Reservations
Take direct bookings on the terms that work for your venue.
- Recurring services, booking windows and blackouts
- Branded direct booking widget
- Waitlist and booking controls
Restaurant operations, connected
Run the restaurant.Not the software.
TablePace connects bookings, capacity, tables, guests and restaurant operations so your team can see what is happening, make decisions quickly and stay ahead of the room.
ONE PLACE TO RUN SERVICEBUILT FOR INDEPENDENTS
BOOKINGSGuest demand
SERVICEPacing + floor
TEAMSmoother service
- Bookings
- Direct + waitlist
- Service
- Capacity + floor
- Guests
- Profiles + occasions
- Operations
- Costing + prep
The service, from booking to table
Give the room structure before it gets busy.
Set the rules once, then give the team the booking, guest and floor context they need when service starts moving.
Capacity
Control how demand arrives instead of discovering the problem when the room is full.
- Service capacity and pacing rules
- Practical limits for kitchen and floor
- Operator overrides when service changes
Service Mode
See where every booking belongs and keep the floor moving as the room changes.
- Automatic table assignment
- Table combinations and live moves
- Floorplan context during service
Guests
Remember the person behind the reservation before they walk through the door.
- VIP status and guest profiles
- Occasions and service notes
- Visit history and useful context
Built for the floor
Quick on a phone. Room-level control on a tablet.
Use the screen that fits the job without losing the venue context behind the booking, guest or table.
Mobile operator
Handle the next decision without leaving the floor.
Check arrivals, booking details and guest context quickly when a full workstation is the last thing you need.
Tablet operator
See the room and act while service is moving.
Use more space for the floorplan, table assignments, capacity and live booking decisions without turning the pass into a wall of dashboards.
The work behind service
Know what the menu costs before you sell it.
TablePace goes beyond reservations so the operational work that shapes margin and prep can live with the rest of the venue.
Keep supplier details together
Contacts, websites, notes and tags stay close to the ingredients and purchasing work they support.
See the cost you actually use
Track purchase cost, usable yield and waste so ingredient economics reflect what reaches the plate.
Cost recipes as they change
Build prep and menu recipes from ingredients or other recipes and keep the live food cost visible.
Know what each menu item contributes
Connect recipes to operating menus and compare food cost, gross contribution and suggested pricing.
Turn the menu into a prep plan
Use stored recipes and shelf life to produce practical prep planning for the week ahead.
Give staff the access they need
Owner, Manager, FOH, Bookings and Viewer roles keep service accessible without opening every control to everyone.
One venue, one operating picture
Keep the work connected from booking to service.
- 01
A guest books directly
Your booking rules decide when the venue is available and what demand you are prepared to take.
- 02
TablePace protects the service
Capacity and pacing shape how covers arrive so the kitchen and floor are not surprised by the room.
- 03
The team gets the right context
Bookings, guest notes, table assignments and waitlist activity stay close to the people running service.
- 04
Operations stay connected
Supplier, ingredient, recipe, menu and prep work lives alongside the service instead of in separate spreadsheets.
Built for independent hospitality
Control the room before the room controls you.
Start with three days of full access, then continue at the A$299 founding rate with no per-cover fee, booking commission or setup fee.