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The Ones to Watch on the list will be responsible for bold headlines covering everything from new innovative concepts to turnarounds of major brands.",{"_845":24,"_846":907},[],{"_180":181,"_159":909,"_182":910,"_165":916,"_167":916,"_170":917,"_836":918,"_172":100,"_173":838,"_175":100,"_168":905,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":919,"_848":849},{"_161":100,"_163":100},[911],{"_54":912,"_186":913,"_188":914,"_833":915},"Ron Ruggless","/author/ron-ruggless","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt13e8900d8f623a87/6707c5bec4b8fc4757394e1c/Ron_20Ruggless_20Headshot_20bigger.jpg","Senior Editor","The Power List 2016: Karim Webb","/expert-opinions/the-power-list-2016-karim-webb",{},{"_845":24,"_846":920},[],{"_180":181,"_159":922,"_182":923,"_165":929,"_167":929,"_170":930,"_836":931,"_172":100,"_173":838,"_175":100,"_168":905,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":932,"_848":849},{"_161":100,"_163":100},[924],{"_54":925,"_186":926,"_188":927,"_833":928},"Mark Brandau","/author/mark-brandau","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt6d9731451190caf0/6707c5b8fc992418f266d034/markbrandauauthorpage.jpg","Associate editor","The Power List 2016: Micky Pant","/expert-opinions/the-power-list-2016-micky-pant",{},{"_845":24,"_846":933},[],{"_180":181,"_159":935,"_182":936,"_165":940,"_167":940,"_170":941,"_836":942,"_172":100,"_173":838,"_175":100,"_168":943,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":944,"_848":849},{"_161":100,"_163":100},[937],{"_54":938,"_186":939,"_188":100,"_833":100},"Mark Hamstra","/author/mark-hamstra","The Power List 2016: Guillermo Perales","/expert-opinions/the-power-list-2016-guillermo-perales",{},"NRN presents The Power List 2016, our third annual list of the most powerful people in foodservice. The Dealmakers on the list are rapidly growing through buying up brands and units and investing in concepts earlier than ever before.",{"_845":24,"_846":945},[],{"_180":181,"_159":947,"_182":948,"_165":954,"_167":954,"_170":955,"_836":956,"_172":100,"_173":838,"_175":100,"_168":957,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":958,"_848":849},{"_161":100,"_163":100},[949],{"_54":950,"_186":951,"_188":952,"_833":953},"Bret Thorn","/author/bret-thorn","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt9b8bcde9c1a43d50/6707c5bc89616ad35e4336c7/Bret_20Thorn_20headshot_0.jpg","Senior Food Editor","The Power List 2016: Nick Kokonas","/expert-opinions/the-power-list-2016-nick-kokonas",{},"NRN presents The Power List 2016, our third annual list of the most powerful people in foodservice. The Groundbreakers on the list are writing their own rules and questioning business as usual.",{"_845":24,"_846":959},[],{"_180":181,"_159":961,"_182":962,"_165":964,"_167":964,"_170":965,"_836":966,"_172":100,"_173":838,"_175":100,"_168":957,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":967,"_848":849},{"_161":100,"_163":100},[963],{"_54":891,"_186":892,"_188":100,"_833":100},"The Power List 2016: Mario Del Pero and Ellen Chen","/expert-opinions/the-power-list-2016-mario-del-pero-and-ellen-chen",{},{"_845":24,"_846":968},[],{"_180":181,"_159":970,"_182":971,"_165":972,"_167":972,"_170":973,"_836":974,"_172":100,"_173":975,"_175":100,"_168":976,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":977,"_848":849},{"_161":100,"_163":100},[],"Opinion: Addressing the industry’s 800-lb gorilla","/expert-opinions/opinion-addressing-the-industry-s-800-lb-gorilla",{},"Dec 29, 2015","Jim Sullivan is a keynote speaker at foodservice leadership conferences worldwide. His newest book Fundamentals is available at Amazon or Sullivision.com. Check out his leadership video series at NRN.com. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":978},[],{"_180":181,"_159":980,"_182":981,"_165":986,"_167":986,"_170":987,"_836":988,"_172":100,"_173":989,"_175":100,"_168":990,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":991,"_848":849},{"_161":100,"_163":100},[982],{"_54":983,"_186":984,"_188":985,"_833":100},"Sarah E. Lockyer","/author/sarah-e-lockyer","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt8ed5fdd195c6a972/6707c5bbc7462b0b7f154fba/sarahheadshot.jpg","From the editor: A year of growth","/expert-opinions/from-the-editor-a-year-of-growth",{},"Dec 22, 2015","Nation's Restaurant News editor-in-chief Sarah Lockyer reflects on important