Eden Kanowitz

Marketing Manager at James Beard Foundation in New York, NY

"We've now successfully completed a couple of marketing campaigns that are showing up in our analytics! This is a HUGE improvement from where we were in the past, and I am really excited to utilize this feature going forward. All of us at JBF really appreciate the extra assistance you've provided in the onboarding process; the transition has been seamless thanks to all of your efforts!"

Kate Jacoby

Owner/Operator of Vedge, V Street, and Wiz Kid in Philadelphia, PA

"I put Reserve through the wringer when I vetted them, reading the agreement line by line. They haven't upped the price, haven't included weird charges or anything like that. The system has been tight — no issues with outages or anything like that. Excellent customer service. No impact on our ressie numbers. So I can't point my finger at anything negative. But I can say that I smile, broadly, every time I think about the nearly 3 grand we're saving each month by working with Reserve. We racked up some serious bills with OT, and I'm so glad we switched when we did. We're opening in DC in early 2018, and yes, we'll be booking through Reserve!"

Victor Dooley Moyer

DOO of Primrose in Washington, DC

"My favorite features are all about on the spot changes. Whether I need to move a pre-assigned table in the middle of service, override our reservations settings, or temporarily block online reservations altogether, the ability to control reservation flow on both macro and micro levels is essential! I love that I can make split second decisions regarding the flow of traffic and keep chaos at bay. And the support is unparalleled. I am constantly learning how to perfect the set up and use tools more effectively, making our team more confident and better prepared."

Lindsey Schenker

Owner of 2 Spring in Oyster Bay

"I was scared to be out with the old and in with the new, but now wonder why we waited so long. Get ready for the extra $2K + to your bottom line. Because restaurants should not have to pay for covers! With an already impossibly small margin, give your clients the convenience of online booking less the fees. I find that with social media and just offering a good product, I have more control over my marketing now and that the ads I run and SEO optimization that I do out of house are more effective anyway. "

Whitney Burke

GM of Rick Bayless' Frontera Grill, Topolobampo, XOCO in Chicago, IL

"We signed up for Reserve for a variety of reasons. One was pricing; they are very competitive. Mainly, it was their passion. They truly wanted to work with us and you could sense that. Their attention to detail and their follow through is exceptional and refreshing. It also seemed to be the direction of the industry. Restaurants that make a statement in an important way were trending towards Reserve."

John Kessen

Owner/Partner of Hungry Mother Restaurant Group in Boston, MA

“Reserve is a cost-effective reservation system with a committed support team of industry professionals and an intuitive interface for restaurant employees. We opened 2 restaurants with Reserve and switched one seamlessly from Opentable. One of my biggest concerns in choosing a reservation system is the efficiency of the user interface. I had tested multiple systems and found them to be very difficult to use in the context of a busy service. Reserve’s interface is very smooth, with an exceptionally intelligent algorithm, and great guest database capabilities."

Chris Petrone

GM at Owen & Engine in Chicago, IL

"When recommending you (as I have to a couple places), I let them now how easily Reserve works, how easy it is to set up, and the great support I receive from your team there. My experience with your support has been excellent so far. Whether it is emailing you or any of your predecessors working with my account, or through the support link on the app itself, the response is always very quick and very helpful whenever I have an issue."

Peter de Castro

Owner of Tavern at the Park in Chicago, IL

"Reserve does everything from an analytic side that Open Table does. But the biggest advantage is working with a company that actually listens to their customers and reacts accordingly. Reserve understands our business and is always trying to help not raise fees for their bottom line."

Brooke Bartlett

GM/Events Director of Mindy's HotChocolate in Chicago, IL

"We have already saved SO MUCH MONEY! We are an extremely busy restaurant and we were averaging $1200 a month with Open Table! Our busiest month was $2000. That is some SERIOUS SAVINGS! It seems like we are doing the same amount of covers as we did with Open Table, but I will say we had our BEST DECEMBER (in sales) that we have ever had so maybe that's partly due to Reserve? We LOVE Reserve and will definitely recommend to our other restaurant friends!"

Daniell Sanfilippo

DOO of Bien Trucha Group in Chicago, IL

"Reserve makes our host staff much more efficient, so much so we have been able to cut labor costs by having fewer on the floor at a time. Also, Reserve has made training new hosts and managers so easy with its user friendly and intuitive platform."

