Online Table BookingInstead of a portal taking a cut of every table
Running live at Bistro Kaval, Slovenia
Everything your venue needs online. One system, not six.
Bookings, the guest who calls during service, loyalty, the website itself — thirty-six tools built for restaurants, hotels, bakeries and caterers, set up so they actually talk to each other.
Table 12 confirmed 23:41
Review answered
18:02
AI Concierge · live on your site
Guest · 23:41Do you have a table for four on Saturday at eight?
GostinoWe do — 20:00, by the window. Anything the kitchen should know about allergies?
GuestOne of us is coeliac.
GostinoNoted. Chef will have gluten-free bread on the table.
Booking confirmed · 4 guests · Sat 20:00 · note sent to kitchen
30years on the floor
4continents worked
36tools in the suite
1setup, one bill
Five languagesSlovenian, English, German, Italian and Croatian, out of the box.
No booking commissionDirect reservations stay direct. Nobody takes a cut of your table.
One bill, one loginInstead of six subscriptions that don't talk to each other.
Set up in daysNot a six-month project with a consultant in the room.
Your data stays yoursWe do not sell it, and you can take it with you if you leave.
The catalogue
Nine areas. Take two, not all nine.
Nobody buys thirty-six tools on a Monday. Most venues start with the two or three that stop the bleeding, and add the rest once those have paid for themselves.
See the Suite- 01 AI AssistantsThe assistant on your site, your phone and WhatsApp. 3 tools
- 02 Bookings & FloorReservations, the floor plan and the end of no-shows. 3 tools
- 03 Revenue & WastePricing that moves, and food that doesn't reach the bin. 3 tools
- 04 Kitchen & SupplyOrdering, plating standards and the delivery chaos. 3 tools
- 05 Events & BanquetsA wedding quoted in seconds, counted to the last plate. 3 tools
- 06 ReputationReviews, local search and the public voice of the venue. 3 tools
- 07 Guests & LoyaltyBringing people back without discounting yourself away. 5 tools
- 08 Web & CommerceA site that sells, on the phone the guest is holding. 3 tools
- 09 Store & ResourcesTemplates, photography, guides and staff training. 5 items
By venue
A bakery and a fine-dining room lose money in different places
So they do not get the same tools. Each trade below has modules built for how it actually runs — night production, banquet counting, ingredient costing to the gram.
What it's built against
Three leaks every venue has, and nobody measures
They never appear on a report, because nothing was ever recorded. The phone that rang once. The table laid for people who didn't come. The regular who simply stopped.
The call nobody answeredIt rings at the worst moment of service. Whoever picks up loses a table's attention; whoever doesn't loses the booking.
The table that stayed emptyA no-show, or a booking made and forgotten. The kitchen prepped for it and the staff were rostered for it.
The regular who stopped comingNobody notices the week they don't come, or the month after. By then they have a new place.
Your numbers, not ours — move the sliders
Walking out of the door, every year
€38.064
About €3.172 a month — before a single new guest is won.
Assumes six in ten missed calls would have become a booking. Change the numbers to yours; the arithmetic is the honest part, the estimate is yours to judge.
Gostino AI
It works the shift nobody covers.
Between the last order and the first delivery, your venue still gets asked things, still loses tables, still gets reviewed. Gostino AI is the part of the team that stays behind — answering, booking, pricing, ordering and replying, in whichever language the guest opens with.
24/7No shift, no sick days, no handover
5 languagesSL · EN · DE · IT · HR
One panelEverything lands in one place
G
Answers guests
Takes bookings
Moves prices
Orders stock
Handles reviews
Brings them back
Where venues start
Six that pay for themselves first
Pick one and see what it actually looks like on a Tuesday evening — not a feature list, the real screen.
Do you have a table for four on Saturday at eight?
We do — 20:00, by the window. Anything the kitchen should know about allergies?
One of us is coeliac.
Noted. Chef will have gluten-free bread on the table.
Booked · 4 guests · Sat 20:00 · note sent to kitchen
0:07
“Miza za štiri v soboto, eden je vegan.”
Soboto ob 20:00, miza ob oknu. Veganski meni pripravimo.
Potrjeno · 4 osebe
“Food was lovely but we waited 25 minutes for the bill on a Tuesday. Shame, because the lamb was the best I've had this year.”
Suggested reply · your voice
Thank you for the lamb — I'll pass that to the kitchen, they will be pleased. The wait for the bill is on us, and you are right to mention it; we have changed how we close tables on quiet evenings. I hope you give us another Tuesday.
