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National chain or single site, ReServe Interactive's solutions optimize reservations and table turns, automate the management of on-site events, and improve guest service.
Customers
- McCormick & Schmick's Restaurants - Nationwide
- B.B. King's Blues Clubs - Nationwide
- The Palm Restaurants - Nationwide
- Annie's Paramount Steak & Seafood House - Grasonville, MD
- Cuba Libre Restaurants - Philadelphia, Atlantic City & Orlando
- Eiffel Tower Restaurant - Las Vegas, NV
- French Laundry - Yountville, CA
- Gibson's Steakhouse - Chicago, IL
- Harry Caray's Italian Steakhouse - Chicago, IL
- Left Bank Restaurants - Larkspur, CA
- Michael Jordan's Steak House - Uncasville, CT
- Mike Ditka's - Chicago, IL
- Napa Valley Grille - Yountville, CA
- One Market Restaurant - San Francisco, CA
- Patina Restaurant Group - Nationwide
- Rustler's Rooste - Chandler, AZ
- Carmine's on 44th - New York, NY
- The Melting Pot Restaurants - Nationwide
- Walter Payton's Roundhouse - Aurora, IL
- Weber Grill Restaurants - Chicago, IL
To support its newly implemented National Accounts Program and accommodate its growing on-site catering and event management needs, McCormick & Schmick's Seafood Restaurants, Inc., one of the country's leading seafood restaurants, selected ReServe Anywhere®, ReServe Interactive's web-based Catering & Event Management software.
McCormick and Schmick's Case Study
When Harry Caray's Restaurant Group, one of Chicago's most dynamic and successful restaurant management companies, struggled with the inefficiency of an industry-established software product, management made the switch to ReServe Interactive’s Catering & Event Management software to manage its growing on- and off-premise catering needs.
Harry Caray's Restaurant Group Case Study
To accommodate its growing catering and event management needs, McCormick & Schmick's required a software solution that provides a centralized database for all of its locations, streamlined reporting on an individual and global level, and productivity tools to help the company better maximize banquet and private dining dollars.
McCormick & Schmick's Case Study
When The Melting Pot in Sacramento, Calif. opened more than two years ago – a unique franchise restaurant concept offering an upscale and intimate dining experience with an assortment of fondues, cooked at the table by guests – Michael Frampton, franchise owner, set out to build his new business by optimizing his fixed table inventory and providing exemplary customer service.