Based on consumer demand for unique experiences, Tock unveils Multi Experience Tables to help restaurants maximise profitability at each table. Credit: Tock, LLC/PRNewswire.

Tock, a provider of technological solutions for the hospitality industry, has launched its Multi Experience Tables solution.

The feature assists restaurants in driving greater profitability by offering diverse dining experiences at the same table.

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Tock’s Multi Experience Tables will enable restaurants to provide guests with unique experiences while marketing the same table for different occasions or standard reservations.

Its flexibility will allow restaurants to optimise their seating arrangements and capitalise on the experiences that sell best.

Multi Experience Tables will make it simpler for restaurants to assign varying experience options to a single table.

This functionality will maximise revenue and ensure that popular offerings are always available to guests.

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Tock’s platform, which includes reservation, waitlist and table management capabilities, will help hospitality businesses increase revenue, boost the number of covers and maintain a loyal guest base.

The company highlights that to date, it has generated more than $2.25bn in total revenue for its partners.

Tock head Matthew Tucker said: “Today’s guests are more intentional in seeking unique and personalised dining experiences.

“Our restaurant partners are very creative in the experiences they offer on Tock and have learned to turn every square foot of their dining room into a monetisable experience.

“With Multi Experience Tables, restaurants now have even more ways to experiment with what appeals most to their guests. This is something our partners have been asking for and we are proud to be the first to bring this to the industry.”

Ella Elli, a California-meets-Mediterranean restaurant in Chicago, is one of Tock’s restaurant partners.

Ella Elli food and beverage vice-president Dan Harris said: “Our experiential offering has grown into an integral part of our brand, allowing us to extend our reach beyond the traditional dining experience and offer new ways to drive consistent sales during a time and day when our restaurant was not even open otherwise.”