It keeps the operator in mind. They understand how we think as restaurantures, yet also thinks about the kitchen flow and the inevitability of guest variability. They work with you and respond quickly with issues, and humbly take feedback. My favorite aspect of Tock though is how they pivoted with the Covid Pandemic and in real time allowed us to switch our buisness model for take out and continue to use them as a medium to engage with guests. They have maintained that inginuity in post covid times and real time respond to the trends of guests. Review collected by and hosted on G2.com.

Based on feedback from guests, it seems that the consumer platform can be confusing. about 20% of our dine guests will call us in the midst of making a reservation and do it over the phone (we still create a profile for them). It isn't a privacy issue (which I think is a guest architype) but a confusion issue. I'm unsure why, as I also use Tock as a guest and I understand it, but it may be due to my behind the scenes knowledge. Review collected by and hosted on G2.com.