Reserve builds table management, reservation, CRM and wait list technology that better connects restaurants and guests. By building a product with a brain, we help restaurants put more diners in the same number of seats, while simultaneously giving restaurant’s back control to run day-to-day operations the way they want.
Why did you join RSPA?
The Point of Sale industry is at the heart of the restaurant technology industry, and RSPA is at the heart of the Point of Sale industry.
What are the core values of your company?
We believe that the only way for Reserve to make a meaningful impact in the restaurant industry is by working hand-in-hand with restaurants. Technology should be working for operators instead of working against them. As a result, we’ve focused on building products that take the tedious aspects of running a dining room off the plates of operators so that they can focus on what actually leads to the success of their business: dedication to the consistent execution of great food, service, and hospitality.
Name one fun fact that makes your company different from others.
We understand restaurants. Our team has decades of experience running some of the most successful restaurant groups in the country. We’ve worked the Friday night shifts when a restaurant’s short staffed, the bar is overflowing with tickets, and the wait list never stops growing. That’s why our technology demonstrates an understanding of the needs of restaurants and solves for those needs.
How do you currently support the channel/what services do you provide to the channel?
We aim to be a true partner to our Channel Partners. Beyond offering channel partners a cost-efficient, superior product to recommend to their customers, we also provide education on table and guest management.
What is the most encouraging thing you see for the future of the point of sale technology industry?
Consumers are becoming more educated about the promises and the pitfalls of new point of sale technologies. This is encouraging because it promotes thoughtful development and honest, exciting conversations about restaurant customer priorities.
The best point of contact is: Daisy Dolan
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