Know your regulars, fill your tables
Online reservations against the hours you actually open, guest records that remember the nut allergy, and the numbers that show which nights actually pay. Vin-G sits alongside your POS; it does not replace it.
Where it hurts
What gets lost during service
- Every booking comes in by phone, during service, to whoever is nearest.
- The regular's allergy and the complaint they forgave you for are in a server's memory.
- The quiet Tuesday is run out of habit because nobody can see which nights actually pay.
3 apps. 1 login.
Front of house and back office, around your till
Each app is purpose-built and works seamlessly with the others.
Appointments
Reservations without the phone
- Online reservations against your real hours and sittings
- The phone stops ringing mid-service
- Capacity per sitting
Customers
Remember every regular
- Guest history and preferences
- Allergies and notes on the record
- A booking becomes recognition
Analytics
See the real margin
- Revenue by day and service
- Repeat-guest rate
- Where cancellations cluster
Why Vin-G
Built for how restaurants actually run
Reservations without the phone
Tables booked online against the hours you open, not during service.
Remember every regular
Allergies, preferences and history on the record before the water arrives.
Know who to invite back
The guest list shows who has not visited in 60 days, so the midweek offer goes to the right people.
See which nights pay
Covers and revenue by day and service, so the tasting menu is kept on a number.
Covers, not appointments
A restaurant does not book appointments; it books covers. A table for four at seven-thirty is a different problem from a sixty-minute slot with one practitioner — it is capacity against a sitting, with a turn time that changes on a Friday. Reservations are taken online against the hours you actually open.
Guest history is worth more in hospitality than most operators use it for. Who is a regular, who has a nut allergy, who complained last time and came back anyway. Held against the guest record, it turns a booking into recognition, which is the whole business.
The back office is where the margin hides. Covers by service, spend per head, which nights genuinely pay and which are run out of habit. Seen as numbers rather than remembered as a feeling, the quiet Tuesday becomes a decision.
In practice
Friday, 7:30 p.m.
A table for four was booked online on Tuesday; the guest record says one coeliac and a birthday; the server knows before the water arrives.
The quiet Tuesday
Analytics shows Tuesday covers are half of Thursday's; the guest list shows who last visited more than 60 days ago, so the Tuesday set menu is offered to the right people.
Month end
Revenue by day and service in Analytics shows what the tasting menu actually brings in; the decision to keep it is made on that number.
Common questions
Can guests book a table online?
Yes. Reservations are taken against your real opening hours and capacity, so you are not fielding every booking by phone.
Can I keep notes on regulars and allergies?
Yes. Guest records hold history, notes and preferences, so dietary requirements and past visits are there when the booking comes in.
Can I see which services actually pay?
Yes. Revenue breaks down by period and service, so a quiet Tuesday stops being a guess and becomes a decision.
Is Vin-G a restaurant POS?
No. It covers reservations, guest records and the business numbers. Billing at the table, kitchen tickets and inventory stay with your POS.
A note on scope: Vin-G is not a restaurant POS. It covers reservations, guest records and the business numbers. Billing at the table, kitchen tickets and inventory stay with your POS.
See how Vin-G fits every industry →