When is it appropriate to offer an additional service?
The best moment to suggest a restaurant extra is when the guest's purpose is understood and the venue can realistically prepare the service. Rezervem Experience defines eligible extra services as products and variants, while Manager provides reservation context. The team decides whether the suggestion belongs before booking, after confirmation or shortly before service.
An offer should solve a guest need, not turn every booking call into a catalogue recital. A birthday cake may require advance preparation, whereas a simple table-side option may be possible closer to arrival. The timing depends on the real kitchen and service process.
A celebration dinner with a preparation deadline
A couple books dinner for a special occasion. The host completes the table reservation first and asks whether the guest would value a particular prepared service. If the guest is interested, the team checks venue eligibility, the appropriate meal period, the item price and any lead time before making the offer definite.
The reservation and the extra product order are different records. An unaccepted suggestion should not be added automatically. A staff-added item in the current Manager workflow is payable at the venue; a separately supported product-based Pay request may be appropriate if the restaurant needs prepayment.
Five checks before proposing a guest extra
Check the real venue configuration and staff responsibilities before inviting guests to use this workflow.
- Understand the booking purpose and any genuine special-service need.
- Check venue, date, meal, guest count and preparation constraints.
- Explain what is included and what the optional item costs.
- Record an accepted choice as an order; distinguish venue payment from an online collection.
- Hand off the item and preparation deadline to service staff and confirm cancellation terms.
How Rezervem supports a measured service approach
Rezervem Experience keeps eligible products and their choices visible under the relevant venue rules. Manager supplies the reservation context and lets authorised staff add supported extras. Pay provides separate payment requests and financial confirmation when online collection is required.
The kitchen and host still decide when preparation starts, who confirms the offer and how changes are communicated. A catalogue sales rule does not replace stock checks or service coordination, and a sent payment link does not mean the product has been purchased.
FAQ: Should staff offer extras on every booking call?
No. Suggestions should respond to a guest need and the venue's ability to deliver.
FAQ: Is an offer the same as a completed sale?
No. Guest acceptance, order recording and payment are distinct steps.
FAQ: Does adding an extra in Manager collect a deposit?
No. The current staff flow is payable at the venue; eligible online Pay collection is separate.
