The Saturday call that still books your room
Guests still phone on Saturday night. If nobody picks up, they book the next room on the list. Here is how to keep that table.
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Ideas to boost your restaurant
Guest data that stays in Canada
Names, allergies, and phone numbers are not a marketing list. Here is how TurboResto keeps that file in Canada and under Law 25.
Keep every cover you book
Reservation fees take a cut of a night you already worked. TurboResto is a flat monthly price, locked 12 months, in writing.
One screen at the host stand
The night runs from the tablet. Floor plan, timeline, and every booking on one screen, built for a thumb, not a back office.
How text confirmations cut no-shows before service
A forgotten booking is an empty chair at 8 PM. A confirmation text brings the table back while you can still sell it.
Access your booking data to see what fills seats
Your reservation history already knows which nights fill and which drag. Here is what to look at every Monday.
Customizable, simple software
Most restaurant suites are heavy and full of screens you never open. Take the book you need and leave the rest.
Turn tables faster without rushing your guests
More covers per shift is a pacing problem, not a pressure problem. Set durations once and the room turns itself.
Running walk-ins and reservations on one floor plan
Walk-ins and bookings fight for the same tables. One floor plan lets the host seat both without holding seats empty.
How smart seating fits more covers into every shift
Smart seating places each party on the right table so you turn more covers without burying the kitchen.
The true cost of a missed call at your restaurant
Missed calls are missed covers. Eight unanswered phones a night at $45 a cover is over $10,000 a month booking elsewhere.
Why software built with restaurateurs works differently
TurboResto was built by people from the floor, the office, and software. That shows up when Saturday hits 7:45.
Introducing TurboResto: the booking engine for Canadian restaurants
TurboResto connects the book, the floor, and a 24/7 receptionist so your restaurant never misses a booking, at one flat price.