How tech helps keep the tables turning
Mario was one of the first in Belgium to adopt Zenchef. “We worked with Tablebooker and started using Zenchef after the two merged. “We actually tested early features and gave lots of feedback. Because we got great assistance from Zenchef, switching systems only took us about a week.”
The platform now plays a big role in helping his restaurants run smoothly. “Working with a good system makes all the difference. You can be a good restaurateur, but you can easily deliver bad service if you don’t have the right tools.”
The shift planning tool is one of Mario’s favorites. “It lets us control how many people we book at different times. We also use a timer to track how long tables have been seated, so we don’t run over the next booking.” And lastly, the waiting list function. “It helps us fill empty tables quickly when there’s a no-show,” Mario adds.
Start with the basics
When asked what advice he’d give to anyone thinking of starting a restaurant, Mario doesn’t hesitate. “My dad was right. It is a hard job. Long hours, late nights, managing people, dealing with emotions. But if you love it, it’s also one of the most rewarding things you can do.”
One of the biggest mistakes he sees? Focusing too much on the look of the place and not enough on the core of the business. “Some people spend everything on design and forget the basics: the food, the team, the drinks. That’s a big mistake,” he says. “You don’t get a second chance to make a first impression. If you’re not ready on day one, people won’t come back. So it’s better to start simple: a short menu you can do really well and grow from there.”
As for what’s next? Mario’s head is full of ideas. “If it were just me, I’d probably have ten restaurants by now,” he laughs. “But I also have a family, and I want to grow at a healthy pace. "Like we say in Italian: Chi va piano, va sano e va lontano, slow and steady wins the race.”
