Articles by Allison
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How the &#@% does a restaurant tech startup raise $$$ in a pandemic?
How the &#@% does a restaurant tech startup raise $$$ in a pandemic?
I've been answering this question for 24 hours straight since the announcement of our Series B financing yesterday, so…
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Activity
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Unapologetic Foods Founder and CEO, Roni Mazumdar, recently sat down with Fast Company to talk about one of the most persistent frustrations in the…
Unapologetic Foods Founder and CEO, Roni Mazumdar, recently sat down with Fast Company to talk about one of the most persistent frustrations in the…
Liked by Allison Page
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brilliant solution from SevenRooms to a consistent pain point in restaurants i've worked with, especially during openings when we are getting to know…
brilliant solution from SevenRooms to a consistent pain point in restaurants i've worked with, especially during openings when we are getting to know…
Liked by Allison Page
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Congrats to all the nominees and awardees of the 2026 James Beard Awards. The Impact Awards were amazing and great to see JBJ Soul Foundation be…
Congrats to all the nominees and awardees of the 2026 James Beard Awards. The Impact Awards were amazing and great to see JBJ Soul Foundation be…
Liked by Allison Page
Experience & Education
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SEVENROOMS
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Publications
Honors & Awards
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2022 Woman of Influence
New York Business Journal
The New York Business Journal's Women of Influence program recognizes women making an impact professionally and personally. The 10 women featured here represent a cross-section of industry lines in New York City, including finance, law and technology. These executives also are active in their communities and with charitable endeavors, showcasing a degree of influence not only in their respective professional careers, but also away from their offices.
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40 Under 40
Crain's
New York is a city full of people who aren’t afraid of hard work, and these young professionals are no exception. They are pioneering new ways to network and get around the city, breaking ground in fields from real estate to health care, entertainment to politics, as well as helping other entrepreneurs in their quest to find funding. And the honorees are also championing the causes of New Yorkers who don’t always have a voice, working to boost access to food, mental health care, housing and…
New York is a city full of people who aren’t afraid of hard work, and these young professionals are no exception. They are pioneering new ways to network and get around the city, breaking ground in fields from real estate to health care, entertainment to politics, as well as helping other entrepreneurs in their quest to find funding. And the honorees are also championing the causes of New Yorkers who don’t always have a voice, working to boost access to food, mental health care, housing and internet connectivity for all.
Crain’s 2022 class of 40 Under 40 honorees will inspire and motivate you. But mostly, these profiles will leave you confident that the future of our city is in highly capable, hardworking hands. -
2019 Top Women in Restaurant Technology - Innovator Category
Hospitality Technology
Top Women in Restaurant Technology Awards seeks to honor outstanding women from both restaurants and technology suppliers for re-imagining restaurant processes and operations while demonstrating excellence in leadership, inventiveness and skill.
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Hotel Industry Up & Comers
Hotel Business Magazine
The editorial staff of Hotel Business selected six rising stars in the hotel industry--from top positions at hotel brands to heading up management companies to creating tech startups, these individuals, with their entrepreneurial spirits and take-charge skills, have already made an impact at their respective companies and, we believe, are poised to fulfill even greater leadership positions within the hospitality industry.
