No-shows are the well-documented scourge of the hospitality industry. Which is why ResDiary has introduced a range of restaurant ticketing systems and pre-payment options to help stop this issue for restaurants or restaurant groups. With operators reporting they can have up to 20% of restaurant reservations fail to turn up on any given night, it’s a clever way to secure your revenue and ensure you’re not left with empty tables. ResDiary even has packages available that ensure you’re not paying too much commission on payments that you process.
For venues that run special events like wine tastings or live-music evenings, restaurant ticketing is ideal. Customers pay in full for their event at the point of booking and their confirmation email acts as a ticket, much like a gig or show. All the tickets are handled through the ResDiary system, meaning easy reporting and staffing.
ResDiary venues have the option to take pre-payment at the point of reservation, whether online or internally. We know that flexibility is important, which is why you can take full or part payment, set payments up for all bookings or just run it on certain days or party sizes.
Revenue in your pocket
Money for your restaurant tickets or pre-payment is in your pocket at the point of booking. No chasing deposits and no uncertainty over budgeting.
Reduced no shows
Restaurant ticketing and pre-payments allow operators to cut down on no-shows. It means no empty tables and less chance of turning away customers.
With reduced chances of no-shows and last minute cancellations, you have a clearer view of your service allowing chefs to plan ahead and cut wastage.
Check back on all payments taken through your system using the ResDiary dashboard and reporting system. All your reservations in one place.
“Since starting the ResDiary restaurant payment system, 100% of our guests have honoured their booking with us.
It means we know how many guaranteed bookings we have. 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, Chef Patron – The Table
Plus one off charge of £59 + VAT for setup & online training to your package price