Nina Rose Abbonizio

Manager of VStreet in Philadelphia, PA

"From day one, it has always felt like their support team has been keeping an eye on our business and looking for ways to hone and improve, always with the understanding that every business has its own unique type of service and operation. I would recommend Reserve to all of my favorite restaurants because they truly understand how to bridge the gap between giving the guest an easy to use system for booking their reservations, and providing the restaurant with a program that allows us to better understand our guest’s experience and maximize our space.”

Mateusz Lilpop

Owner of Lalito in New York, NY

"Reserve makes our lives easier as it's not slot based and we can focus on our customers, not where people are going to sit. Their customer service and attention to detail that we need as a restaurant is exceptional."

Manoli Katsanevas

Chef/Owner of Manoli's in Salt Lake City, UT

"Before signing with Reserve, we were afraid that we would lose reservations, but we did not see a dip in the weeks after the switch. Reserve is bringing more people to us through Google searches and we are getting more Google reviews, which helps improve our SEO ranking. Reserve has helped us save time in our day-to-day operations with the "shuffle." The pre-assignments mean we don't have to spend as much time plotting the dining room."

Kate Bannasch

Co-Owner and GM of Copper Crown in Asheville, NC

"Compared to OT, the data we receive from Reserve is amazingly thorough. The ability to track turn times, as well as observe trends over time has proven incredibly invaluable in creating space for more business. The communication options with guests has allowed us to better manage our book without an increase in our time spent doing so. We have been able to reduce no-shows and last minute cancellations and have seen more stability in numbers overall. Between the intuitive nature of the program, the data options, and the fact that this system was created with the focus on the benefit to the restaurant, as opposed to the guests, the cost is beyond worth it. Reserve truly is the future."

Caleb Ganzer

Head Sommelier at La Compagnie des Vins Surnaturels in New York, NY

"Our cover counts didn’t go down, if anything, they went up! Also, depending on your concept, you may lose access to a pool of clients but that’s not necessarily your target market. More and more we realized that OT is just a means of booking and nothing more."

Emily Sher

General Manager at Cellar Door Provisions in Chicago, IL

“The algorithm is incredibly helpful to our small restaurant. We don’t have a host and the algorithm picks up a lot of the tasks I found myself doing when we were working off the slots but is obviously more attentive and maximizes the restaurant’s capacity. It saves me so much time!"

Ty Fujimura

Owner of Entente and Arami in Chicago, IL

"The overall ease of securing and confirming reservations saves us a lot of time. And the pricing of the product has also made a huge impact on our bottom line. The support from Reserve is unparalleled. They really work as a partner in ensuring maximum benefit from the product."

Brandon Hanson

GM of The Cooper Lounge in Denver, CO

“Why wouldn’t you want to pay less for better service and a better product? Don’t allow someone to convince you that you need any particular system to bring in the covers that you have seen in the past, it’s simply not true. Reserve has offered us unparalleled service, a high level of functionality and everything that I could want for reporting.”

Adam Silsby

GM of Pagu in Boston, MA

"Understanding the reservation algorithm has made me rethink reservations. I've now been able to create two turns when we started with just one. Beginning with Tock, anything would be easier on the guest's side of things."

Amber Weiberger

Manager of Milk & Honey in Denver, CO

"I already recommend Reserve to every general manager, assistant manager, and supervisor I come into contact with because you guys are truly the best. The price of the platform is extremely competitive, Reserve promotes and markets our company through their own press releases and newsletters, and the reserve website truly highlights our restaurant rather than others in the area or other advertisements."

Cameron Lewin

GM of Contra in New York, NY

"The Reserve team has always been incredibly helpful, prompt and willing to work to make Contra a better restaurant."

Michael Young

Assistant General Manager at Bad Hunter in Chicago, IL

“The most important thing for me about Reserve is how much of an impact the system has made on our business. We are able to accommodate so many more covers everyday due to the brilliant algorithm.”

City Mouse

Restaurant at the ACE Hotel in Chicago, IL

"Reserve helped us optimize our table turns in a more efficient manner. We have gone from a 50/50 reservation/walk-in split to 60/40 reservation/walk-in. The backend dashboard is very user friendly and can easily be adjusted, if needed. I would certainly advise any restaurant to give Reserve a shot. With the continuing developments, I feel Reserve is making strides to better assist restaurant utilization and revenue growth."

