What Information Should a Restaurant Share with a Guesthouse? Keep Directions, Food Service and Menu Details Up to Date

When a restaurant works with accommodation providers, the first priority is making sure guests can find the right entrance, understand what is being served at that time, and know how to contact the restaurant. Share service information that can be updated, not guest lists. A host forwarding a menu does not mean the restaurant has accepted a booking or order.

On 2026-7-2, Eurostat published first-quarter data showing that nights spent in short-stay accommodation in the EU booked through Airbnb, Booking or Expedia increased year over year by 9.7%.

These figures count nights spent in short-stay accommodation booked through specific platforms. One person staying for several nights contributes multiple guest nights, so the figures are not a count of accommodation bookings or restaurant customers. They provide context on the accommodation market; whether the same trend is occurring in your neighbourhood, or bringing people into your restaurant, needs to be assessed separately.

First, prepare information the host can pass on accurately

• Identifying the restaurant: Include its name, address and actual customer entrance. Do not confuse the delivery entrance with the customer entrance.
• Directions: Describe the entrance location, floor or corner landmarks based on an on-site check, and make sure any photos show the actual route.
• Food service: List public opening hours, kitchen service hours, breaks between lunch and dinner, and any holiday changes separately.
• Menu link: Make sure the menu is easy to read on a phone and shows available dishes, portions, prices and how to ask questions. Do not provide only a blurry screenshot.
• Contacts and updates: Say who handles enquiries and who updates the information. If you cannot respond in real time, do not promise that bookings are always available.

This information is meant to help guests make a decision, not to expand the restaurant’s services. A bar being open does not mean hot meals are still being served. Do not describe takeaway as delivery if it is pick-up only. For dietary requirements, guests should be able to check with a staff member; do not use icons to make blanket assurances about every situation.

Agree on an update channel so outdated screenshots do not keep circulating

Share information only if the accommodation provider is willing to receive it. First obtain permission to display materials and use logos, and describe the relationship between the parties accurately. A designated staff member should notify the host about changes to the menu or business operations and confirm which version of the information is actually in use. Do not describe a one-time verbal introduction as an integration with a platform’s systems or an officially authorised partnership.

• What changed: Specify whether the change is to the entrance, food service, menu or contact details.
• What is affected: Say when the new arrangement takes effect and which older screenshots or instructions are no longer valid.
• Who is responsible for notifying: Record who contacted which host, as well as any updates that still need follow-up.

Keep referrals, enquiries made on a guest’s behalf and accepted bookings separate

If a host asks about a group meal on a guest’s behalf, first confirm who will communicate with the restaurant. Respond to each point—party size, date, arrival arrangements, menu and special requests. Clearly mark anything the restaurant has not yet accepted as awaiting confirmation. Do not casually forward names, room numbers or complete itineraries in group chats; the restaurant should keep only the information needed to provide service.

A link for viewing information is not a reservation or an order. If the restaurant accepts orders, make the confirmation process after submission clear as well. If a dine-in order changes to takeaway, check the original order’s preparation status, packaging and bill, then inform the relevant staff. Do not enter the same dishes as a duplicate order.

Judge whether the partnership is useful by looking at actual enquiries

When appropriate, you can voluntarily ask guests how they heard about the restaurant and keep anonymous categories such as referral, passing by or finding it online. Count feedback from the same table as part of the same service occasion. Treat menu visits as browsing data and do not combine them with actual restaurant visits.

First review problems such as guests going to the wrong entrance, missing food-service hours or mistaking an enquiry for a booking, then correct the specific information. For takeaway handover, continue to check the dishes and quantities against the order. A collection slip is not confirmation of payment; the staff member responsible should handle payment that is awaiting verification. Once the public information is reliable, use actual service experience to decide whether to expand the partnership. Do not use growth in platform guest nights as proof that the partnership has increased referrals.