No-shows and last-minute cancellations are a widely known problem and incur high costs for the restaurant owner. 

The restaurant owner makes purchases, preparations and provides staff in the business after the number of guests have booked and are expected. If a table is cancelled at the last minute, the restaurant owner not only loses the food cost, but all preparations have been for nothing and staff costs have to be written off on fewer covers. 

Of course, this problem is not limited to Belgium. On the contrary, it is a worldwide problem. On average, a restaurant owner has to deal with a no-show by 2%-9%, and the percentage of last-minute cancellations is several times higher.

Research by KHN (Koninklijke horeca Nederland) showed that 62 per cent of hospitality entrepreneurs have seen an increase in the number of no-shows in the past year. 

Our market is defined by the renowned guides, Gault&Millau and Michelin. It is mainly the highly recommended restaurants that suffer financial hardship due to empty tables, this is a black hole for their revenues. 
Dutch star chef Joris Bijdendijk of restaurants Rijks testifies that they can record as many as 3 no-shows daily and this is a very bad deal financially. (Posthumus). 

Research in 2021 on no-shows in restaurants in Britain reveals that on average 20% of British dining guests do not show up for their reservations, this equates to an estimated cost of $16 billion, accounting for €18 billion (Barrie, 2021) (Superb, sd). 

It is also commonplace in France. Antoine Girard conducted research from a panel of 450 restaurants and recorded 36,000 no-shows. For some of the restaurants, this equates to 50 to 60 no-shows per month. On top of that, the figures have increased by 13% in two years, knowing that on average 1 no-show represents 3.2 seats (Guestonline). According to the study, the increase stems from a change in customer consumption patterns. Booking is very simple and takes only seconds, to be sure of a good table customers nowadays book several tables at different restaurants and make their choice at the last minute (Superb, sd). 

Many online booking platforms work with prepayment, credit card guarantee and waiting lists but research and practical experience show that this is not the solution, when a last-minute cancellation or no-show does occur. The table remains empty. 

Our research and experience showed that there was a real need for a solution to the big and costly problem of empty tables due to a last-minute cancellation or no-show.

After screening the market, we did not find a concept that brings together the target group of foodies and highly recommended restaurants, certainly not in the way we do.

We have a first mover advantage and we do not intend to give this awayn!

We define our target group restaurant as highly recommended restaurants. These are restaurants that are always full, where reservations have to be made months in advance and where you can enjoy a fine lunch and a delicious dinner at good value.

You will almost always find these restaurants in renowned guides such as Gault&Millau, Michelin, World 50 Best, .....

In Flanders, we have the market. In Yeat, you will find 100% of 3-star establishments, 98% of 2-star establishments and 94% of 1-star establishments. In Belgium, we have a target audience of 1,200 restaurants.
In Europe, the counter stands at 20,000 potential customers and globally there is a potential of 250,000 restaurants.