Why Locavore Group Chose Revasi for All Their Restaurants
Why Locavore Group Chose Revasi for All Their Restaurants
Across Ubud, Bali, Locavore Group has built a collection of restaurants and bars known for ingredient-driven cuisine and thoughtful hospitality.
Founded by chefs Eelke Plasmeijer and Ray Adriansyah, the group operates several venues with very different concepts, including:
- Locavore NXT
- Nusantara
- Night Rooster
- Herbivore
Each concept serves a different role within the group's culinary ecosystem. Some operate with tasting menus, others with more flexible dining formats or cocktail-focused service.
Despite these differences, one operational challenge connects them all: how reservations should be managed across the group.
We spoke with the founders about why they chose Revasi as their reservation system.
About Locavore Group
Locavore Group is widely known for its focus on Indonesian ingredients, local sourcing, and concept-driven restaurants.
Their venues each have a distinct identity.
Locavore NXT operates with a seasonal tasting menu format built around ingredient precision and culinary storytelling.
Nusantara celebrates regional Indonesian cuisine in a more flexible dining format.
Night Rooster is a cocktail bar inspired by Indonesian flavours and ingredients.
Herbivore focuses on plant-based cuisine with an emphasis on creativity and technique.
Because each restaurant operates differently, the group needed a reservation system that could adapt to these differences.
"Every concept we run has its own rhythm. What works for a tasting menu restaurant is completely different from what works for a cocktail bar."
— Eelke Plasmeijer
Reservations Influence Service Preparation
For many restaurants, reservations are simply a scheduling tool.
For Locavore Group, they play a much larger role.
Dietary requirements, guest preferences, and seating flow all influence how the team prepares for service.
In tasting menu environments like Locavore NXT, reservations can directly affect mise-en-place and kitchen preparation.
"Reservations are not just about tables. They affect how the kitchen prepares ingredients, how we plan service, and how we communicate between front-of-house and the kitchen."
— Ray Adriansyah
That operational impact meant the group needed more than a basic booking system.
Why Locavore Group Chose Revasi
When evaluating reservation platforms, flexibility was one of the main factors.
Because each venue operates differently, a single rigid booking format would not work across the group.
Revasi allowed the team to configure reservation logic around each concept.
"What we liked was that the system could adapt to each restaurant — instead of forcing every venue into the same structure."
— Eelke Plasmeijer
For example:
- tasting menu restaurants require structured dietary visibility
- venues offering experiences such as cooking classes and private dinners require structured booking flows
- cocktail bars must balance reservations with walk-in guests
Being able to configure these differences within one system made it easier for the group to manage reservations across its restaurants.
Collaboration During Implementation
Another important factor was the ability to collaborate directly during implementation.
Rather than simply installing a system, the setup process involved working together to align reservation workflows with how the restaurants actually operate.
"The collaboration was important. Instead of adapting our restaurants to the software, the system was adapted to how we run service."
— Ray Adriansyah During implementation, the teams worked together on:
- configuring reservation structures per concept
- refining dietary information workflows
- adjusting reservation visibility for service teams
- training staff on how reservation data supports preparation
This ensured the system supported daily operations rather than creating additional complexity.
One System Across Different Concepts
Although each venue operates differently, the group now manages reservations through one shared infrastructure.
At Locavore NXT, reservations help structure dietary information and preparation for the tasting menu.
At Nusantara, the system supports reservations alongside curated experiences such as cooking classes.
At Night Rooster, reservations are balanced with walk-in traffic during busy evenings.
At Herbivore, guest information helps the team prepare plant-based menus with clarity.
"The important thing for us is that every restaurant can use the system in its own way — but the underlying infrastructure is still shared."
— Eelke Plasmeijer
Looking Ahead
As hospitality evolves, reservation systems are becoming more than simple booking tools.
They influence how restaurants prepare service, communicate with guests, and organise their operations.
For restaurant groups operating multiple concepts, flexibility becomes essential.
"Every restaurant has its own personality. Your reservation system should be flexible enough to reflect that."
— Ray Adriansyah
Because in modern hospitality, reservations are not just bookings.
They are part of how restaurants prepare, organise, and deliver service.