Restaurant booking system for independent restaurants

A restaurant booking system takes table reservations, checks each one against the covers you can seat, confirms it with the guest and keeps the list your team works from on the night. For an independent restaurant in Ireland or the UK, choosing one comes down to three things: where your bookings come from, what each booking costs you, and how you stop tables sitting empty when people do not turn up.

This page covers bookings on your own website versus booking networks, the pricing models behind cover fees and flat fees with worked maths in euro and sterling, no-shows, deposits and card guarantees under Irish and UK consumer law, GDPR for booking data, confirmation messages, a step-by-step set-up and the questions to put to a provider. It is written for owner-operators with one to five sites, from a 30-seat café to a full neighbourhood restaurant.

The pages your website needs around the booking form are covered in the restaurant website builder guide. The rules on marketing to people who have booked with you are on the restaurant CRM page.

Restaurant booking system basics

Every table booking system does five jobs, whatever it costs.

1. Takes the booking. Name, phone, email, party size, date, time and notes, from your website, a booking network, Google, the phone or the door.
2. Applies your rules. Opening hours, slot lengths, the most covers you can seat in each slot, the largest party allowed online, how far ahead guests can book and how close to the time.
3. Confirms it. An email or text with the details, so the guest has a record and knows how to cancel.
4. Keeps the book. A list for each service that front of house can read, change and mark as arrived, seated, completed, cancelled or no-show.
5. Holds the history. Who books, how often, who cancels late and who never arrives.

Everything beyond that is an extra: table plans, waitlists, deposits, card guarantees, reminders, pre-orders, links to the POS, guest tags and event tickets. Some restaurants need several of them. A café that takes eight bookings a week needs none, and paying for them only adds cost and training.

Online table booking, phone diary or paper book

A paper diary still works for some places. It costs nothing and never loses power. It also only takes bookings when someone answers the phone, and nobody answers the phone at 8pm on a Saturday. The table below compares the three common set-ups.

The deciding number is missed bookings. Count the calls you miss in a busy week, from your phone bill or your phone system’s call log. If the count is more than a handful, online table booking pays for itself on those alone.

Restaurant reservation system and booking network

The two terms are often used as if they mean the same thing. They do not.

• A restaurant reservation system is software you run. It gives you a booking page or widget, a diary, confirmation messages and guest records. You pay for it as a tool.
• A booking network is a consumer website or app where diners browse many restaurants and book. It is a marketplace for tables, the way Just Eat or Deliveroo is a marketplace for takeaway orders. You pay for the guests it sends.

Many companies sell both, a network and the software behind it. The pricing usually treats bookings from the network differently from bookings on your own website, so read the fee schedule line by line.

Booking channels for restaurants

Most restaurants take bookings from four or five places at once. Each channel brings a different kind of guest at a different cost.

Bookings on your own website

A booking made on your own website costs you the least per cover and gives you the guest’s details directly. Make the route to it short.

• A “Book a table” button in the header of every page, next to the order button if you do takeaway.
• A booking form in three steps or fewer. Party size, date and time first. Then name, phone and email. Then notes and confirm.
• Real availability. Show the times you can actually seat, not a request form that someone answers the next day.
• A phone number for groups above your online limit, shown on the form.
• The policy in plain words before the guest confirms: grace period, cancellation window and any deposit.

A booking page on your own domain also helps search. It gives Google a page to show for searches like “book a table” plus your restaurant’s name. If you also take pickup and delivery orders, put the booking page on the same site as your online ordering system. The local search side is covered in the restaurant SEO guide.

Booking networks

A booking network earns its fee when it brings guests who would not otherwise have found you. That happens most for restaurants in city centres, tourist areas and busy dining streets, where diners compare several places before choosing.

TheFork Manager’s pricing page shows how one network structures this. When checked on 10 September 2026, its UK pricing page listed a fee for bookings from TheFork network, which it says includes TheFork, Tripadvisor and partners, based on a percentage of the average bill per guest. Bookings through the restaurant’s own channels, including its website, Instagram and Facebook, were listed as included at no commission. Both plans asked restaurants to request pricing rather than showing a figure.

Three checks before you sign with any network:

1. Fee basis. Per seated cover, per booking or a percentage of the bill, and whether cancelled bookings and no-shows are charged.
2. Own-channel bookings. Whether bookings made through the provider’s widget on your own website carry a fee.
3. Guest data. What you are allowed to do with the name, email and phone number of a guest who booked through the network, especially for marketing. Read the terms, then apply the consent rules on the restaurant CRM page.

