Europe-Based EVEVE Announces New Partnerships with Leading Twin Cities Restaurants Including Hell's Kitchen, Meritage and Rock Bottom
The country's largest reservations systems, loses their top Twin Cities restaurants.
Minneapolis, MN, August 14, 2011 --(PR.com)-- Ten leading Twin Cities restaurants have recently decided to drop their relationships with their existing online reservations systems and switch to EVEVE. Critically acclaimed Hell’s Kitchen plus St. Paul award winning Meritage and Rock Bottom Brewery in Minneapolis have all switched their online reservations to Europe-based reservations system EVEVE. Established in 1997, EVEVE is a leading global supplier of live reservations systems and has relationships with approximately 1,000 restaurants worldwide. EVEVE has just begun to establish a U.S. presence initially focusing on the Twin Cities market.
“We are very grateful for the confidence Hell’s Kitchen, Meritage and our other eight clients have placed in our future in the U.S. market,” said EVEVE’s Director Timothy Ryan. “Of the 246 restaurants our primary competitor has relationships with in the Twin Cities, these ten represent roughly 18% of their projected 90,000 covers per month. We’ve been fortunate to emerge as the industry leader’s strongest competitor in Europe and Asia and we are looking forward to bringing our successful reservations system, our level of customer service and our uniquely affordable pricing model to the U.S.”
“Our software allows a restaurant to control everything within their own website,” said Ryan. “Our system gives restaurateurs complete control over their tables and private customer data. EVEVE doesn’t host a consumer website or point potential diners toward ‘high point rewards’ competitors, which ring up even higher fees for other reservations systems. Restaurant owners have balked that the fees required by these models are justified by their ‘marketing opportunities’ but in essence seem to often work against them,” said Ryan.
“Our leading competitor’s pricing policy results in larger restaurants facing annual billings in excess of $30,000 and an inability to control how they markets to its customers,” said EVEVE’s Ryan.
“The minute Hell’s Kitchen and Meritage announced their switch to EVEVE, we were deluged with inquires. Restaurants margins are shrinking; people said they’ve been looking for a solid alternative for a long time. Anyone fearful of losing online bookings can look to Hell’s Kitchen as an example. The first 30 days with us, their online bookings actually increased by 20% over last year,” said Ryan. "Our competitor’s strongly-skewed revenue model highlights a paradox. The restaurants who need them the least are the ones who pay the most," added Ryan.
“Elite restaurants are also subject to diner cannibalization. Diners at many elite restaurants can only book online if they sign up with our competitors,” said Ryan. “While this confers convenience, it also opens up your diners to having their heads turned by the many savage discounts on their systems. By forcing their own high end diners to sign up for them and its discounts, the elite restaurants, by proxy, are advertising low-end discounts at rival restaurants to their own customers.”
“Restaurants have been frustrated with the other alternatives because they have identical cover pricing models and they’ve not had the industrial technical capabilities to successfully meet their needs,” said Ryan. “The Twin Cities restaurant market is very representative of major markets around the country and we are convinced that our early successes here will be replicated in the rest of the country.”
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Related article:
http://blogs.citypages.com/food/2011/07/meritage_and_he.php
Contact: Tim Ryan 651-395-9468
tim.ryan@eveve.com
Patrick Forciea 612-990-2581
patforciea@gmail.com
www.eveve.com
“We are very grateful for the confidence Hell’s Kitchen, Meritage and our other eight clients have placed in our future in the U.S. market,” said EVEVE’s Director Timothy Ryan. “Of the 246 restaurants our primary competitor has relationships with in the Twin Cities, these ten represent roughly 18% of their projected 90,000 covers per month. We’ve been fortunate to emerge as the industry leader’s strongest competitor in Europe and Asia and we are looking forward to bringing our successful reservations system, our level of customer service and our uniquely affordable pricing model to the U.S.”
“Our software allows a restaurant to control everything within their own website,” said Ryan. “Our system gives restaurateurs complete control over their tables and private customer data. EVEVE doesn’t host a consumer website or point potential diners toward ‘high point rewards’ competitors, which ring up even higher fees for other reservations systems. Restaurant owners have balked that the fees required by these models are justified by their ‘marketing opportunities’ but in essence seem to often work against them,” said Ryan.
“Our leading competitor’s pricing policy results in larger restaurants facing annual billings in excess of $30,000 and an inability to control how they markets to its customers,” said EVEVE’s Ryan.
“The minute Hell’s Kitchen and Meritage announced their switch to EVEVE, we were deluged with inquires. Restaurants margins are shrinking; people said they’ve been looking for a solid alternative for a long time. Anyone fearful of losing online bookings can look to Hell’s Kitchen as an example. The first 30 days with us, their online bookings actually increased by 20% over last year,” said Ryan. "Our competitor’s strongly-skewed revenue model highlights a paradox. The restaurants who need them the least are the ones who pay the most," added Ryan.
“Elite restaurants are also subject to diner cannibalization. Diners at many elite restaurants can only book online if they sign up with our competitors,” said Ryan. “While this confers convenience, it also opens up your diners to having their heads turned by the many savage discounts on their systems. By forcing their own high end diners to sign up for them and its discounts, the elite restaurants, by proxy, are advertising low-end discounts at rival restaurants to their own customers.”
“Restaurants have been frustrated with the other alternatives because they have identical cover pricing models and they’ve not had the industrial technical capabilities to successfully meet their needs,” said Ryan. “The Twin Cities restaurant market is very representative of major markets around the country and we are convinced that our early successes here will be replicated in the rest of the country.”
###
Related article:
http://blogs.citypages.com/food/2011/07/meritage_and_he.php
Contact: Tim Ryan 651-395-9468
tim.ryan@eveve.com
Patrick Forciea 612-990-2581
patforciea@gmail.com
www.eveve.com
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EVEVE
Patrick Forciea
612 990 2581
Patrick Forciea
612 990 2581
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