Events – Introduction and Use Cases

Events are Vendion's way to sell seats to a specific experience – not just a table. The guest pays to join that exact experience, such as a wine tasting, a stand-up show or a Christmas buffet.

How is an event different from a table booking?

Typical use cases:

• Wine tasting – "Piedmont Wines, Friday March 18 at 19:00, 20 seats, 595 SEK/person"
• Comedy night – "Stand-up with Magnus Betnér, Saturday 20:00, 40 seats, 350 SEK/person"
• Christmas buffet (julbord) – "Classic Swedish julbord December 22 at 18:00, 80 seats, 795 SEK/person"
• Live music – "Jazz night every Thursday 20:00–23:00, 60 seats, 0 SEK (cover charge at the bar)"
• Team building / kickoff – "Company kickoff menu for 20–50 people"
• Chef's table – "Tasting menu at the chef's table, 8 courses, 1 295 SEK/person"
• Themed nights – "Pasta Wednesday" or "Taco Thursday"
• Brunch buffet – "Sunday brunch 10:00–14:00, 395 SEK/person"

Two event types:

1. One-time – A single date and time. Perfect for julbord, New Year's parties or unique collaborations with a guest chef.
2. Recurring – Repeats on a schedule (every Friday, every other Thursday, first Sunday of the month). The system auto-generates all upcoming occurrences.

Requires table or not? For every event you choose whether "Requires table" is on. When it is, the system links the booking to a specific table so the POS knows where the guest sits. When it's off, the booking is a "standing" event such as a cocktail evening or a mingle.

How events appear to the guest: All your active events are shown on your public booking page /book/yourrestaurant. The guest can browse upcoming occurrences, see available spots, pricing, and book directly.

How events appear to you: Event bookings show up in the same calendar view (/admin/reservationer) as regular table bookings. Filter by "Event" to see only events, or view everything together to plan the evening.

When should you use events instead of a regular booking? Create an event when:

• You have a fixed price per person
• All guests start at the same time (e.g. wine tasting starts at 19:00)
• Capacity is fixed – you cannot admit more than X people
• You want to market a specific experience separately

Use regular bookings when:

• The guest picks their own time
• The guest orders freely from the menu
• Capacity is driven by how many tables you have

Three quick real-world examples:

Example 1 – Nordic restaurant in Stockholm: "Tasting menu 5 courses every Thursday at 19:00. 24 seats, 895 SEK/pers. Including drinks pairing: 1 495 SEK." Set up once, generates every Thursday automatically. Guests book weeks ahead.

Example 2 – Gastropub in Gothenburg: "Taco Tuesday every Tuesday 17:00–22:00. No seat fee, but guests must reserve their spot. 60 seats, 0 SEK." A free event works when the goal is to fill the venue on a weekday.

Example 3 – Classic in Malmö: "Julbord Saturday Dec 12 at 18:00. 80 seats, 795 SEK/pers." One-time event, released in October, sold out by November. Clear date, clear price, clear value.

What makes events sell well:

• Strong image – the hero image is what sells the seat. Invest in good food photography or a poster image.
• Concrete menu/content – "Five wines from Piedmont + light bites" sells better than "Wine Evening".
• Visible counter – "Only 4 seats left" drives urgency. The system shows this automatically.
• Easy-to-remember start time – 19:00 or 20:00 beats 18:45.
• Recurring events create habits – "Friday is wine night" becomes a ritual for regulars.

CRM linkage: Every guest who books an event is automatically added to your CRM with the tag "Event guest" plus a log entry. You can then segment and invite them specifically to future events – guests who attended a wine tasting get the invite to the next one; comedy-night guests are tagged separately.

Next step: Read Create recurring events to set up your first event or Event bookings – guest flow and slot handling to understand how guests book.