77 Reserve For Restaurants Testimonials

“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.”

"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."

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

"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."

"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."