ReServe Interactive

Posts Tagged ‘dining reservations’

What’s the Difference?

Tuesday, June 18th, 2013

Every day we take calls from prospective customers asking questions about our dining reservations, table management, catering and event management software portfolio as well as the services we offer.  In many instances, people want to know what makes us different from other hospitality management software systems on the market today.

Well, in terms of the software itself, it is built on an intuitive platform, which means that the software is designed to do the thinking for our customers. It’s designed to follow the logic they would use to book an event, capture a reservation or run their dining room. It was developed from the users’ perspective rather than a software company’s perspective.  We also use customer input to help us enhance our products’ functionality and benefits so our customers get the right solution and the results they expect. We know that our products and services are only as good as the real improvements they make possible for our customers.

In terms of what makes our company different, we’d like to think that our customer service stands above the rest. We still believe in a handshake and a voice at the other end of the line. Our goal has always been to make our customers’ lives easier, so providing them with hands-on training and live support is just as important as the features of our software.

When people ask us what makes us different, we let our customers do the talking.

Reserve is going well, as usual. I am beginning to wonder how they ever got along without it! I will always bring Reserve wherever I go, as it makes my job so much easier.  - Royal Palm Banquets and Events

I love, love, love ReServe and am so happy to be using it again! The customer service is absolutely top notch. – Tra Vigne Ristorante

Fast, reliable, and trustworthy advice and service… Beautiful! – North Bowl Lounge and Lanes

Beyond the first impression

Wednesday, June 12th, 2013

Excellent guest service that continues on after the initial first impression is critical to our customer’s success. In addition to their self-imposed service standards, they take advantage of the features of our dining reservations software to gather the right guest information at every dining visit. Then they use that data to provide the level of service that only they can – the service their customers have come to expect.

There are several things to consider when determining what happens after the first impression is made. Do you simply want to offer a meal or do you want to create an experience? Are your customers treated as if their patronage alone is an event in and of itself? What do you really know about your customers and their dining preferences? After their first visit, do you have enough information about them to make their next visit something special?

In any business, a good first impression is critical to growth. But, most importantly, you want to keep customers coming back so you can build a repeat and loyal customer base and generate recurring revenue. Each guest visit is an opportunity to make another good impression, and while it may be a second, third or tenth impression, it’s just as important and can have just as much, if not more, impact as the first.

How Far We’ve Come

Wednesday, May 29th, 2013

When the idea was sparked for our software, co-founder, Beth Goodell, was working for Wente Vineyards in Livermore, California, managing retail operations, including restaurant sales and marketing, catering services, visitor center and golf course events, as well as the vineyard’s concert series. With a desk overflowing with file folders and sticky notes, pads of paper and pink phone message slips, Beth was overwhelmed, to say the least, so she began researching different software products to help her automate processes.

At the time, most products available were costly and geared toward the hotel market, so it was hard to find a good fit. When she finally selected a product that she thought was one of the better solutions, she found it difficult to use and time consuming. After endless hours of struggle to make the software work, she ended up calling her sister, Lynn Carter, who was running her own consulting business in Wisconsin specializing in the design and development of effective user interfaces for high-tech products. Beth explained her frustration, knowing there had to be a better way.

Lynn flew out to California and together they analyzed the different facets of Beth’s job and the roles of the various departments responsible for managing on-site dining and events. Beth explained how she wanted things to work, what would make the most sense for the staff, and what elements of the day-to-day operations needed to be made more efficient. With Beth’s hospitality experience and Lynn’s technology experience, they began developing the earliest versions of ReServe Interactive software.

That was in 1994 and 1995. In 1996, they formally launched Efficient Frontiers, Inc. and began selling ReServe Interactive Catering, Event Management, Dining Reservations and Table Management software. Their first customer was Wente Vineyards.

It’s been more than 17 years since the launch, and so much has happened since. ReServe’s product offering has grown to include a table management solution for the iPad™, a web-based platform; mobile-friendly tools; more than 10 interfaces with industry-leading applications; and a customer base of more than 10,000 users across 14 hospitality markets. And it all started with a single phone call.

We’ve come so far and we’re not done yet.

What Makes Us Different is How Differently We Do Business

Thursday, May 9th, 2013

We work with venues of all kinds throughout North America including restaurants, cultural institutions, academic institutions, wineries, sporting venues and entertainment facilities. Each of these establishments does business differently, so we offer a software portfolio that can meet their unique needs without our customers having to change the way they do business.