Linda Hampstein Fox

Owner of The Bindery in Denver, CO

"Reserve has been so easy to work with, responsive and available and always coming out with relevant upgrades to the product...WE LOVE THE INSTAGRAM INTEGRATION!"

Darren McGraw

Chef/Owner of Ampersand Wine Bar in Chicago, IL

"Switching to Reserve is a great way to reinvest money into more meaningful restaurant expenses, and their rapidly growing network in the city helps ensure that guests are already familiar with the platform. The switch has certainly been worth it both from a financial and operational perspective."

Annie Stoll

Owner of Delfina Group in San Francisco, CA

"One of the many things that’s so great about Reserve is the service, the hospitality on your end. I know the team will be with us every step of the way, whether it's day or night. There are so many purveyors of restaurants that don’t work nights and weekends. We switched off Yelp’s product because of Reserve’s service and the understanding of the business. Reserve understands the restaurant business and we really feel like you’re on our side — that Reserve’s here for us."

John W. Kunkel

Owner of Kunkel's Seafood in Haddon Heights, NJ

"It’s simple: stop building OpenTable's brand, and having your customers go to their website, and be processed through their system. They promote other restaurants instead of yours, their system favors large corporate establishments with all of their promotion offerings. Take the savings that you are going to experience and invest in your own branding, and send your customers to your own website. I have return customers that come to our restaurant three to four times per month with a party of 4. That is $144.00 per year in reservation cost. If you look beyond that and multiply that by 40 other returning customers that comes to $5,760.00. That is called wasted advertising dollars!!!"

Rick Bayless

Owner of Frontera Grill, Topolobampo, xoco, Cruz Blanca and Leña Brava in Chicago, IL

"From a price perspective, Reserve is unparalleled in our industry. Beyond that, I’d say having Reserve, with its marketing tools and technology, humming diligently in the background lets us focus on great food and service. Their team has been incredibly helpful to our staff — quick responses, easy solutions."

Glenn Hanbury

GM of Tiger Fork in Washington, DC

"The level of engagement and transparency are unparalleled versus any other reservations system and they are growing exponentially in all the right ways."

Margaret Perry

GM of Kyirisan in Washington, DC

"Reserve has worked beautifully: the new algorithm and flex mode takes the best of an Open Table-like system, and marries it to an intuitive, user friendly interface that’s quick to learn and easy to maximize. But the best feature by far has been the constant support. It's another instance where Reserve clearly puts people as the top priority, and that's what makes you a good company to work with. When I have 15 plates spinning in the air, it’s such a relief knowing that the system is working properly and to our specifications, and that any issues can be handled quickly and clearly by any member of my staff, communicating directly with you. You're an extension of our team, and, being a small operation, we appreciate that more than you know."

John Kessen

Owner/Partner of Hungry Mother Restaurant Group in Boston, MA

"The biggest concern that restaurants have in switching to a new reservation system is loss of business. I don’t think this is a valid argument when going to Reserve. Reserve has a growing presence across the country. Reserve is developing unique partnerships that help in exposure and ease of reserving. OpenTable claims that they drive guests to your restaurant. I don’t believe guests choose the restaurant they will try by going to OpenTable. There are many more valuable restaurant blogs and dining information sites. I have had many compliments from guests about the user interface—that it's much easier than OpenTable."

Griffin Brackey

General Manager of The Warbler in Chicago, IL

"Reserve's greatest feature is the desire to be great. Integrations, optimizations, and efficiency upgrades are constant with Reserve. As early believers in the system, we did have to do some adjusting to the product as it grew, but every single time an update or upgrade was promised, it came. And often was better than expected. There is also a tremendous amount of information that you gain in a useable, real time way and using the system feels natural and intuitive. The team does a really incredible job growing with brands and listens to their partners well. Where as other systems simply treat you as a number, and are happy to charge high prices for a service that may or not fulfill all of your needs, there is a person that I can call with any and all issues and know that they will care to get it resolved. I have nothing but positive things to say about the team. Over the top positive customer service."

Sarah Luckenbill

Manager and Events Director at Chloe in Washington, DC

"Reserve is a great system, backed up by a truly amazing team who care about their clients. Text support is great for immediate assistance, and our Account Manager is awesome."

