The Wheelhouse Restaurant (www.wheelhousefalkirk.com) offers the very best food and wine set against the backdrop of the Falkirk Wheel - Scotland's most stunning piece of modern engineering and one of the fastest-growing visitor destinations in Scotland.

It is no surprise that The Wheelhouse has been chock-a-block every day since opening - and that the challenge for Managing Director Malcolm Binnie is to ensure he and his staff can maintain a high-quality dining experience for their customers. As Malcolm says "given that we deal with 60 to 70 covers every half hour, it is hugely important for us that we can control the restaurant reservations process, and that we use that process to ensure a smooth flow of work through the kitchen and restaurant - which means we can be sure our customers will have a great dining experience."

As a new opening, in December 2006, Malcolm was able to implement a web-based restaurant reservations management system at The Wheelhouse from day one of operation. He chose restaurantdiary™ for The Wheelhouse because of the experience of the people selling it -  "they clearly understand the issues in running busy restaurants and they talk the same language as us - the fact that they have been there and done that counted for a lot."

restaurantdiary™ is used to take restaurant reservations directly from The Wheelhouse web-site, in addition to capturing telephone reservations for the restaurant, and the system is used by all 70 staff at The Wheelhouse.  Malcolm was impressed by how easily his staff picked up the system - "the implementation and training went very smoothly and support has been first-class."

Having used the system for 11 months (by January 2008) Malcolm is now planning to extend the system to manage restaurant reservations for his new restaurant (The Boathouse, Kilsyth) opening in March 2008. His overall impression of restaurantdiary™ - "it does exactly what it says on the tin." When asked what advice he might give to prospective users of restaurantdiary™, Malcolm had no hesitation, saying "It is a must-have in any high-volume restaurant. It is a vital tool to help in controlling and growing the covers achieved in our restaurant."