PublishEdit
Butter croissant12 left · baked 05:10€2,40€1,20
Walnut potica slice7 left · baked 06:00€3,20€1,60
Sourdough loaf3 left€4,50€2,70
Posted to the menu and to 340 neighbours
18:0018:3019:0019:30
20:0020:3021:0021:30
Table 12 · by the windowSeats 4 · quiet cornerFree
No commission · straight into your book
Bistro Kaval · member since 2024
Ana K.
No plastic card · tapped at the till
Three more coffees and the next one is on the house.
The whole thing
Gostino Suite
Thirty-six tools set up as one system. One login, one bill, one person to call when something is not right — and nobody taking a cut of your own tables.
Starter
€499/ month
One venue. The three that carry the night.
- AI Concierge on your site
- Online table booking
- Confirmations & reminders
- Email support
Growth
€999/ month
The full suite, plus everything that touches the guest.
- Everything in Starter
- WhatsApp & Viber agent
- Reviews, loyalty and campaigns
- Dynamic pricing & clearance
- Monthly care and tuning
Enterprise
Custom
Groups and hotels, several venues at once.
- Everything in Growth
- Multiple venues, one panel
- Kitchen, supply and events modules
- Named contact, quarterly review
Not sure which one? Tell us how your week actually goes and we will say which tier fits — including if the answer is the smallest one.
Prices are per venue. Yearly billing is ten months paid, twelve months used.
What it replaces
Most venues are already paying for all of this — badly
Not in one invoice, but in commission, in wasted stock, in hours after closing. The Suite is the same work, done once.
The same venue, month by month
Stays with you
€0
a month that stops leaking out — on the numbers you set in the calculator above.
With the Suite
As it is now
0% commission on bookings you bring in yourself
Unsold stock cleared, not binned at closing
The hours after closing back to you
Delivery HubInstead of four delivery tablets ringing at once
Wallet LoyaltyInstead of paper stamp cards guests keep losing
Smart ProcurementInstead of supplier orders typed into Viber nightly
Social StudioInstead of a designer you cannot afford, per promo
Review ManagerInstead of reviews nobody has time to answer
Zero-Waste ClearanceInstead of unsold pastry in the bin at closing
One setup, one bill
Seven line items today — and one place to change any of them.
Case study
Bistro Kaval
A restaurant in Velike Brusnice, Dolenjska — and the first venue running Gostino end to end. Its site isn't a brochure: it carries a four-language archive of the region around it, written so that people searching for Dolenjska end up at a table in it.
It is also where every tool in the suite was tested against a real service, a real kitchen and real guests before it was sold to anyone else.
Read the full story
SLENDEHR
4languages live
27local stories published
108pages in the archive
0%commission on direct bookings
How it starts
Three steps, not a six-month project
No consultant living in your office, no system your staff have to be sent away to learn.
01
Day one · 15 minutes
One conversation
About how your venue actually runs — the rush, the staffing, the phone that never stops — not how a system thinks it should run.
02
Days two to four
We set it up
Your menu, hours, rooms and house rules go in. You read every answer the assistant will give before a single guest sees it.
03
From the first evening
It runs
Live in days. You change what you want yourself, and we handle whatever breaks — including at eleven on a Saturday.
Before you ask
The five questions every owner asks first
How long does setup actually take?
Days, not months. The first conversation maps how your venue runs; then your menu, hours, rooms and rules go in. You approve every answer the assistant gives before a guest ever sees it.
Do we have to replace our POS or buy hardware?
No. The tools sit alongside what you already run. Where a connection to your POS or stock system helps — procurement, pricing, costing — we set it up; where it isn't there yet, the module still works on its own.
What happens when the AI gets something wrong?
Nothing goes out unseen where it matters. Review replies are drafted and wait for one click. Bookings follow rules you set, not guesses. And anything unusual lands with a person instead of being answered.
We are a bakery, not a restaurant. Does any of this fit?
That is exactly why the Industries menu exists. Bakeries get the wholesale portal, dough tracking and end-of-day clearance; pastry shops get recipe costing and holiday pre-orders. The rest of the suite is optional.
Can we start with one tool instead of the whole suite?
Yes, and most venues should. Take the two or three that stop the bleeding, add the rest when they have paid for themselves.
Start here
Tell us where your week actually goes.
Fifteen minutes. We map where the time and the money leak out, and say honestly which two things are worth fixing first — even if that turns out to be nothing we sell.
Book a call