Google booking links

Many bookings start on Google Maps or Google Search. Google’s help page on managing local business links says a business can add booking links from its Business Profile, add up to 10 links per category and set one link as the business’s preferred link. Third-party providers’ links can also appear automatically, and the page says providers must remove their links within five days of a removal request.

Reserve with Google is the second route. Google’s page on bookings through a provider says providers are available country by country, that booking options appear on the profile within a week of set-up, and that the provider may charge the business for bookings made through Google. To remove a provider, you unregister with that provider directly.

Set your own booking page as the preferred link. If a network’s link sits above it, every guest who taps it may cost you a network fee.

Phone bookings and walk-ins

The phone still matters, especially for older guests, large groups and same-day tables. Put every phone booking into the same system as online bookings, straight away, while the caller is still on the line. Read back the date, time and party size before you hang up. Two diaries, one online and one on paper, is how double bookings happen.

For walk-ins, decide how many tables you keep unbooked on each night. A neighbourhood restaurant with strong passing trade might hold back two tables on a Friday. A destination restaurant that is full from bookings might hold back none.

Restaurant booking system costs in Ireland and the UK

Booking software is priced in six main ways, and many providers combine two or three.

• Flat monthly subscription per site, often in tiers by booking volume or features.
• Subscription plus a fee per cover on bookings from the provider’s network.
• A percentage of the bill per guest on network bookings.
• Free tier with caps on bookings, features or branding.
• Add-ons priced separately: text message reminders, pre-orders, events, gift vouchers, phone integrations.
• Included in a wider restaurant platform alongside ordering and marketing.

On top of the software, deposits and card guarantees carry card processing fees from your payment provider, and text reminders may use paid credits.

Published booking system prices

The table shows what each provider’s own pricing page said when checked on 10 September 2026. Most do not publish a price. Get a written quote that lists every fee, and ask whether the quoted figures include VAT.

A provider that suits a larger group may cost more than a two-site restaurant needs, and a provider that suits a café may lack the controls an events venue needs. Match the pricing model to where your bookings come from.

Free restaurant booking systems

“Free” in booking software means one of four things.

• A free tier with a cap on bookings or covers a month, a provider’s branding on the booking page, or no text reminders.
• A network listing with no subscription, where you pay per cover or per booking instead.
• A basic form in a website builder that emails you a request, with no live availability and no diary.
• Bookings included in something you already pay for, such as an ordering platform.

Before you pick a free option, cost a year of it. Add text message credits, card fees on any deposits, the fee to export your guest list if you leave, and the price of the tier you will need once bookings grow.

Worked example: cover fees against a flat fee

Example, with illustrative prices that are not any provider’s quote. The Salt Room is a fictional 55-seat restaurant in Cork. It takes 1,500 booked covers a month:

• 750 covers (50%) through its own website;
• 450 covers (30%) by phone;
• 300 covers (20%) through a booking network.

Option A: network plan. A €150 monthly subscription plus €2.00 per seated network cover. €150 + (300 × €2.00) = €750 a month, or €9,000 a year.

Option B: flat-fee system for its own website. €80 a month, or €960 a year. No network listing.

The gap is €8,040 a year. Whether the network is worth it depends on how many of the 300 network covers are new guests who would not have booked anyway.

Now set that against what a cover is worth. Say the average spend is €48 a head and food and drink cost 32% of it. Each cover leaves €32.64 towards wages, rent and profit. At 40% new guests, the network costs €5.00 of that per new cover, which is good value. At 10%, it costs €20.00, and most of the fee is going on regulars who book through the app out of habit.

Sterling version. The Copper Pan, a fictional 40-seat bistro in Leeds, takes 1,100 booked covers a month, 275 of them through a network. On illustrative prices of £120 a month plus £1.75 per network cover, it pays £120 + (275 × £1.75) = £601.25 a month, or £7,215 a year. An illustrative flat-fee system at £70 a month costs £840 a year.

To find the real share of new guests, check each network booking against your guest history, or ask guests at the table whether it is their first visit, for a month.

No-shows and late cancellations

A no-show is a booking where nobody arrives and nobody cancels. A late cancellation is one called off too late to re-sell the table. Both cost the same: food prepped, staff rostered and a table turned away earlier in the week.

Measure your own rate before choosing a fix. Divide no-show covers by booked covers over four weeks, and split it by day, time, party size and booking channel. The pattern usually shows where the problem is. It might be large groups on Saturdays, or bookings made weeks ahead, or one channel.