happenings for the industry — and NRN itself — in 2015.",{"_845":24,"_846":992},[],{"_180":181,"_159":994,"_182":995,"_165":1000,"_167":1000,"_170":1001,"_836":1002,"_172":100,"_173":1003,"_175":100,"_168":1004,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1005,"_848":849},{"_161":100,"_163":100},[996],{"_54":997,"_186":998,"_188":999,"_833":100},"Steve Rockwell","/author/steve-rockwell","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt43873f9dd97f2aab/670d1b71e215382dd286fe65/rockwellsteven.jpeg","What restaurants can learn from outside investments","/expert-opinions/what-restaurants-can-learn-from-outside-investments",{},"Dec 11, 2015","Steve Rockwell is Managing Direct Consumer Investment Banking focusing on restaurants at BTIG and has over 30 years of experience in the restaurant industry. He can be reached at srockwell@btig.com. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1006},[],{"_180":181,"_159":1008,"_182":1009,"_165":1013,"_167":1013,"_170":1014,"_836":1015,"_172":100,"_173":1016,"_175":100,"_168":1017,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1018,"_848":849},{"_161":100,"_163":100},[1010],{"_54":1011,"_186":1012,"_188":100,"_833":100},"Matthew Prescott","/author/matthew-prescott","Opinion: The egg supply’s cage-free future","/expert-opinions/opinion-the-egg-supply-s-cage-free-future",{},"Dec 1, 2015","Matthew Prescott is senior food policy director for The Humane Society of the United States. He is available at mprescott@hsus.org. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1019},[],{"_180":181,"_159":1021,"_182":1022,"_165":1026,"_167":1026,"_170":1027,"_836":1028,"_172":100,"_173":1029,"_175":100,"_168":1030,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1031,"_848":849},{"_161":100,"_163":100},[1023],{"_54":1024,"_186":1025,"_188":100,"_833":100},"Mark Kuperman","/author/mark-kuperman","Opinion: How restaurants can prepare for rising wages","/expert-opinions/opinion-how-restaurants-can-prepare-for-rising-wages",{},"Oct 28, 2015","Avoid simply increasing menu prices",{"_845":24,"_846":1032},[],{"_180":181,"_159":1034,"_182":1035,"_165":1041,"_167":1041,"_170":1042,"_836":1043,"_172":100,"_173":1044,"_175":100,"_168":1045,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1046,"_848":849},{"_161":100,"_163":100},[1036],{"_54":1037,"_186":1038,"_188":1039,"_833":1040},"Anita Jones-Mueller","/author/anita-jones-mueller","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/bltac580e2db943d799/670d1b5132a4084ef91cfd3e/anita-jones-muellerauthorpage.gif","President and Founder","Opinion: Just say no to sodium icon","/expert-opinions/opinion-just-say-no-to-sodium-icon",{},"Sep 30, 2015","Anita Jones-Mueller, MPH, is a contributor to NRN and president and founder of Healthy Dining and HealthyDiningFinder.com. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1047},[],{"_180":181,"_159":1049,"_182":1050,"_165":1056,"_167":1056,"_170":1057,"_836":1058,"_172":100,"_173":1059,"_175":100,"_168":1060,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1061,"_848":849},{"_161":100,"_163":100},[1051],{"_54":1052,"_186":1053,"_188":1054,"_833":1055},"David Flaherty","/author/david-flaherty","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt4f0f047c6c09ab15/670d1b5a67a195eac25075ad/davidflaherty2015davidflaherty2015portrait.png.png","Marketing director","Beverage directors weigh in on new technology","/expert-opinions/beverage-directors-weigh-in-on-new-technology",{},"Sep 16, 2015","David Flaherty has more than 20 years experience in the hospitality industry. He is a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains.",{"_845":24,"_846":1062},[],{"_180":181,"_159":1064,"_182":1065,"_165":1072,"_167":1072,"_170":1073,"_836":1074,"_172":100,"_173":1075,"_175":100,"_168":1076,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1077,"_848":849},{"_161":100,"_163":100},[1066,1069],{"_54":1067,"_186":1068,"_188":100,"_833":100},"Jeffrey Kobulnick","/author/jeffrey-kobulnick",{"_54":1070,"_186":1071,"_188":100,"_833":100},"Joseph Rothberg","/author/joseph-rothberg","Opinion: The importance of using your brand","/expert-opinions/opinion-the-importance-of-using-your-brand",{},"Aug 28, 2015","This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1078},[],{"_180":181,"_159":1080,"_182":1081,"_165":1087,"_167":1087,"_170":1088,"_836":1089,"_172":100,"_173":1090,"_175":100,"_168":1091,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1092,"_848":849},{"_161":100,"_163":100},[1082],{"_54":1083,"_186":1084,"_188":1085,"_833":1086},"Richard Berman","/author/richard-berman","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt5295c305b6af7c7c/670d1b6d4d388b3cd646a5e0/rickbermanauthorpage.gif","President","The importance of standing up to activists","/expert-opinions/the-importance-of-standing-up-to-activists",{},"Aug 20, 2015","Richard Berman is an NRN contributor and president of Berman and Company, a Washington-based communications firm. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1093},[],{"_180":181,"_159":1095,"_182":1096,"_165":1102,"_167":1102,"_170":1103,"_836":1104,"_172":100,"_173":1105,"_175":100,"_168":1106,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1107,"_848":849},{"_161":100,"_163":100},[1097],{"_54":1098,"_186":1099,"_188":1100,"_833":1101},"Joe Kefauver","/author/joe-kefauver","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt934996d689bf0099/670d1b65abc05a20376f312e/KafauverJoe.jpg","Managing Partner","Opinion: The national dialogue around Fight for $15","/expert-opinions/opinion-the-national-dialogue-around-fight-for-15",{},"Aug 19, 2015","Joe Kefauver is managing partner of Parquet Public Affairs, an issue management, communications, government relations and reputation assurance firm that specializes in service sector industries. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1108},[],{"_180":181,"_159":1110,"_182":1111,"_165":1113,"_167":1113,"_170":1114,"_836":1115,"_172":100,"_173":1116,"_175":100,"_168":1091,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1117,"_848":849},{"_161":100,"_163":100},[1112],{"_54":1083,"_186":1084,"_188":1085,"_833":1086},"Restaurants should look to airline industry playbook to battle activists","/expert-opinions/restaurants-should-look-to-airline-industry-playbook-to-battle-activists",{},"May 29, 2015",{"_845":24,"_846":1118},[],{"_180":181,"_159":1120,"_182":1121,"_165":1125,"_167":1125,"_170":1126,"_836":1127,"_172":100,"_173":1128,"_175":100,"_168":1129,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1130,"_848":849},{"_161":100,"_163":100},[1122],{"_54":1123,"_186":1124,"_188":100,"_833":100},"Rob Green","/author/rob-green","Op-Ed: Restaurants need an end to the corn ethanol mandate","/expert-opinions/op-ed-restaurants-need-an-end-to-the-corn-ethanol-mandate",{},"Apr 16, 2015","Fluctuations in food commodity prices create challenge for restaurants",{"_845":24,"_846":1131},[],{"_180":181,"_159":1133,"_182":1134,"_165":1140,"_167":1140,"_170":1141,"_836":1142,"_172":100,"_173":1143,"_175":100,"_168":1144,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1145,"_848":849},{"_161":100,"_163":100},[1135,1136],{"_54":950,"_186":951,"_188":952,"_833":953},{"_54":1137,"_186":1138,"_188":1139,"_833":1086},"Nancy Kruse","/author/nancy-kruse","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/bltb868a36c34c449a4/6707c5d1fa89ed63adcbd61e/nancykruse.png","The rapid evolution of America’s palate: A discussion","/expert-opinions/the-rapid-evolution-of-america-s-palate-a-discussion",{},"Apr 1, 2015","In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn discuss current trends in the restaurant industry. For this installment, they discuss the rapid pace in the change of Americans’ tastes.",{"_845":24,"_846":1146},[],{"_180":181,"_159":1148,"_182":1149,"_165":1150,"_167":1150,"_170":1151,"_836":1152,"_172":100,"_173":1153,"_175":100,"_168":1154,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1155,"_848":849},{"_161":100,"_163":100},[],"Counterpoint: Steak ‘n Shake proxy battle","/expert-opinions/counterpoint-steak-n-shake-proxy-battle",{},"Mar 30, 2015","Here, Fred LeFranc, founder of Results Thru Strategy, responds to NRN's coverage of the current proxy fight at Biglari Holdings. Join the conversation in the comments section below or on Facebook, LinkedIn and Twitter. Have a counterpoint of your own? Contact us.",{"_845":24,"_846":1156},[],{"_180":181,"_159":1158,"_182":1159,"_165":1162,"_167":1162,"_170":1163,"_836":1164,"_172":100,"_173":1165,"_175":100,"_168":1166,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1167,"_848":849},{"_161":100,"_163":100},[1160,1161],{"_54":950,"_186":951,"_188":952,"_833":953},{"_54":1137,"_186":1138,"_188":1139,"_833":1086},"Nancy Kruse, Bret Thorn discuss the evolution of fusion cuisine","/expert-opinions/nancy-kruse-bret-thorn-discuss-the-evolution-of-fusion-cuisine",{},"Feb 