Alicia Christenson

Manager at Fancy Radish in Washington, DC

"The shuffling feature is my favorite part of Reserve! It helps us maximize seating without needing to spend a lot of time configuring the floor ourselves. MAJOR time saver. I love that we do so many covers and everyone feels like it's "slow." Stress-free services are how we retain employees, and the calm feeling obviously translates to our guests as well. With our Account Manager's help and using the shuffling/slotting features, we are able to stagger guests in a way where we have more covers because the app is thinking for us."

Vincent Palmero

GM of Canoe in Atlanta, GA

“The algorithm has been great. We have not seen a decline in covers. In fact, we have an uptick on Fridays, Saturday, and Sundays. We have seen a more consistent flow to how the restaurant is booked since the system is smarter than we are at managing table inventory. It has no inhibitions, it follows the inventory, pacing and turns that we built, using that information it maximizes our space in ways we wouldn't have.”

Sarah Garrity

Host Manager of Fat Baby in Boston, MA

"I would say that they have by far the best customer service, which is what made us switch from Resy to Reserve at Fat Baby. I also think the ability for restaurants to generate data from the app is super cool."

Brian Givens

Floor Manager at Roberta's in New York, NY

“With the ease of the product, our hosts are able to quickly enter guests and their information. This allows us to add more people to our list, accurately figure out wait times, and make more guests happy in the long run.”

Doug Neff

General Manager at Kevin Rathbun's Steak in Atlanta, GA

“One of my favorite aspects of Reserve is the Freestyle system. Moving our restaurants away from a slot based system to a system that works with a seating algorithm has been a game changer. It frees up tremendous time for me from managing large party requests, and gives me confidence that our seats and reservation times are being maximized.”

Kevin Westmoreland

Owner of Chestnut and Corner Kitchen in Asheville, NC

"In our two locations, we see roughly 300,000 guests a year and take reservations for every meal. It is vitally important that our reservation software is solid as a rock and, when we need it, support is there to help. So far, Reserve has filled both requirements. Reserve works on our iPads and desktop PCs without any issue and without any odd licensing requirements. If we want to use it on 10 iPads throughout the restaurants, we can. No muss, no fuss. The app for guests is also elegant and simple to use. And we have seen no dip in our reservation totals with the change from our old software. Overall, we are very pleased with our switch to Reserve. The added bonus is that they listen to their clients and are updating the product in useful ways regularly. We’re looking forward to working with them as we continue to expand our business."

Sara Markey

Owner and GM of Field & Vine in Boston, MA

"I'd say more then 90% of our business comes through Reserve which is great. Based on the price alone, the system is worth it. Also, Reserve is constantly updating and trying to make the experience the best possible and someone is always there it help if you have questions."

Josh Winer

GM of Pastoral in Boston, MA

"We quickly saw Reserve's competitive nature shine through constant improvements and updates to their management system. We've saved so much time by switching to Reserve and immediately saw an increase in the amount of reservation covers. These folks are on the forefront of restaurant technology, they understand what restaurants need to increase revenue and deliver it. Reserve stays competitive by improving their product constantly and definitely maintain their place as one of the most advanced table management products on the market."

Cindy Shera

GM of The Shed at Glenwood and The Pig and The Pearl in Atlanta, GA

"OpenTable left their paying customers in the dust a long time ago to pursue more revenue at our expense. I needed to find an affordable reservation system where new and old customers could comfortably find me. Reputable restaurants using the same system was a must as was removing ourselves from a review site. This was the perfect fit. Great restaurants, no reviews, and enough marketing to help us find new customers. I have tried at LEAST 3 other services while trying to ditch OpenTable. This is the one I stuck with. To me, this is the one that may push OpenTable out of the way for good. I love it."

Adrienne Lo

Owner of The Fat Rice and The Ladies’ Room at Fat Rice in Chicago, IL

“The fixed cost per month as opposed to a per reservation fee has been incredibly impactful. The amount I used to pay per month was astronomical which had a huge effect on our bottom line, making it very hard to turn a profit. Where I used to almost want to limit the amount of reservations because I had to pay per reservation, this has allowed us to fill our books every night without the fear of the bill at the end of the month.”

Collin Moody

Owner of Income Tax in Chicago, IL

"Our team really likes Reserve's algorithm as we don't have to manage all of our slots on a day to day basis. When we opened, we were on Reserve's slot product, and while we had control, it was a lot of manual adjustment. The new V2 flex makes it so much easier because we still have all of that control with the additional help of the algorithm. Yes, we make adjustments here and there, but the algorithm is really smart and works in our favor in plotting out our room so our team can focus on other things. Additionally, the new dashboard on Reserve is amazing for being able to manage and anticipate reservation needs that come up while away from the restaurant, allowing myself and my team constant access."

