Venues · Slotora for restaurants
One restaurant booking system, set the way your kind of venue actually fills
A gastropub, a brunch café and a tasting-menu room all take bookings, and almost nothing else about their evenings is alike. The engine underneath is the same; what changes is which rooms you let guests book, which services exist on which days, how many tables stay for the door, and where a big party stops booking itself.
Each page below says what that kind of venue needs first, and what Slotora does about it.
Where the walk-ins are the business
Places that fill from the street need a booking system that knows when to stay out of the way.
Pubs and gastropubs
The kitchen keeps restaurant hours and the bar does not. Book the food, keep tables for regulars, close the back room on quiz night.
Cafés and brunch
Bookings for the birthday six, the two-tops for whoever walks in, and an honest wait for the Saturday queue.
Wine bars
Short visits, an after-work rush nobody booked, the counter kept for the door and a finish after midnight.
Where the booking is the evening
Places where almost every guest has booked, often weeks ahead, and every table counts.
Fine dining
Dates opened at a set hour, a paced first course, three hours for a two, and the occasion known before the doors open.
Afternoon tea
Set sittings in the lounge, booked weeks ahead for a birthday, every stand made before anyone sits down.
Sunday lunch
One long service with a crush at one o'clock, the biggest tables of the week and a kitchen that can only plate so many roasts.
Two front doors, or one big table
Hotel restaurants
Residents who ask at reception, diners who book online, and a breakfast room, a restaurant, a lounge and a terrace with four sets of hours.
Private dining and groups
The private room closed to everyone else on the night, private dining sold by enquiry, long tables that exist, and big parties that ask before they book.
What all of them share
Every venue draws its rooms once, to scale, and every booking — online, by phone or at the door — lands on a real table in one of them. Services decide when guests may book and for which rooms; a service can be limited to dates, so a summer terrace or a December lunch appears and disappears on its own. Walk-ins are seated in one tap, and when nothing is free the waiting list gives an honest estimate — kept by the staff, or joined by the guests themselves from a QR code at the door.
Any of them can ask for a deposit or a card guarantee, through the venue's own Stripe account once it is connected. A tasting or a supper club can be sold as a paid event too, the guest paying for the ticket when booking, once the venue's Stripe account is connected. A group of restaurants keeps one account per site, with one owner login that switches between them.
Leaving Quandoo with a pub? There is a page for exactly that: the Quandoo alternative for pubs, and what Quandoo's closure means for your bookings.
Whatever kind of place you run
We e-mail you once, when Slotora for restaurants opens in the UK or Ireland. One price per location: see how it is priced.
Tell me when it opens