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Female server looking after Tabero diners.

No show?
Do a Tabero!

No shows, last minute cancellations, whatever you want to call them are such a pain point for restaurants. They’re disrespectful to the staff and also to the supply chain that gets affected. So there was a collective sigh of relief across the hospitality industry that restaurants were able to re-open once again after the lockdown.

Even with Covid guidelines reducing capacity, some restaurants might actually survive this crazy, shitty time. So then, you’d think there would be a lot of love for restaurants given the amount of time that many of us have been locked up in our homes, or friends homes in more recent months. Apparently not as much as you’d expect.

As much as some of us love to cook, there’s really only so much a person wants to cook right? The idea of someone else cooking for you and serving you, is such a pleasure. Many of us have been in lockdown with limited movement, staying hyper-local or within very small groups and bubbles. So you’d think there’d be a stampede to get into restaurants. Turns out, not so, at least not if the number of no-shows and crappy cancellations are anything to go by.

No shows the bugbear of the restaurant industry

People failing to show up is a massive problem for the industry, everywhere. The phone call (if they bother) to cancel 30 mins before a table of 8 are due to dine has always been an industry bugbear, but in times as challenging as these they are magnified exponentially. Although most restaurants have booking systems in place to help avoid the problematic no-shows, there is growing frustration about diners not turning up.

Understandably there’s a lot of uncertainty around. Some customers are nervous about going out into establishments in case they are not Covid compliant. Sadly some customers also fear the shame from others who don’t share their optimism about dining out again and shoving a rocket up the backside of the economy. Then some are unsure if it is ok to try a walk-in. Restaurants like many other services across other industries are obsessively waiting for 6:00pm to hear the numbers in the hope that we’re not heading for tighter restrictions.

Whatever about a restaurant being empty because it isn’t any good, it is another thing entirely for a good restaurant to be fully booked and half empty because booked diners didn’t think they had to bother cancelling their booking. It’s a bit, ‘ah sure they’ll be grand’ kind of attitude. A table of 8 people not showing up could be 50% of a lunch trade with current restrictions. There’s the obvious food waste, then there’s the staff, the energy consumption, the supply chain of local producers. There’s nothing grand about that and there is no easy fix to the problem of the no-show. There are ways to help mitigate the problem and Tabero has the tools to do so.

You don't have to be single to be social.

Tabero, an Irish dining-tech startup has identified a great opportunity for the industry to help eliminate no-shows, especially for lower-capacity restaurants. This is just part of a strong value proposition. Tabero also offers restaurants pre-paid diners, at no cost to the restaurant and without discounting.

Initially built for connecting diners with home cooks around the world for more sociable dining events such as supper clubs, secret dining clubs and communal dining, the platform has some clever features that is bringing people together and showing them another way to dine with new friends. #DiscoverAmazing #DoATabero #JoinTheClub

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