One reservation book for breakfast through dinner. Members get a confirmation email the moment you book them, servers see each member's allergies and preferences in one tap, and a survey goes only to the members who dined, with Troy reading what came back.
Dining
Daily sheet · Dinner
Booked
Seated
Marked as dined
Survey sent
Tonight's reservations by service, with live cover counts and each occasion starred. Tap any member for their allergies, dietary needs and seating preference, then mark who dined so the right members get tomorrow's survey. Try it below.
Dining · Reservations
Fri, Oct 16
All servicesLunchDinner14 reservations · 46 covers
✉ Survey sent · 3/6| Time | Member | Party | Where | Status | Profile | Dined |
|---|---|---|---|---|---|---|
| 12:00 | Robert Ellis #0934 | 2 | Grill Room · T3 | Completed✉ | ||
| 12:30 | Susan Park #1217 | 4 | Terrace · T5 | Completed✉ | ||
| 1:00 | David Ortega #0602 | 3 | Main Dining · T10 | Completed✉ | ||
| 6:00 | Margaret Hale #1042★ Anniversary | 4 | Main Dining · T12 | Seated | ||
| 6:15 | Tom Brooks #0877 | 2 | Grill Room · T4 | Seated | ||
| 6:30 | Ana Castillo #1310★ Birthday | 6 | Terrace · T2 | Seated | ||
| 7:00 | James Whitfield #0519 | 4 | Main Dining · T8 | Confirmed | ||
| 7:30 | Linda Nguyen #1188 | 2 | Grill Room · T6 | Confirmed | ||
| + 6 more dinner reservations after 7:30 | ||||||
✉ marks members who were sent that service's survey. Every member got a confirmation email when the reservation was made.
Member quick view
Margaret Hale party of 4
From the member record, kept current by every department.
Lunch survey
✉ Sent today at 3:00 pm to the 3 members who dined.
Dinner survey
Sends Sat, 10:00 am to the 3 members marked as dined. No login needed to answer.
Breakfast, brunch, lunch and dinner in one place, with the room, table, occasion and notes on every reservation, and cancellations kept on record.
Allergies, dietary restrictions, seating preference and staff notes live on the member record, so the dining room sees what the rest of the club knows.
Each service has its own survey, sent at the time you choose and only to members who dined. Results feed a dashboard and a board-ready PDF.
Your team keeps every decision. Troy takes the re-typing, the chasing, and the double-checking.
Before
Reservations live in a paper book, a spreadsheet, or one person’s inbox, and confirming each one is another email to write.
With Troy
Staff book the member in one place, and the confirmation email goes out on its own, with an update if the time changes or it’s canceled.
Before
The server learns about the shellfish allergy when the member mentions it, if they do.
With Troy
One tap on the reservation shows the member's allergies, dietary needs, seating preference and staff notes.
Before
A survey goes to everyone or no one, so the results say little about any one night or service.
With Troy
Staff mark who dined, and that service’s survey goes to them at the time you set. Results arrive with Troy’s read on them.
Every step that matters has a person on it — nothing is hidden, and nothing goes out on its own.
Book
Troy does
Sends the member a confirmation email, and an update if the time changes or the reservation is canceled.
Your team does
Takes the reservation: member, party size, time, service, room, table and occasion.
Serve
Troy does
Shows each member's allergies, dietary needs and seating preference in one tap.
Your team does
Seats the party and marks who dined.
Survey
Troy does
Sends that service's survey to the members who dined, at the time you set.
Your team does
Sets up each survey once, previews it and turns it on.
Review
Troy does
Compares results with the last period and last year, writes the insights and builds the board PDF.
Your team does
Reads the results, asks Troy about them and decides what to change.
Book
Serve
Survey
Review
Troy does
Your team does
Every service in one place, so the host stand, the kitchen and the manager are looking at the same night.
A survey after each service, sent only to members who dined, turns into scores you can compare and Troy's read on what changed. Switch between dinner and lunch below.
Dining · Member feedback
| % positive | September | August | Sept. last year |
|---|---|---|---|
| Responses · covers | 142 · 1,184 | 128 · 1,096 | 119 · 1,050 |
| Overall experience | 86%▲ +5 | 81% | 79% |
| Food quality | 88%▲ +4 | 84% | 82% |
| Service & pacing | 74%▼ −6 | 80% | 77% |
| Ambiance | 91%▲ +1 | 90% | 88% |
| Value for the price | 72%▲ +2 | 70% | 71% |
Overall experience · monthly trend
Apr
May
Jun
Jul
Aug
Sep
Troy's insights
Dinner · 142 responses
Trends
Overall experience is up 5 points on August and 7 on last September, its best month this season.
Food quality led the gain; members named the new halibut and the short rib most often.
Opportunities
Service & pacing fell 6 points. Most comments mention waits between courses on Friday nights.
Recommendations
Look at Friday dinner staffing and kitchen pacing when covers run high.
Re-check pacing scores after two Fridays to see whether the change worked.
Troy answers questions about your dining feedback in plain English.
Everyone sees what their job needs — and nothing they shouldn't.
Takes reservations, runs the daily sheet and marks who dined.
See a member's allergies and preferences before they reach the table.
Sets up each service’s survey and reviews the results.
Read the trends and the board-ready report.
Included in Max.
The same Troy connects the work across your club — a request from one desk becomes the next step on another.
A 30-minute walkthrough on your own club — Troy runs it, and you approve.
Prefer email? info@visiontroy.com