Own your customers
Your guest list, in your hands.
Every order on every channel writes a customer record you own: who they are, what they order, how often, and how much they are worth. Exportable on any day, for any reason, including leaving.
- phone, WhatsApp, web and table build one record
- Every channelphone, WhatsApp, web and table build one record
- every order, every total, every visit
- Full historyevery order, every total, every visit
- yours to take, on any day you ask
- Exportableyours to take, on any day you ask
A. Khan
+1 ••• ••• 4021 · prefers WhatsApp
Lifetime
$1,284
Orders
37
Avg basket
$34.70
Recent orders
The problem
You have thousands of regulars and no way to reach one
A restaurant that has served the same neighbourhood for ten years knows its guests by face and cannot contact a single one of them. The delivery app has the phone numbers. The card terminal has the transactions and will not give you a name. The reservation book is a book. So the only marketing available is a sign in the window — and the moment a guest stops coming, you have no idea it happened.
- Delivery apps hold the customer relationship and will not hand it over.
- You cannot tell a regular from a first-timer at the counter.
- A guest who quietly stops coming looks identical to one who never existed.
- Every promotion is broadcast to strangers because you cannot reach the people who already like you.
How OwnTable solves it
The list builds itself, from the orders you already take
Nothing to collect, no clipboard, no loyalty card. Taking an order — on any channel — creates or updates the customer record, and the history accumulates from the first day.
One person, one record
The same guest ordering by phone on Tuesday and QR on Friday is one customer, matched properly on a normalised phone number.
History that means something
Order count, lifetime value, favourite dishes, last seen, and the channel they prefer.
Consent tracked, region by region
Marketing consent is recorded with its source and enforced by the database — opt-in where the law requires it, opt-out elsewhere.
What you get
The difference it makes, in practice
Own the relationship
No intermediary can raise a rate, change a rule or switch you off between you and your own guests.
See who matters
Sort by lifetime value and you can see the twenty people who quietly hold up your week.
Notice the ones going quiet
A regular who has not been in for a month is visible, and can be brought back before they have found somewhere else.
Reviews land where they belong
Happy guests are guided to Google. Unhappy ones reach you privately, before the internet reads it.
Compliant by construction
Consent, export and erasure are built in — not a policy you have to remember to follow.
Take it with you
Your list exports in full. We would rather earn the renewal than hold your data hostage.
How it works
Live in days, not quarters
- 1
Take an order
That is the whole first step. Any channel, any fulfilment type. The record is created behind it.
- 2
The history accumulates
Orders, totals, dishes, channels and timing all attach to the person rather than to the ticket.
- 3
Segments emerge
Regulars, big spenders, first-timers, lapsed. Not tags you maintain — states the data already describes.
- 4
You act on it
Win-back, loyalty and campaigns all run against the same list, and every send respects the consent on the record.
In detail
Everything included
Customer records
What each record holds, and how it stays accurate.
- Name, phone, preferred channel and language
- Every order with its items, total and fulfilment type
- Lifetime value, order count, average basket and last seen
- Most-ordered dishes, and the usual basket we compute from real orders
- Notes your team adds, visible to your team only
- Phone numbers normalised so one guest is never two records
Leads and enquiries
The people who reached out but have not ordered yet — usually the most valuable inbox in the building.
- Catering and banquet enquiries with guest count, date and budget
- A pipeline with stages, notes and tags
- Contact history so nobody is chased twice or forgotten
- Enquiries from every channel in one inbox
Reviews and reputation
More than seven in ten diners read reviews before ordering. This is the highest-return thing most restaurants never do systematically.
- An automatic review request a set time after collection or delivery
- A one-tap rating page with no login for the guest
- Four and five stars are guided straight to your Google listing
- One to three stars open a private form that reaches you, not the public
- Review trend visible over time, alongside the orders that produced it
Consent and data rights
Built for GDPR and Saudi PDPL rather than bolted on, because retrofitting consent is how restaurants get fined.
- Marketing consent captured at checkout, with its source recorded
- Opt-in enforced in regions that require it, opt-out honoured everywhere
- Transactional messages never gated behind marketing consent
- Per-diner data export and erasure, with order totals retained for your accounts
- A full audit log of who changed what, with the actor named
The business outcome
What changes about your marketing
You stop paying to reach strangers and start talking to people who have already eaten your food and paid for it. That is a different economics entirely: the list costs nothing to message, grows with every order, and is worth more the longer you keep it.
- no intermediary between you and your guests
- Ownedno intermediary between you and your guests
- adds to a list that compounds
- Every orderadds to a list that compounds
- in full, whenever you want it
- Exportablein full, whenever you want it
Questions
The things owners actually ask
Something not here? Ask us directly — you will get a straight answer, including when the answer is no.
In your restaurant's own tenant, isolated from every other restaurant on the platform at the database level rather than by application code. No other tenant can read it, and we will show you the isolation tests if you would like to see them.
Works with the rest of the platform
Own your orders, your guests and your margin.
Fourteen days, everything switched on, and we set it up with you. If it does not fit your restaurant, walk away.