Fine dining and tasting-menu restaurants — SevenRooms or ResDiary, wine and cellar management, per-cover dietary, tasting-menu changeover.
Fine dining and tasting-menu restaurants — SevenRooms or ResDiary, wine and cellar management, per-cover dietary, tasting-menu changeover. The reservation, the wine pairing, the dietary, the cover.
Reservation captures the dietary at booking, not at the table. Returning guest history surfaces to the host and the chef before the seating. Allergen, preference, occasion — all on the kitchen ticket.
Cellar inventory, valuation, and rotation tracked live. Wineprices integration where it fits, custom build where the cellar is bigger than the off-the-shelf can hold. Pairing flights matched to tonight's tasting menu.
Every ticket carries the cover's dietary, allergen, preference, and pacing. Pass-side checks built in. The bug nobody can afford — sending the wrong dish to the wrong cover — engineered out.
Tasting-menu changeover engineered like a flight schedule. Prep timed to the seating, course-by-course pacing visible at the pass, sequence locked so the kitchen and the floor stay in step.
Resy, Diary, Google, OpenTable reviews surfaced into one queue, sentiment-tagged, response drafted. Patterns visible: which course gets the negative comment, which server gets the positive one.
Recipe specs, allergen reference, supplier provenance, sommelier notes, training stack — the institutional knowledge a Michelin kitchen carries, indexed and findable. Day-one for the new junior, depth for the head chef.
A tasting-menu restaurant ran SevenRooms for bookings but the dietary lived on a printed sheet stapled to the pass. Two near-misses in twelve months — both caught at the table by the sommelier, not the kitchen. Four-week build: dietary captured at booking, written into the SevenRooms profile, surfaced on the kitchen ticket, pass-side verification step before the dish leaves. Ninety days post-launch: zero dietary incidents, head chef's pre-service brief cut from twenty minutes to six.
How we measure: Dietary incidents logged by the head chef and sommelier (n = 90 days, ~4,200 covers); baseline drawn from prior 12-month incident log; pre-service brief time logged by the head chef.
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Bring last month's reservation export, the cellar inventory, and the dietary log. We diagnose from the numbers.