[02] product

Remember every guest. Run a tighter room.

Restaurants and bars run on relationships. Most CRMs were built for sales teams. Sobremesa is built for the people behind the bar, where knowing the guest is the product.

+27%
repeat visit rate
3.1×
booking conversion
9.4
operator NPS
0
spreadsheets replaced

The problem

Operators track guests in notebooks, sticky notes, and group chats. The CRMs they could buy were built for sales teams, not service. Preferences die between shifts. Follow-up depends on who's working.

The approach

  1. 01Built a guest profile that travels. Preferences, visit history, and the small notes follow the guest from booking to the table.
  2. 02Reservation and waitlist flow that asks the right questions at booking, not after the table is sat.
  3. 03Follow-ups that fire from real signals: a missed birthday, a long absence, a favorite back on the menu.
  4. 04Front-of-house and kitchen on the same screen, in real time.
screen · concierge inbox, AI draft highlighted

Outcome

Regulars stopped slipping through. Repeat visits climbed 27% in the first quarter. Two pilots went to full rollout in six weeks.

“We finally know our regulars before they walk in. The kitchen knows too.”— Owner-operator, 60-seat restaurant