26, 2015","In a monthly series, menu trend analyst Nancy Kruse and NRN senior food editor Bret Thorn debate current trends in the restaurant industry. For this installment, they talk about the evolution of fusion cuisine.",{"_845":24,"_846":1168},[],{"_180":181,"_159":1170,"_182":1171,"_165":1173,"_167":1173,"_170":1174,"_836":1175,"_172":100,"_173":1176,"_175":100,"_168":1106,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1177,"_848":849},{"_161":100,"_163":100},[1172],{"_54":1098,"_186":1099,"_188":1100,"_833":1101},"Opinion: The minimum wage conversation needs to change","/expert-opinions/opinion-the-minimum-wage-conversation-needs-to-change",{},"Feb 23, 2015",{"_845":24,"_846":1178},[],{"_180":181,"_159":1180,"_182":1181,"_165":1187,"_167":1187,"_170":1188,"_836":1189,"_172":100,"_173":1190,"_175":100,"_168":1191,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1192,"_848":849},{"_161":100,"_163":100},[1182],{"_54":1183,"_186":1184,"_188":1185,"_833":1186},"Foster Frable","/author/foster-frable","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt22fada80484bd1f4/670d1b5fe5633a230dc0e6b8/fosterfrableauhorpage.gif","Founding Partner","Renovating your kitchen? Beware of demolition pitfalls","/expert-opinions/renovating-your-kitchen-beware-of-demolition-pitfalls",{},"Feb 6, 2015","Foster Frable is an NRN contributor and a founding partner of Clevenger Frable LaVallee Inc. in White Plains, N.Y. He has designed more than 400 foodservice projects, including restaurants and operations in hotels, colleges and more. He can be reached at fosterf@cfldesign.com.",{"_845":24,"_846":1193},[],{"_180":181,"_159":1195,"_182":1196,"_165":1197,"_167":1197,"_170":1198,"_836":1199,"_172":100,"_173":1200,"_175":100,"_168":1201,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1202,"_848":849},{"_161":100,"_163":100},[],"Back to the future: A look at the road ahead for restaurants","/expert-opinions/back-to-the-future-a-look-at-the-road-ahead-for-restaurants",{},"Jan 30, 2015","Jim Sullivan is a keynote speaker at foodservice leadership conferences worldwide. His newest book Fundamentals is available at Amazon or Sullivision.com. Check out his leadership video series at NRN.com.",{"_845":24,"_846":1203},[],{"_180":181,"_159":1205,"_182":1206,"_165":1212,"_167":1212,"_170":1213,"_836":1214,"_172":100,"_173":1215,"_175":100,"_168":1216,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1217,"_848":849},{"_161":100,"_163":100},[1207],{"_54":1208,"_186":1209,"_188":1210,"_833":1211},"John Oakes","/author/john-oakes","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt3bf5ec5e5264f18b/670d1b6761db7e518155c878/johnoakes_0.png","CEO","Opinion: Divining intelligence from data to make smart menu decisions","/expert-opinions/opinion-divining-intelligence-from-data-to-make-smart-menu-decisions",{},"Jan 13, 2015","John Oakes is chief operating officer for Revenue Management Solutions. RMS brings a data-based approach to pricing for restaurants and retailers, providing solutions for leading global brands, including McDonald’s, Checkers and Rally’s, and Famous Dave’s. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.",{"_845":24,"_846":1218},[],{"_180":181,"_159":1220,"_182":1221,"_165":1223,"_167":1223,"_170":1224,"_836":1225,"_172":100,"_173":1226,"_175":100,"_168":1091,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1227,"_848":849},{"_161":100,"_163":100},[1222],{"_54":1083,"_186":1084,"_188":1085,"_833":1086},"Opinion: Restaurants need modern solutions to modern issues","/expert-opinions/opinion-restaurants-need-modern-solutions-to-modern-issues",{},"Jan 6, 2015",{"_845":24,"_846":1228},[],{"_180":181,"_159":1230,"_182":1231,"_165":1233,"_167":1233,"_170":1234,"_836":1235,"_172":100,"_173":1236,"_175":100,"_168":1191,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1237,"_848":849},{"_161":100,"_163":100},[1232],{"_54":1183,"_186":1184,"_188":1185,"_833":1186},"Improved ergonomics address human factor","/expert-opinions/improved-ergonomics-address-human-factor",{},"Dec 31, 2014",{"_845":24,"_846":1238},[],{"_180":181,"_159":1240,"_182":1241,"_165":1247,"_167":1247,"_170":1248,"_836":1249,"_172":100,"_173":1250,"_175":100,"_168":1251,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1252,"_848":849},{"_161":100,"_163":100},[1242],{"_54":1243,"_186":1244,"_188":1245,"_833":1246},"David