At Onda in Den Haag, service starts before guests walk in

The venue

Onda sits on a quiet bridge in The Hague: a wine bar and restaurant with a boat terrace, built to feel like "a cigar box," as owner Juan puts it. It's the newer of his two venues. De Kade, his first restaurant, opened with his partner, Sanne, has been open nine years just down the street; Onda has been open a year and two months. Weekends are consistently full. Weekdays are the current project, and Juan is testing fixes: a weekly butcher special, and possibly bringing the DJ back.

The old way

Before Onda opened, Juan was already running De Kade on a legacy POS, an outdated reservations system, and standalone payment terminals. Each came with its own subscription, its own support line, its own login. A booking made in the reservations system didn't show up on the till when the order came in, so staff re-entered the same details twice. Closing out at night meant reconciling three separate systems by hand.

When something broke, help came from people far from the venue who didn't know hospitality. "You get a call center, and it just ends there while you're trying to fix something," Juan recalls.

"Nobody tells you how much time you lose stitching three systems together until you stop doing it. We had a POS subscription, a reservations subscription, a terminals subscription. With Tebi, it's finally all in one place.”

— Juan, Owner, Onda & De Kade

Why Tebi

Juan heard about Tebi from another operator he trusted. He and his partner were tired of paying for a stack of separate subscriptions, so when Onda opened, they ran it on Tebi from day one: reservations, POS, and payment terminals in one system. "It's the overarching system — reservations, POS, all the analytics in one place," he says. "It's genius. Why had nobody done this before?"

Life on Tebi

Juan estimates Onda's fixed costs are about half of what the old stack cost. Ask him about time and he corrects the question. "It's not that I'm saving time exactly — it's mindshare," he says. "I'm not switching between different apps. That's real time back in my day."

Support is the difference he keeps coming back to. "I feel like I'm working with a partner, not an organization that just wants to make ends meet."

Never missing a guest

For Onda, replying fast is a service standard. "Every client is an opportunity," Juan says. "They might be asking ten other restaurants the same question — for us, it matters that they get heard."

His rule is a reply to every guest message within 24 hours, and he works through them in Inbox. About 60% are guests booking a table; the rest are questions from people who haven't decided to come yet. Juan sends the AI-drafted replies regularly, and when he rewrites them, they still give him a starting point. The guest summaries, he says, make it easier to grasp what people need. Because Inbox links to the guest's reservation, he can change a booking without leaving the conversation.

The result

"Inbox is now part of how we run service every day, before our guests even take a seat."
— Juan, Owner, Onda & De Kade, The Hague

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