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Reservem is Rapidly Expanding Its Customer Portfolio

Reservem brings the technologies of the future to restaurants today, with an approach that takes guests' restaurant experience to the highest level; OD Urla added valuable gastronomy points such as Zamarot 1890, Gürkan Şef Steakhouse, Banyan, Aheste, Ioki Nau, Oburus Momus and Oburus Notos to its portfolio.

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Reservem, which set out with the slogan “The Future of Hospitality” and offers digital solutions to nearly 100 restaurants; It combines reservation processes and restaurant management with technology with a special software developed for restaurants. Reservem, which includes Michelin star and fine dining restaurants in its system; OD Urla, created by Chef Osman Sezener and awarded with a Michelin star; Zaramot 1890, Turkey's first zero waste restaurant, founded by Ebru Baybara Demir, inspired by Eastern Mediterranean cuisine; Oburus Momus and Oburus Notos, which are intertwined with the fascinating nature of Kaş and attract attention with their delicious menu; Banyan offers creative flavors by blending the unique flavors of Anatolia with Asian cooking & serving techniques and spices; Aheste, a favorite of taste lovers with its menu inspired by Mediterranean and Turkish cuisine; He will manage the entire reservation process of Ioki Nau, which offers Far Eastern and Peruvian flavors to suit the Turkish palate, and Gürkan Şef Steakhouse, which offers its guests the opportunity to experience a real steakhouse culture. 

Reservem Brings Technology to Restaurants That Add Value to Gastronomy

Reservem, founded in 2018 by Bekir Topuz, who has extensive knowledge in technology and software, brings reservation management with technology and comfort, unlike traditional methods. The company makes the data in the entire reservation process readable and meaningful with its powerful Business Intelligence (BI) infrastructure, and helps restaurants provide better quality service to their guests and increase service quality and business performance by analyzing data. Reservem, which is in high demand from Michelin star and fine dining restaurants; TURK FATIH TUTAK serves many restaurants that have achieved great success in the sector, such as Vino Locale, Sankai by Nagaya, Sunset Grill&Bar, Oligark and Neolokal. Stating that they achieved significant growth in a short time and served nearly 100 restaurants, Bekir Topuz said, “By combining the reservation system of restaurants with technology, we offer a perfect service, unlike traditional methods. We help businesses operate more efficiently with our customizable service approach and permanent solutions we offer. As Reservem, we track all consumption habits of the guests by creating a very powerful data analysis and reporting on the guests' restaurant journey with our software infrastructure. We offer a serious cost advantage by providing communication and marketing optimization and reaching the measurable and accurate target audience with effective messages. Finally, OD Urla, which has brought many successes to our country in the field of gastronomy, Zamarot 1890, Gürkan Şef, Banyan, Ioki Nau, Aheste, Oburus Momus and Oburus Notos We also added restaurants like these to our portfolio. Our restaurants are in high demand with their signature flavors, quality service and ambiance. While we provide solutions in the digitalization journey, we will also support guests to have a better quality experience. As Reservem, we take care to constantly improve ourselves and add innovations to our service network. With the "Event Module" that we have recently added to our services, we also provide reservation and ticket sales services for events held in restaurants. First our new customer Oburus Notos Started using our “Event Module” service. "All reservations and ticket sales for the 1 May "Santi & Tuğçe" event and the 11 May "Mesut Süre - You Are All, I am One" event can be made through Destekem." He expressed it as follows:

Reservation Management is Very Easy with Reservem…

Reservem, which also allows feedback from guests, enables guests to analyze their entire restaurant journey in detail. The company, which provides financial tools for restaurants' nightmare, no show, significantly increases the efficiency of restaurants. At the same time, it contributes greatly to increasing restaurant revenues by systematizing reservation and occupancy planning. My reserve; Following customer approaches, increasing customer satisfaction, It offers services to restaurants in many areas such as measuring customer expectations, direct marketing opportunities with data management, control over guest experience and strategy development. 

Source: HORECA Trend and My Reserve

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Sustainable Food Management is Possible with Technology

In order to effectively combat the food waste problem, it is necessary to analyze data better today. In restaurants where a large amount of food waste occurs, sustainable food management is possible thanks to artificial intelligence-supported technology. NarPOS, Turkey's first hybrid infrastructure restaurant automation system, ensures that as many goods as needed are in stock with effective inventory management, thus preventing food waste.

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According to the United Nations, each year, the world's total food production 17 percent is wasted. This means that approximately 1 billion tons of food goes to waste. Food waste occurs at every point from farm to table.

While food waste is a global problem that spans many sectors, out-of-home consumption, and restaurants in particular, are among the leading contributors to waste. Food waste doesn’t just cause problems for the environment. It also causes significant financial losses for restaurants. By 2030, wasted food is expected to cost $1,5 trillion.

