The event booking CRM for restaurants.
Private dining, buyouts, large groups on a set menu, and your own wine dinners. 1pm answers the lead, quotes the set menu per cover, stops the private room being sold twice, takes the deposit, and gives the kitchen the final covers with the dietaries already added up.
Hospitality plan, from $40/month. 30-day free trial. No credit card.
Built for the bookings your reservations system can't hold
Your reservations system is good at tables of two and four. It is not built for the 24-person birthday in the private dining room, the company that wants the whole restaurant on a Thursday, or the set menu that comes with a deposit, a minimum spend and a final number due a week out.
Those bookings usually live in an inbox and a spreadsheet, and reach the kitchen as a note on the pass. Then there are the nights you sell yourself: the winemaker dinner, the supper club, New Year's Eve, each with a guest list, a seating plan and a list of dietaries.
1pm's Hospitality plan puts the set menu, the costing and the kitchen brief on the same booking as the lead, the quote and the deposit, so the covers the client confirmed are the covers the kitchen preps for.
Built for restaurants with a private dining room, wine bars, bistros, rooftop restaurants, pubs with a function room, and restaurants that close for a buyout.
Win the private dining booking
Someone planning a birthday for 24 emails four restaurants on a Tuesday afternoon. The one that replies with a date, a set menu and a price per head before service starts is usually the one that takes the deposit.
A lead form that asks lunch or dinner
Embed a lead form on your website and every submission lands in your Leads inbox. Turn on start and end times when a lunch and a dinner can share the same room, so you know which sitting they want.
Help: Capturing leads with a formReply during service, only if the room is free
Auto Reply answers a new lead with your reply template a set number of minutes after it arrives. Before it sends, it checks that date against your bookings. If the room is already taken, nothing goes out and you get told instead.
Help: Auto Reply to new leadsA set menu quote that follows the numbers
Let the client move the guest count inside the range you set, and every per-person line rescales together. Offer three courses or five as alternatives, and add matched wines as an optional extra.
Help: Letting a client adjust a quoteChase the lead that goes quiet
Put a follow-up date on a lead and say what the chase is for. It turns up on your Follow-ups queue on that day, next to every other lead with no next step.
Help: Following up on leadsThe private rooms, not the floor
Your reservations system keeps running the tables of two and four. 1pm holds the bookings that need a room, a menu and a deposit: the private dining room, the mezzanine, the terrace and the whole restaurant.
The private dining room is never sold twice
Save each private area as a Space with its capacity. Two bookings that overlap in the same Space are blocked, and 1pm names the one in the way. Set buffer minutes so the room is reset between lunch and dinner.
Help: Preventing a double-booked SpaceSee your reservations system's busy times
If your reservations system or a shared calendar publishes an iCal link, connect it to a Space and its busy times show on that Space. 1pm only reads the link. It never writes to it and never blocks a booking from it.
Help: Connecting an outside calendar to a SpaceEvery private booking on one calendar
See bookings by month, week or day, coloured by status and filtered by Space. Drag a booking to another date, or onto another room's row to move it.
Help: The calendar at a glanceTastings and walk-throughs they book
Publish a booking page with the times you can show people the room, and clients pick a slot. They get a confirmation and a reminder, and a tasting never blocks the room for a real booking.
Help: Appointments and the booking pageThe pass gets the covers and the dietaries
A private dinner for 30 lands on the same night as a full service. The kitchen needs the set menu, the final covers and every dietary before it starts prep, not as the room sits down.
Set menus priced per cover
Build each set menu as courses and dishes with a price per head. Drop it onto a booking and the quantity fills in from the guest count, so a menu for 30 covers prices itself. It shows on the BEO, the client confirmation and the bill.
Help: Food and beverage menusDietary totals before prep starts
Turn on dietary collection and each guest picks their requirements from your list on their own link. The BEO adds them up for the kitchen, and the printed run of show lists them guest by guest.
