Share Regular Guests' Preferences and Allergy Notes With Staff
In short: write it in the book, not in the manager’s memory
Read this first
To pass on regulars' preferences and allergies when the manager is off, write them in a book staff can open, not in someone's memory or a personal chat. Anything about this booking goes in the reservation note. Anything that stays the same goes in the guest's own note. For allergies, a person checks with the kitchen every time, even when a note exists.
1. What goes where
What applies only this time goes in the reservation note. What stays the same goes in the note on the customer screen.
| What to write | Where | Example |
|---|---|---|
| Allergies or requests for this visit | Reservation note | 1 of 4 guests: no shrimp |
| Seating preference | Customer-screen note | Likes the far end of the counter |
| Kept bottle | Customer-screen note | Shochu, shelf 3 |
| What the guest liked or dislikes | Customer-screen note | Dislikes coriander |
| The regular’s own allergy | Both | Keep it in the guest’s note, and add it to the reservation note for each booking |
In Rezabo, the customer-screen note does not appear on the booking screen. Anything you need for today’s service also goes in the reservation note.
2. When you take the booking
Enter the phone number and confirm the name, then write this visit’s details in the reservation note. For a regular, also open the customer screen.
- Enter the phone number. For a registered guest, the name is suggested. Only the name is suggested.
- Ask about this visit and write it in the reservation note. Ask about allergies yourself. Do not wait for the guest to mention them.
- Open the customer screen. Search by name or phone number. Open the guest’s record to see the note. On a tablet or PC, the number of bookings and the latest booking date also show.
Enter a phone number on a booking, and the guest appears on the customer screen. The customer record is shared across the owner’s restaurants, so a note written at another restaurant can be read here too.
The number of bookings and the latest booking date come from the bookings entered in the book. Future bookings are included. Each number counts only the restaurant you have open.
3. On the manager’s day off
Before service, staff read today’s reservation notes together. For any booking with an allergy, check with the kitchen on the spot.
- Before service. Open today’s bookings and check those with notes.
- Before a regular arrives. Read the preference and bottle notes on the customer screen.
- After the guest leaves. Add what you will need next time to the customer-screen note.
Before the manager’s next day off, have staff run through this once without the manager. You will see where they get stuck.
Adding, changing and cancelling a booking is recorded. Changes to a customer-screen note are not part of that record.
4. Do not leave allergies to the note alone
A note passes information along. Checking that the food is safe is the job of people and the kitchen, every time.
- Write the ingredient. Not “has an allergy”, but “no shrimp”.
- Ask how far it goes. Ask whether stock or frying oil is also a problem, and write the answer as given.
- Ask again on arrival. A note says what was true when it was written. A companion’s allergy may not be in it.
- Check with the kitchen. Before serving, the floor and the kitchen confirm the ingredients.
- If you hear it on the day, add it at once. Add it to the reservation note and tell the kitchen in person.
5. Write so Thai-speaking staff can read it
Notes are not translated. Write in words everyone who reads the note understands.
In Rezabo, the language setting changes screen words such as buttons and field names. Each device can use Japanese, English or Thai. Notes appear exactly as typed.
A note written only in English cannot be read by staff who read only Thai. For allergies, write both languages side by side, as in “No shrimp / แพ้กุ้ง”.
6. What Rezabo does not have
Notes in Rezabo are free-text fields. Rezabo does not suit a restaurant that needs fixed-format records or automatic logging.
- There is no dedicated allergy field.
- Orders are not recorded automatically. There is no POS sync, so write down what you need by hand.
- There are no automated confirmations or reminders to guests, and no LINE notifications.
- Guests cannot book by themselves.
- There is no data export.
7. Questions owners ask
Does a regular’s note appear when I enter a booking?
No. Entering a phone number suggests the name only. Notes are on the customer screen.
Are notes translated automatically?
No. They appear as typed.
Can I read a note written at another restaurant?
Yes. The customer record is shared across the owner’s restaurants.
Can you move my current guest list over?
The free setup covers table names, seat counts and the basic layout. Moving guest lists and copying bookings are not included. Your staff enter them.
How much does it cost?
One restaurant costs 1,900 THB per month or 19,000 THB per year (paid at once), both excluding VAT. Three restaurants cost 5,700 THB per month + VAT. There is no setup fee or referral fee, and the price does not change with the number of bookings. You can try it free for 1 month, with no card and no automatic charge.
See it first
You can try the reservation book on the demo screens. Screens show demo restaurants. We show you how to use the customer screen on LINE.