Ep. 17: Dining with Ben Leventhal, founder of Blackbird
Nov 20, 2024
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Ben Leventhal, co-founder of Eater, Resy, and Blackbird, has been a transformative force in the hospitality industry. He discusses the evolution of restaurant criticism, emphasizing the shift from anonymous critiques to influencer-driven transparency. Leventhal also dives into the future of dining experiences and how blockchain technology could revolutionize customer loyalty and payments. The conversation touches on the importance of spontaneous dining adventures and introduces Blackbird's initiatives to enhance restaurant workers' benefits.
Ben Leventhal emphasizes the transformative role of technology, particularly through Blackbird, in enhancing restaurant loyalty and customer engagement.
The podcast critiques the outdated notion of anonymous restaurant criticism, advocating for transparency and critical rigor in reviews to foster trust.
Leventhal discusses the competitive dining culture in cities like New York, urging diners to explore lesser-known restaurants for spontaneous and rewarding experiences.
Deep dives
Ben Leventhal's Impact on Hospitality
Ben Leventhal is a significant figure in the hospitality industry, having co-founded influential platforms such as Eater and Resi over the past two decades. His latest venture, Blackbird, established in 2022, aims to enhance the restaurant experience through loyalty and payments technology. The Blackbird app functions similarly to a punch card system, allowing restaurants to gather valuable customer data, including dining preferences and past visits. This focus on customization is intended to improve the relationship between diners and restaurants by fostering loyalty and repeat business.
The Evolution of Restaurant Reservations
The current landscape of restaurant reservations is heavily influenced by technology, with services like Resi transforming how diners secure tables. Customers increasingly engage in competitive tactics to land reservations at exclusive eateries, often using several platforms simultaneously. This competitive environment reflects a shift in dining culture, where gaining access to high-demand restaurants has become an event comparable to sneaker drops. The conversation highlights how this approach can create pressure on diners and impact reservation fairness.
The Future of Restaurant Criticism
The concept of anonymous restaurant criticism is viewed as outdated, as many believe it has never truly existed in practice. Critics have often been recognized by restaurant staff, undermining the premise of anonymity. The discussion emphasizes the need for critical rigor rather than hiding behind anonymity, suggesting that critics should openly share their biases to build trust with their audience. Thoughtful, well-contextualized reviews present a more valuable take than those based solely on popularity or trending eateries.
Blackbird's Unique Approach to Engagement
Blackbird aims to enhance engagement between restaurants and diners by fostering a sense of community and loyalty. One innovative feature is the employee puck, which rewards restaurant staff for checking in at participating locations. This system promotes a culture of appreciation for hospitality workers while also encouraging regular patronage by consumers. By connecting customers and restaurants through shared experiences, Blackbird hopes to reshape the dining landscape in a more collaborative manner.
Navigating Access in the Restaurant Scene
The abundance of dining options in cities like New York often leads to perceptions of exclusivity, causing diners to overlook excellent, lesser-known establishments. While some restaurants are deemed impossible to access, the podcast emphasizes that many great dining experiences can be found by exploring beyond the most talked-about spots. Diners are encouraged to take the initiative by walking into restaurants without reservations and engaging directly with staff. This approach allows for spontaneous dining experiences and helps break down the barriers created by reservation-based systems.