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chopnchill

How Chop ‘n Chill Connects with Every Guest Using Now Book It’s AI Receptionist

Chop ‘n Chill delivers a full-flavoured experience from start to finish, including the way they connect with guests through Sadie.

amorettis

From Empty Tables to Full House: How Amoretti’s Restaurant Increased Reliability and Revenue

With bustling venues in Abbotsbury and Narellan, Amoretti’s has become a go-to spot for families, friends, and food lovers across NSW. Here's how they keep bookings running smoothly.

crinitis

One Booking System to Sync Them All: How Criniti’s Streamlined All Their Venues

We sat down with Senior Marketing Manager Gunjan Gupta to hear how Criniti’s has created a more unified experience across all venues using Now Book It.

gardehospitality

How Garde Hospitality Group Perfected the Guest Experience with Now Book It

Learn how Garde Hospitality Group cut down on admin time to focus on delivering top tier hospitality with Now Book It onboard.

honeysuckle

How Honeysuckle Restaurant Found Flexibility with Now Book It

Honeysuckle shares with us about the highs and hurdles of running a busy restaurant, and how finding a flexible booking system has helped.

How This Sydney Wine Bar Pockets An Extra $4K+ Monthly with Now Book It AI Receptionist

Small Bar, Big Bookings: This Sydney Bar Pockets An Extra $4K+ Monthly with Now Book It & Sadie AI

Learn how Crows Nest Small Bar use the Now Book It reservation platform and Sadie AI to keep every call, booking and dollar from slipping through the cracks.

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