Management software · Food & hospitality

Management software for fondue and raclette restaurants

A season that carries the year, equipment at every table and cheese bought in quantity. Management software for fondue restaurants covers seasonality, equipment and stock.

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In brief: software for fondue and raclette restaurants

Four months have to pay for twelve.
Cheese is bought in volume and ages.
Equipment at each table needs cleaning and maintenance.
Bookings cluster on the same December evenings.

The year is decided between November and February. Staffing, purchasing and cash all have to be planned around four months carrying twelve, and treating the summer as a bad patch rather than a structural fact is how these restaurants fail.

Cheese arrives in wheels. Buying in that quantity ties up money and requires storage at the right temperature, and knowing consumption per service is what prevents both running out in December and writing off in April.

Every table has apparatus. Burners, grills, pots and fuel need cleaning between services and replacing on a schedule, and a broken set takes a table out of use on the busiest evening of the year.

December books itself into knots. The same three weeks fill with groups, and without a deposit policy and a firm final-numbers date a restaurant loses tables it could have sold five times over.

The modules fondue and raclette restaurants need

Start with the one that hurts most and switch on the rest when you're ready — they all share the same data.

Starts here

Online booking & calendar

Your clients book from their phone at any hour, with reminders that stop no-shows.

Email marketing

Campaigns and automations to bring clients back, with ready-made templates and tracking.

AI assistant

It answers your clients' repeat questions by chat and WhatsApp, at any hour.

How we do it for fondue and raclette restaurants, step by step

1

We look at your day-to-day

We look at what you already keep — diary, spreadsheets, notebook — and what can stay exactly as it is.
2

We choose the modules

We leave out anything you would not use this quarter; it stays there for when you want it.
3

We set it up for your sector

We tune the software to the real language and needs of fondue and raclette restaurants.
4

We connect it to your website

We make sure every form on the site drops into the panel with a note, not into an inbox.
5

We hand it over working

Simple training and close support so you get value from day one.

It starts where your customer finds you

Enquiries in November are for December, and they name a headcount that will change. Recording both the request and the confirmation date is what keeps the busiest evenings honest.

Frequently asked questions about software for fondue and raclette restaurants

How should the year be planned? +

Around four months paying for twelve. Staffing, purchasing and cash flow all follow the winter, and treating summer as an unexpected slump rather than a structural fact is what sinks these restaurants.

Why track cheese consumption? +

It is bought in wheels and it ages. Knowing what a service actually uses prevents both running out during the December rush and writing off stock in April.

Does the equipment need a schedule? +

Every table has burners, pots and grills that need cleaning between services and replacing periodically, and one broken set removes a table on the busiest night of the year.

What happens in December? +

The same three weeks fill with groups whose numbers keep changing. Without deposits and a firm final-numbers date, tables are lost that could have been sold several times over.

Much more than a website

Not just your website. Your business's panel.

Table bookings, every contact and your email campaigns — all in one place, no calls or notebooks.

Customer CRM

Every contact that comes through your website lands in your panel, with follow-up and notes. Nothing gets lost.

Bookings & appointments

Online diary with automatic reminders. Your customers book themselves, you see your calendar fill up.

Clear analytics

How many visit you and where they come from, with no jargon or annoying cookies. Decisions backed by data.

All under your brand, in one place.

I want my panel

What fondue and raclette restaurants look for

If any of these is what you're after, this software is for you.

seasonal staffing and purchasing
cheese stock and consumption
table equipment maintenance
december group bookings
deposit and final numbers

What your management software includes

More bookings, fewer calls

Booking, confirmation and reminder run automatically; the phone only rings when it has to.

Pre-order with a pick-up time

Orders with a time slot instead of a queue at the counter — the kitchen can plan.

Last week's customer

Who came in and what they liked: the basis for getting them back.

Shall we put the day-to-day in one place?

We'll show you the modules that fit how you already work. Demo and quote, no commitment.

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