Success Stories

Success Stories

How restaurants use Formitable to build valuable guest relationships.

Formitable’s flexibility is an immense help while working with small margins

Line Kleppe was the booking manager at Noma for the past three years; of course, that job changed drastically when COVID hit. As all restaurants suffered through COVID, the best-booked restaurant of the globe with mainly international guests, already started seeing more cancellations, mainly from overseas in January. And then the final blow came with the lockdown in March.

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An improved connection with your guests

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. Every time he went back to France, he'd notice a stigma around Japanese gastronomy — said simply ‘it’s not just sushi’. With Aoyama, Florian wants to show the diversity of Japanese food culture, because there is so much more to discover.

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Implementing Formitable for additional revenue and online visibility

Wouter van Laarhoven, co-owner of Alma and former Michelin star chef, has a knack for the online world. He pours his creativity into flawlessly creating the Alma experience, from the online screen to the guest’s plate. Wouter runs Alma with his partner Malou Hagenaars and a team of 12. Together they manage their top-notch standard. Alma exists of three concepts; Alma fine dining with 48 couverts, the Bodega, which was just awarded a Bib Gourmand, with 26 couverts, and a private dining area for ten couverts.

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Securing more reservations with Formitable

Auberge Jean & Marie is a French cuisine restaurant, a place with a personal approach, white linen and natural light from the art deco stained glass. It originated from childhood memories and culinary experiences from the owners' youth and career paths. The Auberge needed a system to streamline their reservations and revenue.

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Switching easily to Formitable

Wine bar Den Vandrette is located in the inner city by the Copenhagen harbor. Den Vandrette serves authentic, natural and biodynamic wines with a twist to the classics. The founders of Den Vandrette are Rosforth & Rosforth, who supply wine to well-known restaurants in Copenhagen.

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Less phone calls, more time to pamper our guests

The personal touch. That’s what it’s all about at Rijsel and Scheepskameel in Amsterdam. For years, owner Pieter Smits felt that accepting online reservations would be the opposite of this approach. Eventually he caved. What made him change his mind?

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Creating a better guest experience with Formitable

FACTORY GIRL was the first all-day brunch restaurant to open its doors in Berlin in 2009. Their concept is vegetarian, vegan, and health based, bursting with spices and herbs. They decided they wanted to spread out over Europe and found out where most of their guests in their Berlin location come from—leading them to Amsterdam for their second location. Which, spoiler alert, won't be their last.

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No-shows are a thing of the past

Scheepskameel was established in 2016 by the men behind the successful restaurant Rijsel. Scheepskameel presents a regularly changing menu in which classic European preparations with a lot of attention to the main ingredient form the guiding principles.

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With Squeeze the number of reservations increased immediately

Since Michelin-starred restaurant Sinne started offering shortened reservations online with the Squeeze feature the number of seatings per table automatically doubled, and they saw a significant increase in their monthly revenue.

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Email guests in no time

Lendl Mijnhijmer (manager and sommelier at Restaurant Bougainville*, Amsterdam) rarely emailed his guests, that was until he came across the new email campaign feature within Formitable. Mijnhijmer: "I can create a campagne in no time."

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The same number of reservations, without commission

Taking control of your online reservations can feel like a big step. Especially if your restaurant is bookable through a consumer platform. Robbert Veuger (co-owner Aan de Poel**, Amstelveen) agrees. ‘We were worried that leaving our platform would lead to a decrease in online reservations.’ Apart from that, he wasn’t keen on moving to another online reservation system, as a previous switch went completely south. Until a fire destroyed his restaurant.

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Louk Peperkamp: 'I wanted a clear webshop for takeaway'

Pop-up restaurant De Lasloods (Vlissingen) is the result of an annual collaboration between Louk Peperkamp and chef Michel Louws during the summer and late summer. Unfortunately, the doors had to close sooner than hoped and they switched to drive thru takeaway. In the search for a takeaway partner, Peperkamp soon ended up at Formitable. What convinced him?

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Ready for take-off?

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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