Kristen Hawley

If OpenTable's corporate leadership wants to position it as a force in the restaurant world, dropping key marketing, product, and communications executives is a step in the wrong direction.

Wi-Fi and screen-time policing at cafés has less to do with money and missed earnings: the main culprit is our attitude. Admittedly, it feels like strict policy, but we can all learn a lesson from this.

Imagine pioneering elevated vegetarian cuisine thirty years ago in a fine dining restaurant in Italy. It took a few years to take off, but chef Pietro Leeman hasn't looked back since — nary a noodle or tomato in sight.

Tock started as a ticketing platform aimed to change the way restaurants offer reservations. A new consumer-facing app puts the company squarely alongside its reservations competitors.

It's not just the name... but we'll volunteer that changing that immediately would be a great start.

It's not necessarily the technology that matters, but the restaurant where it's located. In this case, the big player in the tabletop technology market, Ziosk, is headed to small chains and independent restaurants, which could change the way everyday diners pay for dinner anywhere.

Just as competitors start to pull ahead, Uber Eats makes waves with an acquisition announcement that speaks volumes about its priorities and future strategy.

Analytics have become an indispensable feature of table management software programs, and OpenTable's latest update is on par with what we're seeing across the board.

Freddy’s Frozen Custard & Steakburgers serves an Americana-style experience and menu of burgers, fries and frozen treats, and it will bring its brand overseas for the first time, to Dubai. It’s a path that has become familiar for a number of U.S.-based chains.

Melt Shop only opened its first international restaurant, in Kuwait, in January, and already debuted a second location there in April. CEO Spencer Rubin discussed what it takes for a budding chain to make an overseas debut.