Quick answer
Start a restaurant table plan with an inventory of real tables, dining areas and seating durations, then map them to the digital floor. Rezervem Manager connects table planning with restaurant reservations. A good plan is not merely a picture of the dining room: it tells hosts which promises can be made for a given seating, taking area and service capacity into account. Physical layout, digital placement and booking rules need separate checks.
A moment during service
As lunch ends, staff prepare the terrace for dinner while a larger party asks for two adjoining tables. The host may see an empty table but cannot offer it if another booking needs it shortly afterward. Consistent table names, seating windows and responsibilities keep that decision clear for everyone on the shift.
1. Inventory the physical dining room
Walk the dining room, terrace, garden and private areas. Give every table a recognizable identifier and realistic capacity. Record which tables can actually be joined and which arrangements create service bottlenecks. Use the same naming convention across hosts, servers and floor managers; a digital plan cannot fix inconsistent room terminology.
2. Match the digital floor to reality
Configure restaurant and area selection, table positions and permitted groupings in Manager. Verify the layout with the people who run dinner service. Treat the visual placement as one layer and the capacity or booking rules as another; drawing a table does not automatically define every acceptable party and seating combination.
3. Set service windows and seating duration
Separate lunch and dinner, then account for different party sizes and time needed to clear and reset a table. Check the decisions against actual observations, not assumptions about how quickly every guest will dine. A reservation slot needs to work for the kitchen and floor team as well as the booking screen.
4. Run realistic booking simulations
Try competing requests at the same time, a combined-table booking, a cancellation and an area that is unavailable for the evening. Ask hosts to interpret the availability and make the next decision. Do not confuse a digital floor plan with an unverified promise of automatic optimal table assignment.
5. Review the plan after every busy service
Record where guests waited, which table combinations were difficult and where staff needed to move parties. Turn those observations into measured adjustments to the seating plan. For an opening created by a cancellation, follow the separate waitlist guide before making a new offer.
How we do it
In Rezervem Manager, we select the restaurant and service area, verify the table configuration and connect it to a test booking. We then change or cancel the booking and check how the floor operation responds. The aim is an accurate operational plan for hosts, not simply a visually attractive map. Venue-specific setup and permissions are confirmed during configuration.
Important limitations
- Drag-and-drop placement does not prove that the system automatically assigns an ideal table to every party.
- Hotel room availability and restaurant table availability are distinct inventories and should be tested independently.
Frequently asked questions
- Why do tables need identifiers? — They give hosts and servers a shared reference when a booking or layout changes.
- Is seat count the whole capacity model? — No. Meal windows, joinable tables, seating duration and reset time all matter.
- Does the waitlist replace the floor plan? — No. A newly open table still needs to be matched and confirmed against an eligible guest.
