Tatsu operates three restaurants across the Netherlands in Haarlem and Leidschendam.
Initially, managing reservations meant relying on phone calls and handwritten lists. "Writing down reservations was time-consuming, error-prone and cluttered," explains co-owner Ming Hua Huang. The process didn't allow them to optimise their seating capacity either.
"We chose Quandoo because of its clarity and ease of use," says Ming Hua. "The reservation system clearly displays the restaurant's floor plan and the corresponding tables and table numbers on a tablet."
Eight years later, the partnership has delivered measurable improvements in bookings, efficiency and staff satisfaction across all three locations.
20% more bookings through improved discoverability
Standing out among thousands of restaurant options is one of the biggest challenges restaurant operators face. Being visible at the exact moment customers are searching for their next meal can make the difference between a full restaurant and empty tables.
Quandoo’s marketplace has connected Tatsu with new diners across its three locations. "Guests can easily find us on the marketplace by searching location and cuisine," he says.
"We also get bookings directly through Google thanks to Quandoo's Reserve with Google integration. Through these channels, we've been able to generate up to 20% more reservations."
30% increase in direct website bookings
Tatsu has also strengthened its direct booking channel by adding Quandoo's widget to its website. "The Quandoo widget provides an excellent booking experience. It's easy and clear for guests to use," explains Ming Hua.
The widget eliminates booking friction, allowing customers to make reservations without calling the restaurant. Since installing it, Tatsu has seen at least a 20-30% increase in direct website bookings.
Saved 15+ hours per week on reservation management
Moving away from pen-and-paper booking has freed up valuable staff time at Tatsu.
"The team is very satisfied with the system because they now spend less time managing reservations, which frees up time for service in the restaurant," says Ming Hua.
The digital approach is less prone to errors compared to the old pen-and-paper method. Fewer phone calls need to be answered because more bookings happen online.
These improvements add up to more than 15 hours per week saved – time that staff can now spend servicing diners instead of admin tasks.
Improved capacity management
Beyond saving time, Quandoo for Restaurants has streamlined Tatsu’s restaurant operations.
The visual floor plan gives staff instant visibility of table availability. "With certain settings in the system, we can ensure maximum occupancy, allowing us to accept more reservations and therefore delight more guests," he adds.
Multiple staff members can manage reservations simultaneously without confusion, helping optimise seating capacity.
Eight years on, Tatsu continues to rely on Quandoo for Restaurants to manage reservations efficiently and attract new diners across all three locations.
