ResDiary Reasons to believe, read our customers views:

Mangetout Restaurant

Will, Owner/Operator of Mangetout Restaurant in England talks about his ResDiary experience.

Vivace Restaurant

Chris Favaloro, Owner/Operator of Vivace Restaurant in Australia talks about their ResDiary experience and leaving the paper diary behind.

Montalto Vineyard & Olive Grove

Laura Huish, Restaurant Manager of Montalto Vineyard & Olive Grove in Australia speaks briefly on how using ResDiary on multiple devices has improved their operations.

Ladro Gertrude & Greville

Sean Kierce, Co-Founder of Ladro Gertrude & Greville in Australia speaks briefly on how ResDiary reservation system has improved his operations and touches on some key ResDiary features.

"For a small but very busy Restaurant like ours, ResDiary ticks all the boxes."

“Clear pricing, easy to use software with comprehensive functions and knowledgeable support staff. ResDiary focuses fully on the needs of the restaurant, unlike many of their competitors who focus on booking commissions and their own self-promotion.”

Jack Golden, Owner, The Circus Restaurant

"The system works well for our needs, it’s well thought out and supports our business."

“Since coming on board we have seen more efficient turning of tables, improved customer database/guest history and reduced labour cost in the reception thanks to online bookings.”

Jules Horrell, General Manager, Roth Bar and Grill & Durslade Farmhouse

"ResDiary is reliable and user friendly."

“We use ResDiary in both our Edinburgh and Loch Lomond Restaurants. It allows us to maximise covers, build a customer database and assists us with day to day running of our restaurants.”

Martin Wishart, Director, Restaurant Martin Wishart

"A really useful product that is competitively priced with great service and support to back it up."

“ResDiary eliminated almost all booking errors, duplicate bookings & missed bookings. It further gave us the opportunity to analytically maximise the amount of covers we had and separate them intelligently to ease pressure on the kitchen especially at busy times.”

"We are able to store email addresses for marketing and deal properly with and manage credit card deposits. We also have an overall level of control and professionalism with our bookings (confirmations, change notifications, reminders, follow up etc.) that was an order of magnitude better than our previous systems."

Pearse Holohan, Operations Manager, Holohans Pantry - Belfast

"We always recommend ResDiary to other restaurateurs, It’s an amazing system!"

“We switched from pen and paper and we feel the system is very clear, easy to understand and flexible and the ResDiary team are very helpful.”

Regina - Restaurant Manager, Restaurant Yoshino

"I have worked with ResDiary since it was launched all those years ago. It serves all our needs and is an essential part of our daily operations."

Euan Watkins, Owner, Hearth of the Ram - Ramsbottom

"The benefits and improvements have been infinite since coming on board!"

“We chose ResDiary because of their competitive pricing and innovative approach to development”

“The benefits and improvements have been infinite since coming on board. Marketing functions are great, data collection and great support”

“Support is also really great as is training. So many other great features but those are the ones that make it stand out – also still feels personal as if they know you and your business”

Laura Christie, Director, Oklava Shoreditch - London

"Between OpenTable and ResDiary, ResDiary had the better price point"

“For us it was a choice between Opentable and ResDiary. ResDiary had a better price point and it is integrated with Tevalis which we already use.”

“Visual feedback on reservations is a favourite feature of ours. Also, ResDiary is not complicated to use for example if you want to make a custom confirmation email you can personalise it with your own branding whereas with Opentable have standardised emails that are not as personal.”

Joris Swijtink, Manager, Ellory London

"A leader in the market with no complications!"

"We chose ResDiary as it is a leader in the market, easy and simple to use with no complications."

 “We have seen several benefits since coming on board. The service has been greatly improved, locating tables and blocking timeslots is now so much easier”

“We are very happy with ResDiary and happy with the service!”

Hicham Chegra, Manager, Bibendum

"Switching to ResDiary from OpenTable meant that we immediately starting making huge savings per month"

We started using ResDiary in Made in Camden after using OpenTable for a number of years. 

With our new restaurant been situated within a very popular music venue, we are extremely busy. We required a system that could handle the speed of our service, allocate tables to allow maximum performance from our restaurant capacity and that could be accessed from several workstations in real time.

Switching to ResDiary from OpenTable meant that we immediately starting making huge savings per month. More importantly, we now have a system that is a flexible, easy to use, cloud based solution that meets all our needs and more.

