Reservation System resmio mood picture

In 2011, three students from Lüneburg developed the reservation system resmio. Their program has quickly become one of the leading providers in this sector in the DACH region. Therefore we have talked to CEO and Managing Director Christian Bauer.

Christian Bauer,
CEO & Managing Director of the Reservation System resmio

hogaFUTURE: Mr. Bauer, on your homepage you emphasize that your software is more than just a reservation system. Instead, you name resmio a “management solution”. What must we imagine by this?

Christian Bauer: By this we mean that all internal processes in the business can be managed. The customer (restaurateur) is able to control and manage all important parts of his business with only one software. In this sense resmio is developed by (former) restaurateurs for restaurateurs. The management system is a tool that is primarily designed to meet the needs of service employees, shift managers and owners.

How does resmio differ from other providers of online reservation systems?


resmio is a reservation system that does not charge commission for reservations. Instead we offer fixed prices. This helps to calculate the monthly costs enormously. There are no unpleasant surprises at the end of the month. Keyword #dontpayperguest.

Another advantage of resmio is our network concept. With large brokerage platforms everything takes place within a closed system. The focus is therefore clearly on the end-users. Guests should only search for restaurants via the relevant portal or app. The algorithms of the platforms then decide at which point a restaurant in this “silo” is found by guests. resmio, on the contrary, helps its customers to be found at as many points on the internet as possible. Convenient, as free as possible and discreet in the background.

A third advantage is the handling of guest data. Understandably, brokerage platforms are very interested in this data in order to improve the quality of their restaurant suggestions. Brokerage platforms, however, are more loyal to users (guests) than to restaurants.

Reservation system for gastronomy

What is the traget group of resmio? How many costumers are currently using your system?

Basically we are specialized in gastronomy like restaurants, cafés and bars. However, hotels can also use resmio e. g. for their internal hotel-restaurant. Currently around 10,000 gastronomies in more than 130 countries are using resmio.

What are the costs for your reservation system? How does the classic cold start look like?

resmio is available in two versions. Firstly there is the basic version, which can be used for free. Secondly there is the premium version for 69 € per month. The software is basically preinstalled. After the first registration we recommend to integrate the reservation tool into the restaurants website and the reservation button into the Facebook page. Special technical skills are not required. You can find out how to do this in the help section of our website. In most cases it does not take more than 5 minutes.

Promising outlook for the future

Quo vadis resmio? How does the future look like?

Our business is growing in a solid manner. Besides that, the new product developments such as free guest WI-FI, staff schedules or Google Ads Service are very well appreciated by our customers. We are planning to almost double the number of registered users in 2019. All product components and the website are currently translated into 14 languages. Since December 2018, we have also been setting up a new affiliate marketing programme called “Restaurant-Jäger”. To a certain point, it takes up the idea of “customers recruit customers”. Overall, resmio will significantly expand its leading market position in the DACH region in 2019. We will focus more intensively on the entire European market.

Mr. Bauer, thank you for the interview.


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Dream team: reservation tool meets POS system

At Internorga 2019, resmio and Gastrofix presented a common interface. This allows the reservation system to connect to the POS system. If the two systems are used in combination, the result is a wealth of information previously unknown in the gastronomy sector. How this exactly looks like and what the advantages are, is explained by this simple example:

1 out of 5

Lisa is opening a new restaurant and would therefore like to achieve a high level of popularity as quickly as possible. She knows that most guests today are looking online for a restaurant nearby.

2 out of 5

To ensure that her restaurant will be found on the internet, Lisa can create entries on over 100 partner portals via resmio with just one click and manage them centrally. In addition, she can actively advertise her restaurant via the integrated Google Ads Service.

3 out of 5

If a guest now notices Lisa’s restaurant on the net, a reservation can directly be made via the restaurant website as well as via Facebook, Google and other well-known online services. Even when Lisa’s currently off or busy with guests at the restaurant. By using the online reservation system, Lisa not only saves valuable working time, but also makes her business more predictable.

4 out of 5

As soon as a guest comes to Lisa’s restaurant by the reserved time and is placed at the table, the interaction with Gastrofix begins. By using the intelligent POS system, Lisa and her team are able to simplify the ordering and billing process in the restaurant enormously.

5 out of 5

At the end of the visit, the revenue generated by the table is transferred to the resmio management system and assigned to the original reservation.

This offers Lisa several new possibilities. She now can

  • determine the value of reservations and create revenue forecasts.
  • take customer retention actions at an early stage based on revenue forecasts. For example with individualized offers or upselling measures.
  • permanently assign a revenue generated to a guest and use this information for the next visit, e.g. for upselling.
  • reward loyal guests who repeatedly generate high revenues for them.
  • directly compare the revenue earned with their advertising costs.