In an industry constantly seeking its next competitive advantage, Ben Leventhal, a serial entrepreneur behind influential platforms like Eater, Resy, and now Blackbird, offers a compelling vision: the future of restaurants isn’t just about technology or even food alone. It’s about forging genuine connections and building brands that resonate deeply with diners.
A New Golden Age for Restaurants
Leventhal, whose ventures have consistently reshaped how people discover and book dining experiences, believes the restaurant world is on the cusp of a transformative era. “I think this is going to be seen as a golden age for restaurants, where they take control of profitability in a way we haven’t seen in a long time,” he asserts.
This optimism is rooted in undeniable consumer enthusiasm. “The great news and the tailwind on all this is we see the consumer appetite for restaurants is at all-time highs,” Leventhal observes. This surging demand, both online and in person, presents an unprecedented opportunity for restaurateurs to translate passion into sustainable profit.
Beyond the Plate: The Power of Brand and Storytelling
For the most successful operators today, the battleground has shifted beyond culinary excellence. “If you look at how really savvy operators are operating today, they’re leading with brand,” Leventhal explains. “They’re selling things other than food on a plate. They’re telling stories in new ways, and consumers are responding.”
Blackbird, Leventhal’s latest endeavor, is a membership and payment platform designed to deepen loyalty and customer relationships. Yet, he emphasizes that technology itself is merely an enabler, not the ultimate differentiator. The true power lies in creating memorable brands and experiences that foster repeat visits. Technology, he argues, should streamline operations and enhance hospitality, not complicate it. “Restaurateurs don’t have to understand blockchain,” Leventhal quips. “They just have to have at their disposal tools that make their business better.”
The Art of Adaptation: Learning from Experience
Every entrepreneurial journey is fraught with missteps, and Leventhal is no stranger to them. He recounts a pivotal lesson from Resy’s early days. The platform initially pitched restaurants on selling their most coveted tables for profit. However, operators resisted. “The first year of Resy we got it wrong,” he admits. “We kept saying to restaurants, ‘You’re going to make more money if you just sell your tables.’ And they kept saying to us, ‘We don’t want to sell our tables.'”
Instead of pushing a flawed concept, Leventhal listened, adapting Resy’s model and shaping his approach to Blackbird. This willingness to pivot and learn from mistakes is a cornerstone of his philosophy. “You make mistakes all the time,” he states. “If you’re not making mistakes, you’re probably not in the end going to get it right.”
Storytelling: The Enduring Core of Connection
While new platforms, AI, and emerging technologies continue to transform how restaurants engage with customers, Leventhal believes the fundamental principle remains constant: storytelling. “The future of food media is always about storytelling,” he affirms. “I’ve always believed if you tell good stories, you’re going to be successful when it comes to content.”
This commitment to authentic narratives is the unifying thread throughout his career, from Eater’s editorial prowess to Resy’s seamless booking, and now Blackbird’s loyalty focus. His overarching goal has never been technology for its own sake, but rather to empower restaurants to build stronger, more meaningful relationships with their patrons. In an increasingly competitive landscape, businesses that genuinely listen, tell compelling stories, and embrace continuous adaptation are the ones poised to cultivate enduring loyalty and thrive in this exciting new chapter of dining.
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