Case Study: Bertram’s Restaurant achieves reliable high-volume booking management with ResDiary

Bertrams Restaurant - Customer Case Study

Bertrams Restaurant, a multi-faceted Burnley venue handling 6,000–10,000 guests a month, was struggling after moving to Quandoo, which couldn’t cope with their volume and offered poor support. Having originally considered ResDiary, the team contacted ResDiary in January 2017 and chose its reservation software to meet the complex needs of the restaurant, rooms, private dining and spa bookings.

ResDiary implemented its booking platform with deposits and payment processing, Guestline PMS integration, per-user settings and timeslot restrictions, following a structured Day 1–14 onboarding with training and support. As a result, ResDiary resolved early issues within 24 hours, removed commission uncertainty with flat-rate pricing for predictable billing, cut the manual hours spent managing reservations, and provided a system able to withstand Bertrams Restaurant’s high covers.

Bertrams Restaurant

Olivier Foucre

Food and Beverage Director