15th Edition of START-EAT-UP, in Lisbon: Reservations Management
15th Edition of START-EAT-UP, in Lisbon: Reservation Management
When managing reservations ceases to be an operational task and becomes a growth strategy.
On June 25, the Lisbon School of Hospitality and Tourism hosted the 15th edition of START-EAT-UP, bringing together entrepreneurs, managers, operators, specialists, and brands for an afternoon of sharing, reflection, and networking dedicated to one of the most relevant topics in modern catering: reservation management.
In a sector where every table counts and every experience influences customer return, discussing reservations means discussing profitability, operational efficiency, occupancy, customer loyalty, and sustainable growth.
Once again, START-EAT-UP fulfilled its mission to connect people, boost businesses, and promote the digital transformation of the catering industry in Portugal.
Experienced speakers and complementary perspectives
The edition featured professionals who deal daily with the challenges of the catering industry, bringing different perspectives on how reservation management impacts business results.
Panel 1 – "Reservation Management: Resources, Capacity, and Occupancy"
- Diogo Roquette, SushiCafé Group
- Nuno Tojal, M'arracreo
- Luís Azeredo, from DIG-IN
- Rui Oliveira, Nómada Group
- José Gouveia, Fullest Group
(in the image, from left to right)
The discussion focused on the operational challenges that arise daily in reservation management and how businesses can optimize resources, teams, and installed capacity.
Among the various topics addressed, the importance of predictability, efficient management of peak hours, the impact of no-shows, and the role of technology in maximizing occupancy without compromising the customer experience were highlighted.
From table occupancy to customer relationships
The second part of the afternoon brought a complementary approach to the topic of reservations, looking at their impact on building lasting customer relationships.
Panel 2 – "Customer Relationship: Acquisition, Loyalty, and Satisfaction"
- Marco Pires, Laurentina
- Patrícia Lopes, TheFork
- Pedro Pereira, Fullest Group
- José Maria Trocado, Kappo & Izakaya
(in the image, from left to right)
The discussion explored how data generated through reservations can help restaurants better understand their customers, personalize experiences, and create effective loyalty strategies.
Throughout the conversation, it became clear that a reservation is much more than a simple booking. It is often the first point of contact between the customer and the brand, representing an opportunity to build trust, anticipate needs, and foster long-term relationships.
Practical knowledge, real experiences, and applied innovation
One of the distinguishing features of START-EAT-UP is the sharing of real experiences by those who are daily in the field.
Throughout the two panels, participants gained access to concrete cases, accumulated learnings over the years, and different approaches to reservation management in distinct concepts, formats, and business sizes.
The conversations demonstrated that there is no single formula for success. However, there is a common factor: the need to combine strategy, technology, and operational knowledge to make more informed decisions and create more consistent customer experiences.
Networking, sharing, and new opportunities
As in all editions, networking moments once again played a central role.
From check-in to the close of the event, professionals from different areas of the catering industry had the opportunity to exchange experiences, discuss common challenges, forge new connections, and identify collaboration opportunities.
Because innovation doesn't just happen on stage. It often arises from informal conversations, shared experiences, and connections that extend beyond the event.
A sector better prepared for the future
The 15th edition of START-EAT-UP reinforced an essential idea: reservation management is no longer just an operational tool. It is a strategic element capable of directly influencing occupancy, team efficiency, customer satisfaction, and business profitability.
With the contribution of speakers, partners, and participants, this edition once again demonstrated that the Portuguese catering industry is increasingly prepared to adopt new tools, new methodologies, and new ways of creating value.
The future of catering continues to be built through knowledge, collaboration, and innovation.
And that is exactly what we will continue to promote at START-EAT-UP.
See you at the next edition.