With reviews like “first class consistent high standard of service, ambience and food”, and “spectacular experience”, multi award winning restaurant Potager needs no introduction.
20 minutes away from the Gold Coast airport in Carool, the four-time hatted venue follows the paddock to plate philosophy. An experienced team runs the kitchen, handpicking local produce and their own garden grown additions for their menu with global influences.
We picked the brains of restaurateur and owner Peter Burr to learn their recipe for success.
The most awarded restaurant in the Northern Rivers
Set on a 10-acre farm in Carool with ocean views over a flourishing northern NSW, Potager’s success is built upon the foundation of experience and excellence. Customers are drawn by the sumptuous yet refined cuisine, but also by the genuine hospitality and honest-to-goodness values that Peter and his team extend to every guest.
“Potager’s commitment to the farm-to-table ethos not only ensures outstanding flavours but also supports the local community. Whether it’s an intimate dinner or a memorable gathering, the team promises a delightful journey (for your tastebuds) and a warm embrace (for your senses).”
Staff and systems that deliver on Potager’s goals
With POS, booking systems, restaurant marketing, staffing pressures, and much more to think about in the hospo space, we asked the team what their biggest challenge was in running the restaurant.
One thing that sets Potager apart from other hospitality venues is the stable team Peter has built. He takes pride in the high tenure across the management team including 7 years-in bar manager, plus restaurant managers and waitstaff who stick around for at least 3 to 6 years (and running).
But like other businesses, Potager also deals with the inevitable impact of cost pressures. Price increases across raw food and produce, rental, services and utilities, and more are leading to thinner margins than ever. That’s why when it came to selecting a booking system, it was crucial for the venue to make an astute financial decision.
“So many booking systems out there come with exorbitant fees yet still lack the features that give us full control over reservations – hence why I left OpenTable and came to Now Book It.”
Gaining flexibility and control over online reservations with Now Book It
The team now has over 6 years of experience using Now Book It, so take it from them –
“I love the control and flexibility that Now Book It gives us. The ease of setting up events is so helpful. Booking options (are) particularly handy for upselling. We finally started using the waitlist feature about 6 months ago and it’s so effective for maximising covers.”
The advantage of being a single-location venue is that you can quickly make changes to see what’s working, and what’s not. In Peter’s words, Now Book It empowers restaurants with full control and flexibility over their online reservations. They are able to test plenty of handy features without additional costs and take those learnings to optimise and grow profits. Booking options are a great example, as the team began using the feature to upsell popular and profitable menu items such as a dozen oysters at the point of booking.
What Potager also gets out of Now Book It’s restaurant reservation software is the commitment to the restaurant’s branding from start to finish. From the booking widget that fits seamlessly into their website, to the confirmation and reminder emails sent automatically to diners, they never have to worry about guests seeing another brand when booking Potager. This also means that their customer data stays with them, where it belongs.
Today, Potager manages all their online bookings as well as manual walk-in entries using Now Book It. The standby list feature has helped the venue tap into waitlisting customers to maximise covers, while the gift cards solution has supported them in generating additional revenue especially during the holidays.
Reach out to learn more about how Now Book It can help your restaurant simplify and grow reservations today.
Book a table at Potager here
Pro tip from Peter: Order the signature Sudado de Pescado (fish stew) — a staple that’s been on every menu since the restaurant opened — and make sure you get a table on the covered verandah with views to the ocean.
