Hatch resource banner image for How to select and set up a table reservation system

How to select and set up a table reservation system

Choosing the right system streamlines your bookings, reduces no-shows, and helps you manage your restaurant more effectively.

Choosing the right table reservation system is key to running a smooth and profitable restaurant. Your first step is to decide exactly what you need: a simple online diary to take bookings, or a powerful tool that also manages your floor plan, takes deposits to prevent no-shows, and helps you market to your customers. Getting this choice right will save you time, reduce empty tables, and give your customers a professional booking experience from the very start.

Why a good system is worth it

While a paper diary might seem easy, a dedicated digital system offers huge advantages:

  • Save Time: It automates confirmations and reminders, freeing up your staff from answering the phone.
  • Maximise Covers: It intelligently manages your table availability, helping you fit more diners in without overbooking.
  • Reduce No-Shows: Many systems can securely take card details or a deposit, which is proven to dramatically reduce the number of people who don't turn up.
  • Look Professional: It provides a slick, 24/7 booking service on your website, which customers now expect.
  • Gather Insights: It builds a valuable database of your customers, allowing you to see who your regulars are and understand booking trends.

What are the options?

Reservation systems generally fall into three categories, with different features and pricing models.

  1. Basic Online Forms: These are simple widgets on your website that send you an email with a booking request. They are cheap but still require you to manually check availability and confirm with the customer.
  2. Subscription-Based Systems (e.g., ResDiary, SevenRooms): These are powerful, dedicated platforms. You pay a flat monthly fee for the software, which you manage yourself. They offer a huge range of features like table management, deposits, and detailed reporting. You get the booking system, but you are responsible for driving all the traffic to it.
  3. Diner Network Systems (e.g., OpenTable, TheFork): These platforms also offer powerful software, but their main feature is access to their network of millions of diners. People can book your restaurant through their app or website. The pricing is often a mix of a monthly fee plus a 'per-cover' fee for each diner they send your way. This can be great for marketing but can become expensive.

Key Features to Compare

When you are looking at different providers, ask yourself these questions:

  • Core Functionality: How easy is it to add a booking, see availability, and manage your opening times?
  • Table Management: Does it give you a digital floor plan so you can see a live view of your restaurant, assign tables, and manage walk-ins?
  • No-Show Protection: Can you take deposits or capture credit card details to charge a fee for no-shows?
  • Customer Communication: Does it send automatic booking confirmations and reminder emails or SMS messages?
  • Website Integration: How easy is it to add the booking widget to your own website? Does it look good and work well on mobile phones?
  • Reporting: What data can you get? Look for reports on booking numbers, peak times, and customer visit history.

How to Choose Your System

  1. List Your Needs: Write down your 'must-have' features. Are you mainly focused on stopping no-shows, or do you need help attracting new customers?
  2. Set a Budget: Work out what you can afford. A flat monthly fee is easier to budget for, while a per-cover model is a variable cost.
  3. Shortlist and Get Demos: Pick two or three providers that look like a good fit and ask them for a live demonstration of their software.
  4. Read the Small Print: Check the contract length and any setup fees. Ask what support is included if things go wrong.
  5. Implement and Train: Once you've made your choice, get the system set up on your website and, most importantly, train your front-of-house team so they are confident using it during a busy service.
Top Tip: Don't pay for features you don't need. If you're a small, 20-seat bistro, you probably don't need the same complex system as a 200-seat city-centre restaurant. Start with a system that solves your biggest problems first.

Created by hatch. • Updated on April 7, 2026