The customer books and picks what they're eating. The kitchen knows before they walk through the door, not when they sit down.
With a deposit if you need one, and without if you don't.
01 · Book
All three in one go. A phone call gets you the first two; the third is what changes how you arrive at service.
02 · The service
What's full, what's free and where. A service has a shape, and seeing it the day before is what lets you move something in time.
03 · Prepare
Forty chosen menus are a list of what you need to have in. It isn't a forecast — it's what people have already ordered.
The guest marks them when booking and they stay on the record. They don't depend on someone remembering to mention it.
You can take part of it at booking. For set menus and large groups, that's what holds the night together.
The customer gets a nudge the day before. Most no-shows are people who forgot.
Tasting menus
Everyone eats the same thing at the same time. Knowing the numbers the night before is the difference between a sitting and chaos.
Celebrations
Christenings, weddings, work lunches. The group chooses in advance and you buy exactly that.
Made to order
A rib of beef, a whole fish, a paella. The cut gets reserved along with the table.
It takes an afternoon to set up and needs no card. If it doesn't fit, you walk away.
What it costs
Reservations with Menu is in the Starter plan, which is free.
See the full plan comparison