Coffer","/author/david-coffer","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt7114d7818199121d/670d1b59b3b0ed758fdb5da8/david-cofferauthorpage.gif","Chairman","Operators' creativity flourishes with theme restaurants","/expert-opinions/operators-creativity-flourishes-with-theme-restaurants",{},"Dec 30, 2014","David Coffer is an NRN contributor and chairman of London-based The Coffer Group, a 40-year-old consulting firm specializing in the leisure sector and comprising Davis Coffer Lyons, Coffer Corporate Leisure, Coffer Hotels and Coffer Leisure Investment Advisory.",{"_845":24,"_846":1253},[],{"_180":181,"_159":1255,"_182":1256,"_165":1258,"_167":1258,"_170":1259,"_836":1260,"_172":100,"_173":1261,"_175":100,"_168":1251,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1262,"_848":849},{"_161":100,"_163":100},[1257],{"_54":1243,"_186":1244,"_188":1245,"_833":1246},"Are smartphones ruining the restaurant experience?","/expert-opinions/are-smartphones-ruining-the-restaurant-experience-",{},"Dec 18, 2014",{"_845":24,"_846":1263},[],{"_180":181,"_159":1265,"_182":1266,"_165":1268,"_167":1268,"_170":1269,"_836":1270,"_172":100,"_173":1271,"_175":100,"_168":1272,"_840":100,"_192":841,"_176":367,"_178":368,"_190":842,"_843":1273,"_848":849},{"_161":100,"_163":100},[1267],{"_54":830,"_186":831,"_188":832,"_833":100},"Googling restaurant guests: Caring or creepy?","/expert-opinions/googling-restaurant-guests-caring-or-creepy-",{},"Dec 12, 2014","Fern Glazer is a regular contributor and a Consumer Trends editor for Nation's Restaurant News.",{"_845":24,"_846":1274},[],"sidebarModules",[1277,1499,1571],{"_84":1278,"_1279":1280},"module_content_spotlight","data",{"_192":1281,"_817":1282,"_1283":1284,"_1285":1286,"_180":181,"_172":100,"_1287":1288},"reversed","light","textAlignment","center","moduleDesign","standard","content",{"_1289":1290,"_558":1291,"_1294":1295,"_1296":1297,"_1298":1299,"_1300":1301,"_168":1489,"_1490":1489,"_1491":1492,"_836":1495,"_170":1494,"_176":212,"_178":213,"_173":1496,"_843":1497},"keywords",[],{"_56":1292,"_546":1293},"https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/bltd4b1b6e7eaa02298/679171c9c06ae4cb1310c23c/DIIBS_logo_black_Logo.jpg","Diibs logo","summary","Content Spotlight","heading","Tech Tracker: How digital tech is capitalizing on the hot restaurant reservations market","mobileHeading","Tech Tracker: How digital tech is capitalizing on hot restaurant reservations","articleBody",[1302,1312,1317,1343,1348,1353,1358,1366,1371,1376,1381,1388,1393,1398,1403,1410,1415,1420,1425,1438,1445,1450,1455,1462,1467,1472,1479,1484],{"_84":1303,"_1304":1305,"_1287":1308},"paragraph","attrs",{"_1306":1307},"textAlign","left",[1309],{"_84":1310,"_1310":1311},"text","Carbone in New York City. Alinea in Chicago. San Ho Wan in San Francisco. Every major metropolitan city in America has a list of restaurants that are seemingly impossible to get into.",{"_84":1303,"_1304":1313,"_1287":1314},{"_1306":1307},[1315],{"_84":1310,"_1310":1316},"As a result of this high demand, black market restaurant reservation services have popped up online, which auction off (or even give out for free on a first-come, first-serve basis) restaurant reservations to some of the hottest restaurants in town. But there have been crackdowns on these services, which usually happen without the restaurants’ knowledge or consent, and can be overrun with bots.",{"_84":1303,"_1304":1318,"_1287":1319},{"_1306":1307},[1320,1322,1333,1335,1341],{"_84":1310,"_1310":1321},"In 2022, Resy successfully got ",{"_84":1310,"_1323":1324,"_1310":1332},"marks",[1325],{"_84":186,"_1304":1326},{"_5":1327,"_1328":1329,"_1330":-5,"_1331":-5},"https://ny.eater.com/2022/2/15/22910632/free-rezy-reservation-booking-telegram-group-manhattan-restaurants-nyc","target","_self","rel","class","the free service #FreeRezy",{"_84":1310,"_1310":1334}," — which offered hard to get reservations via the encrypted platform, Telegram — shut down. Then, in December 2024, New York Gov. Kathy Hochul ",{"_84":1310,"_1323":1336,"_1310":1340},[1337],{"_84":186,"_1304":1338},{"_5":1339,"_1328":1329,"_1330":-5,"_1331":-5},"https://www.restaurant-hospitality.com/policy-regulation/new-york-legislation-would-ban-black-market-restaurant-reservation-services","passed the Restaurant Reservation Anti-Piracy Act",{"_84":1310,"_1310":1342},", which banned these unauthorized, third-party restaurant reservation platforms.",{"_84":1303,"_1304":1344,"_1287":1345},{"_1306":1307},[1346],{"_84":1310,"_1310":1347},"Even