The Waitlist Me widget allows customers to add themselves to the waitlist and reservations. It is convenient for customers and saves you the time of having to take down information over the phone.
Whether you choose to have customer requests automatically approved or pending an approval step in the Waitlist Me app, we have a new feature that you can use to limit when these requests can be made. This helps avoid confusion where a customer might try to add themselves to the waitlist when you are closed or not taking waitlist requests.
Now you can decide if you’d like the widget to take requests all the time with the “24/7” option or you can set the days and times that it would do so. During the times that you choose to take requests the widget would display as it normally does. During other times it would show a message you can customize on not being available at that time.
The new widget time display settings are part of the Waitlist Me Pro service.
As you deck the halls and adjust your playlists, you should seriously consider giving your waitlist and table management system an update, too. Reboot your hostess stand and kick that datebook-and-grease-board duo to the curb. We have a shiny digital solution that will keep your season truly merry and bright. We’re talking about a waitlist app that brings your queue, your reservations, and your tables together on one easy-to-use interface. It’s called Waitlist Me Platinum.
Why do you need it? Let us count the ways:
#1. You want an intuitive way to balance walk-ins and reservations
What’s worse than losing a reservation for a twosome on date night? Losing a reservation for a 12-top the week before Christmas. Yikes. Still, it happens. It’s easy to forget a group—yes, even a big one—when you’re struggling to handle the nightly dinner rush.
When you upgrade your restaurant to a digital waitlist and reservation system, you say “goodbye” to misplaced reservations. With Waitlist Me Platinum, you can use our flexible reservation views to see what your restaurant has in store for the holiday season and beyond. Plus, we built the app to incorporate reservations and walk-ins seamlessly. That makes it a cinch to navigate your guest list, no matter what.
#2. You want to quickly see the best place to seat parties in your restaurant
Forget about peering behind the host stand to survey available seating options. With simple digital table management, confusion over where to seat your large and small parties is a relic of yesteryear.
Set up a spatial floorplan, including saving different layouts and sections, so you can quickly adjust by time of day or day of the week. If you do a server rotation, we’ve got that option covered too. You can also flip to the grid view to see your tables in efficient ways, including by availability, by size, and by server. They’re color coded so that you can immediately tell what’s open and what’s not.
#3. You want walk-ins in addition to reservations scheduled
A wall of waiting guests in your lobby is intimidating those looking to avoid a crowd. To them, one large group waiting for a few tables to be pushed together can look like a dozen parties—and that’s enough to make anyone want to try the restaurant down the street rather than risk standing in a line.
Technology can quickly clear out your entryway when you use Waitlist Me’s text notification feature to set your guests free. Instead of lingering around your hostess stand waiting for their name to be called, they can grab a seat at the bar or wander around nearby shops without worrying about losing their table. When they’re next in line you can let them know with a text, no shouting necessary.
#4. You want to ensure that all your guests have a great experience
With a paper waitlist and reservation system, you’re constantly flipping back and forth and scrabbling around for notes. It’s unprepared and unprofessional, and that’s frustrating for your hosts and for your customers.
Our app brings a new level of sophistication to eating out. We designed it to be easy to use from the get-go, which will decrease employee training time. And because Waitlist Me is so simple, hosts can focus their attention where it should be: on the guests, rather than on the paper they use to keep track of them.
These days, we’ve started talking about the world in terms of B.C. and D.C.—that’s “before coronavirus” and “during COVID-19.” Though we are eager to move into the A.C. era (“after coronavirus,” naturally) even the most optimistic projections put that at least 6 months from now.
‘Til then, we’re adapting. For people working from home, that means video conferences at dining room tables. For those who are keeping restaurants, stores, offices, and other essential businesses open, that means embracing new ways of getting the job done.
One of the most popular ways business owners are staying open while minimizing the spread of coronavirus is to embrace touch-free or contact-free service.
What is touch-free service?
Touch-free service limits the spread of the novel coronavirus by reducing the number of people who touch an item. The danger with this virus is that it’s very contagious. When you decrease how many individuals handle, say, a pizza box, you lessen the risk that one of those individuals will transmit the virus to the recipient—or to another employee who comes into contact with the box.
Implementing touch-free service is a more complex preventative measure than, say, requiring all employees to wear a mask. Going low-contact or contact-free requires business owners and managers to consider their entire workflow from start to finish so they can decide how to best protect themselves, their workers, and their customers.
Tools like Waitlist Me, a waitlist and reservation/appointment app, are one piece of the puzzle. Now, let’s see how that puzzle piece fits into some strategies that can be used across a diverse array of businesses.
Strategies for providing touch-free service using Waitlist Me
Pickup outside – Whether customers are picking up food, medicine, or other items they have ordered, they may not need to come into your building to get them. Waitlist Me can be used to confirm their order with a text message that can also communicate instructions on what to do when they arrive. Customers can reply to texts when they arrive and either wait in their cars or outside the door in a more open area for their orders to be brought to them. With Waitlist Me Pro there is also an option to send open text replies to customer texts for things like clarifying questions or letting them know if more time is needed for their order.