Brendan McGrew

Owner of Bourbon Blue in Philadelphia, PA

“Reserve is a great platform to use to help streamline operations. Being able to give realtime feedback and have an impact on a system that is constantly being updated as a result of that feedback is a great thing. The cost savings versus other systems is phenomenal as well.”

Avery Struthers

Owner of Preserve in Winters, CA

"All reservation systems will get the job done. The question of how much better they make your life is answered by the small details. Reserve is responding to user needs, anticipating what the most important new features are an prioritizing them, and walking the walk in terms of customer service. The people who work at Reserve know it's about customer or guest service all the way down, and we're all in this together."

Susan Dove

GM of Beatnik in Chicago, IL

"For so long the industry was led by a company that took advantage of its customers charging outrageous amounts. Sometimes that monthly bill was the difference between a profit that month or a loss. Reserve gives the same type of reservation platform, better customer service and for a much fairer cost that makes much more sense."

Tracy Jolles

Owner/GM of The Backroom at Moody's in Boston, MA

"It was a seamless and easy transition to move over to the Reserve system. This company looks at the reservation system from the restaurants eyes. They are constantly listening to their customers and making updates to better not only Reserve but our business. Anytime we have suggested new features, they were already in the works or were something that came on board soon there after. Great customer service"

Matt Parkinson

Owner of Monkey's Paw in Chicago, IL

"My biggest concern before signing up with Reserve was a possible lack of product support. New platforms will often overreach their support capabilities to sign up new customers. That fear has proven unfounded. Reserve support has always been available when needed, and updates are frequent and useful. I have been very impressed with the rate of Reserve's product development. I have seen more updates and new features in the past year than I saw in four years with other reservation systems."

Jenica Flippo

GM of Oak at Fourteenth in Boulder, CO

"The Reserve team has been extremely supportive since day one. From walking us through set-up, blasting out social media, getting us on board and continuously checking in to see how we are doing and if we need anything from them and how they can improve. When they are in town, they make it a point to meet with us and have face to face conversations about Reserve. They listen to our concerns and suggestions on how to make Reserve even more restaurant and diner friendly. The Intercom feature is great because it offers real time help. We usually get a response within a few minutes allowing us to be more efficient and productive on our end."

Liz Button

DOO/Owner of Heirloom Group (Curate, Nightbell) in Asheville, NC

"There's so much innovation and diversity in apps, and Reserve is one of the best. Chefs have been incorporating tools that seemed daunting in the past (like sous vide and immersion circulators) since they learned that these tools save time and money and result in a better product. This is exactly what Reserve has done for us. It’s got all the amenities of a pricier system with the great service and one-on-one support of a small business."

Sarah Loberg

DOO of Parson's Chicken & Fish in Chicago, IL

"Reserve is a very helpful platform for managing and organizing your waitlist. The customer service and support is great! We love that there can be multiple floor plans to toggle back and forth between to keep our rooms/sections as concise as possible."

Fabio Trabocchi

Owner of Fabio Trabocchi Restaurants in Washington, DC

"We wanted a partner that would help us redefine the reservations process, someone who would be a good listener to our needs and help us accommodate most of them. Since we started working with Reserve in late 2015, it has been a real partnership. We appreciate their responsiveness, hands-on approach, and dedication to our success."

Mario Carbone

Chef and Managing Partner of Major Food Group in New York, NY

"The experience of our guests is our paramount importance to us, and Reserve stood out for not only sharing our focus on guest experience, but wanting to make dining better for chefs and restaurateurs as well."

Kyle Davidson

GM of Elske in Chicago, IL

"Reserve is a very flexible and user friendly software that allows me to make as many or as few adjustments as I'd like, allowing me to extend our hours and reservations on holidays, reconfigure the dining room, or make single day modifications without needing assistance. It crushes the competition on price, and all of their momentum is leading towards a network of like minded restaurants and their guests exposed to your place unclouded by an attempt to sell you a reservation. Reserve's support team is also its unquestioned strength and through all of the variables and challenges of running a restaurant there has been quick and helpful responses from each level. "

Malory Scordato

GM of Eataly Chicago Group in Chicago, IL

"Since we brought Eataly Chicago’s four restaurants onto Reserve in early 2017, our covers have remained very strong and we’re as busy as ever. From an operations perspective, Reserve is SO easy to use – our host teams love it and the back-end interface makes it very easy to adjust your reservation books or even create special events. It was 100% worth the switch and will save your restaurant a ton of money which you can use in so many valuable ways. Oh, and Reserve’s support team is phenomenal!"