though these unofficial services have gone dark (at least in New York State), there is still high demand for solutions to snagging some of the best reservations. On the heels of this new local legislation, Tock expanded its partnership with Google so customers can directly book reservations through Google. Also, a new app called Diibs just launched. It auctions last-minute access to reservations (with operators’ consent).",{"_84":1303,"_1304":1349,"_1287":1350},{"_1306":1307},[1351],{"_84":1310,"_1310":1352},"In other news this month, Par Technology made an acquisition in the analytics space, Soundhound debuted an in-car voice assistant that can order from restaurants, and more. ",{"_84":1303,"_1304":1354,"_1287":1355},{"_1306":1307},[1356],{"_84":1310,"_1310":1357},"Tech Tracker rounds up what’s happening in the technology sector of the restaurant industry, including news from restaurants, vendors, digital platforms, and third-party delivery companies. Here’s a breakdown of what you need to know and why:",{"_84":1303,"_1304":1359,"_1287":1360},{"_1306":1307},[1361],{"_84":1310,"_1323":1362,"_1310":1365},[1363],{"_84":1364},"bold","Tock expands partnership with Google",{"_84":1303,"_1304":1367,"_1287":1368},{"_1306":1307},[1369],{"_84":1310,"_1310":1370},"American Express-owned restaurant reservations company Tock announced earlier this month an expansion of its partnership with Google. The Reserve with Google capabilities have now been expanded to all restaurant reservation experiences (including those that require a deposit or a credit card on file). Previously, this feature was only available for free reservations, and now the booking process for paid reservations can be completed without leaving the Google search results page.",{"_84":1303,"_1304":1372,"_1287":1373},{"_1306":1307},[1374],{"_84":1310,"_1310":1375},"Although paying for hard-to-get restaurant reservations has become common practice, companies like Tock applaud New York’s crackdown on unofficial avenues for reserving hot dining spots.",{"_84":1303,"_1304":1377,"_1287":1378},{"_1306":1307},[1379],{"_84":1310,"_1310":1380},"“Tock has long advocated against these predatory practices that damage restaurants' ability to serve their communities,” Tock CEO Matthew Tucker said in a statement. “As a partner to the hospitality industry, Tock encourages other states to follow New York's lead in creating a more equitable and transparent dining ecosystem.”",{"_84":1303,"_1304":1382,"_1287":1383},{"_1306":1307},[1384],{"_84":1310,"_1323":1385,"_1310":1387},[1386],{"_84":1364},"Diibs launches to auction off hot dining reservations",{"_84":1303,"_1304":1389,"_1287":1390},{"_1306":1307},[1391],{"_84":1310,"_1310":1392},"Could Diibs fill the void left behind by these black-market restaurant reservation apps? This new app, which launched at the end of 2024, lets New York diners bid on last-minute restaurant reservations (up to 72 hours in advance). The platform does not charge restaurants fees to join, unlike competitors like Resy and Tock.",{"_84":1303,"_1304":1394,"_1287":1395},{"_1306":1307},[1396],{"_84":1310,"_1310":1397},"“Diibs' auction model creates more fairness and visibility on where consumers stand on being able to land a last-minute reservation,” Emma Swartz, chief marketing officer of Diibs, told Nation’s Restaurant News. “A consumers' bid price is what they are willing to spend on their meal at the reservation.”",{"_84":1303,"_1304":1399,"_1287":1400},{"_1306":1307},[1401],{"_84":1310,"_1310":1402},"Swartz added that the winning consumer’s bid price is then subtracted from the bill at the restaurant, which differentiates it from the black-market apps, which often create costs on top of the restaurant bill.",{"_84":1303,"_1304":1404,"_1287":1405},{"_1306":1307},[1406],{"_84":1310,"_1323":1407,"_1310":1409},[1408],{"_84":1364},"Soundhound unveils in-car voice AI",{"_84":1303,"_1304":1411,"_1287":1412},{"_1306":1307},[1413],{"_84":1310,"_1310":1414},"Voice AI company Soundhound debuted its first-ever in-vehicle voice AI with food-ordering capabilities at the Consumer Electronics Show in Las Vegas this month. The platform allows users to order food directly through their car’s infotainment system.",{"_84":1303,"_1304":1416,"_1287":1417},{"_1306":1307},[1418],{"_84":1310,"_1310":1419},"Examples of voice commands include, “Show me the closest MOD Pizza restaurants” and “I’d like to place