Before adopting Favouritetable, Mango Indian, Leila, and Est India wrestled with inconsistent bookings and operational shortcomings. The higher costs and complex interfaces of other reservation platforms were not practical for their needs. Favouritetable offered an affordable and user-friendly option. 

Operational improvements with Favouritetable

1. Simplified reservations: Favouritetable's intuitive system allowed staff to effortlessly log reservations and walk-ins, mitigating the risk of double bookings and enhancing guest experience.
2. Real-time data: The platform delivered live insights into customer traffic, empowering the restaurants to make informed decisions about staffing and inventory.
3. Integration with Google: The 'Reserve with Google' feature improved their online visibility, making it simpler for potential diners to find and book tables.

Mango Indian, London Bridge 

First Table's innovative approach targets filling tables during quieter periods by offering exclusive off-peak pricing on delectable dishes for the first reservation of the evening. This enticing strategy not only attracts discerning diners but also boosts visibility for these restaurants among new audiences, ultimately driving bookings during traditionally slower times. This tailored tactic proved particularly successful for the establishments in question, showcasing First Table's ability to deliver impactful results.

A surge in profits, reservations, and fresh clientele brought in by First Table

1. Off-peak bookings: First Table successfully enticed diners during slow periods, such as early dinners and late lunches, notably beneficial for Mango Indian, positioned near the lively Borough Market.
2. New customer acquisition: The platform introduced the restaurants to new customers, enhancing their customer base. Impressively, 97% of First Table diners had never been to Mango Indian before, highlighting the platform's ability to attract new patrons. Across the three venues, First Table has brought in over 1000 diners during these challenging off-peak times.

Higher revenue: Increased foot traffic during off-peak hours has led to higher overall sales, particularly in beverage revenue, significantly contributing to their profit growth.

Operational efficiency: The restaurants have been able to manage bookings more effectively, reducing the likelihood of double bookings and improving customer satisfaction.