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English
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Spanish
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Italian Swear Words
Elementary proficiency
More activity by Allison
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Walk into a busy restaurant on a Friday night and you may see the host stand running on three screens. One reservation comes through the…
Walk into a busy restaurant on a Friday night and you may see the host stand running on three screens. One reservation comes through the…
Liked by Allison Page
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Disconnected tech is a real operational cost! 40% of operators are running four to five separate systems. 83% of operators believe connected…
Disconnected tech is a real operational cost! 40% of operators are running four to five separate systems. 83% of operators believe connected…
Liked by Allison Page
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I just read a recent Restaurant Dive piece (https://lnkd.in/ePkqkyua) on how restaurants are responding to OpenTable's updated terms to require…
I just read a recent Restaurant Dive piece (https://lnkd.in/ePkqkyua) on how restaurants are responding to OpenTable's updated terms to require…
Liked by Allison Page
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OpenTable’s new terms of service go into effect today. I’ve already shared my perspective on the core issue: requiring restaurants to use OpenTable…
OpenTable’s new terms of service go into effect today. I’ve already shared my perspective on the core issue: requiring restaurants to use OpenTable…
Posted by Allison Page
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Today, I am honored to officially step into my new role as Group President for the U.S., Canada, and Caribbean and Latin America at Marriott…
Today, I am honored to officially step into my new role as Group President for the U.S., Canada, and Caribbean and Latin America at Marriott…
Liked by Allison Page
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Honored to be joining the Board of Trustees at The Culinary Institute of America. This industry has shaped so much of my career, and I’m grateful for…
Honored to be joining the Board of Trustees at The Culinary Institute of America. This industry has shaped so much of my career, and I’m grateful for…
Shared by Allison Page
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i've been building something for the last 6 months and i can't stop thinking about it Spicy is an AI agent that runs your restaurant delivery…
i've been building something for the last 6 months and i can't stop thinking about it Spicy is an AI agent that runs your restaurant delivery…
Liked by Allison Page
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BevNET.com
Non-alcoholic cocktails are entering a craft-driven third wave — and many top bars aren’t leaning on alt-spirits to get there 🍸🌿. The inaugural NYC’s Best Bars for NA 2025 Awards found that leading zero-proof programs rely more on culinary techniques like milk punching, fat washing and foraging than on non-alcoholic spirit stand-ins. Judges say nearly half of the winning bars use NA spirits only as supporting ingredients, raising new questions for brands betting on on-premise growth. As adult non-alc pushes further into U.S. bars, education, positioning and bartender training may determine which products earn a place behind the bar 📊🍹. Link to the full story in the first comment below 👇 #NonAlcoholic #ZeroProof #CraftCocktails #OnPremise #AltSpirits #BeverageIndustry #Hospitality
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Robert Sloop
Rising beef prices have been hitting restaurants hard, especially full-service and steak-heavy concepts. As a restaurant consultant, here are practical solutions you can use to protect margins, maintain guest satisfaction, and keep menu integrity: Menu Engineering Feature Alternative Cuts – Replace high-cost steaks (e.g., ribeye, tenderloin) with flavorful but less expensive cuts like flat iron, bavette, hanger, tri-tip, or chuck eye. Highlight them as “chef’s selections.” Portion Strategy – Reduce portion sizes slightly (e.g., 12 oz → 10 oz ribeye) but enhance plating with sides, sauces, and garnishes. Blend Ground Beef – Mix beef with mushrooms, lentils, or other proteins in burgers, meatballs, or chili. Improves margins and adds a “chef-driven” or “sustainability” story. Rotate Beef Off Specials Board – When market spikes hit, push chicken, pork, seafood, or plant-forward dishes instead of keeping beef always featured. Procurement & Supply Chain Lock in Forward Contracts – Work with purveyors to hedge pricing for a set period rather than buying week-to-week. Diversify Vendors – Don’t rely on one supplier; regional farms or co-ops may offer better stability than national distributors. Local & Secondary Sources – Partner with smaller ranchers or butchers who may be less exposed to commodity swings. Trim Utilization – Train kitchen staff to maximize trim use (soups, stocks, braises, bar snacks) instead of throwing away costly beef scraps. Menu Pricing & Positioning Menu Rebalancing – Increase prices slightly across the menu (not just beef) so guests don’t feel beef is being “singled out.” Add Value Perception – If raising steak prices, add enhancements like compound butters, premium sauces, or sides that justify the higher price point. Strategic Anchoring – Keep one very high-priced beef cut on the menu. It makes other beef dishes appear more reasonably priced. Guest Communication & Marketing Transparency Storytelling – Share that you’re working with ranchers, sustainable sources, or local farms. Guests are often willing to pay more when they see the why. Special Events – Run limited beef nights (e.g., “Steak & Whiskey Thursdays”) with set menus that allow you to control portioning and food cost tightly. Push Alternatives – Promote “chef-inspired poultry, seafood, or plant-forward” entrées so beef isn’t always the first choice. Operational Efficiencies Tighten Yield Management – Audit portion control, train staff, and use scales so that every steak is exact weight. Cross-Utilize Inventory – If you bring in brisket, use it for BBQ, tacos, sandwiches, and chili instead of just one dish. Smart Specials – Move beef-heavy dishes to specials when you can price them dynamically, instead of locking them into the core menu.
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