Tucked away in the heart of Buderim on the Sunshine Coast, Honeysuckle Restaurant is one of those places’ locals love to recommend, but secretly wish they could keep to themselves. Opened in June 2020 by chef owner Seung Joo Kim, Honeysuckle is a heartfelt expression of Seung’s culinary story, rooted in his Korean heritage, shaped by international training, and grounded in a deep connection to the local community.
The space itself is effortlessly inviting, with warm timber finishes, soft lighting, an open kitchen that brings the buzz of service to life, and a breezy outdoor marquee that’s made for long summer evenings and lazy weekend lunches. By day, Honeysuckle becomes a relaxed yum cha destination, serving up delicate bites like prawn har gow, crispy Korean chicken bao, and house made condiments packed with flavour. By night, the energy shifts as the menu leans into a la carte and shared style dishes, celebrating the best of seasonal produce with a modern, creative twist.
But what truly sets Honeysuckle apart is how it makes you feel. There’s no fuss or fanfare, just honest, generous food, warm hospitality, and a team that puts genuine care into every detail.
Now Book It sat down with Seung Joo Kim to chat about the highs and hurdles of running a busy restaurant, and how finding a flexible booking system has helped streamline operations and support his team behind the scenes.
Yum Cha by day, shared plates by night — a not so simple service
For a small, independent restaurant, Honeysuckle has a lot of moving parts, with yum cha service during the day, a shift of menu in the evening, plus a mix of indoor, outdoor, and group bookings, the logistics are constantly in motion.
For Seung, one of the biggest ongoing challenges was finding a booking system that could actually keep pace with the unique rhythm of the venue.
“We’re not a plug and play kind of place, most booking systems are made for restaurants with one format and one flow. We have multiple dining styles, multiple spaces, and a strong focus on guest experience, so we needed something a lot smarter.” said Seung.
Before finding the right fit, the team at Honeysuckle often found themselves wrestling with systems that couldn’t handle the nuances of their venue, with indoor bookings accidentally placed outdoors, dietary notes missed, or group reservations falling through the cracks. And in a venue where every detail matters, even small missteps can leave a lasting impression.
“If a guest shows up expecting a set menu in the garden and ends up squeezed inside with no dietary notes passed on, that’s not just awkward, it’s disappointing,” Seung added.
What they needed wasn’t just a way to take reservations – it was a system that truly understood how the restaurant actually worked.
Flexible, functional, and built for hospitality
Switching to Now Book It has felt like a breath of fresh air for the team at Honeysuckle. After juggling systems that never quite fit, they finally found one that actually understands the way their restaurant ticks.
“It just makes sense, we can customise everything, from setting booking rules to managing different seating areas, so it matches the real flow of service, not some generic template.”
From setting different booking options for yum cha and à la carte, to managing indoor vs. outdoor seating rules, the platform gives the team full control over how the booking flow works. Instead of adjusting the restaurant to suit the system, Honeysuckle has found a solution that adapts to them, allowing for smoother service and smarter planning, every day of the week.
Revenue that stays where it matters
In an industry where every margin counts, the structure of a booking platform can have a big impact on the bottom line. For Honeysuckle, one of the standout advantages of Now Book It has been its commission free model. Unlike other platforms that take a cut of every reservation, Now Book It allows more of the revenue to stay where it belongs, with the restaurant.
“That makes a real difference for independent venues like ours, It’s not about being cheaper, it’s about value that respects how hospo actually works.”
With no penalty for being busy, the team can focus on growth and creating great guest experiences without watching a percentage of their hard earned bookings disappear. It’s a pricing structure that feels designed with restaurants in mind, practical, fair, and built for long term sustainability.
Real support for real results
Since making the switch to Now Book It, the Honeysuckle team has not only gained more control over how bookings are managed, they’ve also seen real improvements in the day to day flow of service. With fewer double ups, more consistent after hours reservations, and less time spent on manual admin, the system has helped free up headspace to focus on what matters most – delivering great food and genuine hospitality.
“We’re not constantly chasing booking issues or cleaning up errors anymore, we can trust the system to do what it’s meant to do, which means we get to focus on our guests and the kitchen.” Said Seung.
And when the team has needed small tweaks or customisation along the way, Now Book It’s dedicated support team has always been there.
“One of the best things about Now Book It is the support team! They are always so reliable and responsive”
It’s a straightforward, cost effective solution that doesn’t just prioritise sleek tech, it respects the realities of running a busy venue.
Now Book It tip: If you really want the full Honeysuckle experience, go for the banquet menu. It’s the best way to taste a bit of everything.
