Open Dining Blog

Developments and thoughts on the Open Dining platform, online ordering, and the food service industry.

Restaurant Menu Calorie Counts: An Overview

As of May 5th, 2017, the US FDA will require certain restaurants and food service establishments to provide calorie counts on menus, and in-depth nutritional information upon request. We've noticed some confusion and misconceptions around the new requirements. Here we'll provide clarification around key concepts and requirements for restaurant owners/managers and walk through some of the questions we're most frequently hearing.  

For more information, we recommend heading over to the FDA Industry Guidance.

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Tim Ridgely 26 April, 2017

6 Ways Hiring Mistakes Can Negatively Impact Your Restaurant

You use the finest ingredients. You've secured a premier location. The menu is spot-on. Your branding and marketing is on point. You account for food and labor costs, and profits are all but assured.

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Tim Ridgely 13 April, 2017

staffing hiring

Customer Lifetime Value: An Introduction for Restaurants

Customer lifetime value (CLV) is one of my favorite metrics.  It's also one of the more difficult metrics to properly gauge, understand, and utilize.  So let's dig in!

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Handling Negative Reviews on Yelp or Social Media

"Can't win 'em all."

"Everybody has a bad day."

"Mistakes happen."

Eventually, a customer will have a poor experience, and take to social media or review

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Tim Ridgely 27 November, 2016

Cross-Selling vs. Upselling

Cross-selling and upselling are often used interchangeably, but they have slightly different meaning. Understanding the difference can help you plan your restaurant's marketing and sales tactics.

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Tim Ridgely 17 November, 2016