Secondly, the kitchen and service must not suffer from the rush. The biggest problem is the lack of overview. One thing is to sell tables more than once, another thing is to provide your best food and service at full capacity. And this aspect is still often neglected, by gastronomes as much as by most IT-solutions. To ensure that everything runs smoothly, the kitchen and service must always know the number of guests at any time, how long seats are available and at what times. When you sell your seats only once, you hardly get into trouble - and you won't get out of the red. However, when you do multiple seating, but also want to respond to individual wishes, e.g. longer seating times, than taking reservations and seating guest quickly becomes a complex game of chess - and there is no time for that.
The aleno restaurant reservation system displays the utilization per shift and per time, how many reservations you have, and how many guests there are in the restaurant, and for each request whether there are still places available for the desired time, number of persons and length of stay. Easy to read symbols replace a complex calculation and bring a great relief for your staff when it comes to reservations requests, service and planning. And which is often forgotten thereby: A better overview, not only prevents overburdening, errors, chaos and dissatisfied guests, it also helps to sell more seats and increase your returns!