Originally Posted by stylexchangemtl
So without taking reservations what is your vacancy rate?
During peak times when people are most likely to want reservations, we are typically full, We began limiting reservations to six or more only. And we always require phone confirmation.
Technically, taking credit card info and placing a hold costs money. There's an additional processing fee for "card not present" plus the transaction fee etc. It's not major but that plus manually entering a CC is time consuming. Then there's the matter of refunds, associating a deposit with a future payment etc etc... Additionally, now with PCI compliance - we can't simply hold on to a customer's CC info.
We -could- use a third party system like Open Table but we're small and the fees add up ($2.50 per seated diner + overhead). And then there's integration with the POS - there's not a good solution right now in our case.Edited by Cary Grant - 3/21/16 at 8:53am