Help: Collecting dietary requirementsOne brief for the kitchen and the floor
Service style, setup, pax guaranteed, bar package and the room's access and vacate times all sit on the booking. Print the BEO for the pre-service briefing, with the menu and its dietary codes on it.
Help: The BEO or function sheetKnow what the set menu costs you
Cost your ingredients and recipes, and see plate cost, food cost percentage and margin on every menu. 1pm flags any menu running above your target, and clients never see the numbers.
Help: Plate cost, food cost and marginRun your own nights
The winemaker dinner, the monthly supper club, the pasta masterclass, New Year's Eve. These are your events, sold to your own regulars, and they need a guest list, a seating plan and a running order.
Guests sign themselves up
Publish a registration link on your website, in your newsletter or as a QR code on the table. Each guest enters their name and email and is emailed their own page for the night.
Help: Letting guests register themselvesKnow who is coming, and who is waiting
Turn on RSVP and every guest can accept or decline on their page, with the counts on one dashboard. Move anyone past your last seat onto the waitlist, and their page tells them so.
Help: Collecting RSVPsSeating, the door list and name tags
Give each guest a table number. Print the RSVP roll for the door, with each guest's table on it, and a sheet of name tags for the welcome drinks.
Help: Printing the RSVP roll and name tagsThe same night, every month
Save the running order of a supper club as a template: arrival drinks, each course, the winemaker's talk. Start next month's from it in one click, and share it live with the floor so a late course moves everyone's times.
Help: Event templatesTake the deposit, and see what a cover is worth
A private booking that cancels on the day costs you the room and the service you turned away. The deposit and the terms are what stand behind it.
Deposits, balances and a card on file
Ask for a deposit as a percentage or a fixed amount, each with its own due date. Take card payments through your own Stripe account, or save the client's card and charge the balance after the night.
Help: Saving a card on fileYour minimum spend, in terms they agree to
Write your minimum spend, final numbers and cancellation terms once in your terms library. The client agrees to them on the confirmation, and the exact wording they agreed to is kept with it.
Help: Your terms and conditions libraryService charge and gratuity, kept apart
Set your standard service charge once, as a percentage or a fixed amount, and it fills in on every new document. Gratuities stay separate and are never taxed.
Help: Service charges and gratuitiesCovers and spend per head
The Catering and covers report shows covers served, the service-style mix and dietary totals. Average spend shows what each booking is worth per event and per cover, by Space.
Help: ReportsEverything on this page is on Hospitality
$40 a month, or $384 a year. Each extra user is $4 a month.
Events are most of your business, across several function rooms? The venues page is on the same plan.
Questions from restaurants
No. 1pm books private dining, functions, buyouts and your own events. Tables for your dinner service stay in your reservations system. If that system publishes a calendar link, you can show its busy times on a Space.
1pm takes the registrations, the RSVPs, the waitlist and the dietaries. It does not take ticket payments, so guests pay the way you take payment now. A company booking a table of ten can get a quote and an invoice like any other booking.
Put the minimum spend in your terms, which the client agrees to when they sign the confirmation. 1pm does not track spend against the minimum for you. If the night comes in under it, add the shortfall to the final invoice as a line.
If events are most of your business, with several function rooms, weddings and conferences, the venues page is written for you. Both are on the Hospitality plan, so every feature on either page is yours.
Yes. Share your account with the people who work with you, and each extra user is $4 a month. They get the same menus and costing tools as you.
Yes. Import bookings from a calendar (.ics) file and choose the status they arrive as. Leads you are still working can come in from a CSV file, which sends no emails and starts no automations.
Yes. Help with questions and problems is free on every plan. If you want the setup done with you, expert help is paid one-to-one time on a video call: with your permission we sign into your account and build your set menus, recipe costing, private rooms and quotes alongside you, then train your events manager and your chef. It comes in blocks of 1, 3 or 6 hours, from $150 an hour.
Yes, 30 days with every feature, and no credit card.
Every feature, for every kind of business, is on the features page.
Book the private room. Count the covers.
30-day free trial. No credit card.