an order from the first one to pick up,” as well as “I’d like to order a pepperoni pizza from a spot no more than five minutes off my route.”",{"_84":1303,"_1304":1421,"_1287":1422},{"_1306":1307},[1423],{"_84":1310,"_1310":1424},"This new tool will be launched in collaboration with unnamed automakers later this year, and allows customers to bypass drive-thru lanesand research places to eat without taking their eyes off the road.",{"_84":1303,"_1304":1426,"_1287":1427},{"_1306":1307},[1428,1430,1436],{"_84":1310,"_1310":1429},"Although this technology is not new (",{"_84":1310,"_1323":1431,"_1310":1435},[1432],{"_84":186,"_1304":1433},{"_5":1434,"_1328":1329,"_1330":-5,"_1331":-5},"https://www.nrn.com/technology/domino-s-pizza-offer-hands-free-ordering-car","Domino’s began offering",{"_84":1310,"_1310":1437}," in-car voice-ordering capabilities in partnership with Ford 10 years ago), Soundhound’s tool stands to be a much more widespread and sophisticated tool with its use of AI. ",{"_84":1303,"_1304":1439,"_1287":1440},{"_1306":1307},[1441],{"_84":1310,"_1323":1442,"_1310":1444},[1443],{"_84":1364},"Par Technology acquires Delaget",{"_84":1303,"_1304":1446,"_1287":1447},{"_1306":1307},[1448],{"_84":1310,"_1310":1449},"Global foodservice technology company Par Technology announced its acquisition of restaurant analytics and business intelligence solution, Delaget. The acquisition closed on Dec. 31, and adds Delaget’s comprehensive platform of data analytics, loss prevention, and operational insights to Par’s suite of operator tools.",{"_84":1303,"_1304":1451,"_1287":1452},{"_1306":1307},[1453],{"_84":1310,"_1310":1454},"\"The acquisition of Delaget marks another strategic milestone in Par’s mission to build the industry’s most comprehensive food service platform,” Savneet Singh, CEO of Par Technology, said in a statement. “Delaget’s analytics capabilities perfectly complement our Operator Cloud solution, while offering immediate value to our customers through enhanced back-office capabilities, delivery operations, and data-driven insights. Our combination will help restaurant operators make better decisions, reduce costs, and drive operational excellence all in real-time.”",{"_84":1303,"_1304":1456,"_1287":1457},{"_1306":1307},[1458],{"_84":1310,"_1323":1459,"_1310":1461},[1460],{"_84":1364},"Square launches digital bar tabs, instant payouts for third-party delivery",{"_84":1303,"_1304":1463,"_1287":1464},{"_1306":1307},[1465],{"_84":1310,"_1310":1466},"Square recently launched two restaurant operations solutions aimed at simplifying payments. The first is a feature that pre-authorizes bar tabs, allowing customers to pay with a credit card or mobile wallet, which speeds up and digitizes the guest checkout experience. Operators can also now set up house accounts for regular guests, further digitizing a common practice for small businesses.",{"_84":1303,"_1304":1468,"_1287":1469},{"_1306":1307},[1470],{"_84":1310,"_1310":1471},"Another new Square feature, called Instant Payouts, gives operators immediate access to the cash earned by sales via third-party delivery apps. This solution helps to speed up the process by which operators are paid by third-party vendors, which can sometimes take up to 11 days to complete. This tool is available for operators that use DoorDash and Uber Eats for Square.",{"_84":1303,"_1304":1473,"_1287":1474},{"_1306":1307},[1475],{"_84":1310,"_1323":1476,"_1310":1478},[1477],{"_84":1364},"Chowly debuts platform for independent restaurants",{"_84":1303,"_1304":1480,"_1287":1481},{"_1306":1307},[1482],{"_84":1310,"_1310":1483},"Restaurant technology company Chowly launched a new platform this month aimed at empowering independent restaurants. The Chowly Platform integrates 10 different tools all in one place, including a website builder, email marketing, Google business profile integration, first- and third-party online ordering, as well as social media and mobile app building tools.",{"_84":1303,"_1304":1485,"_1287":1486},{"_1306":1307},[1487],{"_84":1310,"_1310":1488},"\"Independent restaurants have recently faced the worst market conditions in decades,\" Sterling Douglass, cofounder and CEO of Chowly said in a statement. \"The Chowly Platform comes at the perfect time for operators who need to level up their digital storefronts for more sales while also getting some relief on costs. As someone who has seen thousands of restaurants go out of business