Tock

Tock is proud to partner with many of Canada's 100 Best, including Restaurant Pearl Morissette, Shoushin, Kissa Tanto, and others. The dining scene in Vancouver, Toronto, and beyond continues to inspire us. https://bit.ly/2Hnin0o

"Our mission is to continue helping restaurants adapt to the ever-changing needs of the industry," Head of Tock Matthew Tucker tells citybiz. Learn more about Tock's origin story, evolution, and vision for the future as we plan to join forces with Resy and American Express. https://bit.ly/3ZaSB5j

Boundaries between the kitchen and dining room dissolve when you are face-to-face with the chefs plating your food. For this month's #Tock10 collection, we spotlight the chef's counters that go beyond serving exceptional food. These are the places that turn service into a show. This is Front Row Dining. Link to the collection in comments.

Like I say in this interview, “…innovation remains central to (Tock’s) identity. Since our founding in 2014, we've challenged industry norms by pioneering prepayment options, variable pricing, and customizable experiences that drive revenue and prevent no-shows.” We will continue, as part of American Express, and in conjunction with our sister company, Resy, to lead the industry with innovation based on a passion for the restaurant industry.

In this interview with Hospitality Technology, Head of Tock Matthew Tucker explains how we're shaping the future of restaurant reservations by doubling down on experience-driven bookings, strategic marketing, and deeper industry partnerships. Read the full Hospitality Technology interview to learn how we're continuing to reshape restaurant reservations. https://bit.ly/3G6yRch

You can teach an old dog (me or Tock?) new tricks, https://lnkd.in/euVmnrsQ. Thank you Restaurant Business Online. Resy American Express

We often choose where to dine based on buzz, food, or a chef’s reputation—but how often do we consider the meaning behind a restaurant’s name? For this month’s Tock 10 collection, we look more closely at What’s in a Name. Link to the collection in comments.

Introducing The Firsts. This year, we celebrate Tock’s 10th anniversary by launching Tock 10, a monthly series that brings culinary stories to life through curated collections, all centered around a distinct theme. Our inaugural collection, The Firsts, pays tribute to the places that joined Tock at the very beginning. These are the innovators. The risk-takers. The ones that forged their own path and shaped hospitality over the last decade. Each month, we’re back with a new collection of restaurants and wineries that should be on your radar. For now, experience The Firsts. https://bit.ly/3Dboinp

"Valentine’s Day isn’t just about candlelit dinners anymore,” Head of Tock, Matthew Tucker, tells Robb Report. "It’s clear that restaurants that dare to break from tradition are capturing diners’ attention in new ways.” https://bit.ly/4hlUuDx

Congratulations to all of the phenomenal restaurants recognized at the Jean Banchet Awards this past Sunday evening. Dear Margaret took home an award for Best Hospitality, Kyōten's Otto Phan won Chef of the Year, and our own Matthew Tucker was thrilled to present the Best New Restaurant award to Cariño. We are honored to help power hospitality in a city full of such extraordinary talent, creativity, and dedication.