We have found ResDiary to be so efficient and flexible in their service delivery that we have now setup a temporary ResDiary system to help support our pop-up restaurant 'Fishy Business' in London's 'Roundhouse'. ResDiary recently developed an integration with Stripe Connect, which allows our customers to make a reservation online and provide us with a deposit to secure their reservation. This integration works seamlessly and our customers love that they can make secure payment via their mobile phone. 

James Heaton, The Roundhouse

"For me, Resdiary  is a no 'Brainer'  - it increased sales and reduced mistakes  - it’s our own 24 hours a day sales man!" 

"I've used ResDiary for the past 18 months in three of my restaurants and it has been fantastic - we now have a comprehensive customer list covering all three venues available to use for our marketing.  Every service is well organised and we are able to make maximum use of our capacity and, best of all, it is now incredibly easy for our customers to make a reservation any time via our website and through our mobile phone app! The support from the ResDiary team is excellent – never have I been put on hold or told it can’t be done.  All the ResDiary staff have worked in restaurants so they really know the kind of problems we face.  For me, Resdiary is a no 'Brainer' - it increased sales and reduced mistakes - it’s our own 24 hours a day sales man!" 

Anthony Jackson, Operations Manager - Martello Hotel, Ocean Restaurant & Bar, Platform Pizza

"My customers no longer all come at once, they no longer feel rushed or have to wait a long time for a table, the whole dining experience has improved and has increased repeat business!

My Kitchen + Front of House team find it much more easier to manage and are able to provide a better level of service for my customers. 

The flexibility of ResDiary, the amazing team who consistently provide excellent service and ResDiary's ongoing R+D makes ResDiary far superior than any other Reservation System.  

The biggest regret I have, is not using ResDiary earlier! A huge thanks from all of us at The Regency Club to the ResDiary Team for developing such an amazing system and for providing great support allowing us to use it to its full potential. "

Rahul Sharma, The Regency Club

"We estimate a 33% saving per month using ResDiary"

 "I came to ResDiary from Livebookings who almost turned us off the online reservations system for good... these guys are the real professionals and provide a consistent, quality product that exceeds expectations, with fantastic value for money. Cannot recommend highly enough. We estimate we saved 33% on our basic monthly charges. ResDiary do not advertise our restaurant on Google to drive traffic to their portal and all reservations from are free of charge anyway."

Lindsay WIlson, Eat on the Green

"Tayyabs now take 99% of reservations via the customised widget on their website"

"Previously to using ResDiary at Tayyabs we were having to control and manage our reservation by telephone and a paper diary. Since signing up with ResDiary, they have not only provided us with a great management tool for efficiently controlling ourextremely busy services but have also opened my business to the online market of table reservations. I now gain on average 99% of reservations via the customised widget on my website and all this for a flat monthly fee. This has allowed mymanagement team to focus even more on our customers and provide myself, as the business owner, a man power saving of 14+ hours per week. This product starts paying for itself within hours!"

Aleem Owner Tayyabs - London

"London Steakhouse Co. save £400 a month with ResDiary"

"We moved to ResDiary a year ago from OpenTable and made immediate savings of £400 per month - and by using the built-in facilities with ResDiary to create promotions and to market to our customer list, we have been able reduce our expenditure with external deal partners by 25% over the course of the year. The real benefit to us of using ResDiary, though, is the fact that we have been able to increase our turnover and the number of covers reserved by 30% since we took the system on. We now use ResDiary in three outlets and plan to use it on a fourth very soon."

James Robertson, London Steakhouse Company

"Using ResDiary IlForno achieved higher targets -an uplift of over 20%"

"Mike Conyers at ResDiary converted us from using OpenTable to using ResDiary at our Il Forno restaurant in Liverpool. Mike and his team took our busiest day at Il Forno, examined the numbers achieved through OpenTable and concluded that we were under sold by some 70 covers. Mike and ResDiary then implemented their great reservation and table management system and regularly achieved the higher targets - an uplift of over 20% - at a much lower overall cost then we were previously paying OpenTable. We were so impressed with the flexibility and ease of use of ResDiary that we rolled out ResDiary to our chain of Sapporo Tepanyaki restaurants and achieved an uplift in the region of 15% over covers previously achieved under a very complicated manual system. We also made considerable savings on our reservation labour costs as all confirmations are completely automated in real time."

Vince Margiootta, Il Forno