Stories and solutions for the modern restaurateur.
Distrito - Paris
Den Vandrette - Copenhagen
Bolenius - Amsterdam
Kona - Copenhagen
Noush - Paris
Line Kleppe was the booking manager at Noma for the past three years; of course, that job changed drastically when COVID hit.
Japanese restaurant Aoyama, based in Lille, was born from wanting to share Japanese food culture. Florian, the founder of Aoyama, lived in Japan for multiple years.
Alma booked impressive results in improving their online visibility by sending regular email campaigns. This lead to a substantial increase in their takeaway order stream.
The Auberge needed a system to streamline their reservations and revenue. After making the switch they managed to drop their no-show rate to a staggering 0,1%
Devina Devine, manager & wine director at Den Vandrette, faced some problems with the previous reservation system and felt the need to switch to another system.
The personal touch. That’s what it’s all about at Rijsel and Scheepskameel in Amsterdam.
FACTORY GIRL was the first all-day brunch restaurant to open its doors in Berlin in 2009.
Since Michelin-starred restaurant Sinne started offering shortened reservations online with the Squeeze feature the number of seatings per table automatically doubled.
Scheepskameel was established in 2016 by the men behind the successful restaurant Rijsel.
Lendl Mijnhijmer rarely emailed his guests, that was until he came across the new email campaign feature within Formitable.
Taking control of your online reservations can feel like a big step. Especially if your restaurant is bookable through a consumer platform.
We welcome all types of restaurants, from local favorites to Michelin starred restaurants and international hospitality groups. You can get started in no time with the documentation in our Help Center and the help of our support team.
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Formitable is free to try, easy to set up, and integrates with a wide range of POS systems, hospitality tools and marketing partners.