In the face of this undesirable picture, more and more restaurant operators are developing new strategies to reduce food waste with the innovations brought by technology, trying to become environmentally friendly by minimizing waste. By reducing food waste, they are pursuing not only the environmental and sustainable dimension but also more savings.

Inventory management is the backbone of a successful restaurant business. Tracking inventory helps control budgets and expenses, and reduces food waste. Restaurant owners can use advanced data analytics tools to manage their inventory more effectively.

NarPos Plays a Key Role in Combating Food Waste

Launched in 2012, NarPos software is also one of the effective tools in combating food waste. With NarPOS, restaurants can manage their operational processes end-to-end and perform more effective and efficient inventory management. NarPOS, Turkey’s first hybrid infrastructure restaurant automation system, allows businesses in the food and beverage sector to easily manage all their business processes such as payment collection, stock tracking, order management, reporting, integration with marketplaces, central management and production modules through a single application. Thus, it saves time and costs while also helping to increase business profitability.

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With multiple warehouse management, it is possible to control stocks in all branches from a central system. Transfers between warehouses are easily managed and stock levels are optimized. With the user-friendly interface, stock levels, consumption rates and cost analyses are always kept under control.

NarPOS Co-Founder and CEO İlyas Akça, “There is an old saying: ‘What gets measured gets managed.’ The first way to prevent food waste in restaurants is to measure the amount of product you buy, keep in stock and sell to customers. Overstocking can be prevented with real-time inventory control, thus preventing excess product that is not offered to customers from going to waste. With NarPOS, which is supported by artificial intelligence, we help restaurants in the food and beverage sector manage their inventory in the most efficient way throughout their lifecycle. We contribute to the establishment of a more sustainable and profitable business approach in the restaurant sector,” he said.

NarPOS's target customer base consists of restaurants, patisseries, cafes, retail businesses and hotels. NarPOS, which is the solution partner of many companies from Nişantaşı University to Getir Yemek, from Trendyol to Yemeksepeti, provides a handheld terminal and cash register together for the first time in Turkey, allowing restaurants to manage all their business processes with a single software with cloud-based or centralized data management.

About NarPOS

Founded in 2012, NarPOS is a solution partner that offers end-to-end operational solutions to businesses by combining order management, payment collection and stock tracking processes. It enables businesses to manage all their operational processes from a single location, saving time and cost with both cloud and local-based solutions. Designed entirely by Turkish engineers, NarPOS has a large team that provides 7/24 uninterrupted support in order to provide the fastest solutions and effective feedback in after-sales services with its technological infrastructure and user-oriented interface. NarPOS has served more than 14 thousand businesses worldwide since its establishment.

Source: HORECA TREND and NarPOS

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Qapera Solves Restaurants' High Cost Problem with Technology

According to data published by TÜİK, the annual price increase in restaurants and hotels has exceeded 65%. The key to the solution for restaurants that reflect rising costs on prices came from a local initiative. The local initiative, which develops cost management and central production software specific to restaurants, was among the 2024 initiatives of one of Turkey's leading acceleration programs.

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The September 2024 consumer price index data announced by the Turkish Statistical Institute (TÜİK) showed that annual inflation in restaurants and hotels was at 65,14%. The restaurant inflation, which came in higher than the headline CPI this month, was the latest evidence of cost increases in restaurants. Taking action to prevent restaurant closures and reduce high costs, local startup Qapera developed cost management and central production software specifically for the restaurant sector.

“Restaurants Don’t Know Their Costs Exactly”

Emphasizing that the software they developed essentially helps restaurant businesses control their inventory and increase their efficiency, Qapera Co-Founder Çağlar Yılmaz, “The Union of Chambers and Commodity Exchanges of Turkey (TOBB) data shows that 2023% of the companies that will close in Turkey in 8 are restaurants and eateries. Inventory and stock management is one of the main reasons for restaurant closures. The fact that businesses do not fully know their food costs is becoming one of the biggest problems of the restaurant sector, especially during global inflation periods. With the artificial intelligence-supported solution it developed, Qapera optimizes the supply and inventory processes of restaurants while contributing to a 28% increase in profitability by providing real-time cost reports. With the central production system, restaurants can manage their production processes from a single screen. Working in full compatibility with the restaurants' existing POS and accounting systems, Qapera maximizes production efficiency and reporting capabilities.”

So, Why Can't the Problem of High Prices and Costs in Restaurants Be Solved?

This is because this problem is usually not managed by appropriate software. Currently, restaurants are trying to solve cost management with additional modules in POS systems or accounting software. However, these systems are not actually developed to provide cost control. Inventory management features are usually added modules just to be able to say “we also offer inventory management”. These modules do not offer cost management as the main purpose, but as a tool to sell their main products. Therefore, their use is complex, expensive to manage and requires expert personnel. This situation leads to the failure to develop an effective solution to the problem of stock loss due to the restaurants not being able to use the product.

