Restaurants of all sizes love SeatMe. You will too.

With OpenTable, we used to block our most popular time slots from online availability so we didn’t have to pay the per-cover fee. With SeatMe, we’ve been able to make all of our tables available online for one monthly fee. We're saving thousands of dollars per month, and guests can book the tables they want. Everyone wins.

Gerald Hirigoyen

Chef/Owner of Piperade

About Piperade

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Piperade, a popular fine dining restaurant in California, balances Basque flavors with local ingredients.

We opened Nojo as a walk-in only restaurant, with large parties (6+) bookable by phone. SeatMe enabled us to streamline our large-party reservations process and even handle credit card holds. We learned that taking reservations doesn’t have to be a pain point.

Greg Dunmore

Chef/Owner of Nojo

About Nojo

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Nojo, a small neighborhood restaurant, offers creative Japanese seasonal small plates in a fun, relaxed and lively environment.

While we don’t take reservations at our restaurant, we wanted a table and wait-list management system that matches our aesthetic and approach. SeatMe fit the bill.

John Paluska

Owner of Comal

About Comal

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Comal, an upscale walk-in-only restaurant in California, features refined Mexican cuisine highlighting seasonal produce.

We opened our small pizzeria with OpenTable, but it was too complicated and expensive for our needs. SeatMe is a more intuitive and more affordable option that matches our needs perfectly.

Melody Stein

Owner of Mozzeria

About Mozzeria

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Mozzeria, a casual pizzeria in San Francisco, offers both traditional and creative twists on modern Italian cuisine.

SeatMe allows us to manage our floor and reservations effortlessly. It’s perfect for our young, tech-savvy clientele. We liked it so much that we put it in our newest bar, Tradition, as well.

Doug Dalton

Partner, Destination Bars

About Destination Bars

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Local Edition and Tradition are two upscale bars at the forefront of the high-end cocktail movement.