Live Bookings

Online Reservations

Are you building your own restaurant business, or someone else’s?

Recent articles and blog posts about the cost of online reservations have certainly struck a chord within the restaurant community, as it shines a light on some of the glaring issues restaurants face with OpenTable.com's current monopoly in the US. At Livebookings we believe restaurants should demand the following from their online restaurant reservation provider. Continue reading

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Are you building your own restaurant business, or someone else's?

Recent articles and blog posts about the cost of online reservations have certainly struck a chord within the restaurant community, as it shines a light on some of the glaring issues restaurants face with OpenTable.com's current monopoly in the US. At Livebookings we believe restaurants should demand the following from their online restaurant reservation provider. Continue reading

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Get more restaurant reservations by writing great website content

Your website looks good, it has a lovely design. But what about the narrative – what you are actually saying in words. Copy, or content (what you say), matters. It matters a lot. Your website is there to turn browsers into diners. Better content will lead to better conversion – in your case, restaurant bookings. Continue reading

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Calls to action turns visitors into customers

If you take online reservations on your restaurant website, getting a visitor to make a reservation should be the most desired action from your perspective. Making it obvious how to make that reservation, lowering the barriers to get it done as much as possible, however and where ever the visitor arrives to your site, should be a leading design principle. Continue reading

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5 Years from now, the telephone is dead

At Livebookings we believe that in 5 years time, online bookings will be the dominant method of making table reservations. Why? Not because our business depends on it, but because it's the most convenient method of booking a table, both for the consumer and for the restaurant. Continue reading

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