For example, Lucky Strike Lanes & Lounge, the country’s most popular boutique bowling and entertainment facility, operates several locations across the US and Canada. Each location features 12-to-26 lanes, a lounge with high-end bars, private party space, dining and event catering.  They use our Dining Reservation & Table Management and Catering & Event Management software to manage group bowling activities and on-site catered and event management needs.

Lucky Strike’s front-of-house staff uses our Dining Reservations & Table Management software to book group bowling activities just like a restaurant would book dining reservations. Our software’s Smart Reservation Technology™ and Graphical Floor Plan interface allow them to view space availability and book reservations by floor and lane-by-lane. They also use our Catering & Event Management software to book and manage on-site catered and private events.

Their business is one-of-a-kind and we are proud to provide a one-of-a-kind solution to help them do business better.

Check out the Lucky Strike case study on our website to learn more.

A Proud Partner

Thursday, May 2nd, 2013

Since 1996, we have partnered with hospitality business across the country to help them become more efficient, productive and profitable. From restaurants and hotels to golf clubs and cultural institutions, we offer customers catering, event management, dining reservations and table management software solutions that combine intuitive ease-of-use with smart features that change the way they do business. Here is just a small sampling of customers who benefit from our product and service portfolio.

Restaurant Groups

  • Emeril’s Restaurants
  • Thomas Keller Restaurant Group
  • The Palm Restaurants
  • Patina Restaurant Group
  • Smith & Wollensky Restaurant Group
  • Lettuce Entertain You Restaurants
  • The Melting Pot Restaurants
  • Tavistock Restaurant Group

Independent Restaurants

  • Gibsons Steakhouse, Chicago
  • One Market, San Francisco
  • Morimoto, Napa
  • B. B. King’s Restaurant & Blues Club
  • Elway’s, Denver
  • Cuba Libre, Philadelphia
  • Harry Caray’s Italian Steakhouse, Chicago
  • Juban’s, Baton Rouge

Hotels, Resorts & Casinos

  • Aulani, a Disney Resort & Spa
  • Gaylord Hotels
  • Hilton Waikoloa Village
  • Resorts World Casino
  • Yellowstone Park Lodges
  • Atlantis Casino Resort Spa
  • Hyatt Place Hotels
  • Tropicana Express Casino

Cultural Institutions

  • U. S. Senate and Capital Visitors Center
  • Georgia Aquarium
  • John F. Kennedy Center for the Performing Arts
  • Monterey Bay Aquarium
  • Museum of Fine Arts, Boston
  • San Diego Zoo
  • Space Needle Corporation
  • USS Midway Museum

Caterers

  • Wolfgang Puck Catering
  • Dean & Deluca
  • Patina Catering
  • Catering by Restaurant Associates
  • Brûlée Catering
  • Peachtree and Ward Catering
  • All Occasions Catering
  • Celebration Events

Golf & Country Clubs

  • Blackhawk Country Club
  • Chambers Bay Golf Course
  • Dallas Country Club
  • Hillcrest Country Club
  • The King Kamehameha Golf Club
  • Napa Valley Country Club
  • River Oaks Country Club
  • Round Hill Country Club

What a Little Control Can Do

Monday, April 15th, 2013

Does this sound familiar? You walk into a restaurant and ask for a table. The hostess is scratching away at her reservation book, pencil sharpened down to a nub, eraser chewed from stress. She frantically glances out to the dining room, exhales loudly and makes a spur of the moment decision on where to place you. She’s acting on instinct, information she’s receiving from servers on the floor or, in many cases, she’s just taking a guess.

The right tools could ease her stress and give her some much needed control over dining room activity. Why is she struggling with a paper-based reservation book where she has to flip through pages looking for names, marking tables and crossing off no shows, when there’s ReServe Interactive Dining Reservations & Table Management software?

When restaurants use ReServe, the front-of-house atmosphere is remarkably different. Staff is relaxed, laughing, talking with guests. Walk-ins don’t rattle anyone. Guests are seated quickly and with smiles. There’s a feeling of calm all around the dining room.

Sounds great, doesn’t it?

Our Dining Reservations & Table Management software portfolio offers a ton of features that help restaurants efficiently and profitably manage their dining operations, but most importantly our software provides front-of-house staff with control and peace of mind. The end results is happy, productive employees who create a relaxed dining environment and satisfied guests which leads to repeat business and recurring revenue. Who could ask for more?

How smart is our Smart Reservation Technology?

Monday, March 11th, 2013

Did you know our Smart Reservation Technology is different from the static slot system that many restaurant reservation books and other software systems use? We take into account the specifics of your dining room including table inventory, turn rates, maximum seating capacities and other information, and available reservation times are automatically calculated and managed in real time, regardless of whether those reservations are booked over the phone or with ReServe’s online dining reservation software. With our software, restaurateurs can manage all of their locations in one database, so they can report on the reservation data they gather, cross reference reservations and data across locations, and cross market to customers all from one place. Also, if a customer’s requested reservation time is unavailable, our software offers up alternative times so that the customer stays in the restaurateur’s dining room.