The usual causes:

• the guest forgot;
• the guest booked two or three places and chose one on the night;
• plans changed and cancelling was harder than not turning up;
• a group of ten became a group of six and nobody rang.

Worked example: what no-shows cost

Example with illustrative figures. Lena’s Kitchen is a fictional 48-seat restaurant in Dublin. From Thursday to Saturday it books 330 covers a week. Its no-show rate is 4%.

1. No-show covers a week: 330 × 4% = 13.2.
2. Lost sales a week: 13.2 × €45 average spend = €594.
3. Lost margin a week: the food and drink for those covers is not bought, at 30% of sales, so the margin lost is €594 × 70% = €415.80. Wages and rent do not fall when a table stays empty.
4. Lost margin a year, over 48 trading weeks: €415.80 × 48 = €19,958.40.
5. If walk-ins refill half those seats: €9,979.20 a year.

Sterling version. The same restaurant in Belfast at £38 a head loses 13.2 × £38 = £501.60 in sales a week, £351.12 in margin, and £16,853.76 over 48 weeks before walk-ins.

Now test a fix. Suppose deposits on Friday and Saturday bookings bring the no-show rate down from 4% to 1.5% across the week. That saves 330 × 2.5% = 8.25 covers a week, worth 8.25 × €45 × 70% = €259.88 in margin. Against that, set the card fees on the deposits (shown in the next section) and any guests who decide not to book because of the deposit. Run the change for six weeks and compare.

No-show prevention tools

Start with the lightest tools and add firmer ones only where the numbers say so.

Keep a note on the guest record of anyone who has not turned up twice. Ask for a deposit from those guests next time, rather than from everyone.

Deposits, card guarantees and no-show fees

This section explains how these tools work in general and what consumer law says about them. Your booking software and your payment provider decide which of them you can use.

Deposits

A deposit is money taken when the booking is made and taken off the bill on the night. It is refunded if the guest cancels within your stated window. Common set-ups are a set amount per person for groups, or a deposit on specific dates such as Christmas week or Mother’s Day.

Every deposit carries a card fee. On Stripe’s standard pricing, checked on 10 September 2026, Stripe Ireland listed 1.5% + €0.25 for standard EEA cards and 2.8% + €0.25 for premium EEA cards, and Stripe UK listed 1.5% + 20p for standard UK cards and 2.8% + 20p for premium UK cards.

Other providers charge differently. Ask your payment provider whether its fee is returned when you refund a deposit, because a restaurant that refunds many deposits pays the fee on money it gave back. Choosing a card provider is covered in the card machines for restaurants guide.

Card guarantees and no-show fees

With a card guarantee, the guest enters card details at booking and nothing is charged unless they fail to arrive or cancel inside the window. The fee is then charged to the stored card.

A guarantee is different from a hold. A hold reserves money on the card without taking it, and holds expire. Stripe’s documentation on placing a hold on a payment method says an authorisation for an online card payment is usually valid for seven days, and lists five days for merchant-initiated Visa transactions. A hold placed when someone books three weeks ahead would lapse long before the night. So systems that offer guarantees usually save the card with the guest’s agreement and charge it later.

Before you switch on no-show fees:

• state the fee, the grace period and the cancellation window before the guest confirms;
• put the same terms in the confirmation email;
• charge only what the terms say, and only after the grace period has passed;
• keep a record of the booking, the terms shown and any contact attempts, in case the guest disputes the charge with their card issuer.

Prepaid bookings and tickets

For tasting menus, supper clubs, cookery classes and Christmas parties, many restaurants take full payment at booking. The booking becomes a ticket. That removes the no-show problem for those nights, and the refund terms carry all the weight. Gift vouchers for these experiences follow separate rules, set out in the restaurant gift vouchers guide. Ask your accountant how prepayments are treated for VAT in your books before you start selling tickets.

Deposit and no-show fee rules in Ireland

• No cooling-off period for set-date bookings. The CCPC’s page on buying online gives a 14-day cooling-off period for online purchases, but says consumers cannot cancel bookings for catering or leisure activities for a specific date or period under that right. The restaurant’s own terms decide what happens on cancellation.
• Deposits. The CCPC’s page on paying a deposit says a business generally does not have to refund a deposit if the customer changes their mind, but that some terms allow cancellations and refunds. It advises consumers to get deposit terms in writing.
• Fair terms. The CCPC’s guidance for businesses on unfair terms under the Consumer Rights Act 2022 includes, on its list of potentially unfair terms, a term making the consumer pay a high level of compensation for services not supplied when the consumer ends the contract. Its list of terms that are always unfair includes requiring a consumer to pay for goods or services they did not receive. A consumer is not bound by an unfair term, and the guidance says using a term that has been declared unfair is a criminal offence.

