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In light of coronavirus restrictions and recommendations, Reservation systems Resy and Tock pivot to off-premise

Restaurants across the country are being forced to focus on carryout and delivery

Gloria Dawson

March 17, 2020

1 Min Read
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Resy, the tech-forward reservation system acquired by American Express last year, has announced new measures to allow restaurants to package "takeout meals" for their guests to book online. This function has been instituted in light of the restrictions placed on restaurants and bars across the country due to the coronavirus pandemic.  

“For restaurants staying open, this functionality gives guests another option to safely purchase meals from restaurants, and it gives Resy’s restaurant partners another way to reach customers,” a spokesperson for the company wrote in an email. 

Resy’s is using its reservation ticketing system to allow restaurants to sell "takeout meals" for their guests to book online settings so customers can "book" a takeout meal option. Restaurants can use this form to make the change. The option gives restaurants the option to sell one or two takeout meal options, not the full menu. Meals are ordered and paid via Resy. 

“At this point in time, Resy does not have plans to broadly offer takeout functionality once the COVID-19 public health crisis has subsided,” a spokesperson for the company wrote in an email. 

Resy also announced it was offering relief on all fees and billing for at least 30 days.

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Tock, a reservation system that started as a ticketing system, is also offering a similar takeout order meal service, by allowing restaurants to fill out a form.

Related:Here are the current temporary restrictions imposed on bars and restaurants to stem the spread of coronavirus

“We pivoted our team to develop a quick and creative solution for restaurants that don't typically offer take-out or delivery. You can now sell meal kits, to-go packs, or whatever experiences you can dream up, directly on Tock,” the company wrote on its website.  

About the Author

Gloria Dawson

Gloria Dawson is a senior editor at Nation’s Restaurant News, Restaurant Hospitality and Supermarket News. She writes and edits breaking news and feature stories and conceptualizes and manages various sections and special issues of NRN magazine.

She joined the restaurant and food group in 2018 after writing for the New York Times, the Wall Street Journal, Eater and various other publications. She earned her master's degree from Columbia University Graduate School of Journalism and her BFA in art history and photography from the Art Institute of Boston at Lesley University.

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