the past few years, I've seen what sets apart those who are thriving from those just surviving. The platform is based on those learnings.”","Tock and Google now offer experience reservations; Diibs launches as a platform for bidding on last-minute reservations ","body","callToAction",{"_1310":1493,"_56":1494},"Read More","/restaurant-technology/tech-tracker-how-digital-tech-is-capitalizing-on-the-hot-restaurant-reservations-market",{},"2025-01-22T22:24:26.000Z",{"_845":24,"_846":1498},[],{"_84":1500,"_1279":1501,"_1568":1569},"module_content_cards",{"_111":1502,"_1503":1504,"_192":1505,"_824":1506,"_1563":1564,"_1565":1566,"_1567":-7},"RSB - Featured","moduleLabel","Featured","default",[1507,1524,1537,1550],{"_84":1508,"_1279":1509},"contentPreview",{"_180":250,"_192":1510,"_159":1511,"_165":1514,"_167":1514,"_170":1515,"_172":1515,"_836":1516,"_173":249,"_175":100,"_176":265,"_178":266,"_182":1517,"_190":256,"_843":1522},"card-horizontal",{"_161":1512,"_163":1513},"https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt8f19bcec1d6cbf4d/679a8f0e00fd0d057b345908/Fogo_outdoors_sunset.jpg","Fogo de Chão exterior at sunset","How Brazilian steakhouse brand Fogo de Chão surged onto America’s favorite chain list","/casual-dining/how-brazilian-steakhouse-brand-fogo-de-ch-o-surged-onto-america-s-favorite-chain-list",{},[1518],{"_54":1519,"_186":1520,"_188":1521},"Sam Oches","/author/sam-oches","https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt87863686d594b612/6707c5f687a10dc625b7dd6d/Headshot_20copy_20(small).jpg",{"_845":24,"_846":1523},[],{"_84":1508,"_1279":1525},{"_180":250,"_192":1510,"_159":1526,"_165":1529,"_167":1529,"_170":1530,"_172":1530,"_836":1531,"_173":1532,"_175":100,"_176":284,"_178":285,"_182":1533,"_190":256,"_843":1535},{"_161":1527,"_163":1528},"https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt91a0f92bcf14fe28/67914b612b1a0efb233d01c3/Screenshot_2025-01-22_at_2.45.33_PM.png","Breakfasts at The Granola Bar","Cofounders of modern diner chain The Granola Bar share how they ‘fell forward’ into growth","/family-dining/cofounders-of-modern-diner-chain-the-granola-bar-share-how-they-fell-forward-into-growth",{},"Jan 22, 2025",[1534],{"_54":1519,"_186":1520,"_188":1521},{"_845":24,"_846":1536},[],{"_84":1508,"_1279":1538},{"_180":250,"_192":1510,"_159":1539,"_165":1542,"_167":1542,"_170":1543,"_172":1543,"_836":1544,"_173":1545,"_175":100,"_176":265,"_178":266,"_182":1546,"_190":256,"_843":1548},{"_161":1540,"_163":1541},"https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt2e973bf292930fcd/678be7dfe572b11f8a550d74/Twin_Peaks.png","Twin Peaks storefront","On cusp of IPO, Twin Peaks CEO shares how sports bar chain has redefined category","/casual-dining/on-cusp-of-ipo-twin-peaks-ceo-shares-how-sports-bar-chain-has-redefined-category",{},"Jan 18, 2025",[1547],{"_54":1519,"_186":1520,"_188":1521},{"_845":24,"_846":1549},[],{"_84":1508,"_1279":1551},{"_180":250,"_192":1510,"_159":1552,"_165":1555,"_167":1555,"_170":1556,"_172":1556,"_836":1557,"_173":1558,"_175":100,"_176":265,"_178":266,"_182":1559,"_190":256,"_843":1561},{"_161":1553,"_163":1554},"https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt3a8b6b51c32fd87a/676463b37b3a6d60c2a70dd1/Tom_s-Watch-Bar.png","A Tom’s Watch Bar storefront","Tom’s Watch Bar heats up sports bar competition with focus on experience","/casual-dining/tom-s-watch-bar-heats-up-sports-bar-competition-with-focus-on-experience",{},"Dec 19, 2024",[1560],{"_54":1519,"_186":1520,"_188":1521},{"_845":24,"_846":1562},[],"dateDisplay","show","contributorDisplay","hide","displayAd","adConfig",{"_1570":24},"nativeAdOption",{"_84":1500,"_1279":1572,"_1568":1633},{"_111":1573,"_1503":1573,"_192":1574,"_824":1575,"_1563":1564,"_1565":1564,"_1567":-7},"Recent News","column",[1576,1589,1594,1606,1618,1621],{"_84":1508,"_1279":1577},{"_180":238,"_192":193,"_159":1578,"_165":1581,"_167":1581,"_170":1582,"_172":1582,"_836":1583,"_173":1584,"_175":1585,"_176":142,"_178":143,"_182":1586,"_190":256,"_843":1587},{"_161":1579,"_163":1580},"https://eu-images.contentstack.com/v3/assets/bltea7aee2fca050a19/blt90598447818ae443/675b4e4b21f0f41375fda33b/sage_20istock_20photo_1.jpg","sage istock photo.jpg","Prime Costs Puzzle Solving to Retain Profits, Traffic and Staff","/restaurant-labor/prime-costs-puzzle-solving-to-retain-profits-traffic-and-staff",{},"Jul 24, 2024","8:00 pm 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