Our Smart Reservation Technology offers tremendous flexibility and control advantages over a static “slot” system and can change the way you do business every day. Check out our dining reservation and table management software page to learn more.

It’s a New Year and There’s Plenty to Share!

Monday, January 28th, 2013

We are happy to announce that 2013 is going to be an exciting year for ReServe Interactive and its customers. We have several new initiatives planned including some new product launches that will help change the way our customers do business. The industry is evolving and we are ready for the challenge. Keep an eye out for some new web-based and tablet applications, industry collaborations and major platform advancements.

Our first exciting initiative will be the second quarter launch of Table iQ™, a table management application for the iPad. Table iQ will offer customers the ability to add guests to a reservation waitlist, page and seat guests, monitor table status and so much more. Table iQ’s intuitive, state-of-the-art user interface will work as a standalone, as well as integrate with both the ReServe Interactive® Dining Reservation & Table Management software system and ReServe Q™ online reservation software. Watch for more information in the coming weeks!

We believe our software sets a standard for how technology should work for hospitality professionals. Their work is unique and their needs are varied. The initiatives we have planned for the year will provide our customers with the right solutions for their businesses and, most importantly, continue to provide the results they’ve come to expect from us. Here’s to an exciting and successful 2013!

Do you have what it takes?

Thursday, April 7th, 2011

There’s a general consensus that customer service makes or breaks a restaurant. Industry professionals, insiders and outside consultants agree that exceptional customer service can result in the following:

  • trust, confidence and a solid reputation – all can lead to long-term customer loyalty
  • happy customers who spend more with less consideration of cost – and they keep coming back
  • happy employees who enjoy their jobs and have positive things to say about their place of employment. They tend to stick around longer which means you can decrease the costs associated with hiring and training
  • an advantage over your competitors who may not provide the same level of service in the same way
  • a better bottom line – it’s less expensive to keep a customer than it is to get a new one. In addition, excellent customer service creates buzz and nothing costs less and means more than word-of-mouth marketing. And, most companies that offer exceptional service are often more profitable overall

We provide our restaurant customers with all of the tools they need to provide incomparable customer service – with the exception of good employees and the drive to stand above the rest. That’s up to them.

Do you have the drive and the staff to take your service to the next level? What about the right dining reservation and table management software?

On my honor…

Thursday, March 31st, 2011

When you make a commitment, you stick to it, right? We’d like to think that everyone follows that mantra, but the truth is, life gets in the way sometimes. Or, sometimes it’s as simple as completely forgetting about something you’ve committed to.

Take restaurant reservations, for example. I’m sure there are plenty of people out there that have made a reservation at a restaurant and then completely forgotten about it. Some people are even known to book a reservation at a couple of restaurants to ensure themselves a table, but then forget or decide not to call and cancel one of the reservations.  Sometimes it’s as simple as an inconsideration and the guest doesn’t think about the impact their no show will have on the restaurant.

To guarantee the maximum level of business in a given night, it’s important to take steps to make sure your guests honor their reservations.

Start with a “call-ahead” or “wait-list” system in addition to or instead of taking reservations. Guests can call twenty to thirty minutes ahead of their desired wait time and leave their name. Your reservationist can let the guest know the anticipated wait time.

If no shows are a recurring and troublesome problem, consider asking guests for a credit-card when making a reservation. Establish a deposit policy that lets guests know they will forfeit their deposit or be charged a fixed amount if they do not show up for their reservation. If you are not comfortable asking for a deposit on a regular basis, consider implementing the policy on holidays or other high-volume occasions. Remember, if you request a deposit on a reservation, make sure you seat guests as soon as they arrive so you honor the guest relationship and avoid losing future business.  Consider holding a table for 10 to fifteen minutes before declaring a guest a no-show. If a guest shows you the courtesy of calling to let you know they will be late, hold the table for 30 minutes to acknowledge their consideration.

If you are dealing with a VIP guests, waive their deposit fee or credit card charge to show them you appreciate their loyalty. Consider developing a frequent diner program to help you keep track of your VIP guests.

In addition, follow up with guests who lost their deposit or were charged on their credit card with a phone call or email restating the no show policy and informing them that they were charged because they violated the agreement.

Taking some of these steps can drastically reduce the number of no-shows that occur on any given night and guarantee that you maximize your entire table inventory.