Maximise covers at peak times and protect against no-shows.

“We actually switched from ResDiary last year and moved to a competitor. Since moving away from ResDiary, we only beat performance in our previous year six out of 30 weeks but since moving back just four weeks ago, we have beaten our previous year figures, in four out of four weeks. The user interface makes booking a table easy and, most importantly, the support team genuinely want you to do well and will work with you to optimise the system and suggest ways of taking more bookings, ultimately making your restaurant busier and more profitable. The system is built for restaurateurs by restaurateurs and the customer support is exceptional and leagues ahead of any of the other systems I have ever worked with. I could not recommend ResDiary enough.”

- Calum Mackinnon. CEO, Mac and Wild

"For a small but very busy restaurant like ours, ResDiary ticks all the boxes. Clear pricing, easy to use software with comprehensive functions and knowledgeable support staff. ResDiary focuses fully on the needs of the restaurant, unlike many of their competitors who focus on booking commissions and their own self-promotion.”

- Jack Golden, The Circus

"We moved to ResDiary from OpenTable and made immediate savings of more than £500 per month. The difference was incredible. We've got real control over our tables, fantastic marketing, and we own our own data. Our trade has increased by over 100%"

- James Robertson, The London Steakhouse Company

"Since starting the ResDiary ticketing system, 100% of our guests have honoured their booking with us. It means we know how many guaranteed bookings we have and we can purchase and prepare the correct amount of food to minimise food waste. It has allowed us to cut down time previously spent organising and rearranging bookings so we can spend more time improving the food and the dining experience at The Table.”

- Sean Clark, The Table

"ResDiary is by far the best online reservation system I’ve used. It’s user friendly and the help and support teams are fantastic. If I ever have any questions or queries they get back to me right away. It knows exactly how many reservations I should be taking at any time and never lets me overbook. It’s so efficient and really lets me control my business properly."

- Jimmy Lee, Lychee Oriental

We’ve just changed from OpenTable for both of our restaurants and we’ve had great service from all the ResDiary gang. When our hospitality consultant, Mark, popped in last week to give us some pre-going live training, the standard of service we received was astounding. He dealt with a rowdy, inquisitive trio of women with a fab sense of humour and good grace, and knew the product inside out. Every question had an immediate solution and he quelled any concerns we might have had about the changeover.

- Meg Candler, Korecki Restaurants, Edinburgh