The seating overbooks
Covers per seating with automatic blocking. Going past it is an override with a permission and a record, not an oversight.
Solutions · All-inclusive resorts
Six restaurants, three seatings and a thousand rooms don't fit in a spreadsheet.
At an all-inclusive the reservation is part of the product: every guest is entitled to something different depending on their category and their stay. Mesatto applies it automatically, seating by seating, without the concierge figuring it out.
The demo reaches your inbox in minutes. No calls. No per-cover fee.
Three pain points, three fixes
What breaks every high season.
The price depends on who's asking
Included for Club, for a fee for Standard, the fourth visit with a surcharge: the rule lives in the hotel and applies the same at the concierge desk and on the guest booking page.
Nobody knows who showed up
Check-in and no-show from the host's tablet, with time and user. The reports show how many guests showed up, per restaurant.
Buffet and à la carte
The same system for the buffet and for the omakase.
The buffet books by seating and covers; the à la carte also declares tables by type and seating. Each one's host sees their list, and management sees all six restaurants in the same report.
- Seatings, covers and release per restaurant
- Tables by type or floor plan, only where needed
- Minimum nights per restaurant
Inclusion per stay
Three visits included, the fourth with a surcharge.
The guest's stay is the unit: how many visits their category includes, how many days between them, which restaurants require minimum nights. The count is tracked automatically and the guest sees it before confirming.
- Counter per stay, not per day
- Days between visits to the same restaurant
- Price in view on the guest booking page
Floor plan and guest profiles
The right table for the right guest.
In high season, guests ask for the terrace before they ask for a time. They pick an area from their room, the table is assigned automatically without double-seating anyone, and the host sees allergies and visit history on the guest profile before seating them.
- Preferred area from the guest booking page
- A table or combination assigned on booking
- Allergies and visits in view for the team
Also worth a look
- Restaurant reservationsRestaurant reservation software for hotels and resorts: seatings with covers, tables, rules by guest category and stay, and room lookup.
- Guest booking pageGuests book from their phone with room number and last name, see their category's price and charge it to the room. No app, no payment details.
- PricingMesatto pricing: three plans with a fee per hotel, restaurants included, monthly or annual billing and no per-cover fees. 14-day free trial.
- Managing à la carte reservationsHow an all-inclusive resort allocates seats at its à la carte restaurants: covers per seating, visits per stay, booking channels and the host stand.
- Reduce no-showsSix ways to cut no-shows at the à la carte restaurants of an all-inclusive resort: reminders, easy cancellation, limits per stay and a record at the door.
- Vs. OpenTableMesatto vs. OpenTable for a hotel: a diner network versus reservations for in-house guests, with guest categories, stay rules and room charge.
- Vs. SevenRoomsMesatto vs. SevenRooms for a hotel: restaurant CRM and marketing versus reservations for in-house guests, with rules by guest category and stay.
- Vs. CoverManagerMesatto vs. CoverManager for a hotel: filling every outlet versus sharing restaurants among guests by category and stay.
Frequently asked questions
Does it work for a resort without a connected PMS?
Yes. Room, guest category and nights are entered once per reservation. With OPERA Cloud, they populate automatically.
How many restaurants can I run?
No cap: each hotel includes 3 restaurants on Starter and 6 on Pro, and any beyond that are billed as additional. The system Mesatto grew out of ran six per resort across two properties.
Can I start with a single restaurant?
Yes. You add restaurants one at a time; the fee is per hotel and includes several restaurants, and the rest keep working as they do today. With monthly billing there's no lock-in, and the reservations you already have aren't migrated.
How is the buffet handled?
By seating and covers, without tables. The host marks arrivals just like at the à la carte.
What about groups and weddings?
With a maximum party size per reservation and per seating, and a supervisor override for whatever falls outside the rule.
Do I have to draw the plan of every restaurant?
No. It's optional per hotel: the buffet can stay on covers alone while the à la carte uses the floor plan with its areas.