Bruno Verjus is the self-taught chef behind Table , a two-Michelin-starred restaurant in Paris, also recognized with a Green Star and featured in the 50 Best list. Thirteen years ago, he opened the restaurant with one simple desire: to nourish.
Cooking from the guest’s point of view “I created the kind of place I wanted to eat at. I’ve always stayed in that mindset, never from the chef’s or the business owner’s point of view, but from the guest’s.”
Rethinking reservations Before Zenchef, Bruno and his team spent up to three hours a day chasing guests to confirm bookings. It was exhausting.
“We were spending hours just trying to reach guests to check if they were going to honor their reservation. That made no sense. I needed to reverse the logic: guests should confirm to us.”
“At Table, people now know: if you book, you show up. Or you let us know in advance. It created more trust and consistency.” Choosing Zenchef “I needed something modern and intelligent. A system that actually understood how restaurant reservations should work.”
“I gained 3 hours a day. That’s not nothing. It let us focus entirely on welcoming guests.” Tech that disappears For Bruno, the best technology is the kind you don’t have to think about.
“Once you’ve set up Zenchef based on your needs, you don’t have to touch it again. That’s freedom.”
