
DISH Reservation System Quiz
Authored by Bára Dubovanová
Other
2nd Grade
Used 3+ times

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7 questions
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1.
MULTIPLE SELECT QUESTION
20 sec • 3 pts
What are the benefits of using the DISH Professional Reservation system?
No commission fees
Increased capacity utilization
Automated SMS notifications
24/7 availability
Answer explanation
The main benefits of Dish Reservation are:
- Avability 24/7
- Direct reservation via GMB, Facebook and Instagram
- 0% commisions
- SMS notifications in the price
- Full capacity utilization
2.
MULTIPLE SELECT QUESTION
20 sec • 2 pts
What type of establishments can use DISH Professional Reservation?
Bistro
Restaurant
Bar
Café
3.
MULTIPLE SELECT QUESTION
20 sec • 2 pts
What is the purpose of the DISH Professional Reservation solution?
Increase number of guest
Save staff time
Increase earnings
Online visibility
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
How much time the staff spends on average taking telephone reservations?
5%
15%
30%
55%
5.
MULTIPLE SELECT QUESTION
20 sec • 2 pts
Thanks to which Dish reservation funkcions can restaurants attract 20% more guests?
Google MB profile conection
Facebok+Instagram conection
Nice orange reservation widget
All mentioned
6.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
By what percentage in average will Dish Reservation reduce the number of no-show reservations?
1 - 2%
4 - 6%
7 - 10%
11 - 14%
Answer explanation
No-show rate is 12 - 15% for phone reservations.
For a Dish online reservations, there is a 0,8% no-show rate thanks to an SMS notification for guests.
7.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
Count with Giusseppe!
How much money will he lose per month, if he has 2 no-showed reservations per day? Giusseppe keeps the table for 1 hour and the average spend is 100 €/ hour. Restaurant is open 30 days/month.
600 €
2.000€
6.000€
20.000€
Answer explanation
Restaurants in average hold the table 45 minuts before and 15 minutes after time of the reservation. During this time they can’t earn on the table a will lose money if they keep the table unnecessarily.
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