Case Studies.
How venues on Revasi set up their bookings, from a 20-course tasting menu to a bar that keeps room for walk-ins.
Locavore NXT Ubud: How Asia's 50 Best Restaurant Handles Dietary Intelligence at the Booking Stage
Locavore NXT — No. 44 on Asia's 50 Best Restaurants 2026 and twice winner of the Sustainable Restaurant Award — runs a 20-course tasting menu where every course is prepared for every guest. A peer-reviewed study found that 45% of food allergy reactions in restaurants happen despite guests having already alerted staff. Here is how Revasi's structured dietary intelligence solves that problem at the booking stage.
Case Studies · 10 min read · April 21, 2026
Nusantara Ubud: How One Restaurant Manages Dining, Cooking Classes, and Private Dining from One System
Nusantara by Locavore in Ubud runs three distinct booking types — dining reservations, Indonesian cooking classes led by Chef Putu, and private dining experiences for groups of 8–12 — all from a single reservation system. This is how it works operationally, and why it matters.
Case Studies · 9 min read · April 21, 2026
Soléa at Bali Beach Hotel: How a Sanur Rooftop Runs Service
Soléa is the Locavore Group’s Mediterranean rooftop on Bali Beach Hotel in Sanur. How it takes bookings on Revasi, from the sunset rush to the pre-service brief.
Case Studies · 6 min read · April 21, 2026
Mistral Dining Bar, Sanur: Craft Cocktails on Bali's Most Historic Rooftop
Mistral Dining Bar sits on the rooftop of Bali Beach Hotel, Bali's first international hotel, opened in 1966 by President Soekarno. Run by the Locavore Group with a spirit-forward Mediterranean cocktail programme, it is the most ambitious new rooftop in Sanur. Here is how its zoned reservation system was built before opening day.
Case Studies · 9 min read · April 20, 2026
Night Rooster Ubud: Inside Bali's Most Celebrated Cocktail Bar
Night Rooster is Ubud's only bar on The World's 50 Best Discovery platform and a Tatler Best Bar Indonesia selection. It seats 40 guests, charges IDR 140,000–180,000 per cocktail, and runs on a reservation model designed to protect walk-in culture. Here's how it works.
Case Studies · 9 min read · April 19, 2026