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Restaurants not listed on Open Table

In looking for inspiration, I will sometimes pick a date and see what is available on open table and then check various other sources in order to try and evaluate some of the restaurants that are available and sound good. Yet, many restaurants are not listed on Open Table which are good; i.e. (I believe) Hudson Clearwater, Pylos, Picollo Angolo. Has anyone tried to compile a list? Any suggestions? Thanks.

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    1. Some places are on Seatme.com or Rezbook (formerly operated by Urbanspoon, now owned by OpenTable) instead of OpenTable.com.

      Not on OpenTable.com (some may be using the Rezbook system owned by OT but don't appear on OT's own web site):
      Manzo
      Txikito
      Kyo Ya
      Takashi
      Prune
      Torrisi

      Many sushi places don't use OT such as:
      Tanoshi
      Sushi Nakazawa
      Ushiwakamaru
      Yasuda

      Perla & Montmartre, both Little Wisco restaurants, are not on OT.

      Ma Peche and Ko, both Momofuku restaurants, aren't either.

      2 Replies
        1. re: kathryn

          Why does it come up as Open Table when you hit reservation on Nakazawa website?
          Also I almost got lucky, it lit up 5:30 and 9:30 available but when I hit both times they were booked.

        2. Does OT charge a fee or % of check? Why would a restaurant choose not to participate. I hate calling a place to get a reservation and would much rather use OT.

          8 Replies
          1. re: princeofpork3

            It's a fixed fee per patron in addition to a monthly subscription fee (plus optional add ons).

            "Restaurants pay a $199 monthly subscription fee, which includes our software, unlimited upgrades, the touch-screen computer system, and customer support. In addition, there’s a one-time installation fee, which covers on-site installation and training and custom configuration of the system.

            For online reservations, we charge a pay-for-performance fee of $1.00 per seated diner booked on OpenTable.com or $0.25 per seated diner booked via the restaurant’s website.f"

            http://blog.opentable.com/2010/how-op...
            http://www.nytimes.com/2010/12/12/bus...

            1. re: kathryn

              kathryn,

              any advice on how to snag a reservation at Tanoshi or Sushi Nakazawa? We're talking about next September.

              1. re: bcc

                I got really lucky with Nakazawa, booked a month in advance on their web site... before the NYT review. Actually the NYT review came out a few days before we were set to go!

                By Sept hopefully the insane demand may have died down a bit.

                1. re: kathryn

                  based on the above i dont understand why a restaurant would not be on OT.

                  1. re: princeofpork3

                    http://incanto.biz/2010/10/22/is-open...

                    "One independent study estimates that OpenTable’s fees (comprised of startup fees, fixed monthly fees, and per-person reservation fees) translate to a cost of approximately $10.40 for each “incremental” 4-top booked through OpenTable.com. To put that in perspective, consider that the average profit margin, before taxes, for a U.S. restaurant is roughly 5%. This means that a table of 4 spending $200 on dinner would generate a $10 profit. In this example, all of that profit would then go to OpenTable fees for having delivered the reservation, leaving the restaurant with nothing other than the hope that that customer would come back (and hopefully book by telephone the next time)."

                    1. re: kathryn

                      I don't know whether the 5% average applies to Manhattan restaurants, but I would think that costs such as Opentable are already figured in when calculating net profit. In addition, the saving from not having to handle as many phone reservations, record keeping, etc. may make it worthwhile, and if it generates more business, even more so.

              2. Tertulia now takes reservations through their website.

                1. Boy, lately I am amazed by how many restaurants are actually on open table. Restaurants that, a year or two ago, you would think would never go that route. Obviously the value of OT was too strong for many to resist. Yet, I find that its always worth calling even if OT says there is nothing available and, in truth, I prefer speaking to a live person than clicking through OT for a reservation, even if OT is easier. At times the brief discussion to make a reservation sets the tone and my expectations for a meal. I always think some restaurants undervalue how important that first contact is.