Customer stories

Owners, managers, and front-of-house teams tell us how fone4table fits their day, their guests, and the bottom line.

Maria Lopez

Owner at Trattoria Bella

“We used to lose bookings whenever we couldn’t get to the phone. Now the AI assistant picks up — in four languages — and we still stay busy.”

Restaurant

We’re a family-run trattoria in a busy pocket of town — about 45 covers, frantic lunches, and constant juggling between reservations, walk-ins, and the phone.

What was going wrong

When service was in full swing, the phone rang and nobody could answer. Voicemail turned into a guessing game of callbacks — and midweek we were staring at too many empty tables.

What changed

Reservations come in round the clock in English, Spanish, French, German, and Italian. We've filled the gaps without hiring someone whose only job is the phone.

What we rate most

The assistant sounds human, and the confirmation arrives by text — guests read it straight away instead of another email buried in the inbox.

James Chen

Manager at The Garden Table

“Since we started taking a deposit on bookings, no-shows are nearly half what they were. We were live in less than a day.”

Restaurant

Casual dining with a flagship site, packed weekends, and plenty of big tables.

What was going wrong

Friday and Saturday drop-outs were wrecking margin. We wanted deposits that didn’t scare off regulars or kill walk-up buzz.

What changed

We only ask for a deposit where it’s worth it — by service and party size. Inside a month the no-shows had fallen off a cliff.

What we rate most

Rules we can tune ourselves, and launch in hours — not a three-week vendor project.

Sofia Andersson

Owner at Norda Kitchen

“At last — a reservations tool with no surprise commission in the fine print. We left our old provider and haven’t missed a thing.”

Restaurant

Nordic-inspired cooking built around tasting menus and booked-out nights — we don’t rely on passing trade.

What was going wrong

The previous vendor charged per head. Commissions swung month to month and forecasting what we’d actually keep was guesswork.

What changed

Flat fee and 0% commission on the booking — finally the numbers add up. What used to vanish in fees is back in the kitchen and on the floor.

What we rate most

Invoices that match what we were told on day one, and a booking path that feels clear and credible from first click to confirmation.

Elena Rossi

Owner at Cucina Verdi

“The confirmation arrives by text straight away. We hardly get crossed wires at the door over time or party size anymore.”

Restaurant

Neighbourhood Italian where regulars change the hour, add a seat, or shrink the party at the last minute.

What was going wrong

Confirmations lived in email. People arrived at the wrong time or with the wrong covers — and it was us left awkward at the entrance.

What changed

They see the text immediately. Reception is calmer without us breathing down anyone’s neck.

What we rate most

Instant SMS confirmations and multilingual help without dragging the team through another tool.

David Okonkwo

Head of Operations, Riverside Grill Group

“The reporting view lets us roster Friday nights without being chained to a spreadsheet.”

Restaurant

Small steakhouse group in two cities — from head office we needed every site on one screen without a Monday-morning export ritual.

What was going wrong

We wanted occupancy and booking sources per venue — not another pipeline of CSV dumps to build a rota.

What changed

One screen shows peak times and where the covers came from. We staff up before the crunch, not after it’s passed.

What we rate most

Reports you can read in one look — and that still work when we open the next site.

Ana Martín

Director, Casa Mar

“We’ve got two sites and one login keeps them in sync. When we ring support, a human actually answers.”

Restaurant

Two seaside restaurants under one name — same leadership, different menus, same standard on the floor.

What was going wrong

Two systems was double work: clashing notes on the same guest and everyone with their own version of the story.

What changed

One account, two venues, one combined history. On a packed Saturday when it matters, we get a person — not an endless phone tree.

What we rate most

Multi-site feels like it was designed in from the start, not glued onto a single-restaurant product.