CRM for Restaurants

• The problem

  Event inquiries come to the host stand phone, the manager's email and the owner's Facebook page.

  In Kompot.ai

  Email, phone calls, Facebook Messenger, WhatsApp and website chat feed one conversation log per client, and an unknown number becomes a contact. Each inquiry is opened as an opportunity with a date and a headcount, so the events manager sees all of them in one pipeline.

• The problem

  A set-menu proposal for a party goes out, and nobody knows whether the host has read it.

  In Kompot.ai

  Build the proposal as an estimate from your price list — menu per guest, drinks package, room fee — and send it. You see when the host opens it and when they approve, and the approved estimate converts into an invoice without retyping.

• The problem

  The private room is held on a promise, and the deposit is asked for a week later, if at all.

  In Kompot.ai

  Send a separate deposit invoice with a payment link the same day you pencil in the date. The host pays it by card, and the payment lands on their record. The balance goes out as a second invoice once the final headcount is in.

• The problem

  The final headcount and the dietary requests arrive by text and never reach the kitchen.

  In Kompot.ai

  Each event is a job with its date and time window, the manager in charge, and the menu and seating plan attached as files. Changes from the host go into its notes, and the chef and floor manager get tasks with due dates before the day.

• The problem

  The florist, the cake maker and the wine rep for an event live in one manager's phone.

  In Kompot.ai

  Suppliers and partners are contacts too, with notes on what they supplied, their price sheets as files and every email and call in their history. When that manager is off or leaves, the contacts and the arrangements stay with the restaurant.

What you keep on record

Event details

Date, room, timings, headcount, set menu and dietary requests on the job, with the seating plan and printed menu as files.

Corporate and repeat hosts

The company, the assistant who books, the occasions they host and every past event and invoice on one contact page.

Suppliers and partners

Florists, cake makers, musicians and wine reps as contacts, with their price sheets as files and your correspondence.

Set menus and packages

Per-guest menus, drinks packages, room fees and catering trays in your price list, ready for a proposal or an invoice.

Questions owners ask

Which part of running a restaurant does a CRM cover?

The part that runs on inquiries and proposals: private events, group bookings, catering orders, corporate accounts, suppliers and staff tasks, with every guest message and call in one history.

Can I take a deposit to hold a date for a private event?

Yes. Send a deposit invoice with a payment link, and the host pays it by card through Stripe or PayPal. The balance is a second invoice that you send once the final headcount is known or after the event.

How do I send a set-menu proposal for a large party?

Keep your set menus, drinks packages and room fees in the price list and build an estimate from them. The host gets a link, you see “viewed” and “approved”, and the approved estimate becomes the invoice.

Can the chef and the floor manager see what each event needs?

Yes. The event is a job with its timings, files and notes, and each person gets tasks with due dates. Both open in a phone's browser, and roles and permissions decide who can open invoices and contacts.