For decades restaurateurs have relied on a paper diary to help manage restaurant reservations. An A4 book has sat next to the phone on the front desk, ready for staff to note down bookings and customer details when they call.
This tradition continues in some establishments and it’s easy to see why it’s a hard habit to break: Recording and referencing bookings on paper is quick and easy for everyone responsible for managing them, it provides a personal touch for customers and buying a paper diary is inexpensive in comparison to a more elaborate reservations system.
Nevertheless, holding onto this tradition and overlooking an online reservations system could be a false economy and prevent restaurants from maximising opportunities to boost business.
- Topic:
- Hospitality
