I manage front-of-house for a 74-seat restaurant on Resy and want formal training on reservation pacing, quote accuracy, and table turns during the 6–8 pm peak. Have you taken any courses or certifications that dig into seating chart strategy, waitlist algorithms, overbooking buffers, and ADA hold policies that translate to floor execution?
Best ROI for me was SevenRooms University’s table management module; it pushed me to build a 15‑min pacing matrix by party size and throttle walk-ins so quotes stay within ±5 minutes — “pace to capacity, not to demand” (like metering cars onto a freeway). On Resy, we also test a tiny overbook buffer on deuces only and release an ADA hold at:15 past the quoted time with a manager sign-off. Are you tracking quoted‑vs‑seated variance by block to tune the matrix?
If you want something structured, OpenTable Academy’s pacing/availability module translates well to Resy: https://restaurant.opentable.com/academy. What moved the needle for my 74‑seat room was a simple “capacity ledger”: for 6–8 pm we cap at about 12 covers per 15 minutes, allow only one overbook after 7:15, and keep a 1‑table ADA hold with a 20‑minute release — , anything looser nuked quote accuracy. Have you tried throttling 2‑tops specifically between 6:15–7:00 on Resy instead of a flat cap, @hernandez83?
I got the most mileage from pairing Typsy’s short floor‑management module with a data‑driven pacing grid, building on @lucas79’s idea. Export 6–8 weeks of turn‑time data by party size from Resy, set quotes off the 80th percentile for each 15‑minute slot, and allow only slight overbooking in the last third of the rush where your no‑show rate historically bumps. AHLEI’s Managing Service in F&B skews hotel but translates well, and if you want it, I can share a one‑page pacing grid template — think air‑traffic control for tables.
I started a quick “quote audit” every 30 minutes — compare promised waits to actual seat times for the last few parties, then tweak pacing by party size (ease deuces, slow fours) so floor moves stay clean without choking turns. For formal grounding, eCornell’s Restaurant Revenue Management ties this to duration control and controlled overbooking: Restaurant Revenue Management - eCornell; it only works if you tag long-stays in the POS so the audit has signal.