Katie McCormick

Corporate Services Manager at Legacy Ventures in Atlanta, GA

"There are a lot of feature of Reserve that are easy, intuitive, and function well for the system. From a guest side, having tried to make a reservation with another system (not OT, I think it was Resy), it forced me to create an account, which I did not want to do, and chose not to (and chose not to make a reservation with that restaurant in the long run). I appreciate that guests can simply just make a reso."

Deirdre Auld

DOO of The Coda Group (SRV, The Salty Pig, CODA) in Boston, MA

"As a multi-property manager, the shared guest data between three restaurants has allowed us to have some strong hospitality moments. Having notes from a guests experience at one property be accessible to the other properties allows us to get closer each time to providing the best possible experience for our guests. We love to know things like their personal preferences or celebrations so we can continue to fine tune our service for them. Reserve has been really welcoming to feedback, assisting us with changes or challenges, and continuing to improve their product to stay as up to date as possible."

Joju Goto

GM of Kusakabe in San Francisco, CA

“Reserve is the smartest table management system I've ever used. Its complexities have allowed us to trust the system's ability to book our dining room exactly how we want it booked. It’s the most advanced table management system out there, especially when considering system "intelligence" and user-flexibility. Highly recommended.”

Alyssa Patt

DOO of Heisler Hospitality in Chicago, IL

"From the on-boarding and support to the relationships we’ve built with their team, Reserve is there for all of our guest management and reservation needs. The product is incredibly flexible and intuitive on the backend, which has saved us time and money. The ability to share guest and reservation information across our properties has served as a valuable tool for Heisler."

Randy Densmore

GM of Grey Ghost in Detroit, MI

"We were prepared to take on all of the growing pains that would come with switching over and that would continue as we waited for your development team to add certain desired features. And I have to say, you guys have lived up to the superior level of customer support that was advertised when you first spoke to us about switching. The handful of Reserve members I’ve dealt with have all retained the same sense of relatable, personal individuality while delivering helpful and professional support every time. That’s next level shit, and I love it. You guys also continue to deliver on your promise of adding the certain missing features that were initially concerns of ours when we first signed on. Proving to be unarguably true to your word, and again, I fuckin’ love it... you guys are truly a company OF the people, FOR the people. I’m super happy to embrace being a part of helping you guys develop, expand and succeed."

Sara Leveen

Owner/Manager of Hanoi House in New York, NY

"Reserve's waitlist function is quick, clear, and effective. People are surprised how quickly the texts go through and we can easily message international numbers. The text content is completely custom."

Jason Darby

General Manager of BoccaLupo in Atlanta, GA

"With Reserve, we've been able to tailor our books to our needs and maximize seating without sacrificing service. Texting to confirm reservations saves a ton of time and labor. The booking algorithm allows us to have a steady flow in service without leaving any dead space. But the best thing Reserve has to offer is their customer service. They LISTEN, they RESPOND, and they make updates based on NEEDS. Reserve has a good thing going and I can't wait to see what they do next.

Maggie Bondi

AGM at Acorn in Denver, CO

“I cannot say enough great things about Reserve's support team. Being able to open a chat with them whenever we need is absolutely ideal. I cannot tell you the number of times in the past when I've had to walk off of the floor in a busy service in order to call our previous reservation management system. I know who to call, text, and email in every situation and they are always there to help us, no matter the time. I could go on and on. Five Stars. Two thumbs up. Very pleased."

Peter Montague

Owner of Zambra Tapas in Asheville, NC

"I'm a crazy reservation micro-manager. I was extremely skeptical any reservation software would have the 'AI' to match me. Weekends are like Tetris. But Reserve has FAR exceeded my expectations. I probably save about 4 hours a week all together. Honestly, I hardly even look at the weekend during the week anymore because I trust the software...pretty amazing. The greatest perk though has been diverting most of the crazy fees OpenTable was charging back to my staff … raises for everyone! Thank you, Reserve!"

