An Empty Private Dining Room Is Full Of Potential

2. An Empty Private Dining Room Is Full Of Potential

3. When the economy takes a turn for the worse, the restaurant industry is one of the most affected.

4. The restaurant performance index has dropped significantly over the past four years. Declining Restaurant Performance Index 104 103 102 101 100 99 98 97 Jan 2004 Jan 2005 Jan 2006 Jan 2007 Jan 2008 National Restaurant Association, 2008 Mid-Year Review

5. Yet, even in the trying economy, private dining business is growing faster than ever. Private Dining and Catering Business Revenues 40 27 Billion 30 20 10 3.6 Billion 2000 2007 National Restaurant Association, 2007 Restaurant Forecast

6. More and more restaurants across the nation continue to add private dining rooms. Private dining spaces are in higher demand than ever. Forbes, January 2007

7. 40% 50% 60% family-dining operators casual-dining operators fine-dining operators Expect private dining events to represent a larger share of total future business. American Restaurant Association, Annual Forecast 2007

8. Despite the increased demand, the industry has yet to reach its full potential. Most private dining spaces are sitting empty over half of the time.

9. In order to maintain a strong private-dining business, regardless of the economic climate, private events need to be profitable for the operator and economical for the client.

10. The tendency is to view private dining as an extension of the main dining room. It’s important to regard private dining as a separate business,one that will expand your customer base and increase your revenues.

11. How does your restaurant currently manage its private dining business?

12. If you're like most, you probably use a paper notebook. While this system works, it has many well-known problems.

13. It’s very time consuming. Organizing and managing a paper system wastes valuable time

14. It’s very time consuming. Organizing and managing a paper system wastes valuable time. It’s disorganized. Event details get misplaced. Customer Service suffers. If you have multiple restaurants, cross selling is impossible and leads are lost.

15. It’s very time consuming. Organizing and managing a paper system wastes valuable time. It’s disorganized. Event details get misplaced. Customer Service suffers. If you have multiple restaurants, cross selling is impossible and leads are lost. It loses money. Marketing to existing customers is difficult and countless opportunities to book repeat business is lost.

16. To survive in this economy, restaurateurs will need to adapt. Paper systems are on the way out.

17. Look at it this way…

18. Restaurants are where hotels were 15 years ago, when all banquets were booked and planned with paper systems.

19. Today, more than 80% of hotels use an automated system for all of their banquet and catering events.

20. Unfortunately, most of the technology solutions available to restaurants are elaborate, expensive, and difficult to use. You're in the restaurant business, not the technology business.

21. You deserve a solution that is tailored for your specific needs — a solution that seamlessly fits into your current way of working.

23. Tripleseat provides the only web-based customer relationship and event planning software designed specifically for the restaurant private dining business.

24. No installations (web based) • Innovative user interface • Easily scalable

25. Saves you time • Increases revenues • Strengthens customer retention

26. “ Tripleseat is so much easier and more user friendly than any other catering booking programs we have attempted to use. I am an anti-computer person and I find it very easy to use. It is also a big time saver when booking and planning an event. We love it! ” Maria Czechut Catering Sales Manager Upstream Brewing Company

27. “ Tripleseat answers our practical needs, and it allows us the intuitive system for little cost. It is web based which is huge — 5 or 6 different people are utilizing it in different locations. We can instantly tap into Tripleseat from wherever we are. It’s intuitive and exactly the right fit. ” Sean Dutson General Manager 606 Congress Restaurant Renaissance Hotel Boston

28. Feature Highlights

29. Customer Relationship Manager Maintain a comprehensive accounts and contacts database including booking history, telephone conversations, and correspondence. Prospect for future business and build on existing relationships

30. Event Scheduler A graphic calendar of all of your restaurants events, displayed in a month-at-a-glance or week-at-a-glance format. Book new events directly from the calendar

31. No-Hassle Bookings Create new bookings instantly and manage all existing bookings quickly and easily

32. Banquet Event Order Plan every detail of all your events with the Banquet Event Order. With the BEO nothing will be left to chance.

33. Follow up reminders Ensure thorough event management and proactive customer service with automated daily "to-do" lists and follow-up reminders

34. Visit www.Tripleseat.com to learn more.