ReservationHop Ditches Restaurant Reservations, Launches Scheduling Device OK Shift

ReservationHop Ditches Restaurant Reservations, Launches Scheduling Tool OK Shift

Hey, keep in mind ReservationHop? You already know, the a lot-criticized service that promised to promote restaurant reservations to customers? Nicely, founder Brian Mayer is formally abandoning the thought.

The service appeared to appeal to the hatred of just about each tech journalist on Twitter (or no less than those I comply with) again in July — the truth is, it spurred our personal Josh Constine to write down a submit asking startups to “Cease The JerkTech.”

It’s in all probability not value going into all the professionals and cons of the thought at this level — let’s simply say that Mayer advised me he was making an attempt to deal with “San Francisco’s love of each meals and prompt gratification, which I share,” whereas others discovered it “sleazy” and in contrast it to ticket scalping.

Anyway, shortly after the brouhaha, Mayer made what he referred to as a “tender pivot” — he nonetheless deliberate to promote reservations, however now in partnership with eating places. That, in flip, has been changed by a “exhausting pivot” away from reservations totally.

The brand new product is known as OK Shift, and it’s a textual content message-based mostly service that helps hourly staff discover replacements and safe supervisor approval once they can’t make their shift. You’ll be able to study extra concerning the service right here — perhaps sooner or later we’ll take a better look.

Within the meantime, right here’s how Mayer defined his determination:

Why did we determine to finally pivot away from ReservationHop? It turned clear that the marketplace amongst eating places wasn’t as massive as we had hoped, for a pair causes. First, after personally chatting with most of the greatest eating places in San Francisco, in addition to elsewhere, we might see that the worth add we have been bringing to the desk wasn’t compelling sufficient to encourage a change in conduct. There was an actual hesitance on the a part of eating places to mark up their costs within the type of paid reservations, for worry that they might lose management over dictating the worth of their product. And there have been, in fact, branding considerations for a lot of eating places past merely maximizing income.