Patrick Cullen

Owner of Presidio in Chicago, IL

“We were early adopters in our market when OpenTable was still the giant. Initially we were concerned that we would lose the support of OpenTable's user network by leaving for a smaller (at the time!) platform. After our first few months, we saw no decrease in online reservation bookings. More importantly, we have saved several thousand dollars a month as a result of not having to pay a fee for each cover booked through the reservation platform.”

Sara Fetbroth

GM of Oleana in Boston, MA

"We switched because we were tired of the cost of Open Table and the illogical pricing structure as well as their lack of customer service. They never listened to their restaurant clients' requests or feedback on how to improve the system. Reserve has done much better with both of these pieces."

Sarah Garrity

Host Manager of Loco Taqueria & Oyster Bar in Boston, MA

"The data that we receive allows us to think more strategically about when we need to increase available reservation slots, or decrease tables restricted to walk-ins. We've been able to use the reports generated by our account manager to look strategically and accurately at what is happening on the floor at both of our restaurants, and maximize our capacity to get guests seated from reservations and from the waitlist. Knowing the ratio of walkins to reservations, the average turn time, the average waittime, and more has given us a data driven way to run the floor."

Liza Schreiner

GM of Vinegar Hill House in New York, NY

“We would recommend Reserve to anyone who has care for their customers and wants each one to have a memorable experience in their restaurant. Reserve allows you to build a knowledge base around your customers that allows you to transform guests into regulars on their second entrance into the restaurant. Being able to track customers dining time, reservation history, and social media presence is an amazing tool for restaurant owners, and has allowed us to build meaningful relationships with our customers that turns them from first-timers, to repeat customers, and to regulars.”

Carrie Blease

Owner and GM of Lord Stanley in San Francisco, CA

"Our relationship with Reserve feels very personal; they understand the specifics of our business and how we run. There was an adjustment when we made the transition to the updated system, but after a close eye and fine tuning for the first few weeks, we felt the system improved the way we manage our bookings."

Jeff Van Der Tuuk

GM of Dusek's in Chicago, IL

"Make the switch to Reserve and you will save money and create more revenue."

Donovan Sornig

GM of Mountain Standard in Vail, CO

"Mountain Standard embraced the new 'flex' style system which led to smoother services and better utilization of the dining room almost instantly. Over the last 3 months Mountain Standard has been able to consistently increase the dining room optimization on average of an extra 10% each evening. Amazing!"

Michele Bryan

GM of Smoky Park Supper Club in Asheville, NC

"Working with Reserve has been a completely different experience all to the good. Communication and customer service has been excellent! And the system is very easy to operate...highly intuitive...allowing for easy training of new staff. This is our first online reservation experience (we never made it to going 'live' with the other company we were considering) and it has been enormously helpful to our staff. As a manager, I also love the stats that are available to me as we review things in hindsight and continue to make improvements to how we pace our reservations during different times of the year."

Laura Reading

AGM of Toki Underground in Washington, DC

"Reserve is a super organized system with a user-friendly design. It's easy to learn and shows you a straightforward look at what to expect for your shifts. On top of that, you get specific reports on turn times, waitlists, reservations, etc. Also, interactive texting makes it much easier to keep in direct contact with the guests without having to play phone tag"

Paul O'Neill

Professor at Drexel Academic Bistro in Philadelphia, PA

“The ease and mobility of the system, the rapid response from the support team, and the lack of binding contracts make it a far superior product than the competitor who shall not be named.”

Riki Tagliapietra

GM of Sazzy B in Kenosha, WI

"Reserve has simplified our online and in house reservations to the point that ANYONE in our company can take a reservation that will be placed into our list for the night with the utmost efficiency. Double booked tables are a thing of the past and tables never sit empty due to a poorly assigned dining room. Additionally, help is always a chat away and the friendly attitude of the Reserve staff has made them part of our restaurant industry family. We know each other and they consider our individual restaurant's needs when making changes to the system."

Phil Yu

Former General Manager of Shojo in Boston, MA

“One of my favorite features of Reserve is the program's ability to auto-assign reservations to tables before the start of a shift. I didn't realize the impact of this feature until we hired a new host with very minimal experience. I didn't feel comfortable with him spreading out the reservations to set the pacing for the shift but the program did it autonomously which was very awesome.”

Sam Maher

GM of Mercantile Dining in Denver, CO

"Join Reserve for the pure fact that the service is personal, the platform works and you feel like Reserve is working for you and not against you."