In practice, a deposit or fee that roughly matches the margin you lose on an empty seat, with a clear window to cancel for free, is far easier to defend than a charge of the full menu price.

Deposit and no-show fee rules in the UK

• No cancellation right for set-date catering. Regulation 28(1)(h) of the Consumer Contracts (Information, Cancellation and Additional Charges) Regulations 2013 excludes catering and leisure services from the cancellation right where the contract provides for a specific date or period.
• Unfair terms. Under section 62 of the Consumer Rights Act 2015, an unfair term is not binding on the consumer. A term is unfair if, contrary to good faith, it causes a significant imbalance in rights and obligations to the consumer’s detriment.
• Plain language. Section 68 requires written terms to be transparent, meaning plain, intelligible and legible.
• The grey list. Paragraphs 4 to 6 of Schedule 2 list terms that may be unfair. They include letting the trader keep sums the consumer paid when the consumer cancels, without equal compensation when the trader cancels, and requiring a disproportionately high sum from a consumer who cancels or fails to fulfil the contract.

The practical reading is the same as in Ireland. Refund in full when you cancel. Keep fees proportionate. Show the terms before payment, not after.

Example deposit policy

Example wording for a fictional restaurant. Adapt it, and have it checked if you are unsure.

Groups of 6 or more: we take a deposit of €10 per person when you book. It comes off your bill on the night.

Cancel, or tell us your group is smaller, up to 48 hours before your booking and we refund the deposit in full, or the difference.

Inside 48 hours we keep €10 for each guest who does not come.

We hold your table for 15 minutes after the booking time. After that we may give it to someone else.

If we have to cancel your booking, we refund your deposit in full.

Table booking system features

What a restaurant needs depends on how it trades. Use this table to separate the features that matter to you from the ones on a sales demo.

Availability rules

Most booking problems on the night come from rules set carelessly on day one. Set these before you go live.

• Slot interval. 15 or 30 minutes. Shorter intervals spread arrivals out.
• Sitting length by party size. Example: 90 minutes for two, 2 hours for three to four, 2.5 hours for five or more. Base it on your real average from the last month of bills.
• Covers per slot. Ask the head chef how many covers the kitchen can start in 15 minutes without the pass backing up. Example: a kitchen that handles 16 covers per quarter-hour should not accept 30 covers at 7.30pm.
• Online party limit. Example: up to six online, larger groups by phone so you can talk through set menus or deposits.
• Booking window. How far ahead guests can book, often 60 to 90 days, and how late, often one to two hours before.
• Walk-in allowance. The covers per service kept off the booking page.
• Seasonal changes. Christmas, summer terrace tables and bank holidays set as separate rules, not edited by hand each time.

Booking statuses

A status tells the whole team where each booking stands. Common statuses are pending (awaiting confirmation), confirmed, arrived, seated, completed, cancelled by the guest, cancelled by the restaurant and no-show. Mark each one at the time it happens. The no-show and late-cancellation reports are only as good as the statuses staff record during service.

Table plans and floor plans

A table plan assigns each booking to a specific table and shows the room as a map. It helps restaurants with mixed table sizes, joined tables, booths, terraces and more than one room. It matters less in a small room with a handful of identical tables, where a clear list sorted by time does the job. If a demo spends most of its time on the floor plan, ask whether you would use it on a Tuesday.

Booking confirmation and reminder messages

The confirmation is the guest’s receipt for the table. It should answer every question they would otherwise ring about.

What to include:

• restaurant name, address and a map link;
• date, time and party size;
• the name the booking is under;
• how long the table is held after the booking time;
• how to cancel or change the booking, with a link or a number;
• the deposit or no-show terms, if any;
• how to tell you about allergies before the visit;
• parking, accessibility or entrance details if they are not obvious.

Example confirmation email for a fictional restaurant:

Your table is booked. Lena’s Kitchen, 14 Harbour Road. Friday 17 October at 7.30pm, table for 4, under Murphy.

We hold tables for 15 minutes. To change or cancel, use the link below or ring 01 555 0100.

If anyone in your group has an allergy or dietary need, reply to this email and the kitchen will be ready for you.

