Newsletter Subject

The restaurant reservation fee is on the rise

From

eater.com

Email Address

newsletters@eater.com

Sent On

Thu, Aug 3, 2023 07:30 PM

Email Preheader Text

A sweet potato bread recipe fit for beginner bakers Chris Payne/Crown Shy More restaurants are swapp

A sweet potato bread recipe fit for beginner bakers [View on web]( Chris Payne/Crown Shy [THE RISE OF THE RESERVATION FEE]( More restaurants are swapping no-show fees for reservation charges.   TOP NEWS [A sweet potato bread recipe that welcomes beginner bakers]( [Husk pastry chef Rachel Rathgeb pairs her sweet potato bread with an easy, toasty peanut toffee sauce.]( [An Eater’s guide to Madeira, Portugal]( [For centuries, Madeira was an obligatory stopover for European ships bound for and returning from Africa, Asia, and the Americas, and its cuisine has been influenced by ingredients, people, and techniques from across the world.]( [Mexico City restaurant empire drops Italian stunner into San Diego]( [Lucrezia’s upscale menu features Florentine steak, Neapolitan pizza, and more.]( [Here’s how to score free tickets to Taylor Swift’s Eras Tour in LA]( [Southern California Swifties could score seats to the final night of Taylor’s tour at SoFi Stadium, thanks to an iconic cupcake maker.]( [In ‘The Bear,’ Chicago’s public transportation never goes off the rails]( [The show wants viewers to fall in love with the city. In reality, restaurant workers depending on the CTA aren’t feeling so romantic.](    [Learn more about RevenueStripe...](   Teddy Wolff [THE HOTTEST NEW RESTAURANTS IN LAS VEGAS]( [The Strip sees a new high-energy clubstaurant, a bakery with celebrity chef clout enters the Arts District, and Guy Fieri makes Flavortown real.]( [Sign up for the Eater Vegas newsletter for more local dining news, guides, and maps →](   TODAY'S VIDEO [WATCH: HOW A MASTER CHEF RUNS LONDON’S ONLY TWO-MICHELIN-STARRED CHINESE RESTAURANT]( GIF: Daniel Geneen/Murilo Ferreira/Ian Stroud/Howie Burbidge   [Facebook]( [Twitter]( [Instagram]( This email was sent to {EMAIL}. Manage your [email preferences]( or [unsubscribe](param=today). View our [Privacy Notice]( and our [Terms of Service](. Vox Media, 1201 Connecticut Ave. NW, Floor 11, Washington, DC 20036. Copyright © 2023. All rights reserved.

Marketing emails from eater.com

View More
Sent On

08/11/2024

Sent On

04/11/2024

Sent On

01/11/2024

Sent On

22/10/2024

Sent On

17/10/2024

Sent On

16/10/2024

Email Content Statistics

Subscribe Now

Subject Line Length

Data shows that subject lines with 6 to 10 words generated 21 percent higher open rate.

Subscribe Now

Average in this category

Subscribe Now

Number of Words

The more words in the content, the more time the user will need to spend reading. Get straight to the point with catchy short phrases and interesting photos and graphics.

Subscribe Now

Average in this category

Subscribe Now

Number of Images

More images or large images might cause the email to load slower. Aim for a balance of words and images.

Subscribe Now

Average in this category

Subscribe Now

Time to Read

Longer reading time requires more attention and patience from users. Aim for short phrases and catchy keywords.

Subscribe Now

Average in this category

Subscribe Now

Predicted open rate

Subscribe Now

Spam Score

Spam score is determined by a large number of checks performed on the content of the email. For the best delivery results, it is advised to lower your spam score as much as possible.

Subscribe Now

Flesch reading score

Flesch reading score measures how complex a text is. The lower the score, the more difficult the text is to read. The Flesch readability score uses the average length of your sentences (measured by the number of words) and the average number of syllables per word in an equation to calculate the reading ease. Text with a very high Flesch reading ease score (about 100) is straightforward and easy to read, with short sentences and no words of more than two syllables. Usually, a reading ease score of 60-70 is considered acceptable/normal for web copy.

Subscribe Now

Technologies

What powers this email? Every email we receive is parsed to determine the sending ESP and any additional email technologies used.

Subscribe Now

Email Size (not include images)

Font Used

No. Font Name
Subscribe Now

Copyright © 2019–2025 SimilarMail.