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Çağlar Yılmaz, who stated that businesses today lose more than half of the raw materials they purchase without converting them into value and that many businesses are not aware of this, said, “Businesses that cannot make a profit try to close this gap by increasing menu prices, but this situation makes service inflation resistant, leads to consumer reaction and loss of customers. Based on the insight that businesses should control losses instead of increasing prices, Qapera, the new generation cost management and central production software we developed specifically for restaurants, helps businesses measure their costs daily, detect losses and leaks on the same day and solve problems in a timely manner. Restaurant owners who manage their restaurants in a smart and data-based way can make their choice by trying Qapera, which was developed as an effective solution to stock loss problems, free of charge for 14 days.” Qapera Founding Partner Çağlar Yılmaz, reminding that Qapera is supported by TÜBİTAK, Trakya Teknopark, KWORKS, Yapı Kredi and KOSGEB, concluded his evaluations with the following expressions: “Our aim is to enable businesses to manage their costs in an easy, understandable and trackable way and to support them in taking the necessary precautions by instantly seeing their profitability.”

Source: HORECA TREND and Qapera

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TatilBudur Closes 2024 with 40 Percent Growth!

TatilBudur, one of the leading players in the sector with more than 56 agencies and 500 travel consultants in 2 provinces of Turkey, shared its evaluations and predictions regarding the sector at the Antalya Tourism Fair. Mustafa Kemal Çubuk, Deputy General Manager Responsible for Sales and Operations, stated that they foresee closing 500 with a 2024 percent growth based on reservations, and underlined that they realize approximately one-fourth of the sales to summer hotels in the country with the market share they increase every year. Çubuk, who stated that their plans for 40 are to actually undertake European operations, emphasized that they aim to make plans for 2025 thousand people for this market. TatilBudur also announced at the fair that they have started their 80 early booking campaigns.

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One of the leading brands in the tourism sector, TatilBudur; shared the developments and evaluations in the tourism sector at the Antalya Tourism Fair. Stating that the share of Turkish guests in domestic holiday plans for the 2024 summer season has increased, TatilBudur Deputy General Manager Responsible for Sales and Operations Mustafa Kemal Çubuk said that foreign tourist reservations, which dominated hotel reservations until August, have been replaced by domestic tourists. Çubuk emphasized that the expected flow in the foreign market and the advantageous campaigns / prices for the domestic market played a major role in this change.

Çubuk, who stated that they achieved growth above the market average thanks to the diversity of their hotel portfolio and the room stock of their only authorized hotels during the period when expectations from the domestic market increased, underlined that they foresaw a 2024 percent growth in 40 based on reservations. Çubuk said, “We are the online travel agency with the highest sales in Turkey. We want to continue to increase this effect we have and continue our investments in this regard. As TatilBudur, we will actually start managing our European operations as of 2025. While our contracting process for the domestic market continues, we continue our work for the foreign market. With our experienced team, we aim to carry out operations for 80 thousand people in the foreign market, especially in Europe, next year.”

TatilBudur Started Early Booking Period

Mustafa Kemal Çubuk, who stated that they started the 2025 Season Early Booking campaigns together with the Antalya Tourism Fair, made an important assessment especially regarding prices and shared many data with their business partners such as the price increases applied throughout the year, the consumer's reaction to the increases, the effect of disproportionate pricing with cost increases on the consumer. Çubuk stated, “We are creating strategies in line with these analyses. This year, we are ambitious about our hotels and the prices we offer. We provide more accurate price determination by taking more capacity than the hotels allocate for the domestic market, and we achieve higher sales success with the accurate pricing policy.”

Tourism Industry’s First Artificial Intelligence Influencer: Yaz Güneş

Indicating that they prioritize technology in order to make a difference in the competitive environment of the sector and to provide the best service to their guests, Deputy General Manager Responsible for Marketing Barış Nefesoğlu said; “We attach importance to technology-focused steps in order to make a difference in competition and to attract attention in the global arena. In this process, which we started by renewing our mobile application and website in 2022, we started to differentiate ourselves by prioritizing data-centered actions in 2023. In parallel, we have experienced 50 percent and above growth online every year. Our mobile application users are also increasing at the same pace. 10 percent of our sales come only from the mobile application. We will continue to strengthen this muscle in 2025.”

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Barış Nefesoğlu stated that they have implemented the first artificial intelligence brand face in the tourism sector in Turkey in order to support the differentiation they have achieved in the digital world on the marketing side. Nefesoğlu said, “As TatilBudur, we designed a character using three different artificial intelligence modeling applications by looking at people’s search results in our technology-focused world and collecting data on what they like. We also positioned our influencer named “Yaz Güneş” as our brand face. We introduced Yaz Güneş to visitors for the first time in a completely 3D hologram screen at the Tourism Fair. We, as TatilBudur, are very excited about this project. We are also eagerly awaiting the comments of our guests.”

Source: HORECA TREND and HolidayBudur

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