INTRODUCTION

PROBLEM

Table Reservations versus Standing Tickets

The bar combines numbered tables, open bar, and general admission; no platform lets you mix these easily. A restaurant may choose to use table numbers instead of letters, facilitating identification and organization.

No-shows and Loss of Sales

Customers book without paying and don't show up; you're left with empty tables and excess inventory. It is crucial to implement a capacity control and ticket validation system to minimize these issues.

Profit-sharing with Local-share Artists

You pay the band a % of the door, but using cash and a list at the door causes mistrust and discussions at closing.

Last Minute Promotions

You want to launch 2×1 happy hour or push “last ten tables for today” and your current system doesn't allow it.

Team Management (Waiters, Ticket Clerks, Validators)

Unclear roles: anyone can access the Excel and capacity errors are common. Table numbering is crucial for efficient service organization and customer service.

Nightly Cash Closure

With bar, box office, and backstage, manual reconciliation at 4 a.m. is hell. Additionally, managing customer accounts becomes complicated without a proper system.

SOLUTION

Fanz transforms your venue into a predictable revenue machine.

1. Tables + Tickets in One Checkout

   

• 3D room builder with tables, seats, and standing area, facilitating space organization through a detailed plan.

• Price per person, per table, or general cover; “VIP Table + Bottle” combos.
  
  
  

2. Prepayment and Partial Deposit

   

• Option for deposit (30%) or full online payment; reduces no-shows by 70%. Order management is easier with table numbering.
  
  
  

3. Unique Link for Each Band

   

• Artist shares tracked URL; sees their sales in real-time and gets automatic split payout, enhancing user experience when interacting with the platform.
  
  
  

4. Flash Promotions

   

• Activate “Happy Hour 2×1 until 8 p.m.” coupon; automatic push to CRM list.
  
  
  

6. Occupancy and Sales Dashboard per Round

   

• Live map: which tables consume more; decide on extra waitstaff on the fly.
  
  
  

7. One-Click Cash Closing

   

• Consolidation of bar + box office + tips; PDF report for accountant before sleep.
  
  
  

8. Roles and Permissions

   

• Waiters only see their sector's money; ticket clerk prints tickets; manager sees everything. Anti-fraud history.
  
  
  

9. Referral Program

   

• Customers have a link to invite friends and get a percentage back from their ticket.

SPACE ORGANIZATION

Space organization in a restaurant is vital for a satisfying customer experience. The layout of tables, staff distribution, and assignment of service areas are key aspects to consider. A well-organized restaurant can offer better customer service, reduce wait times, and increase service capacity. Table numbering is an essential element in this organization, allowing waitstaff and service personnel to quickly identify each table and efficiently serve customers. Additionally, the use of technology, such as table management systems and reservation apps, can help optimize space organization and improve customer experience.

CUSTOMER EXPERIENCE

Customer experience is the most important factor in any restaurant. A satisfied customer is more likely to return and recommend the establishment to others. Table numbering is a detail that may seem minor but plays a significant role in the overall customer experience. A clear and easy-to-understand numbering system can help customers feel more comfortable and attended to, while a confusing or inefficient system can cause frustration and decrease customer satisfaction. Moreover, integrating technology, such as the ability to make online reservations or pay through the app, can enhance customer experience and make their visit to the restaurant more pleasant and efficient. Customer service, service quality, and responsiveness to diners' needs are aspects directly influenced by how tables are managed and space organized in the restaurant.

SUCCESS STORY – El Aserradero

El Aserradero (Capacity 220) reduced no-shows from 28% to 6% in two months, tripled presale and doubled average consumption per table with Fanz. The implementation of the solution took into account the size of the bar and the number of tables, allowing for adequate planning to ensure effective service. An efficient system like this can be applied to any size bar, from small to large, ensuring optimal service organization.

CTA

Do you want to sell every table before opening the door?

An example of how Fanz has improved the management of other bars is the implementation of a sequential table numbering system, which has optimized organization and efficiency.

Request your 15-minute demo and try Fanz this weekend. This practice is common and effective in the hospitality industry.