Limit numbers inside – When allowing people inside to dine, shop, or be treated, Waitlist Me can help avoid crowded waiting areas and limit the number of people in the building. Simply add customers to the waitlist when they arrive and allow them to walk around outside or wait in their car until you are ready for them. They can check their places in line from their phones using the public waitlist feature, and you can press a button to text them when it’s their turn. You can even have your staff greet them outside or add them to the list when they pull into the parking lot.
Reduce points of contact – There are additional ways to increase safety by cutting down on person-to-person interactions for customers arrivals. Post information on your website or a sign on your door asking customers to call or use the Waitlist Me web widget to add themselves to the waitlist, rather than entering the building to do so in person. The widget can help show how busy you are, so people can have a better idea of when to arrive. Or they can schedule an appointment or reservation that you can approve and manage in the app. With Waitlist Me Pro there are also simple scheduling controls for business hours and hourly availability that can help stagger the number of people visiting your business across the day.
With the floorplan features in Waitlist Me, it’s easy to visualize your tables and manage your sections and staff.
In Floorplan view, you’ll see all of your tables, arranged however you like. Green tables are open; red tables are occupied. You can also see how long a table has been occupied, or if it’s been reserved for a particular time. And you can tap on a table to open the action bar, where you can see details about the party, update their table’s status, clear the table when they’re done, and more.
You can also see your sections, marked with colors, dividing lines, or both. You can create custom layouts, and change these sections on the fly. Perhaps three sections is enough for a quiet lunch, but you need more for a busy evening. You can see which employee is working each section, and how many groups, and how many people, they’ve served today. You can zoom in for a closer look, and scroll across your floorplan. You can even see floorplans for other parts of your restaurant—for instance, for your patio or an upstairs meeting room. It’s all up to you.
To start building your own floorplans, just tap on the round icon to access the table management section.
Notice: Here in Grid view, you can see that I’ve already set up some basic tables. Each one has a name (in this case, the table number), and a size: the number of people it can seat. And I’ve divided those tables into sections. If you need any help with tables and sections, please see our video on “Managing Tables.”
Now, tap the button on the right, and switch to Floorplan view.
The first time you visit this page, you’ll be prompted to add a room—for instance, your main dining room. Just give your room a name, choose a portrait or landscape orientation for your floorplan, and then tap “Add.” You can add additional rooms if you like. Then, tap “Back,” to save. You can tap on the name of your room at any time, to see a different room, or to add additional rooms.
Now, tap “Edit,” to start building your floorplan. If you have not yet created your tables, just tap on the gear icon to access the table management settings, where you can manage your tables, sections, layouts, and more. Or, if you’re ready to proceed, just make sure you’ve selected the room you want to design. And then, tap “Add.”
You can choose an existing table from the list—or, add a new table at the top. (Simply give your new table a name, specify how many people it can seat, and tap Save.)
You’ll be prompted to choose the physical size, and the shape, for this table.
Now, just tap where you want your table to go. The table appears on your floorplan, along with a set of tools. You can tap and drag, to adjust your table’s position. Drag the arrows to stretch the table in a single direction. Use the double arrow to stretch your table in both directions at once. Tap the round arrows to rotate your table, by 45 degrees at a time. Tap the copy icon, and then choose an existing table or set up a new one, to make it exactly the same size and shape on your floorplan. Or, tap the dots, to edit the table’s name and size, or to delete it entirely. When you’re ready, tap anywhere else on the screen to hide these tools.
You can add as many tables as you need.
If you like, you can also use your floorplan to work with any sections and layouts you’ve defined for your restaurant. (For help setting up sections and layouts, please see our video on “Managing Tables.”)
Choose a room, and a layout. And then, tap “Add,” and choose “Element.”
You can add a dividing line—just tap to give your line a starting point, and an ending point. You can drag either of these points to adjust the angle of your line, or move the whole line to a new position. And again, tap anywhere else when you’re done.
Or, you can tap “Add,” choose “Element,” and then pick “Label.” Just choose which section this label is for. And tap on the screen to choose its position.
When your floorplan is complete, tap “Exit.” Then, tap “Yes” to save your changes.
Once you leave Edit mode, your section labels are automatically updated to show helpful details—by default, the name of the server in each section, and how many groups and individual customers they’ve served today.
Of course, you can come back to Edit Mode at any time, and update your floorplan. Or, you can modify your floorplan for another layout—for instance, to set up this same room for a different shift. Your tables remain where they are, but your lines and labels disappear, so you can set up a different set of sections for that shift. Then, you’ll be able to change your sections on the fly, as you move through your day.
Remember, you can tap the gear icon to access the settings pages for your tables, sections, and layouts.
