You can find more tips on how to reduce no-shows here .
Posted: Tue Jan 07, 2025 5:58 am
Fewer "no-shows"
It is very annoying when some tables remain empty on evenings when your restaurant was actually fully booked. In this case, guests have reserved a table and simply did not show up. This leads to a significant loss of revenue.
With DISH Professional jordan phone data Reservation you can significantly reduce the number of your "no-shows": The sophisticated notification system automatically sends confirmation and reminder messages to your guests via email and SMS. Within this message, the guest can directly access their reservation and change it if necessary or even cancel it. In the settings you can specify when these messages are sent to your guests. This service is free for you if you have subscribed to our DISH Professional Reservation or DISH Premium solution.
Booking limit helps with the distribution of free places
Another challenge in seating management is often that many guests visit your restaurant at the same time. In DISH Professional Reservation, we have developed a clever function that helps you distribute the availability of free seats over time. As soon as you notice that there are problems on certain days when many guests come to the restaurant at the same time, you can use "booking limits" to limit the time availability of free tables. To do this, you simply create a rule on which days the system can only accept 20 reservations at the same time instead of perhaps 50. The remaining availability will then only be bookable in the system at the next reservation interval, for example half an hour later. From the guest's point of view, it just looks as if there are no more tables available for the selected time and a later time will probably be automatically selected.
Record “walk-in” guests in the reservation book in no time!
In some digital reservation programs, it is time-consuming to record spontaneous guests, so-called "walk-ins". With DISH Professional Reservation, you can quickly and easily document occupied tables. This allows you to plan very precisely and allow short-term reservations. At the same time, you can us
It is very annoying when some tables remain empty on evenings when your restaurant was actually fully booked. In this case, guests have reserved a table and simply did not show up. This leads to a significant loss of revenue.
With DISH Professional jordan phone data Reservation you can significantly reduce the number of your "no-shows": The sophisticated notification system automatically sends confirmation and reminder messages to your guests via email and SMS. Within this message, the guest can directly access their reservation and change it if necessary or even cancel it. In the settings you can specify when these messages are sent to your guests. This service is free for you if you have subscribed to our DISH Professional Reservation or DISH Premium solution.
Booking limit helps with the distribution of free places
Another challenge in seating management is often that many guests visit your restaurant at the same time. In DISH Professional Reservation, we have developed a clever function that helps you distribute the availability of free seats over time. As soon as you notice that there are problems on certain days when many guests come to the restaurant at the same time, you can use "booking limits" to limit the time availability of free tables. To do this, you simply create a rule on which days the system can only accept 20 reservations at the same time instead of perhaps 50. The remaining availability will then only be bookable in the system at the next reservation interval, for example half an hour later. From the guest's point of view, it just looks as if there are no more tables available for the selected time and a later time will probably be automatically selected.
Record “walk-in” guests in the reservation book in no time!
In some digital reservation programs, it is time-consuming to record spontaneous guests, so-called "walk-ins". With DISH Professional Reservation, you can quickly and easily document occupied tables. This allows you to plan very precisely and allow short-term reservations. At the same time, you can us