Pre-Stay: Fully committed
For professional guest marketing
and avoiding No-Shows
aleno gives you peace of mind even before the doors open: During the booking process, incompatibilities are clarified, favourite tables are assigned and tailor-made offers are pointed out. Also commitment is created: Several functions are available to efficiently avoid no-shows. Naturally, the entire process takes place seamlessly in your brand design and independently of third-party providers.
On-Stay: Your commitment pays off
Satisfied guests ensure more sales.
With aleno, you and your staff know the individual preferences of your guests before they are expressed. In the background, aleno ensures optimum capacity planning, even when tables are occupied more than once. You retain the sales information per guest and create an excellent basis for your planning and economic decisions.
Post-Stay: Spreading enthusiasm
The experience that makes a name for itself.
A great overall experience leaves an impression. With aleno, you can keep in touch with your guests and remind them of the wonderful time they had after their visit. This increases the number of positive online reviews and brings guests back to your restaurant at the same time.
Everything taken care of
Everything from a single source: yours.
The freedom to devote yourself to your passion, with full commitment and the peace of mind that everything else is taken care of. aleno works quietly in the background and precisely to the degree of automation that suits your needs. The processes remain in your hands, as does the personal contact with guests.
Increase the visibility of your restaurants on all channels and successfully promote culinary highlights.
Attract, inspire & retain guests
Relieve your employees and reduce your expenses through automated processes.
Automate, integrate, work more efficiently
Make economically sound business decisions based on clear data, across systems and supported by AI.
Increase profits,
manage growth
With aleno, we were able to significantly increase the proportion of regular guests and thus also the occupancy rate in our restaurant.
Giovanni Melis, La Colombe/ Restaurant zur Taube, Zug
