Table Maestro

Table Maestro, a personalized answering service and remote booking service for the restaurant industry, is going national this week — offering their services across the United States. I’m not quite sure what the differences are between Table Maestro and Open Table, but they claim to be the only ones doing what they’re doing. (Isn’t that just the way it goes?)

Here’s the press release:

Charleston,
S.C.
– Table Maestro, the country’s only business to provide
personalized answering and reservation services to the fine dining industry
will begin this week to offer its services nationally.

Beginning
this week, Table Maestro will begin accepting new client requests from
restaurants throughout the continental U.S., adding to its portfolio of some 20
restaurants on the East Coast and Mid-Atlantic. The company marks the first to
offer restaurants a reliable way to increase revenues by outsourcing the
burdensome process of taking and confirming reservations, while offering
valuable customer interaction at the same time.

Table
Maestro – which launched in 2006 to revive the bygone days of the
restaurant maître d – serves as an alternative
to the traditional hostess by answering incoming calls, making and confirming
reservations, managing customer databases, and maximizing table turnover.
The company offers restaurants all the advantages of an in house staff
at less than the cost of minimum wage, providing a way to increase the bottom
line while taking customer service to new heights.

"The call for reservations is the first point of contact for
restaurants, but so many of them are either missing the opportunity for
bookings or are relying on web-based services that don’t provide
personalized customer assistance," said founder and CEO Alicia Aloe.
"Table Maestro offers a cost-effective way for restaurants to make sure
each call is greeted within two rings by a friendly voice and with superior
service."

With 12 years of experience in the restaurant industry, Aloe
created Table Maestro after noticing how many fine dining establishments lose
revenue when no one’s available to answer phones.

When
a call goes unanswered, studies show that 65
percent of diners won’t leave a message for a reservation. At the same
time, the average reservation includes three people. Together, these
statistics mean that answering just five additional calls a day during off-peak
times could capture as many as 24 potential clients who would otherwise have
hung up.

Since
launching operations at the age of 26, Aloe has remained committed to the
belief that restaurants can return to an era of personalized hospitality while
still meeting today’s mass needs. Her mission has helped grow Table
Maestro’s business by 1000 percent in just two years.