Good Food
Reserving the right to stay in business: How Tock is helping restaurants during pandemic
When restaurant owner Nick Kokonas saw reservations dwindle from fully-booked to zero in Hong Kong-based restaurants that used his booking service Tock , he realized the U.S. was next.
By Evan Kleiman • • 1 min readWhen restaurant owner Nick Kokonas saw reservations dwindle from fully-booked to zero in Hong Kong-based restaurants that used his booking service Tock, he realized the U.S. was next. Kokonas knew restaurants here, including those in his co-owned The Alinea Group, would use the reservation system in innovative ways to stay in business during the shutdown.
Kokonas introduced features like contactless payments and an electronic method of rearranging tables (similar to a video game) to maintain social distancing. He also added 2,000 new members to Tock’s roster of clients.
The full episode
1 of 6
Restaurant pivots, community fridges, apricots- 0:00Reserving the right to stay in business: How Tock is helping restaurants during pandemicYou’re reading this
- 15:13‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
- 23:30Using social media to build new business
- 32:44Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
- 40:049 community fridges dot sidewalks across LA
- 48:22Why Armenians and Azerbaijanis are fighting over the apricot
The full episode
1 of 6Restaurant pivots, community fridges, apricots- 0:00Reserving the right to stay in business: How Tock is helping restaurants during pandemicYou’re reading this
- 15:13‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
- 23:30Using social media to build new business
- 32:44Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
- 40:049 community fridges dot sidewalks across LA
- 48:22Why Armenians and Azerbaijanis are fighting over the apricot