What actually changes in a restaurant when it goes live.
Real stories from restaurants on Reserver. How they set it up, which modules they turned on first, and what they measured at 3, 6, and 12 months.
Fine dining with an always-full waitlist and no-shows under control
Horizonte 27, 22 seats in Madrid, moved from managing the waitlist on WhatsApp to a system with pre-auth and automatic alerts. Result: no-shows from 18% to 4%.
- Global no-show rate
- 4%
- Waitlist → booking conversion
- 62%
- Weekend effective occupancy
- 96%
A group of 5 restaurants centralising reservations and CRM
Grupo Atlántico ran each venue on a different system (two on TheFork, one on Covermanager, two on Excel). In 4 months they unified operations and marketing without losing local flexibility.
- Monthly time on campaigns
- ~6 h
- Cross-venue repeat rate
- 22%
- Per-venue no-show visibility
- Dashboard per venue
How a family-run restaurant cut no-shows to a reasonable number
Casa Marcelo migrated from Excel and TheFork to their own system in two months. Result: more direct bookings, less phone time, and an own customer base for campaigns.
- Weekend dinner no-show rate
- 5%
- Direct vs platform bookings
- 85% / 15%
- Daily phone time
- ~20 min
Every restaurant is different. The demo should be too.
We prepare a demo tailored to your type of business, your capacity, and the integrations you already use.