Low feedback can sit unseen
Bring concerning responses into a prioritised internal view while there is still time to protect the relationship.
Platform / Service recovery
Bring concerning feedback into a manager-led workflow where the restaurant can understand the visit, prepare the right response and retain useful context for the future.
01 / Product in context
Prioritise the issue, give it a clear owner and retain the context needed for a thoughtful human response.
02 / Why it matters
Bring concerning responses into a prioritised internal view while there is still time to protect the relationship.
Assign a manager and keep the relevant visit context, communication and next step together.
Support the team with context and preparation while refunds, compensation and final wording remain human decisions.
03 / How it works
A low rating reaches the restaurant through a disconnected inbox and no one knows whether another colleague has responded.
The feedback is prioritised, a manager is assigned, optional marketing is paused and a personal response is prepared for approval.
Follow-up and resolution are recorded, giving the restaurant continuity if the guest books again.
04 / What you can do
Bring low ratings and concerning comments to the top of the internal feedback workflow.
Assign a manager with the relevant reservation, visit and feedback context available in one place.
Pause optional marketing while recovery is open so promotional communication does not cut across a sensitive conversation.
Use context to prepare a personal response while the manager approves wording, remedies and any sensitive communication.
Keep follow-up and resolution history available for future hospitality without automating refunds, compensation or complaint decisions.
05 / A closer look
Separate routine feedback from concerns that need attention.
Keep responsibility and judgement with the restaurant.
Close the loop without losing useful relationship context.
Start with one priority
See how the product fits into the way your restaurant takes bookings, understands demand and builds guest relationships.