Example reminder text, sent the day before:

Lena’s Kitchen: see you tomorrow at 7.30pm, table for 4. If you can’t make it, reply CANCEL or ring 01 555 0100 so we can give the table to someone else.

Timing that works for most restaurants:

1. Confirmation immediately after booking.
2. Reminder 24 hours before for dinner bookings, or the evening before for lunch.
3. Reconfirmation call two to three days before for groups and events.

Keep offers and promotions out of confirmations and reminders. Marketing needs its own permission, asked for separately on the booking form. The consent rules for email and text marketing in Ireland and the UK are set out on the restaurant CRM page, and campaign tools are covered under restaurant marketing software.

GDPR and booking data in Ireland and the UK

A booking creates personal data: a name, a phone number, an email address, sometimes a note about an allergy or a birthday. Data protection law applies to that data however small the restaurant is.

The principles that matter for bookings

The Data Protection Commission’s page on the principles of data protection and Article 5 of the UK GDPR set out the same core rules. Three apply most directly to a booking system.

• Data minimisation. Collect what is adequate, relevant and limited to what you need. A booking needs a name, a way to contact the guest, the party size and the time. Date of birth, home address and gender are not needed to hold a table.
• Storage limitation. Keep data in a form that identifies people only as long as the purpose requires. The DPC’s answer on how long personal data should be held says the GDPR sets no specific period and that data must be deleted or disposed of securely once the purpose is fulfilled.
• Security and confidentiality. Protect booking data against unauthorised access and accidental loss.

Booking data fields and example retention

The periods below are an example policy, not legal requirements. Set your own, write them down and put them in your privacy notice.

Allergy and health notes

Notes about allergies, pregnancy or medical needs are more sensitive than a phone number. Collect them only when the guest volunteers them for the visit. Let kitchen and floor staff see them, and nobody else. Do not copy them into marketing lists. Delete them after the visit unless the guest asks you to keep them on file for next time.

Networks, staff and security

• Network bookings. A guest who books through a network has given their details to that network as well as to you. Check the network’s terms before using those details for anything beyond the booking.
• Staff access. Give each member of staff their own login where the system allows, and remove leavers on their last day.
• Screens and paper. Do not leave the booking list open on a screen facing the dining room, or a printed list on the host stand after service.
• Personal phones. Discourage screenshots of the booking list sent to staff group chats.
• Requests from guests. A guest can ask what you hold about them or ask you to delete it. Know how to find and export one guest’s record in your system before someone asks.

Privacy notice and marketing opt-in

Link a short privacy notice from the booking form. Say what you collect, why, which software providers hold it, how long you keep it and how to contact you. If you want to market to people who book, add a separate, unticked box on the form and record the date and wording of each opt-in. The email and text marketing rules for Ireland and the UK are explained on the restaurant CRM page.

Restaurant booking system set-up steps

Allow a week from choosing a system to taking live bookings. Most of that time goes on rules and staff practice, not software.

1. Count your bookings. Pull four weeks of bookings, missed calls, no-shows and walk-ins by day. This is your baseline.
2. Choose the pricing model that matches where bookings come from, using the cost maths above.
3. Set opening hours and closures, including bank holidays and any private hire dates already agreed.
4. Set the availability rules: slot interval, sitting length by party size, covers per slot, online party limit, booking window and walk-in allowance.
5. Write the booking policy: grace period, cancellation window, and any deposit or no-show fee, in plain language.
6. Write the confirmation and reminder messages, using the checklist above. Send test bookings to your own phone and email.
7. Add the privacy notice link and a separate, unticked marketing opt-in to the form.
8. Put the “Book a table” button in the header of every page of your website, and add the booking link to your Google Business Profile as the preferred link.
9. Move future bookings from the old diary or system into the new one. Check every one against the original.
10. Train staff. Taking a phone booking, finding a booking, marking arrivals and no-shows, handling a walk-in and cancelling a booking. Practise each one on a test booking.
11. Run both side by side for one quiet service if you are switching from another system, then close the old one.
12. Review after four weeks: bookings by channel, no-show rate, missed calls and any double bookings.

Booking system checklist

Run through this list before the first live service on a new system.

