effect business: Like eBay, PayPal, Facebook, or, of course, Apple's App Store, OpenTable gets better as more people use it. The dark side of networks, though, is the bigger they get, the harder it becomes for everyone in the industry to avoid. The crux of the debate is that neither OpenTable nor its restaurant clients knows for sure whether the service is actually bringing more people to dinner. OpenTable's high fees in the restaurant industry's world of slim margins only raise the stakes in the debate. There are other benefits, too, according to Steele. Worldspan and OpenTable.com Announce Alliance. <a href=" and OpenTable.com Announce Alliance.
</a> ATLANTA and SAN FRANCISCO San Francisco (săn frănsĭs`kō), city (1990 pop. 723,959), coextensive with San Francisco co., W Calif., on the tip of a peninsula between the Pacific Ocean and San Francisco Bay, which are connected by the strait known as the Golden , Aug. 30 /PRNewswire/ -- Worldspan, a leading online travel reservation system, and OpenTable.com, the leader in online restaurant reservations and Internet-enabled management tools for the restaurant industry, today announced a partnership that will enable Worldspan users to make real-time restaurant reservations directly through the Worldspan system and OpenTable.com. (Photo: ) Booking restaurant reservations via OpenTable.com will soon be available to Worldspan travel agents through Worldspan Go! About OpenTable.com. Restaurant Management Software and Restaurant Marketing. OpenTable and Restaurant Marketing at Back of the Envelope | Jonathan Wegener's Technology/Marketing Blog. (This blog post was featured in Silicon Alley Insider’s 10 Things Investors Need To Know Before OpenTable’s IPO ) Online restaurant reservations company OpenTable filed for an IPO on Friday, revealing their finances for the world to see.
The SEC filing contains all the financial figures you would expect: revenue, expenses breakdown, details of the public offering, and also operational data. Brett Emerson wrote a fantastic blog post a few months ago ( Behind the Curtain: Open Table ) which gives a thorough evaluation of OpenTable from a restaurateur’s point of view. Emerson is in the process of opening Contigo , a new restaurant in San Francisco and he lays out the pros and cons of OpenTable and shares his cost and volume expectations from the service.
Viewed from a restaurant’s pespective, the operational data in OpenTable’s finances gives an amazing amount of insight into the OpenTable system, especially when some analysis and number crunching is applied. Per-Restaurant Data.