Hospitality starts before the guest arrives.
Have the table, reservation and important details ready when your guest arrives. Manage reservations, the floor plan and guest cards in one daily workflow.
Some of the venues using Rezervem Manager.
A good welcome starts with remembering the details.
When a guest returns, they should not have to explain a preference they shared last time. Let the welcome team start preparing from the reservation record.
- 01Which table is ready?
- 02Has the guest been here before?
- 03Is there a special celebration?
- 04Is the reservation confirmed?
Rezervem Manager brings the reservation together with table and guest information. The team prepares with the details already at hand.
Every reservation where your team can see it.
A guest books online, then calls to change the party size. Let your team follow the latest details in the same record. Manage phone and online reservations alongside the waitlist and visit status.
Plan each service with clarity.
Your dining room, visible to the whole service team.
When a guest in the garden asks to move indoors, check a suitable table and update the reservation’s table assignment. The visual floor plan helps the welcome and service teams follow the current table status.
Keep the welcome and service teams working from the current table record.
You control availability. Guests find the right time.
Accept bookings on your website and through supported channels such as Google Maps and the MICHELIN Guide. Define days, meal periods, time windows and party-size limits to suit your service; verify each channel setup.
Show guests booking times your team can accommodate.
Recognize returning guests without starting from zero.
When a guest books again, let important notes from their previous visit inform your preparation. Authorized staff can review visit history and preferences in the guest card; Rezervem Connect supports permission-based marketing communication.
Bring shared details to the authorized team members who need them.
Protect your dining room from avoidable empty tables.
Use clear confirmations, reminders and cancellation rules to manage no-show risk. Where justified, reservation prepayments or temporary card holds are handled through Rezervem Pay; not every booking needs them.
A prepayment and an authorization hold are different transactions.
Know how guests felt. Explore what may have caused it.
A guest enjoyed the food but gave service a low score. Explore where they struggled using category scores, comments and responses to the detailed surveys your restaurant creates.
Use the responses to decide what to improve at the next service.
See what the numbers mean for tomorrow's service.
Explore reservation volume, arrivals, cancellations, channel contributions and guest feedback together. Compare locations or meal periods only with consistent dates, response counts and operational context.
Insight depends on a fair comparison.
Keep small but important service details connected.
Supported PBX and POS integrations can help staff find relevant guest information. Manager also supports practical tasks such as collecting invoicing details and recording the restaurant's receipt of cakes or flowers linked to a reservation.
Integration coverage depends on the venue's setup.
The visit ends. The relationship continues.
For example, follow a guest who requests a quiet table, from the first request to preparation for a future service.
REZERVEM APPGuests discover you. You manage the experience.
Guests looking for restaurants in the Rezervem app find you too. Reservations from the app land in your Manager list alongside your other channels.
Atop Ulus Park since 1994, with a glass-walled dining room and terrace overlooking the Bosphorus and its two bridges. A seasonal menu drawing on Mediterranean, Turkish and Japanese cuisine, a sushi bar and an extensive wine list.
The venue's reservation terms appear in the next step.
Want to explore a topic in greater detail?
Eight practical guides to Manager's capabilities (currently in Turkish).
Frequently asked questions.
It brings reservations, the waitlist, visual floor plan and guest cards into one daily restaurant workflow.
Yes, through supported booking links and channels. Manager lets you configure days, meal periods, times and party-size limits; each channel must be enabled and verified.
Yes. Set up the visual floor plan and manage booking, check-in, check-out and suitable table availability together.
Within your permissions and venue records, guest profiles show relevant visits, notes and labels. Marketing campaigns belong to the separate Connect product.
No. Start with confirmation, reminders and cancellations. Suitable bookings may use prepayments or temporary card holds through Rezervem Pay.
Use 1–5 category scores and comments alongside custom surveys with detailed questions and scales such as 1–10. Responses guide investigation; they do not prove a specific cause.
Manager can collect invoicing information and connect to supported phone and POS systems; issuing an invoice is a separate process. Availability depends on the setup.
No. Manager is the main restaurant operations product, while Pay, Connect and certain other products can be used independently where appropriate.
Better-prepared teams. More meaningful encounters.
Let's look together at how Rezervem Manager brings reservation, table and guest management together at your restaurant.