All you need to know about us.
A little about us.
Created in 2001, Avenista® was born as a spin-off from a bespoke system designed for a popular golfing hotel. The current Managing Director of Avenista®, Kerry Beswick, saw the potential of converting this software into a personalised table booking service that could enhance the way restaurants operate in the UK and across the world.
The idea behind Avenista® was to revolutionise the way restaurant software managed reservations. It gave them the power to move away from slower manual methods and transition to a seamless, digital format. This huge leap forward meant that human error was significantly reduced, and efficiency across the business was improved.
Thanks to the continued development of our restaurant system over the past 20 years, Avenista® has established itself as a vital management tool relied on by restaurants of all sizes. A key reason for that is because we listen to their feedback, which enables us to introduce new features and functionality that supports the way they work.
Avenista® now sits proudly in a class of its own, providing reservation management to some of the biggest names in the industry. And our ability to react and adapt quickly to their ever-changing needs ensures we’re alert to the challenges as they happen, and provide the solutions to help solve them.
Some familiar faces.
-
Kerry - Director
Kerry is the founder and director of Avenista® having created the business in 2001. When he is not locked away overseeing the business and coding the software’s framework, he enjoys cycling, often taking part in charity sportives. Kerry once tackled the Dolomites in Italy on a 7-day, 800-mile mammoth ride – giving those leg muscles a workout to remember!
-
Tony - Senior Developer
Tony is our senior developer, who’s tasked with helping to bring our groundbreaking advancements to life! When he’s not coding Avenista® and its wide variety of complex features, Tony can be found mountain and road biking. He’s also a big music fan and attends various concerts around the UK – although he wisely leaves the bike at home.
-
Sam - Head of Support
As you will most likely come to realise, Sam heads up our wonderful support team, helping our customers with any queries that pop up and ensuring they have everything they need to get the best use from the software. When she’s not helping you reapply schemas, Sam cooks up exciting new recipe ideas and creates delicious feel-good meals. Unfortunately, they are only sometimes made available to the Avenista® team!
-
Angela - Accounts
Ange is always on hand to update licences and assist with invoicing queries. She is also willing to go above and beyond to help any customers with general queries. Away from her immaculate bookkeeping and invoice management, she loves to hike and is often found pottering around the Lake District, sometimes queuing for the world famous Grasmere gingerbread.
What makes Avenista different?
Although Avenista® might have been born around the same time as the other major table booking systems that’s where the similarities end. We won’t up-sell or divert your diners to your competitors, we won’t outbid your own Google rankings or charge commissions. In fact, we have no relationship with your diners at all as they belong entirely to you. Our mission has always been to make life easier for our users and cheaper for our customers by producing and supporting the best tools for you to manage your restaurant.
We think the software itself should be so good it becomes almost invisible. Avenista is ultra-friendly software that takes the pain out of managing tables and availability but if it’s still too much we’ll do it for you!
Now, that IS different.
20 years in the making.
-
2001
Back in 2001 Avenista® was created, giving you the ability to plan your sessions, accept booking reservations and manage your dinner service electronically - something that was once extremely slow and prone to human error. It was a game-changer for restaurant owners across the UK, instantly streamlining processes and making life even easier for your customers.
-
2021
Fast forward 20 years to 2021, two decades on from the original version of Avenista®, and a lot has changed! Avenista® has evolved to become a leading graphical reservation system, supported by an extensive list of amazing features and functions. We continue to lead the way and find new solutions to new challenges faced by the food service industry.
Why we created Avenista.
With more than 40 years’ combined experience delivering table booking software, the team at Avenista® understand what makes a busy restaurant tick and have continuously honed our restaurant software to complement the way you run your front of house. As a result of our team’s tireless work, millions of diners are seated each year using Avenista® systems.
At Avenista®, our mission is for customers to spend as little time as possible using the booking software, having confidence that it is doing exactly what they need. This allows them to spend more time in their restaurants on activities that can really add value to their business.
We have developed Avenista® to become an intelligent and efficient restaurant system, maintaining key features that support our customer’s ability to deliver a personalised service to their diners. We also provide all-inclusive access to our incredible support team (who are award winners in our eyes!) who can implement booking strategies and take care of all of the administrative duties involved in managing the software.
It’s no surprise that Avenista® customers tend to be busy, extremely well-run restaurants that are always looking for that extra bit of efficiency and want it without hefty prices attached. Unlike many booking system providers, at Avenista® we do not operate a diner portal and will never attempt to sell tables from competitor restaurants or gazump a restaurant’s Google ranking.
“We have absolutely no relationship with diners at all. Everything we do is focused on the restaurateur. We are all about providing the very best tools and services for our customers to help them make the best restaurants possible.”