• Opening hours match the Google Business Profile and the website.
• Bank holidays and private hires are blocked.
• Slot lengths and covers per slot have been agreed with the kitchen.
• Groups above the online limit see a phone number.
• The booking policy shows before the guest confirms.
• A test booking produced a confirmation email with the right date, time, address and cancel route.
• A test cancellation freed the slot.
• The privacy notice link works from the booking form.
• The marketing opt-in box is separate and unticked.
• The “Book a table” button appears on every page, on a phone.
• The Google Business Profile booking link opens your booking page.
• Every future booking from the old diary is in the new system.
• Each staff member can take a phone booking and mark a no-show.
• Staff logins are set up and shared logins removed.
• You know how to export the guest list.
• The no-show rate from the old system is written down for comparison.

Questions to ask a booking system provider

Ask these on the demo, and get the answers about money in writing.

1. What is the full monthly cost for my site, including VAT, and what does it rise to at double my current bookings?
2. Which bookings carry a fee: network bookings, bookings through your widget on my website, Google bookings, phone bookings?
3. Is the fee per booking, per seated cover or a percentage of the bill? Are cancellations and no-shows charged?
4. What does sending text reminders cost, and are credits sold in bundles?
5. What is the minimum contract term and the notice period, and are there set-up, training or exit fees?
6. Which payment provider handles deposits and card guarantees, and what does it charge per transaction and per refund?
7. Can I set different rules for groups, special dates and specific nights?
8. Can I edit the wording of confirmation and reminder messages?
9. Who can use the guest data from bookings made through your network, and for what?
10. Can I export all guest records and booking history as a spreadsheet, at any time, at no charge?
11. Where is booking data stored, and will you sign a data processing agreement?
12. What happens to bookings on the night if my internet connection drops?
13. Does the system connect to my POS or online ordering, and is that connection an extra charge?
14. What support is available on a Friday or Saturday evening, and how is it reached?

Common booking system mistakes

• Letting a network link sit above your own on Google. Guests who already know you then book through the network, and you pay for them.
• Opening every seat to online booking. Walk-ins get turned away and regulars cannot get a table on the night.
• One sitting length for every party size. Tables of two sit on four-top slots, or tables of eight overrun the next booking.
• No cap on covers per slot. The booking page fills 7.30pm and the kitchen falls behind for the rest of the night.
• Deposits on every booking. Friction that costs Tuesday bookings to fix a Saturday problem.
• Policies shown only after payment. Terms the guest never saw are hard to rely on in Ireland or the UK.
• Keeping a paper diary alongside the system. Two books means double bookings.
• Not recording no-shows. Without statuses there is no data to decide on deposits.
• Marketing through the confirmation email. Service messages and marketing need to stay separate.
• Keeping allergy notes forever. Sensitive notes should go once the visit is over.
• Signing a long contract without an export clause. Your guest history should leave with you.

Table bookings in Eclyde

Eclyde is the restaurant growth platform for independent restaurants in Ireland and the UK. Table bookings are part of the restaurant’s Eclyde website, the same branded site on its own domain that takes pickup and delivery orders.

• Booking form. Customers book a table on the restaurant’s website, entering their name, phone, email, party size, date, time and any notes.
• Statuses. Each booking has a status in the Eclyde dashboard, which owners log in to at admin.eclyde.app.
• Confirmation. The customer receives an email confirmation.
• One website for orders and bookings. The site includes SEO landing pages, a sitemap and a custom domain, with Apple Pay and Google Pay at checkout for orders.
• Customer data you own. Customer profiles hold order history and insights. The restaurant owns its customer data.
• Marketing with permission. Email and SMS campaigns, push notifications and review requests after orders, subject to the consent rules above.
• More than one site. One account can hold several locations, each with its own opening hours and SEO landing page.

Pricing is €499 to launch, covering menu build, website and ordering set-up, POS and printer configuration, customer import, staff onboarding, testing and go-live support. The launch fee is refunded in full within 30 days if Eclyde is not right for the restaurant. After that the whole platform is €99 a month, with no Eclyde commission on direct orders and no limit on orders or customers. Full details are on the pricing page.

Eclyde suits restaurants that want straightforward table bookings and direct ordering on their own website in one system. If you need deposits, card guarantees, a table plan, a waiting list or a listing on a booking network, a dedicated booking system from the price table above may suit you better. How the parts of the platform fit together is explained on the restaurant growth platform page.

Your restaurant’s bookings

Every booking that starts on Google and ends on your own website is a guest you can see, contact with permission and welcome back. Before you pay for a booking system, check how easily people find you and reach your booking and ordering pages today. The free restaurant audit checks your Google profile and your website and shows what direct orders are worth to your restaurant. Use the result as your starting point, then measure bookings by channel and your no-show rate four weeks after the change.