For more options, tap “Display,” and then choose “Floorplan.” For instance, you can change the size of the text in your section labels, and decide what information those labels should include. By default, the label shows any notes for the section (for instance, the name of the server), and the total number of parties, and individual customers, who’ve been seated in that section today. But if you like, you can show the current number of open tables (and/or occupied tables) in each section, instead.
In the same way, you can decide what information should appear directly on your tables. By default, you’ll see how long each table has been occupied. But you can hide this information—or show the name of the section, instead. And if you’ve assigned colors to your tables, you can use these colors to highlight the table name (in this case, the table number), or highlight the name of the section, or not.
You can also come back to Grid view, tap “Time” at the top, and decide how to calculate the totals that will appear in the section labels on your floorplan. Would you like to see how many parties, and how many individual customers, you’ve served in each section all day, or just during the current shift? Or, would you like to see your totals for the past so many hours—from the past 1 hour, to the past 24?
Now, you’re ready to start using your floorplans. At the beginning of each shift, simply choose the appropriate layout, to instantly update your sections. Then, tap on any section label, for a list of all of your sections, and your notes on each one—in this case, the name of the server assigned there. Tap “Clear All,” fill in the servers for the new shift, and then save your changes, and you’re ready to get to work.
And remember, you can tap “Open” at the bottom, to enter split-screen mode, where you can see your floorplan, and your waitlist, at once. You can drag the handle to show more or less of the waitlist—or tap “Close” to hide it entirely and only see your floorplan.
Little Star Pizza took San Francisco by storm in 2004 by quickly becoming one of the best pizzerias in the city. Known for its Chicago-style deep-dish pizza with cornmeal crust, Little Star quickly garnered five-star customer reviews and a loyal following among local residents. There are now three Little Star Pizza restaurants in operation throughout the urban San Francisco region and another four Blue Line Pizza locations, owned by the same company, in the surrounding suburbs.
The two restaurant concepts do not take reservations, which means Little Star diners wait anywhere from 90- 120 minutes for a table on weekends, said founder Angela Pace.And wait times at sister chain Blue Line Pizza run anywhere from 60-to-90 minutes.
“Not taking reservations was a conscious decision because, for us, the community does so much for us that we don’t want anyone to not get served because we’re booked with reservations,” Pace said. “We want to make sure our dining room is always there for our neighbors and neighborhoods.”
In order to make customer wait times easier to manage, the company enlisted the help of WaitList, the country’s fastest growing wait list app available for iPad, iPhone and Android devices. The app was launched in 2012 and has seated to date nearly 40 million diners.
“The use of technology is unique to a place like Blue Line because we really want to focus on the guest,” Pace said. “We’ve always been very open to technology and willing to embrace it as an organization.”
Pace said the company chose NoshList from a variety of options because of its ease of use for customers and staff.
“We tried so many different things that all had their own little merits. Ultimately, we had to find a solution that we knew would work for us. Not just me personally but for our entire staff,” Pace said. “It boiled down to NoshList being so easy to use and straightforward, and the user interface is very simple and direct.”
One concern with the app was if customers would be hesitant to give out their cell phone numbers in order to interact with the app; however, adoption has been widely accepted.
“We even created an explanation of how the system works for our hostess to use on hesitant customers, but our hostess doesn’t even get to it. We’ve had no pushback,” Pace said.
The company’s philosophy toward the use of technology has been to use it as a tool to improve the guest experience. By replacing pad and paper or buzzer seating systems, waitlist apps are changing one of the most arguably antiquated seating systems in the industry.
The NoshList wait list app also does what other systems cannot: such as automatically calculate average wait times for guests. This takes the guesswork out of estimating seating times for restaurant patrons. It also frees up restaurant staff to focus on other areas of the customer experience.
“Much of today’s wait list application technology can support two-way communication between restaurant staff and guests. This two-way communication system is great because it gives guests the freedom to decide whether they want to sit and wait at the restaurant or walk around the area knowing they won’t be forgotten when their table is ready,” said Craig Walker, founder of NoshList. “Obviously we think our NoshList app provides the best wait list app functionality available today.”
In addition to the core seating and management features, NoshList enables restaurant staff to customize the notifications and public view of the waitlist that users can check from their phone or from anywhere. Customers can even add themselves to a wait list from wherever they may be if a restaurant turns on this feature. The company also recently unveiled a reservations feature which opens the door for continued innovation in waitlist technology.
“Now, restaurant operators don’t have to rely on web sites or single-use apps to handle reservations and manage a wait list. In this way, technology such as ours will continue to integrate into it as much functionality an operator needs to run their businesses better on the back end while improving the guest experience on the front,” Walker said.
Functionality was another key driver behind Blue Line’s decision to implement and use NoshList.
“We found that a lot of other technology had a lot of bells and whistles that ultimately did not get used,” Pace said. “NoshList has bells and whistles as well, but it truly is functional. We feel that NoshList in particular has made it so much easier to manage and track our wait list and now people can walk down the street and know they’re going to get paged when their table is ready. From the customer standpoint, it has really come down to peace of mind.”
