For Samina, using Formitable as their booking system is a no-brainer. She tells us why: “Formitable supports you to do your work in a way that is seamless.”

Whether it’s an illicit bar or a Michelin-starred restaurant, Cookie Heinz Gindullis has always taken guest relationships seriously.

Table is Formitable’s latest product. It’s an app where foodies can discover new experiences, and easily reserve tables. Gertrude is one of the most followed restaurants on Table.

Plein Publiek in Antwerp invites a new restaurant every couple of weeks. Selling tickets beforehand not only reduces no-shows but also helps with efficient staffing.

Davy, the founder of Distrito Francés, presents Mexican street-food to a Parisian crowd. The reservation chaos of two locations is finally a streamlined flow.

Line Kleppe was the booking manager at Noma for the past three years; of course, that job changed drastically when COVID hit.

Philipp Inreiter, the owner of restaurant Kona, takes the flavors and techniques from Japan and combines them with Denmark's local ingredients. Show the experience - don't tell.

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 led 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. 

At Bolenius, in Amsterdam, Luc Kusters and his team present top gastronomy hand in hand with sustainability. Getting better is the goal every day.

The personal touch. That’s what it’s all about at Rijsel and Scheepskameel in Amsterdam.

Scheepskameel was established in 2016 by the men behind the successful restaurant Rijsel.

Since Michelin-starred restaurant Sinne started offering shortened reservations online with the Squeeze feature the number of seatings per table automatically doubled.

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.