How Maison Guéret drives reservations and reputation across its locations
Introduction La Fabrik’s Director, Vanessa Auge, and Assistant Director, Thomas Grenet, share their experience with Zenchef. Their story dives into the positive impact on the performance of the iconic restaurant group in Rouen Maison Guéret.
140 years of history Maison Guéret has been managed by the Guéret family for five generations and is made up of several establishments, including seven restaurants, one bar, and two hotels in Rouen. From the brasseries (Marcel Bistrot, La Pascaline, La Fabrik) to the fine dining restaurant (6th Sense), each establishment in the group has its own identity and employs over 200 staff. Currently, Thomas Guéret supports the restaurant managers in their daily operations.
The importance of leveraging online reservations The group opted for a digital solution to secure reservations without commissions and retain ownership of their customer data for future reference or communications.
"We have hotel experience and are familiar with Online Travel Agencies, but we wanted to reduce our dependency on these platforms - even though their use is necessary. What attracted us to Zenchef is the 0% commission and ownership of the customer file." — Thomas
Given the increasing consumer demand for online reservations, Zenchef emerged as a natural response.
"The phone is no longer sufficient; we could almost do without it today. Online booking has quickly become a habit for our guests. They want to book by themselves, whether that’s via Google or on the website." — ThomasIncrease in reservation volume and revenue Thomas highlights that Maison Guéret has observed a growth in the number of reservations. "The number of digital reservations we can take every month with Zenchef is astonishing. The trend keeps rising. On the dashboard, I see fixed annual costs and an increasing volume of reservations."
Another key performance indicator for restaurateurs that saw positive impact was table turnover. "Our reservation slots and table meal durations are perfectly defined in the Zenchef tool. There is more table turnover, especially during brunch at La Fabrik, where we sometimes handle 300 guests per service." – Vanessa
The efficiency of their table turnover has directly influenced revenue, as noted by the 6th Sense restaurant: "By playing with reservation slots, Hakim, Director of the 6th Sense, achieves two services on some evenings, which is rare for a fine-dining restaurant! Consequently, he has seen a significant increase in his Saturday night revenue."
